Rolled Buttercream Icing Recipe

cake covered with rolled buttercream
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Summary

Yield
cups
SourceRochelle Walters
Prep time
30 minutes
Cooking time
Total time
30 minutes

Description

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.

Ingredients

1 c
vegetable shortening
1 c
light corn syrup
1⁄2 t
butter flavoring
1 t
clear vanilla extract
1⁄2 t
fine grain salt

Instructions

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

Notes

Enough to cover a 10" x 4" high cake.

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!

You can roll the icing out between two pieces of plastic wrap or 2 silicone mats to make it easier to transfer on top of the cake.

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