Rolled buttercream icing is a softer covering than rolled fondant. It is also more shiny, which may not be appropriate for all wedding cakes.

Rolled Buttercream stands up to heat, and keeps well in the refrigerator if tightly wrapped. Cakes covered with rolled buttercream can be decorated with royal or buttercream icing.

Enough to cover a 10″ x 4″ high cake

Rolled Buttercream Icing


  • Ingredients:
  • 1 cup solid vegetable shortening

  • 1 cup light corn syrup
  • 1/2 teaspoon butter flavoring
  • 1 teaspoon clear vanilla extract
  • 2 pounds confectioners’ (powdered) sugar (7 – 8 cups)
  • 1/2 teaspoon popcorn salt (fine grain salt)



  1. Place shortening and corn syrup in mixing bowl and beat until creamy. Add flavorings and salt. Beat until blended. Add confectioners’ sugar and blend thoroughly. The mixture will be very stiff. Place icing on work surface and knead until smooth and well blended.
  2. Storage
  3. Store icing in sealed plastic bag then place bag in airtight container. Icing can be refrigerated for several weeks or frozen for several months.
  4. Additional Information:
  5. Bring to room temperature before using.
  6. * I add more confectioner’s sugar….So Keep Kneading!!
  7. ** Of course add the color paste you desire!


busshoff Says... 29 Sep 2009 , 10:08pm

Hi, just wondering if you've ever tried this with 1/2 cup shortening and 1/2 cup butter and then no butter flavoring?

vera Says... 27 Jan 2010 , 7:47am

Have you or can this be used on sugar cookies that will be wrapped for party favors?

JuliaG Says... 7 Feb 2010 , 7:44am

I always use 1/2 cup shortening and 1/2 cup butter. I do not add any butter flavoring. I also use vanilla & almond extracts. It is awesome. I do not like using all shortening because of the taste.

Margieluvstobake Says... 9 Feb 2010 , 10:38am

The instructions say "Knead until smooth", so I am assuming that this is a type of icing like fondant where you roll it out and apply to the cake, not spread on like regular buttercream? I know this is probably a stupid question, but I have never made it before.

cakefairygirl Says... 27 May 2010 , 11:02pm

Anyone know how to fix rolled buttercream if it is too dry? I am trying to roll it out and it just keeps cracking and ripping?

kathys_cupcakes Says... 10 Jun 2010 , 11:30am

cakefairygirl: use crisco when rolling it out....on your surface, hands, rolling will absorb into your 'dough' and make it more manageable. :)

Dawanka Says... 22 Sep 2010 , 8:31am

Does anyone know if I can I freeze a cake covered in this?

ginger6361 Says... 4 Jan 2011 , 2:08pm

Does the rolled buttercream work the same as fondant? Does it tear easier, or more, than fondant? Do you put it over regular buttercream, like you would fondant? Thanks

Andura Says... 9 Jan 2011 , 7:55am

same questions as ginger6361.... what's this like to work with as far as cracks and tearing?

areinsbach Says... 11 Feb 2011 , 9:40pm

Can you use this in the cricut cake and cut it out like the frosting sheets that they sell? Just curious.....

galidink Says... 28 Jul 2011 , 1:36pm


raksbrasil Says... 11 Aug 2011 , 7:59pm

I just tried this recipe and it was REALLY greasy. Is that how it's supposed to come out? Should I have beat the shortening with the corn syrup for longer, or is it just a quick beat?

Dreams81 Says... 4 Jan 2012 , 10:38am

raksbrasil I had the same problem with this recipe! VERY greasy!

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