Rolled Buttercream

"Great on cakes of all kinds!"
 
Download
photo by a food.com user photo by a food.com user
Ready In:
20mins
Ingredients:
6
Serves:
4
Advertisement

ingredients

Advertisement

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.

Questions & Replies

Got a question? Share it with the community!
Advertisement

Reviews

Have any thoughts about this recipe? Share it with the community!
Advertisement

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!
 
View Full Profile
Advertisement
Advertisement
Advertisement

Find More Recipes