Rolled Buttercream

  • Serves: Makes enough to cover a 9- x 2-inch round layer cake with a bit extra
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Cakes can be covered in Rolled Buttercream. It looks like Rolled Fondant, but is shiner and has the delicious taste of Buttercream. Some people say one is easier than the other, but its all a matter of preference. Rolled buttercream is a firm dough that you can mold, shape and etc. versus regular buttercream that you can spread. It is equal parts of Karo and Crisco and other ingredients, without milk, butter or egg white/meringue powder. You will find that it is a softer covering than Fondant, so it can be harder to work with. You can mix half of it with fondant, if desired, to make it stiffer.
FROSTING, ICING, ETC RECIPE HELP

INGREDIENTS
1 cup Crisco (shortening) or Sweetex brand (hi-ratio shortening)
1 cup Karo clear corn syrup
1/2 teaspoon popcorn salt (or fine grained salt)
1/4 teaspoon lemon oil*
1/4 teaspoon orange oil*
* or 1/2 teaspoon total of any citrus oil(s)
2 pounds (7 to 8 cups) powdered sugar
Paste food coloring, if color is desired

INSTRUCTIONS
Using a heavy-duty mixer, measure all ingredients into the bowl. If you wish to color the entire batch, add paste color at this time. (Make slightly darker than desired finished color). Beat till almost mixed together; the texture of soft pie dough. At this point, take out a small amount & store tightly wrapped in a plastic bag. This is used to soften icing if it gets too stiff (water cannot be added).

Turn out onto countertop lightly dusted with powdered sugar. Knead by hand for 2 - 3 minutes till all mixed. Check consistency frequently by taking a small piece & 'polishing' it with the palm of your hand. When it becomes glossy without sticking to your hand, enough sugar has been added. If it feels sticky, knead in more powdered sugar if it does.

STORAGE
Store tightly wrapped in double plastic bags in the frig. Allow to age at least 2 - 3 days. It may be kept, tightly wrapped for several weeks. Bring to room temperature before using.

HOW TO USE
To prepare the cake, layer and trim top edge so it is rounded. Crumb coat lightly with regular buttercream. Be sure it is smooth, as any imperfections will show thru the rolled icing. Remove room temperature icing from bags, and knead for several minutes.

Roll out between sheets of plastic (or on a counter or board dusted with a mixture of powdered sugar & cornstarch. Be sure to lift & turn, redusting icing frequently to avoid sticking. Dust rolling pin, also.) until approximately 1/4- to 3/8-inch thick & large enough to cover top and sides of cake. Flip over & remove bottom plastic. Pick up top plastic with icing on it, turn over carefully & center over crumb coated cake. Carefully start to peel plastic away from icing. Fullness around sides can usually be worked out or cut off & smoothed with your hands. If the icing should tear, just put a small piece over the hole & blend with your hand.

Cake size. To determine how big a circle to roll out to cover your cake:

1) Measure the height of one side; multiply by 2.

2) Add the diameter of cake

For example, an 8" round 2-layer cake would be approximately 4 inches in height. So, 4" x 2 = 8", plus 8" diameter = 16". You would need to roll out a circle of icing at least 16" across to cover the cake completely.

6"x 4" round.............................3/4 package = 18 oz.
8"x 4"........................................1 package = 24 oz.
10"x 4"......................................1-1/4 pkg. = 30 oz.
12"x 4"......................................1-1/2 pkg. = 46 oz.
14"x 4"......................................2 pkgs. = 48 oz.
16"x 4"......................................3 pkgs. = 72 oz

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