Butter Clay

Decorating By DeniseNH Updated 5 Sep 2013 , 1:04am by ladij153

DeniseNH Posted 1 Apr 2012 , 2:46am
post #1 of 22

I went to a show in NJ and there was something new called Butter Clay. Looks interesting and I actually tasted it and the taste is out of this world. The seller sells it in either powder form or in buckets. From what I understand it's a cross between candy clay and buttercream in that if diluted it spreads like icing but if left on a dummy for a long time it dries as hard as old fondant would or possibly royal. It really intrigues me and to get a small trial bag of powder you had to sign up for their mailing list. Has anyone tried this out yet. What do you think of it. It's from Jayne's Cakes in Wylie, Texas

21 replies
Marianna46 Posted 1 Apr 2012 , 6:43pm
post #2 of 22

I'd never heard of this before, but I went to the site. It sounds SO interesting. I wish I were somewhere where I could get the sample packet - I'd love to try it. Maybe the next time I'm in the US, I'll order it. I'd love something that handles like fondant but tastes better!

BlakesCakes Posted 1 Apr 2012 , 8:17pm
post #3 of 22

I've used it in a class and for all intents and purposes, I find it to be a flavored rolled buttercream equivalent. It has NO qualities like candy clay, at all.

I haven't been able to find a list of ingredients for either the powdered or bucket form, but I do know that with the powder, you add your own butter, making it fairly pricey given that butter, in bulk or on sale, already runs at least $2.00/lb.

It can be smoothed with a scraper, but if "worked" for any amount of time, it does become very soft and oily and it can develop a graininess.

I did find it to work when creating a form that is to be covered with fondant or modeling chocolate and then manipulated to include features like pleats, indents, eye sockets, eyebrows, etc., but I can also do that with rolled buttercream, a stiff American Buttercream, or modeling chocolate.

I personally don't like rolled buttercream in any amount--it makes my teeth hurt--and I've chosen to use it only to cover irregular shapes when absolutely nothing else will work.


Marianna46 Posted 2 Apr 2012 , 10:22pm
post #4 of 22

Thanks for your input, Rae. You mean there's no list of ingredients, even on the package? If it's just rolled buttercream in another guise, I'll keep making my own, thanks.

BlakesCakes Posted 2 Apr 2012 , 11:36pm
post #5 of 22
Originally Posted by Marianna46

Thanks for your input, Rae. You mean there's no list of ingredients, even on the package? If it's just rolled buttercream in another guise, I'll keep making my own, thanks.

No, I can't accurately say that.

I was given samples with flavor names on them, only. I saw it, premade, come out of generic zip loc bags without labels. I never saw a package of the dry mix in person.

I went online and looked at every source I could find looking for the ingredients list and despite my best detective work, I couldn't find anything but a weight for the dry mixes.

My observations are based on my personal experience and I found it to function like rolled buttercream with additional flavoring added.

If you get American Cake Decorating magazine, there's an article in the new March/April issue on the class I took, starting on page 34. The face of the creature I started in the class is the second in the left column, described (incorrectly) as a woodland elf. The face was modeled on a stryofoam egg with ButterClay and then covered with rolled fondant.


sugarshack Posted 3 Apr 2012 , 12:13am
post #6 of 22

I find it less greasy and more forgiving and versatile then rolled buttercream. It comes in amny flavors and I have to see it tastes terrific, is not greasy in the mouth... I like it a lot and think it has a lot of applications for use. You can ice with it, sculpt, form flowers and more, paint, airbrush, cookies.....

BlakesCakes Posted 3 Apr 2012 , 12:20am
post #7 of 22

Well, wish I could say the same thing, but I can't.

Perhaps it depends on the recipe you use for rolled buttercream?

The recipe for RBC that I use yields the same results, could be flavored the same way, is much-much-much cheaper when it comes to raw ingredients, and isn't greasy.

Sadly, not every re-invented wheel is a better wheel.


sugarshack Posted 3 Apr 2012 , 1:04am
post #8 of 22

everyone is entitled to their opinion, thats what make the USA so great! thumbs_up.gif

EastCharlotte Posted 29 May 2012 , 6:50pm
post #9 of 22

What is exactly is rolled buttercream? And who makes it? What is it used for? That's new for me....

