For those who don’t like fondant, here is a recipe for Rolled Buttercream that can be used to cover a cake or on cookies. Upside: Most of the work can be done in your Kitchen Aide!
Rolled Buttercream (Fondant Alternative)
- 1 C Shortening
- 1 C Light Corn Syrup
- 1 tsp. Clear Vanilla
- 1/2 tsp. Salt
- 1/4 tsp. Lemon Oil
- 1/4 tsp. Orange Oil
- 8 1/2 C Powdered Sugar
- Place Shortening into a large mixer bowl and cream on medium speed until smooth.
- While mixer is running, add Corn Syrup, Vanilla, Salt, Lemon and Orange Oil and mix until well blended.
- Reduce speed to low and gradually add about 2/3 of the powdered sugar until soft dough is formed.
- Turn mixture out onto surface dusted with powdered sugar.
- Knead in the reamining 1/3 of the sugar. Continue kneading until buttercream is smooth.
- If it is sticky add more icing sugar, a little at a time. chill for a few hour. Before use, bring rolled buttercream to room temp.
Yields: 6 1/2 cups is sufficient to cover two 10″ round cakes 3″ high.
Storage: One week at toom temp. One month refrigerated. Three months frozen.
Can i use lemon and orange emulsion if i can't get lemon and orange oil. thank you, Evelyn
Where do I find lemon and orange oil?
Can you add color to this recipe?
LorAnn makes great oils, they have a website if you cant get it locally :)
Can this recipe be prepared 100% by hand without the mixer? I have a sunbeam mix-master that works wonders however when doing fondant and the like, I prefer the old fashioned way, by hand.
Hi! can I use Butter or margarine? or it won't hold it's shape?
Thank you for sharing I needed a alternative to fondant for my customers. Does anyone know how it tastes?
I think butter would be too soft and it would melt under the heat of your hands. Yes you can prepare this by hand, you don't have to use a mixer if you don't want to, I'm just lazy and out of shape so whatever I can do to get away from the arm work out I'm going to.
as far as coloring...do you color it the same way you would regular rolled fondant?
can you use lemon and orange extracts instead of the oils?
I have been using this recipe, however it tends to come out too shiney or greasy in my oppinion.. do you know of any variations that would allow it to loose the oily shine.
Dust it with powdered sugar once it's on the cake, and the shine goes away. You may have to do it a couple of times, but I can get it as matte as fondant. Also, you don't have to use lemon and orange. I use raspberry and vanilla, or vanilla alone, and it's excellent!
I use the same recipe, with some minor variations. I use 1/2 tsp popcorn salt, and 7-8c powdered sugar (the hotter it is, the more powdered sugar I need). I also use Sweetex, as the new Crisco doesn't work as well. You can definitely mix and match any flavorings. I also like raspberry and vanilla, or just vanilla.
You can fix this frosting beautifully, and it refrigerates well. I have made less than 20 cakes total, and find this recipe is the easiest "fondant" to use. The MM fondant is good too, but I hate that you can't refrigerate it.
Instructions: With a heavy duty stand mixer, measure all the ingredients in a bowl, saving 3-4 cups of powdered sugar. Blend till thoroughly mixed. Continue to add remaining powder sugar one cup at a time till mixture will become very stiff and crumbly like pie dough. Turn out on counter top and knead 3-4 minutes until all ingredients are thoroughly mixed together. Mixture should not feel sticky at all. If it does, add more powder sugar, little amounts at a time. If it gets too stiff, make a soft batch and add it to the stiff batch. It's the only way to fix it. You can attach it to a cake with water or piping gel. Do not use royal icing.
So would you do a BC layer underneath this as you would with a fondant, or just put it on the cake as is?
when you say you use vanilla and raspberry , are these oils or extracts?
I just made this for the first time and I can't seem to get it smooth. It cracks so easily, and every time I go to lift it up it falls apart. what am I doing wrong? Do I need to knead it more? Someone help please!
HI all just wondering a few things about rolled buttercream. My niece does not like fondant but wants a zebra striped cake. I was hoping that I could use rolled buttercream instead. Is it used the same way and can it be coloered black very easily? Thanks for all the answers.
I use the RBC all the time on my cookies and I roll it out on wax paper cut it and take away the extra and then pop it in the freezer for a few minutes. Then I don't have any trouble with it cracking or falling apart. You don't have to flavor with oils but I would strongly suggest using a heavy duty mixer to mix this and mix one cup of p. sugar at a time then take out and knead for 2 minutes once you have everything mixed together. It does tend to be a little greasy so I always brush the top with a little powder sugar.
so how well would this work to cover a wedding cake?
I use the candy flavors, just a couple drops as they're strong!
If it's cracking there's too much powdered sugar. Make a second batch with a cup less powdered sugar and mix them together.
Ca i use this in hot climate?
StrawberrySS - Just be careful with it. I had to transport a few cakes up to my parents' house, and they got a little warm in the back, and the rolled buttercream literally melted down the sides of the cake. I was able to repair it for the most part (the easy repair is one of the reasons I love rolled buttercream). You just don't want it to get too hot.
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