Rolled Buttercream

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

smc_paralegal Cake Central Cake Decorator Profile
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 Cake Central Cake Decorator Profile
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 Cake Central Cake Decorator Profile
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 Cake Central Cake Decorator Profile
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.

Quote by @%username% on %date%