I saw the rolled buttercream recipe and was wondering if you use it the same way as fondant. Does it work well to roll it out to cover the whole cake? Does it taste good?
Thank you for your help. 
I'm so glad someone asked this . . . I've been wondering too! I would like to know if you can refridgerate a cake covered in rolled buttercream or if it has to stay out, like real fondant.
Looking at the ingredients - sounds ok to eat......
says it can go in fridge........
says roll out like fondant......
Rolled Buttercream Icing Recipe
Serves/Yields: 1 -9x13-inch cake's frosting.
Prep. Time: 30 minutes
Cook Time:
Category: Frostings
Difficulty: Easy
This recipe is a fantastic alternative to fondant! It's buttercream icing that you can mold!
1 cup solid vegetable shortening
1 cup clear corn syrup
1/2 teaspoon colorless butter flavoring
1 teaspoon colorless vanilla flavoring
1/2 teaspoon popcorn salt (fine grain salt)-
(I use regular salt and grind it in my
morter and pestal)
7-8 cups (approx. 2lbs.) powdered sugar
This recipe should be made with a heavy-duty
mixer. The paddle, not the wire whip,
should be used.
1. Place the shortening and corn syrup in a mixing bowl and beat until creamy.
2. Add flavorings and salt and beat until blended.
3. Mix in powdered sugar, pouring it in the bowl over about a 30 second period, and blend thoroughly, approx. 30 seconds to one minute after the last bit of sugar is added.
4. Turn incing onto your work surface and knead until smooth and well blended.
5. Store icing in sealed plastic bag then place bag in airtight container let sit for about 30 minutes.
Icing can be refigerated for several weeks or frozen for several months. Let icing come to room temperature before using.)
To test for readiness: Pull the icing apart. If it stretches when pulled apart the icing is too soft*. When you are sure that icing is not too soft, gently stroke a portion of the icing with the palm of your
hand. If all cracks and marks disappear and the surface appears shiny, it is ready to use. If the cracks do not disappear, the icing is too firm**.
*If the icing is too soft and sticky and
stretches when pulled apart, knead in
additional powdered sugar 1/2 cup at a time.
**If the icing is too firm and cracks and
marks will not disappear, knead in a few
drops of water until the proper consistency
is achieved.
To color the ENTIRE batch of Icing: Mix the color with the shortening and corn syrup mixture BEFORE adding the powdered sugar.
To color samll portions of Icing:Mix the color to the center of a ball of icing.
Knead the color in until well blended. If the color softens the icing, knead in more powdered sugar.
To cover a cake you use the same method as if using rolled fondant.
Source: Anonymous
K'ly ^,,^
I tried the rolled buttercream and it came out greasy and sort of grainy....maybe I made it wrong, but it was not a smooth, porcelin-like surface like fondant is.... and it tasted sort of.....questionable. Is it supposed to be yummy?
It shoudln't be greasy or grainy. It should have a smooth consistency, and you usually have to kneed in the last of the sugar to get it stiff enough. It doesn't come out quite as smooth as fondant on the cake, but it has a really good taste- especially if you do the chocolate variety- it tastes like soft tootsie roll! YUM...
Try putting all the ingredients in at one time to the mixer, and then mix until smooth, then add the sugar little at a time til it binds up and the mixer is having problems. Dump on your work surface and kneed in the rest. Make sure to let it rest over night if possible. When I'm in a hurry I refridgerate it to hurry it up. Here's one of the cakes i did with it, and it came out great.
any more pics with rolled buttercream? my hubby does not like mmf.
sugarnut your cake is beautiful.
I love the way rolled buttercream tastes and I love how easy it is to make.....I always have those indredients around to make it in a pinch. BTW - It always has a glossy finish unlike fondant that is usually a matte finish.
thanks! It's a little more forgiving then fondant, but it also squishes down the sides a little faster, so you have to work quickly. I usually get my husband as a second pair of hands to help. The nice thing is that if you get a hole, it patches up easily! I have other cakes with it, but can't find them. The white looks nice too, it just has a more chewy taste like a tootsie roll, which is usually what people don't like about fondant...
Thank you for the replies everyone. I am going to give it a try this weekend.
Beautiful cake Sugarnut.
I've used Rolled buttercream for figures and details on cakes. I have never tried to cover a cake with it...of course I am just starting to work with fondant and MMF. I love the taste of rolled buttercream...in my opinion better than any of the others. I would worry it would be too soft to cover a cake in...but would love to try it. I think it would be so yummy....
Rolled Buttercream is equal parts of corn syrup and shortening, butter and vanilla extracts, and enough powdered sugar to make it a dough like consistancy, like fondant.
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