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Rolled Buttercream

Rolled Buttercream recipe image
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.
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 1
Calories: 85.5
Dietary: Gluten-free, Vegetarian
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
  • 1/2 cup Shortening 1/2 cup Karo White corn syrup 1 teaspoon clear vanilla
  • 1/4 teaspoon Salt 4 drops Lemon flavoring 3-4 cups sifted powdered sugar
Directions
  1. 1
    In a large bowl, mix together the shortening, corn syrup, clear vanilla, salt, and lemon flavoring until well combined.
  2. 2
    Add 1 to 2 cups of sifted powdered sugar to the mixture and stir with a wooden spoon until it begins to thicken.
  3. 3
    Turn the mixture out onto a clean work surface and knead in additional powdered sugar, one cup at a time.
  4. 4
    Continue kneading until the mixture resembles pie dough, ensuring it is smooth and not sticky.
  5. 5
    Knead thoroughly; the longer you knead, the smoother the texture will become.
  6. 6
    Place the finished buttercream in a plastic bag and store it in a tightly fitting plastic container.
  7. 7
    Refrigerate the buttercream for 24 to 48 hours to allow it to mellow and firm up.
  8. 8
    Before use, bring the buttercream to room temperature.
  9. 9
    Knead in food coloring if desired until the color is evenly distributed.
  10. 10
    Roll out the buttercream on a work area dusted with cornstarch to the desired thickness.
  11. 11
    Cut the rolled buttercream into shapes using a small knife, exacto blade, or cookie cutters.
  12. 12
    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.

Keywords: rolled buttercream, cake icing, decorating, shortening, powdered sugar, corn syrup, vanilla, lemon, fondant alternative, cake covering, icing dough, smooth texture, baking decoration, cake tips, homemade icing, sweet treat, pastry art, cake design, icing recipe, dessert topping
Read it online: https://www.chefs-mate.com/recipe/rolled-buttercream/