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.
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.
Sarah
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%
%body%