Is it at all possible to make up half the recipe for the Rolled Buttercream icing without changing the taste and texture?? I don't need the whole batch and was just wondering if anyone had attempted this. Thank you for your time! Have an awesome day!!!

I wouldn't think it would hurt anything, just halve everything in the recipe. Let us know how it turns out!
I had a practice run the other night and realized the whole recipe does make alot!

Good luck

Missy

Do you guys have problems with the rolled buttercream cracking?

I love the flavour, but mine always seemed to produce cracks?

You can make 1/2 of a batch and it comes out the same as a whole batch. I have a problem with mine also. I've mixed mine with fondant whenever i've used it to make it smoother and cut down on the oils. Pure rolled buttercream is also pretty shiney but it tastes great!

Debbie

Maybe I will try that...I stopped using because of the cracks.

If you look closely at my tuxedo cake - the cake is covered in rolled buttercream but the lapels are a mixture of the rolled buttercream and fondant.

Deb

Thanks everyone!! I'll let you know how it turns out!

I don't really care for the flavor of rolled buttercream. Some of my clients have said they prefer my regular buttercream over the rolled buttercream.

I could see using half rolled buttercream and fondant. Because I don't really like the oily finish rolled buttercream has.

Can't wait to see pics.