BlakesCakes Posted 29 May 2012 , 6:59pm
post #10 of 22

RBC is just American BC shored up with some extra powdered sugar and a bit of corn syrup. You get it to the point where it can be rolled out with a rolling pin.

No one makes it commercially. You just mix it up yourself.

It's extremely sweet, but it can be used to make simple flowers, balls, etc. like you would fondant.


EastCharlotte Posted 29 May 2012 , 7:02pm
post #11 of 22

Good to know, thanks...

PrettySweetbyRachel Posted 29 May 2012 , 7:07pm
post #12 of 22

So is butter clay a buttercream based item used as royal icing?

BlakesCakes Posted 29 May 2012 , 7:09pm
post #13 of 22

No. It's used more like modeling chocolate or fondant.


PrettySweetbyRachel Posted 29 May 2012 , 7:11pm
post #14 of 22

So, good for sculpting? What was the brand name? BTW, what was the name of the cake show/association name in NJ? I live in NYC and am interested in attending future shows...

sugarshack Posted 29 May 2012 , 8:37pm
post #15 of 22

good for sculpting but u can also cover a cake with it, and you can also thin it down and ice and pipe with it, pretty versatile and it tastes yummy!

kakeladi Posted 29 May 2012 , 8:42pm
post #16 of 22

......What is exactly is rolled buttercream......
......RBC is just American BC shored up with some extra powdered sugar and a bit of corn syrup......

I used to have the *Original* recipe for RBC - can't even think of the name of women who came up w/it way back in about the 1970s ? might even have been before thaticon_smile.gif Not sure if I might still have it or not. I'd have to unpack some 3 or 4 boxes to see if I could find it. It was in MBN (mailbox news magazines) WAY back icon_smile.gif

BlakesCakes Posted 29 May 2012 , 8:59pm
post #17 of 22

This is the recipe that I've used:

1 C Karo (light corn syrup)
1 C Shortening
½ tsp Fine Salt (popcorn salt)
½ tsp Extract of your choice (almond, lemon, orange.your choice)
1 tsp Clear Vanilla Extract
2 lb Powdered Sugar

Cream together shortening and Karo. Add salt and flavorings and mix well. Switching to the dough hook on your HEAVY DUTY mixer, add sugar, one cup at a time until combined. Mixture will be extremely thick. Turn-out dough and knead using more sugar if sticky for at least 2 minutes. Voila!

Store in airtight container and/or Ziploc bag either at room temperature or the refrigerator.

Warning: Do not attempt to make this recipe in a smaller mixer....must be a Heavy Duty mixer such as Kitchen Aid or Viking.

*******BUT, I usually just take some leftover AMBC, add in some PS until it's pretty stiff, and then add in the light corn syrup until it has a bit of stretch to it.


icer101 Posted 29 May 2012 , 9:07pm
post #18 of 22

I have used Marsha Winbecklers recipe . I have her book, etc. I like the taste. I think it is the same recipe that BlakesCakes has. I can,t remember if Marsha came up with it, but i think she did. I will have to try the butterclay. If Sharon says it good, that is all i need to try it. Thanks Sharon for your input.

BlakesCakes Posted 29 May 2012 , 9:19pm
post #19 of 22

Just too pricey for my blood, especially when I fell that I can get the same results using leftover BC.


kakeladi Posted 31 May 2012 , 12:42am
post #20 of 22

I now remember the name of the lady who I guess originated a Rolled Buttercream - I'm almost sure it's Charolette Collins - but like I said that was back in the 1960s or 1970s.

SweetBouquet Posted 29 Aug 2013 , 3:42pm
post #21 of 22

Hi, I'm hoping you can help me.  I, too, liked the taste.  I bought several "pails" of the butter clay intending to cover a tiered cake.  However, I had a problem using it (my lack of technique), and tried to contact the company to get instructions.  No response.  I have not used modeling clay before.  There are probably techniques that you experts know that would help me understanding the cake covering/piping methods.  Suggestions?

ladij153 Posted 5 Sep 2013 , 1:04am
post #22 of 22

AThanks for your input Sharon....I want to try some and see for myself!! BlakesCakes would you be willing to share your RBC recipe?

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