Rolled Buttercream Recipe

by Christy
(Post Falls, ID)


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.

Comments for Rolled Buttercream Recipe

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Oct 05, 2009
Greasy Rolled Buttercream
by: Anonymous

When you knead it use a combination of corn starch and icing sugar. The cornstarch takes away a lot of the greasey look.
Hope this helps.

Aug 12, 2009
Good flavor but had greasy appearance
by: Anonymous

I was trying out different fondant recipes and this was the second one I tried. Everyone who tasted the cakes covered in fondant liked the flavor of the rolled buttercream to the marshmallow fondant, but I found this one more difficult to work with as it didn't stay together as well as the other, it tore much easier and when on the cake it had a greasy appearance that I couldn't get rid of. If you were going on flavor alone this recipe is a winner. If anyone has made this and found a way to get rid of the greasy look I'd love to hear how you did it.

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