Rolled Buttercream
- Ready In:
- 20mins
- Ingredients:
- 6
- Serves:
-
4
ingredients
- 1 cup Crisco
- 1 cup clear corn syrup
- 1⁄2 teaspoon butter flavoring (clear)
- 1 teaspoon vanilla flavoring
- 1⁄2 teaspoon popcorn salt
- 7 -8 cups powdered sugar
directions
- Place shortening and corn syrup in mixing bowl, fitted with the paddle attachment and beat until creamy.
- Add flavorings and salt then, 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 approximately 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 temperature before using,
- For chocolate version: add 1/2 cup sifted cocoa powder, and decrease the powdered sugar to 6-1/2 to 7-1/2 cups.This will have a luscious Tootsie-Roll taste.
- 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.
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RECIPE SUBMITTED BY
I am newly married, and adjusting to the wifey way. I am just starting my own kitchen, and slowly purchasing wonderful utensils and appliances so I can add to my cooking knowledge. My DH is a willing participant to my cooking, and will eat anything I place in front of him, even if I mess it up.
In our house, we have a weird mix of food cultures. My DH is a southern boy, born and bred in Virginia State, while I am a good ol canadian girl raised in toronto. It has allowed us to bring together both values, tradition and food cultures to make a great mix!