I have some buttercream I would like to turn to rolled buttercream do I just add the corn syrup to it? And is it hard to use or is it like fondant?
I do this a lot. I add about 1/3 cup of corn syrup to 4 cups of buttercream and then knead in enough sifted PS to get the texture of pie crust. I then roll out between sheets of parchment and firm up in the freezer or fridge before cutting shapes or attempting to cover a cake.
I found the forums so never mind. thanks
Mind if I cut in??? I was just getting ready to ask some questions about this topic.
can any of you give me your advice or experiences on using rolled bc? is it as easy to work with as fondant? is it something you use often?
I don't hear a lot about it so I'm going to assume it's not great but thought it might be fun to try.
I use it to cover odd shapes because it is self-healing with the heat of your hands. It tears easily, so this is a real plus.
No, it's not as easy at the start as fondant, but it has some nice properties for things like odd shapes, cookies, etc. You can't really make figures out of it, but you can mold it to make some flowers that normally have heavy-ish petals.
It's extremely sweet, but you can flavor it with extracts & oils.
BlakesCakes: thanks for the extra info. I found it very helpful.. And for the second comment by me I thought I put it before any comments so It wasn't directed to you.. thanks for the responds...