I would like to have a recipe for Rolled Buttercream. I found one on this website, and I did make it. It turned out a little oily looking...
The recipe that I used called for 1 cup shortening, 1 cup light corn syrup, extracts, and 8 1/2 cups of powdered sugar. Is this right??
Here's an everything you ever wanted to know about Rolled Buttercream thread:
(Has b/c recipes not found elsewhere on CC, and so much more.)
Thanks for the help.
I read the other postings and saw where people wrote in to say they would rather use Fondant instead of the RBC because it was too greasy.
I don't want a greasy looking cake!! but just trying to find another alternative to Fondant. I just " hate " the way fondant tastes!