Rolled Buttercream Icing Recipe

Rolled Buttercream Icing Recipe

by Rochelle Walters
(Colorado Springs, CO USA)




Many have asked for the Rolled Buttercream recipe. This recipe was used for my Shocking Lime Green Wedding cake you will find on this site!

Rolled Buttercream

Rolled buttercream icing is a softer covering than rolled fondant. It is also more shiny, which may not be appropriate for all wedding cakes.

Rolled Buttercream stands up to heat, and keeps well in the refrigerator if tightly wrapped. Cakes covered with rolled buttercream can be decorated with royal or buttercream icing.

Yield:
Enough to cover a 10" x 4" high cake

Ingredients:

1 cup solid vegetable shortening
1 cup light corn syrup
1/2 teaspoon butter flavoring
1 teaspoon clear vanilla extract
2 pounds sifted confectioners’ (powdered) sugar
1/2 teaspoon popcorn salt (fine grain salt)

Directions:

Place shortening and corn syrup in mixing bowl and beat until creamy. Add flavorings and salt. Beat until blended. Add confectioners’ sugar and blend thoroughly. The mixture will be very stiff. Place icing on work surface and knead until smooth and well blended.

Storage
Store icing in sealed plastic bag then place bag in airtight container. Icing can be refrigerated for several weeks or frozen for several months.

Additional Information:
Bring to room temperature before using.
* I add more confectioner's sugar....So Keep Kneading!!
** Of course add the color paste you desire!


My Shocking Lime Wedding Cake made with rolled buttercream.




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Rolled Buttercream Icing Recipe

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Jan 25, 2011
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Substitute for Vegetable shortening
by: Anonymous

Hi,

Can I use butter instead of Vegetable shortening. If so, what is the quantity.
Thanks

Sep 12, 2010
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CORN SYRUP
by: Anonymous

hi..

it's very hard to find corn syrup in my place..what should i replace it ?

Apr 14, 2010
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GREAT recipe! Tastes AMAZING!
by: Anonymous

This recipe is AMAZING!!! And to Amy ^ for suggesting the saran wrap idea...BLESS YOUR HEART! That trick has worked WONDERS for me!!!

Aug 19, 2009
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Just figured out why it didn't work
by: Anonymous

Made this recipe - tastes great! Trying to save time/mess I made the mistake of using the pre-measured crisco. It came out super soft so I added more and more sugar, refrigerated it for a few hours, added more sugar... Still too soft. Easy to roll and looks beautiful but it fell right off the rolling pin when i tried to lift it onto the cake.

Trying it again with regular crisco which is more "solid". That should work better.

Nov 03, 2008
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Rolled Buttercream
by: Amy

I loved this frosting! I used it to make a Cinderella Princess cake for my daughter's 4th birthday and it turned out amazing.

My husband had the brilliant idea of rolling out the frosting between two pieces of cling-wrap. It worked perfectly. For the larger pieces, I was even able to transfer the frosting while still on the cling-wrap so it did not tear as much.

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