A few months ago, Nancy from Cookie-a-thon had asked if I’d ever tried rolled buttercream – I had never tried it, and saw it again on a FB group, so I pulled up Pam Kennedy Bake’s recipe as a starting point. Pam, thanks a bunch for sharing your knowledge with us. I made a few modifications to her recipe to reduce the butter taste (just my preference) and increase pliability for my environment, please see below.
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- stand mixer
- rolling pin with guides, dough sheeter or pasta roller (you’ll want to use it on one of the thicker settings)
Ingredients to make Rolled Buttercream
- 2 lbs powdered sugar (sifted)
- 1 stick (4oz) of salted butter, room temp
- 4 oz of vegetable shortening like Criso, room temp
- 4-5 tablespoons corn syrup (her recipe only uses 2 tbsp and my buttercream had trouble staying together)
- 1 tsp white gel color (I always keep a large bottle of chefmaster white on hand because I also use it in my royal icing base)
- 1-2 tsp vanilla extra or other flavor of your choice
- Put everything into a mixing bowl and mix until it forms a dough and pulls away from the edge of the bowl
- Roll to your desired thickness between parchment or plastic (I like 2mm) and adhere to cookies with a but of corn syrup
- You can also adhere to cake or other desserts, use as cupcake toppers, in molds
- I find this dries a bit more brittle than fondant, reminds of after dinner mints, and tastes like buttercream.
- This warms up in your hands as you work with it- it’s got high fat content unlike fondant, more like modeling chocolate
- Has a soft bite, and it crusts enough to stack/package and also decorate top with something else like royal, buttercream, chocolate, etc.
- Keep in an airtight container for 2-3 weeks in the fridge or frozen for 3 months
I really hope you try this – it’s another great option to add to your baking arsenal and it could be fun to switch things up! Let me know below if you’ve ever tried rolled buttercream and what you think!