ROLLED BUTTERCREAM

Posted in Cake by

I am super excited to share this recipe, something I had never tried before and it is great not just for cupcakes, but also for cookie decorating. In fact, I have a post right now in my cookie blog using this exact recipe in several different ways. I would love a visit, so if interested, click here.

ROLLED BUTTERCREAM
(slightly modified from recipe and detailed video tutorial available here)

2 sticks (1 cup), soft butter
3 TBS. cornsyrup
1 tsp vanilla extract
1/4 tsp lemon extract
1 tsp. white gel color
2 lbs. powdered sugar

Beat all ingredients together in a KitchenAid type mixer with a paddle attachment until it comes away clean from the sides of the bowl. It should feel like soft play dough. Turn out and wrap with plastic wrap. Let rest or use right away. Store unused dough wrapped in the fridge(up to 3weeks). Freeze for 3 months. It warms immediately in your hands as you work with it.

Roll out in the thickness you need, and place a mat with any kind of design over it, rolling gently with a rolling pin to get the impression on the buttercream. You can dust it lightly with cornstarch if needed. Cut to fit the top of your cupcakes. Place o the cupcake with a little bit of buttercream or a light brushing with simple syrup as glue.

ENJOY!

to print the recipe, click here

Comments: This rolled buttercream feels a lot like fondant as you work with it, but it tastes much better, and in some ways I believe it handles better too. Fondant can crack easily if it gets too dry, I felt rolled buttercream to be more forgiving. You can roll it thin and simply cover the cupcake, bringing the edges all the way to the sides, but I liked the look of the layer sitting on top with the edges cut flush with the cake. See which way you prefer.


For these cupcakes, I sprayed the surface of the buttercream with PME luster. You can also paint it or color it as you would a normal buttercream or fondant. In my cookie post, you will be able to see several ways to work with it, and they can all be adapted to cupcakes.

If you visit Pam Kennedy’s youtube channel, you’ll see that she has many video tutorials and recipes for cookies, icings, and cookie decoration techniques. Fantastic source of information, I recommend you start following her. All her videos can be found here at Pam Kennedy Bakes.


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6 thoughts on “ROLLED BUTTERCREAM”

    • I would go for a 6-inch cake. The bigger ones might require freezing the layer or cooling it just enough to be able to handle it with a large cake carrier thing underneath. I think it would be too tricky. For larger cakes what I would do is to ice smoothly with a thin layer of buttercream, then place decorations of rolled buttercream on top – Paisley shapes would look awesome, for instance!

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  3. For cottage bakers that are not allowed to use butter in their frostings, do you know if there is a suitable substitute? Can Crisco shortening sticks be used in place of the butter and still get the same results?

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    • Yes, I have seen recipes that for that exact reason use vegetable shortening – however, I have not tried it myself. I am about to try a fifty-fifty recipe to see how I like it, but I realize for you it is mandatory to skip the butter. I imagine it will work as far as handling and performing for all the key issues (rolling, stamping) – I am not sure about the taste, but it would be worth a try.

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