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    You are in: Home / Recipes / Rolled Buttercream Recipe
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    Rolled Buttercream

    Total Time:

    Prep Time:

    Cook Time:

    20 mins

    20 mins

    0 mins

    Shandibear's Note:

    Great on cakes of all kinds!

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Place shortening and corn syrup in mixing bowl, fitted with the paddle attachment and beat until creamy.
    2. 2
      Add flavorings and salt then, beat until blended.
    3. 3
      Mix in powdered sugar all at one time, switch to your dough hook attachment.
    4. 4
      Blend thoroughly, allowing the mixture to knead with the dough hook for approximately 5 to 7 minutes . The mixture will be very stiff.
    5. 5
      turn icing onto work surface and knead for a few more minutes until smooth and well blended.
    6. 6
      Store icing in sealed plastic bag then place bag in airtight container. Icing can be refrigerated for several weeks or frozen for several months.
    7. 7
      Let come to room temperature before using,
    8. 8
      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.
    9. 9
      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.

    Ratings & Reviews:

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    Nutritional Facts for Rolled Buttercream

    Serving Size: 1 (340 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 1490.2
     
    Calories from Fat 463
    31%
    Total Fat 51.4 g
    79%
    Saturated Fat 15.6 g
    78%
    Cholesterol 0.0 mg
    0%
    Sodium 294.3 mg
    12%
    Total Carbohydrate 268.0 g
    89%
    Dietary Fiber 0.0 g
    0%
    Sugars 226.0 g
    904%
    Protein 0.0 g
    0%

    The following items or measurements are not included:

    butter flavoring

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