Best 2 Rolled Buttercream Icing Recipes

Are you ready to take your baking skills to the next level with a luscious and versatile rolled buttercream icing? Get ready to transform your cakes, cupcakes, and other sweet treats into masterpieces that will tantalize your taste buds and impress your loved ones. In this comprehensive article, we will unveil the secrets to crafting the perfect rolled buttercream icing, ensuring it's smooth, creamy, and perfectly spreadable. From selecting the right ingredients to mastering the techniques of preparation and application, we'll guide you through every step of the process. Discover how to achieve that perfect consistency, create stunning colors, and elevate your desserts with elegant decorations. So gather your ingredients and prepare to embark on a journey of culinary exploration as we delve into the art of making rolled buttercream icing.

Check out the recipes below so you can choose the best recipe for yourself!

ROLLED BUTTERCREAM ICING

Rolled Buttercream Icing image

Make and share this Rolled Buttercream Icing recipe from Food.com.

Provided by Trixyinaz

Categories Dessert

Time 30m

Yield 1 9x13 cake, 1 serving(s)

Number Of Ingredients 6

Ingredients

1 cup vegetable shortening, solid
1 cup corn syrup, clear
1/2 teaspoon butter flavoring, clear
1 teaspoon vanilla flavoring, clear
1/2 teaspoon popcorn salt
7 -8 cups powdered sugar, approximately 2 pounds

Steps:

This recipe should be made with a heavy-duty mixer. The paddle, not the wire whip, should be used.
Place the shortening and corn syrup in a mixing bowl and beat until creamy.
Add flavorings and salt and beat until blended.
Mix in powdered sugar, pouring it in the bowl over about a 30 second period, and blend thoroughly, approximately 30 seconds to one minute after the last bit of sugar is added.
Turn incing onto your work surface and knead until smooth and well blended.
Store icing in sealed plastic bag then place bag in airtight container let sit for about 30 minutes.
Icing can be refigerated for several weeks or frozen for several months. Let icing come to room temperature before using.)
To test for readiness: Pull the icing apart. If it stretches when pulled apart the icing is too soft*. When you are sure that icing is not too soft, gently stroke a portion of the icing with the palm of your hand. If all cracks and marks disappear and the surface appears shiny, it is ready to use. If the cracks do not disappear, the icing is too firm**.
*If the icing is too soft and sticky and stretches when pulled apart, knead in additional powdered sugar 1/2 cup at a time.
**If the icing is too firm and cracks and marks will not disappear, knead in a few drops of water until the proper consistency is achieved.
To color the ENTIRE batch of Icing: Mix the color with the shortening and corn syrup mixture BEFORE adding the powdered sugar.
To color samll portions of Icing:Mix the color to the center of a ball of icing.
Knead the color in until well blended. If the color softens the icing, knead in more powdered sugar.
To cover a cake you use the same method as if using rolled fondant.

Nutrition Facts : Calories 5960.9, Fat 205, SaturatedFat 59.1, Sodium 1185.9, Carbohydrate 1073.8, Sugar 903.3

ROLLED BUTTERCREAM ICING

Rolled Buttercream Icing image

If you want a pretty cake or cupcakes this is the way to go as an alternative to fondant. You can substitute any kind of flavoring instead of the butter flavoring. Use clear Loranne Oil 1/2 tsp or 1/4 tsp each of 2 flavorings. This will cut down on the icing being so sweet. EXAMPLE: Use 1/4 tsp of orange & 1/4 tsp of lemon.

Provided by CONNIE BOLDA

Categories Other Desserts

Time 30m

Number Of Ingredients 6

Ingredients

1 c vegetable shortening, solid (crisco)
1 c corn syrup, clear (karo)
1/2 tsp butter flavoring, clear
1 tsp vanilla flavoring, clear
1/2 tsp popcorn salt (powder form, or salt that has been put in a blender)
8 c powdered sugar, approximately 2 pounds

Steps:

1. This recipe should be made with a heavy-duty mixer. The paddle, not the wire whip, should be used.
2. Place the shortening and corn syrup in a mixing bowl and beat until creamy.
3. Add flavorings and salt and beat until blended.
4. To color the ENTIRE batch of Icing: Mix the color with the shortening and corn syrup mixture BEFORE adding the powdered sugar.
5. Mix in powdered sugar, pouring it in the bowl over about a 30 second period, and blend thoroughly, approximately 30 seconds to one minute after the last bit of sugar is added.
6. Turn icing onto your work surface and knead until smooth and well blended.
7. Store icing in sealed plastic bag then place bag in airtight container let sit for about 30 minutes to rest.
8. Icing can be refigerated for several weeks or frozen for several months. Let icing come to room temperature before using.
9. To test for readiness: Pull the icing apart. If it stretches when pulled apart the icing is too soft*. When you are sure that icing is not too soft, gently stroke a portion of the icing with the palm of your hand. If all cracks and marks disappear and the surface appears shiny, it is ready to use. If the cracks do not disappear, the icing is too firm**.
10. *If the icing is too soft and sticky and stretches when pulled apart, knead in additional powdered sugar 1/2 cup at a time.
11. **If the icing is too firm and cracks and marks will not disappear, knead in a few drops of water until the proper consistency is achieved.
12. To color samll portions of Icing: Mix the color to the center of a ball of icing.
13. Knead the color in until well blended. If the color softens the icing, knead in more powdered sugar.
14. To cover a cake you use the same method as if using rolled fondant.

Tips:

Use high-quality butter. The butter is the main ingredient in buttercream icing, so it's important to use a high-quality brand that has a rich, creamy flavor.
Soften the butter to room temperature. This will make it easier to cream the butter and sugar together until light and fluffy.
Gradually add the powdered sugar. This will help to prevent the icing from becoming grainy.
Beat the icing until it is smooth and creamy. This can take several minutes, but it's worth the effort to get a smooth, consistent icing.
Add flavorings, such as vanilla extract or almond extract, to taste. You can also add food coloring to create a custom color.
Chill the icing before using it. This will help it to set and hold its shape.
Use the icing to frost cakes, cupcakes, or other desserts. It can also be used as a filling for cakes or pies.

Conclusion:

Rolled buttercream icing is a versatile and delicious icing that can be used to decorate a variety of desserts. It is easy to make and can be customized to your own taste. With a little practice, you can create beautiful and professional-looking cakes and cupcakes that will impress your friends and family.