rolled buttercream icing

Name: Rolled Buttercream Icing
Prep time: 30 min
Ingredients: 1 cup(s) vegetable shortening, solid (crisco); 1 cup(s) corn syrup, clear (karo); 1/2 teaspoon(s) butter flavoring, clear; 1 teaspoon(s) vanilla flavoring, clear; 1/2 teaspoon(s) popcorn salt (powder form, or salt that has been put in a blender); 8 cup(s) powdered sugar, approximately 2 pounds

(1 RATING)

153 Pinches

CONNIE BOLDA

Wallace, NC

Updated on Mar 3, 2011

If you want a pretty cake or cupcakes this is the way to go as an alternative to fondant. You can substitute any kind of flavoring instead of the butter flavoring. Use clear Loranne Oil 1/2 tsp or 1/4 tsp each of 2 flavorings. This will cut down on the icing being so sweet. EXAMPLE: Use 1/4 tsp of orange & 1/4 tsp of lemon.

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prep time 30 Min

cook time

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Ingredients

1 cup vegetable shortening, solid (crisco)
1 cup corn syrup, clear (karo)
1/2 teaspoon butter flavoring, clear
1 teaspoon vanilla flavoring, clear
1/2 teaspoon popcorn salt (powder form, or salt that has been put in a blender)
8 cups powdered sugar, approximately 2 pounds

How To Make rolled buttercream icing

Step 1

This recipe should be made with a heavy-duty mixer. The paddle, not the wire whip, should be used.

Step 2

Place the shortening and corn syrup in a mixing bowl and beat until creamy.
Step 3

Add flavorings and salt and beat until blended.
Step 4

To color the ENTIRE batch of Icing: Mix the color with the shortening and corn syrup mixture BEFORE adding the powdered sugar.
Step 5

Mix in powdered sugar, pouring it in the bowl over about a 30 second period, and blend thoroughly, approximately 30 seconds to one minute after the last bit of sugar is added.
Step 6

Turn icing onto your work surface and knead until smooth and well blended.
Step 7

Store icing in sealed plastic bag then place bag in airtight container let sit for about 30 minutes to rest.
Step 8

Icing can be refigerated for several weeks or frozen for several months. Let icing come to room temperature before using.
Step 9

To test for readiness: Pull the icing apart. If it stretches when pulled apart the icing is too soft*. When you are sure that icing is not too soft, gently stroke a portion of the icing with the palm of your hand. If all cracks and marks disappear and the surface appears shiny, it is ready to use. If the cracks do not disappear, the icing is too firm**.
Step 10

*If the icing is too soft and sticky and stretches when pulled apart, knead in additional powdered sugar 1/2 cup at a time.
Step 11

**If the icing is too firm and cracks and marks will not disappear, knead in a few drops of water until the proper consistency is achieved.
Step 12

To color samll portions of Icing: Mix the color to the center of a ball of icing.
Step 13

Knead the color in until well blended. If the color softens the icing, knead in more powdered sugar.
Step 14

To cover a cake you use the same method as if using rolled fondant.
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