lhayes1976 Posted 14 Apr 2007 , 6:40pm
post #1 of

I did a search and could not find a recipe for Chocolate Rolled Buttercream. Has anybody made it before?

14 replies
tricia Posted 14 Apr 2007 , 8:35pm
post #2 of

I have never tried it, but I do have a recipe I can give you. It is from the book "Decorating with Rolled Buttercream Icing" by Marsha Winbeckler...It says it has a luscious tootisie-Roll taste.

kbrown99 Posted 14 Apr 2007 , 8:52pm
post #3 of
Quote:
Originally Posted by tricia

I have never tried it, but I do have a recipe I can give you. It is from the book "Decorating with Rolled Buttercream Icing" by Marsha ...It says it has a luscious tootisie-Roll taste.




I would love the recipe too if you wouldn't mind. thx

tricia Posted 15 Apr 2007 , 2:38am
post #4 of

Chocolate Rolled Buttercream
1 cup Crisco *solid vegetable shortening
1 cup clear corn syrup
1/2 tsp. butter flavoring
1 tsp. vanilla flavoring
1/2 tsp. salt
1/2 cup cocoa powder
6 1/2 to 7 1/2 cups(slightly less than 2 lbs) powdered sugar
**This recipe should be made with a heavy duty mixer like a KitchenAid...The paddle,not the wire whip should be used.

Place shortening and corn syrup in mixing bowl and beat until creamy. Add flavorings, salt and cocoa powder and beat until blended. Mix in powdered sugar all at one time and blend thoroughly. The mixture will be very stiff. Turn icing onto work surface and knead until smooth and well blended. Store icing in sealed plastic bag then place bag in airtight container. Icing can be refrigerated for several weeks or frozen for several months. Let come to room temperature before using.

Ok I doubled checked my typing...and recipe is exactly like the book..let me know how this turns out..I was thinking of trying it also..

kbrown99 Posted 15 Apr 2007 , 2:47am
post #5 of

Thanks tricia. I look forward to trying it.

pastryjen Posted 15 Apr 2007 , 2:51am
post #6 of

I'd love to find out how it tastes! Thanks for sharing the recipe.

Melonie1005 Posted 6 Sep 2007 , 12:19am
post #7 of

Hi, did anyone ever try this recipe? I was wondering how it tasted.

paojava Posted 13 Aug 2008 , 8:46pm
post #8 of

thanks for this recipie! I will be trying it out this weekend. I tried regular rolled buttercream for the first time last weekend on a cake for my nephew, and it got RAVE REVIEWS!!!! It is a bit harder to work with (much softer) but if you like buttercream, it so definately worth trying. Also--it can be put in the fridge, so that is a big plus. I will let you know how it goes.

covered-in-sugar Posted 9 Sep 2008 , 10:25pm
post #9 of

Sounds yummy! icon_smile.gif I will have to try this one too! Thanks for the recipe! icon_wink.gif

Bossy Posted 9 Sep 2008 , 10:32pm

I want to try this too! Please share how it taste if anyone gets to it first.

paojava Posted 10 Sep 2008 , 12:08pm

OMG!!! I totally forgot to post my results!!!

The chocolate rolled buttercream was FANTASTIC!!!!!!

It was pretty sticky though, so I would reccomend using powdered sugar (not crisco) to roll it out on, etc. Really, the taste is fantastic. Also, I love that I can refrigerate/freeze it. I made a double batch and froze half. Covered a 9inch round, and decorated it. For the decoarations, I added an equal amount of white fondant (wilton) and lightly colered the mix. Then I added shimmer dust for a pop. I will post my picture in just a second.

sweetflowers Posted 10 Sep 2008 , 8:59pm

Just wanted to let you know, if you use a hi-ratio shortening, or one that still has trans fats, the frosting is not so soft and much easier to work with.

JuliaAnne Posted 29 Sep 2013 , 2:06am

Hi Tricia, 

 

FYI, If you will use a high ratio shortening and popcorn salt rather than regular salt, this will help prevent the stickiness also when mixing in your powdered sugar, you'll probably need the whole 2 lbs but leave out about 1 - 1/2 cups to use for kneading.  Make sure your pop corn salt is the plain, not the buttered.  I hope this helps anyone that uses this recipe.  I have almost the same recipe with an exception to the alterations and mine doesn't have the cocoa. I wouldn't use another because this one has worked for me every time.  I love rolled buttercream, now I'll just add 1/2 cup cocoa to make it chocolate when I need it.  Also the neat thing about rolled buttercream, is it is repairable if it tears.  Just use your warm fingers and rub over the tear or you can use a warm spatula.  Let me know if you try the changes and if they work better for you. Good Luck  

Sweety Grane Posted 24 Oct 2013 , 3:07am

Let me try too ! thanks for the recipe that you posted.. ^_^

MBalaska Posted 24 Oct 2013 , 3:49am

Quote:

Originally Posted by paojava 

OMG!!! I totally forgot to post my results!!!

The chocolate rolled buttercream was FANTASTIC!!!!!!

It was pretty sticky though, so I would reccomend using powdered sugar (not crisco) to roll it out on, etc. Really, the taste is fantastic. Also, I love that I can refrigerate/freeze it. I made a double batch and froze half. Covered a 9inch round, and decorated it. For the decoarations, I added an equal amount of white fondant (wilton) and lightly colered the mix. Then I added shimmer dust for a pop. I will post my picture in just a second.

I made the white buttercream fondant once using their recipe from that book.  It was sticky, it was shiny, it tasted very good.  I used it for cut outs. they were very soft, and did not dry like fondant.

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