For the Love of Cookies

Recipe and video tutorial for Rolled Buttercream are available here, Pam’s channel is amazing!

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In my main food blog, I shared today the recipe for rolled buttercream, so if you are interested click here to get it. I had so much fun playing with it, the recipe uses only 2 sticks of butter but it was enough to make all the cookies from this post and the cupcakes that I showcased in The Bewitching Kitchen. You can make it and keep it in the fridge, roll out as much as you need for a cookie project, save the rest for later. I am totally in love with it. Let me go over the different methods I tried.

PATTERNED SILICONE MAT

The pattern is nice without any painting, but of course a little bling never hurts…
Below I show a composite picture with the steps involved in rolling and cutting the buttercream.

I like to roll the buttercream over parchment, then lay the silicone mat on top of it, go back with the rolling pin over the mat VERY gently, you only need a little bit of pressure to get the design to form. Pull the mat slowly and see if you need to lay it back and press harder on it. That is all. You can use different patterns and paint them with different colors, covering the whole design or just part of it…

The pink heart was painted with pink luster powder and then just brushed with touches of silver to make the design pop out.

But even without any color, the pattern shows well…

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AIR-BRUSHING WITH STENCIL

For these I covered the cookie with smooth buttercream, let it set for a couple of hours and then airbrushed with a stencil. Once the dye fully dries, you can outline with a pen, it goes very smoothly on the surface…

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ROLLED BUTTERCREAM WITH SUGAR CRYSTALS

This is so simply and so effective! I saw this technique in a Facebook group, and could not wait to use it. Just sprinkle the sugar over the freshly rolled out buttercream, then cut the shapes and add to the cookie. For this particular set, I marbled the buttercream coloring part with a light pink, and leaving part of it white.

The buttercream is a total pleasure to work with, and tastes just like frosting on a cake! The cookies will hold ok for hours at temperatures around 95F, so no issues if they have to sit at room temperature for a while. They crust hard enough to wrap also, which is important for me, as they get into a box to be donated.

If rolled buttercream is new to you, consider giving it a try, it truly opens a lot of possibilities for both cookies and cakes…

ONE YEAR AGO: Queen of Hearts

TWO YEARS AGO: Puppy Love