Rolled Buttercream Recipe

Aug 14, 2023 | Cookie Decorating Resources, Recipes | 9 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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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!


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  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!

  2. dondra

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

    • Lisa He

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

      • Ranae

        How do you color it? Back into the mixer?

        • Lisa He

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

  3. Bridget jones

    Can you color this like you do regularly for buttercream

    • Lisa He

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

  4. Kathy

    Thank you so much for sharing all your great information!

  5. Kathy Richards

    Thank you so much for sharing all that information.


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