Rolled Buttercream
posted by Tracy- January 8, 2001
(Some decorators are of the opinion that this is easier to handle than rolled fondant, and
it tastes better. I have also heard some talk of combining rolled buttercream & rolled
fondant, to get the best of both. I suppose it all comes down to what you get used to. I
have 2 recipes here for you to try- plus a formula to determine how large a circle to roll
out to cover your cake)
Recipe #1 (will cover a 9" round, 2-layer cake with a bit extra)
1 C. Crisco or Sweetex
1 C. Karo white corn syrup
1/2 t. popcorn salt
1/4 t. lemon oil*
1/4 t. orange oil*
* or 1/2 t. total of any citrus oil(s)
2 lb. powdered sugar
paste food coloring, if color is desired
Using a heavy-duty mixer, measure all ingredients into the bowl. Beat till almost mixed together. Turn out onto countertop. Knead by hand for 2-3 minutes till all mixed. The buttercream should not feel sticky, knead in more powdered sugar if so. You will find that it is a softer covering than fondant. It also stands up to heat well, and keeps nicely (tightly wrapped) in the refrigerator. Do bring to room temperature before using.
Crumb coat the cake smoothly with regular buttercream or piping gel before applying the rolled buttercream. Roll the buttercream between heavy sheets of clear PVC (plastic) to no more than 1/4" thick. (or on a counter or board dusted with a mixture of powdered sugar & cornstarch. Be sure to lift & turn, redusting icing frequently to avoid sticking. Dust rolling pin, also.)
Thanks to Arletta Lynn for the above recipe!
This next recipe is for a large batch, mixed in a 20-quart mixer. You could increase or decrease the recipe as needed-
2 Lbs. icing shortening (sweetex)
32 oz. white Karo syrup
2 t. salt
4 t. vanilla
2 t. almond extract
3-4 lbs powdered sugar.
Combine all ingredients- except powdered sugar-in the mixer bowl. If you wish to color the
entire batch, add the color at this time. (Make slightly darker than desired finished
color) Mix well, and add 1/2 the powdered sugar (a little at a time). At this point, take
out a small amount & store tightly wrapped in a plastic bag. This is used to soften
icing if it gets too stiff (water cannot be added).
Continue adding powdered sugar, mixing well after each addition, until it reaches the
consistency of soft pie dough. It should be removed from the mixer & kneaded by hand
at this time. Continue kneading in powdered sugar, checking frequently by taking a
small piece & 'polishing' it with the palm of your hand. When it becomes glossy without
sticking to your hand, enough sugar has been added. Store tightly wrapped in double
plastic bags in the frig. Allow to age at least 2-3 days. It may be kept, tightly wrapped
for several weeks. Bring to room temperature before using.
Roll to approx. 1/4" to 3/8" thick to cover a smoothly buttercream iced cake. To
prepare the cake, layer & trim top edge so it is rounded. Crumb coat lightly with
regular buttercream. Be sure it is smooth, as any imperfections will show thru the rolled
icing. Remove room temperature icing from bags, and knead for several minutes. Roll out
between sheets of plastic (or on a counter or board dusted with a mixture of powdered
sugar & cornstarch. Be sure to lift & turn, redusting icing frequently to avoid
sticking. Dust rolling pin, also.) until approximately 1/4" to 3/8" thick &
large enough to cover top & sides of cake. Flip over & remove bottom plastic. Pick
up top plastic with icing on it, turn over carefully & center over crumb coated cake.
Carefully start to peel plastic away from icing. Fullness around sides can usually be
worked out or cut off & smoothed with your hands. If the icing should tear, just put a
small piece over the hole & blend with your hand.
Above recipe from "The Mailbox News"- Sorry, but I don't know the name of the person.
To determine how big a circle to roll out to cover your cake:
1) Measure the height of one side; multiply by 2.
2) Add the diameter of cake
For example, an 8" round 2-layer cake would be approximately 4 inches in height. So, 4" x 2 = 8", plus 8" diameter = 16". You would need to roll out a circle of icing at least 16" across to cover the cake completely.
And finally, here's a chart from Wilton to determine the approximate # of packages of their prepared rolled fondant needed to cover different sized round cakes. The ounce amount should be pretty much the same for rolled buttercream:
Cake size Amount of fondant
6"x 4" round..............................3/4 package = 18 oz.
8"x 4"........................................1 package =
24 oz.
10"x 4"......................................1-1/4 pkg. =
30 oz.
12"x 4"......................................1-1/2 pkg. =
46 oz.
14"x 4"......................................2 pkgs.
= 48 oz.
16"x 4"......................................3 pkgs.
= 72 oz.
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