Rolled Buttercream

Rolled buttercream icing is a softer covering than rolled fondant. It is also more shinny which may not be appropriate for all wedding cakes. Rolled Buttercream stands up to heat, and keeps well in the refrigerator if tightly wrapped. Cakes covered with rolled buttercream can be decorated with royal or buttercream icing.

Yield

Enough to cover a 10" x 4" high cake

Ingredients

1 cup solid vegetable shortening
1 cup light corn syrup
1/2 teaspoon butter flavoring
1 teaspoon clear vanilla extract
2 pounds sifted confectioners’ (powdered) sugar
1/2 teaspoon popcorn salt (fine grain salt)

Directions

Place shortening and corn syrup in mixing bowl and beat until creamy. Add flavorings and salt. Beat until blended. Add confectioners’ sugar and blend thoroughly. The mixture will be very stiff. Place icing on work surface and knead until smooth and well blended.

Storage

Store icing in sealed plastic bag then place bag in airtight container. Icing can be refrigerated for several weeks or frozen for several months.

Additional Information

Bring to room temperature before using.

About Rolled Buttercream: You will find that it is a softer covering than Fondant. It also stands up to heat well, and keeps nicely (tightly wrapped) in the refrigerator. Do bring to room temperature before using.

Recipe will cover a 9" round, 2-layer cake with a bit extra:   

1 cup Crisco (shortening) or Sweetex
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

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.

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.

To prepare the cake, layer & 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" thick & large enough to cover top & 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.

Regular and Chocolate Rolled Buttercream: (Yield: 3 cups) For Chocolate: use the basic buttercream icing recipe, below. Add 3/4 cup cocoa or three 1 oz. unsweetened chocolate squares, melted, and an additional 1 to 2 tablespoons milk to recipe. Mix until well blended. Chocolate Mocha Icing: substitute freshly brewed strong coffee for milk in recipe.

1/2 cup solid vegetable shortening
1/2 cup butter or margarine*
1 teaspoon clear vanilla extract (if making chocolate, use regular vanilla extract)
4 cups sifted confectioners’ sugar (approx. 1 lb.)
2 tablespoons milk**

Cream butter and shortening with electric mixer. Add vanilla. Gradually add sugar, one cup at a time, beating well on medium speed. Scrape sides and bottom of bowl often. When all sugar has been mixed in, icing will appear dry. Add milk and beat at medium speed until light and fluffy. Keep icing covered with a damp cloth until ready to use. For best results, keep icing bowl in refrigerator when not in use. Refrigerated in an airtight container, this icing can be stored 2 weeks. Rewhip before using.

* Substitute all-vegetable shortening and 1/2 teaspoon Wilton Butter Flavor for pure white icing and stiffer consistency.

**Add 3-4 tablespoons light corn syrup per recipe to thin for icing cake. from wilton.com