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Rolled Buttercream
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- #79294
serves/makes:
ready in:
over 5 hrs
over 5 hrs
2 reviews
1 comment
ingredients
1 cup shortening
1 cup clear corn syrup
1/2 teaspoon popcorn salt (or fine grained salt)
1/4 teaspoon lemon oil
1/4 teaspoon orange oil
2 pounds powdered sugar
paste food coloring, if color is desired
directions
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 and 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 and '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 fridge. 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 and trim top edge so it is rounded. Crumb coat lightly with regular buttercream. Be sure it is smooth, as any imperfections will show through 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 and cornstarch. Be sure to lift and turn, re-dusting icing frequently to avoid sticking. Dust rolling pin, also) until approximately 1/4" to 3/8" thick and large enough to cover top and sides of cake. Flip over and remove bottom plastic.
Pick up top plastic with icing on it, turn over carefully and center over crumb coated cake. Carefully start to peel plastic away from icing. Fullness around sides can usually be worked out or cut off and smoothed with your hands.
If the icing should tear, just put a small piece over the hole and blend with your hand.
added by
mmelaniemom
nutrition data
Nutritional data has not been calculated yet.
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reviews & comments
September 19, 2014
Was soft to work with but tasted good. Fondant is better for molding I think but this worked great for what I needed it for.
May 29, 2012
Rolled Buttercream tastes like buttercream and much better than fondant, IMO. Although it is soft to work with, the taste is what matters to me (and most people who just peel off the disgusting fondant). And it is different than fondant. Just look at the recipe.
i just wanted to point out to you that this type of icing as you put it is actually called FONDANT in the baking world. that is all. but other than that nice recipe :)