This classic rolled buttercream is a versatile icing that combines shortening, corn syrup, and powdered sugar to create a smooth, dough-like consistency ideal for covering cakes. Unlike traditional buttercreams, this mixture can be rolled out thin, cut into shapes, and draped over desserts for a polished, professional finish. The addition of clear vanilla and lemon flavoring provides a subtle, bright taste that complements the sweetness without overpowering the cake. It has a firm yet pliable texture that holds its shape well, making it perfect for intricate decorations. Allow it to rest for 24-48 hours before use for the best malleability and smoothness. This icing is a favorite among bakers for its durability and ease of use, keeping well in the refrigerator for weeks if stored properly.
Rolled Buttercream
Description
This classic rolled buttercream is a versatile icing that combines shortening, corn syrup, and powdered sugar to create a smooth, dough-like consistency ideal for covering cakes. Unlike traditional buttercreams, this mixture can be rolled out thin, cut into shapes, and draped over desserts for a polished, professional finish. The addition of clear vanilla and lemon flavoring provides a subtle, bright taste that complements the sweetness without overpowering the cake. It has a firm yet pliable texture that holds its shape well, making it perfect for intricate decorations. Allow it to rest for 24-48 hours before use for the best malleability and smoothness. This icing is a favorite among bakers for its durability and ease of use, keeping well in the refrigerator for weeks if stored properly.Ingredients
Directions
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In a large bowl, mix together the shortening, corn syrup, clear vanilla, salt, and lemon flavoring until well combined.
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Add 1 to 2 cups of sifted powdered sugar to the mixture and stir with a wooden spoon until it begins to thicken.
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Turn the mixture out onto a clean work surface and knead in additional powdered sugar, one cup at a time.
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Continue kneading until the mixture resembles pie dough, ensuring it is smooth and not sticky.
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Knead thoroughly; the longer you knead, the smoother the texture will become.
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Place the finished buttercream in a plastic bag and store it in a tightly fitting plastic container.
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Refrigerate the buttercream for 24 to 48 hours to allow it to mellow and firm up.
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Before use, bring the buttercream to room temperature.
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Knead in food coloring if desired until the color is evenly distributed.
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Roll out the buttercream on a work area dusted with cornstarch to the desired thickness.
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Cut the rolled buttercream into shapes using a small knife, exacto blade, or cookie cutters.
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Carefully transfer the cut shapes onto the cake for decoration.
Nutrition Facts
Servings 1
- Amount Per Serving
- Calories 85.5kcal
- % Daily Value *
- Total Fat 0.0g0%
- Saturated Fat 0.0g0%
- Cholesterol 0.0mg0%
- Sodium 2.1mg1%
- Total Carbohydrate 22.2g8%
- Dietary Fiber 0.0g0%
- Sugars 9.9g
- Protein 0.0g0%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Storage: Keeps for weeks in the refrigerator if well sealed.
Tip: The icing works best when allowed to mellow for 24-48 hours before use.
Usage: Bring to room temperature before rolling out. If it becomes too soft, chill briefly.
Variation: Knead in gel food coloring for vibrant hues.
