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Rolled Buttercream Recipe

Aug 14, 2023 | Cookie Decorating Resources, Recipes | 25 comments

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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Equipment

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

Method

  • 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

Notes:

  • 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!


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25 Comments

  1. kimberly p williams

    I’m really excited to try this! I’m still working on perfecting my flooding skills and this looks like a fool-proof alternative. Thank you!

    Reply
    • Linds G Harrison

      I am very eager to try this recipe. I hope the putter edges are no dr

      Reply
  2. dondra

    This is awesome thank you for sharing. At what point do you add your food coloring for colored buttercream?

    Reply
    • Lisa He

      At the very end – I like ot make a bit batch, split it up to color when ready 🙂

      Reply
      • Ranae

        How do you color it? Back into the mixer?

        Reply
        • Lisa He

          I take a bit and color it like fondant by kneading the color into the buttercream.

          Reply
    • Nicola

      I have been wanting a homemade fondant icing recipe for ages. Found this one today and gave it a try. Loved how it rolled out and cut with cookie cutters. Gotta say my cookies look damn professional! Wish I could post a picture.

      Reply
  3. Bridget jones

    Can you color this like you do regularly for buttercream

    Reply
    • Lisa He

      Sure can – I color bits of it like fondant, take a chunk and knead the color in

      Reply
  4. Kathy

    Thank you so much for sharing all your great information!

    Reply
  5. Kathy Richards

    Thank you so much for sharing all that information.

    Reply
  6. Diana

    If I make more than I need at the time, can this be stored for later use? Will is stay soft enough to roll/mold/color etc for a future use? If so, how should it be stored?

    Reply
    • Lisa He

      Yes- with plastic wrap tightly covering the rolled buttercream and in an airtight container for about a week in the fridge, let come to room temp before handling again.

      Reply
  7. Paula Cox

    Hi you mention using corn starch to attach to cookies, did you mean corn syrup to attach? Also, maybe it was dry because you only used half the liquid of vanilla.

    Reply
    • Lisa He

      Yes corn syrup, sorry if I misspoke. I did scale the batch down to just try it out but if i ever do this again, I’ll watch for vanilla and see how much of a difference it makes.

      Reply
  8. Valerie

    Hi there! How far in advance can you put the rolled buttercream on to your cake? Thank you

    Reply
    • Lisa He

      I don’t do cakes, so I’m not sure – but my guess it depends on humidity and moisture in cake (more moisture, less time)

      Reply
  9. Allison

    Hi! Thanks for your recipe. When you say 1 stick of butter, do you mean 8 oz (it says 4)? Also, should it be 8 oz of shortening as well, or 4 oz? Thanks!

    Reply
  10. Narisha

    hi! We don’t have shortening in my country, what can we use as a substitute? Thanks!!!!!

    Reply
    • Lisa He

      You can usually try lard or coconut oil. You can also try googling some other substitutes for shortening based on what country you’re in to see what other people might be using.

      Reply
  11. Kathy Wojnicz

    Can you write on the buttercream with edible markers after it is placed on a cookie?

    Reply
    • Lisa He

      Sure can!

      Reply
  12. Nina Bacigalupi

    Can you model this like modeling chocolate or fondant? (So make like little 3d mushrooms, etc for the top of a cake?)

    Reply
    • Lisa He

      Sure can!

      Reply
      • Nina Bacigalupi

        Great!! Thank you so much, excited to try this!

        Reply

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