Rolled Buttercream Recipe Question

Baking By moxey2000 Updated 22 Oct 2008 , 6:07pm by janebrophy

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moxey2000 Posted 10 Oct 2008 , 8:31pm
post #1 of 8

http://www.cakecentral.com/cake_recipe-1603-Rolled-Buttercream-Fondant-Alternative.html

Can I make this recipe without the orange and lemon oil? Should I add some extract if I do?

How soon after making the icing can I roll it and use it?

Thanks!!

7 replies
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JanH Posted 10 Oct 2008 , 8:43pm
post #2 of 8

Yes, you can substitute any flavor extract or oil that pleases you. icon_smile.gif

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moxey2000 Posted 10 Oct 2008 , 8:43pm
post #3 of 8

Thank you!!!

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fiddlesticks Posted 10 Oct 2008 , 8:55pm
post #4 of 8

I use mine right away !

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luelue1971 Posted 10 Oct 2008 , 8:59pm
post #5 of 8

I like to let mine chill in the fridge overnight before I use it. It rolls out easier for me also if its cold.

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IloveEmmaCakes Posted 10 Oct 2008 , 9:52pm
post #6 of 8

WOW.. I've been making Cakes for a WHILE, and I've never even heard of rolled buttercream!!
Is it good? Maybe I can make it and taste it then offer this as an alternative.

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teachingmyself Posted 17 Oct 2008 , 10:09pm
post #7 of 8

What is the difference between the oils and extract for flavoring the rolled buttercream? Do you need to use less if you use the extract?

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janebrophy Posted 22 Oct 2008 , 6:07pm
post #8 of 8

I used the extracts in this recipe, and found I should have added more than what it called for of the oil. Definitely do a taste test....
Loved the way this looked on cookies, and imagine it would be nice on a cake, tasted way better than fondant IMHO. icon_smile.gif

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