Rolled Buttercream Recipe

by Christy
(Post Falls, ID)

ROLLED BUTTERCREAM RECIPE:

1 cup Crisco
1 cup clear corn syrup
1/2 tsp. butter flavoring (clear)
1 tsp. colorless vanilla flavoring (clear)
1/2 tsp. popcorn salt (do not use regular table salt)
7-8 cups powdered sugar (it can take the full 8 cups)

Place shortening and corn syrup in mixing bowl fitted with the paddle attachment and beat until creamy. Add flavorings and salt and beat until blended. Mix in powdered sugar all at one time, switch to your dough hook attachment. Blend thoroughly, allowing the mixture to knead with the dough hook for approx. 5 to 7 minutes. The mixture will be very stiff. Turn icing onto work surface and knead for a few more minutes until smooth and well blended. Store icing in sealed plastic bag then place bag in airtight container. Icing can be refrigerated for several weeks or frozen for several months. Let come to room temp. Before using.

This will cover a two layer 10-inch round cake that has been torted and filled or just the two cake layers with a single layer of filling.