Rolled Buttercream

Decorating By smc_paralegal Updated 24 Aug 2009 , 6:33pm by Liz23

smc_paralegal Posted 24 Aug 2009 , 1:59pm
post #1 of 4

I tried rolled buttercream for the first time this weekend and really like the taste but I had trouble with it ripping. I made the recipe exactly like it said, 1 c shortening, 1 c corn syrup, salt, flavoring and 2 lbs powdered sugar. I rolled it out to about 1/8 of an inch but then when I turned it onto my cake it would rip. What am I doing wrong? Any suggestions would be appreciated.

3 replies
BakeLoveMom Posted 24 Aug 2009 , 2:07pm
post #2 of 4

I haven't had luck covering a cake with it like you said, however, it is great to decorate cookies in. Maybe someone else can give us some tips.


tiggy2 Posted 24 Aug 2009 , 4:49pm
post #3 of 4

Rolled BC is great for cookies and making small figures but not for covering cakes.

Liz23 Posted 24 Aug 2009 , 6:33pm
post #4 of 4

I also really like the taste of the rolled buttercream. I find that if I mix it about 50/50 with a marshmellow fondant it works great. Hope this helps.

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