I got this recipe for rolled buttercream on Cake Central:

1 cup solid vegetable shortening
1 cup clear corn syrup
1/2 teaspoon colorless butter flavoring
1 teaspoon colorless vanilla flavoring
1/2 teaspoon popcorn salt (fine grain salt)
7-8 cups (approx. 2lbs.) powdered sugar

Can I substitute butter for the veg shortening in this recipe, without any problems (I detest Crisco)? And will the consistency of this be similar to MMF, which is what I am used to? Any other tips I might need to know about rolled buttercream?

Thanks so much!
<S>

I am afraid that would not work. The consistency isn't at all similar to MMF. It is more "gooey" and wet than MMF. It is easy to work with , though. I really enjoy making cookies with it, and my customers LOVE it!

I am not sure about the butter, but I replace the 1cup of crisco with 3/4cup of hi-ratio shortening and love the out come.

No way as greasy as the crisco, and does not leave as much of greasy feel in your mouth as crisco.

Hope this helps you out some, good luck
God Bless,
Sharon

I love rolled buttercream and so do my customers. Its not the consistency of mmf but its easy to cover a cake with a smooth finish and yummy bc flavor. For me its easier to roll out when its still firm from the refrigerator. Don't be afraid to add powdered sugar as you roll out. I find it impossible to roll out and then lift onto a cake with something under it. So I roll it out on myWilton cake dividing mat and then turn it over onto my cake.

I really love using it. It's so much easier than trying to smooth out buttercream. It's kind of something that you need to practice with to see what works for you.

Do you use this the same as you would MMF?
Thanks

I tried the rolled buttercream, but I couldn't get it to work. I was unsure on what the recipe meant about being too soft or the stroking bit. Can anyone explain it a little clearer?