I had never heard of rolled Buttercream, apparently is much softer than fondant and very shinny.

I have a recipe and would like some feedback as to how easy it is to use..thanks!!

That depends on what you want to do with it. I've read posts from members here who cover cakes with it, and some have made small figures with it.

Have you ever tasted it? It tastes like candy corn - very, very sweet.

I have only ever used it when I took a figure sculpting class at an ICES event years ago. I do not recommend it for making figures, as the recipe we worked with would not hold it's shape, even after it cooled down from working it with our hands.

I am not fond of it, but don't let my words discourage you. There are several members here who have posted that they like working with it.

Theresa

I use rolled bottercream for all my cakes and I have found it is a lot harder to work with than fondant. But my friends and family like the taste of it sooo much more so I cotiune to use it.

Playingwithsugar:

I have never tasted it..I found a recipe today and i was wondering how it works...maybe I'll make some just to see how it is...thanks so much!

Duff's fondant is a buttercream fondant as well as Fondarific (same as Duff's fondant) Satin Ice just came out w/a buttercream fondant. Homemade is good, yes sweet, but most people like it. Not hard to make.

Playingwithsugar:

I have never tasted it..I found a recipe today and i was wondering how it works...maybe I'll make some just to see how it is...thanks so much!

I have used Duff's and noticed that it is VERY soft and doesn't firm up like rolled fondant. I'd be interested in trying to make some. Is it a recipe from CC?

Sweetdreamsboutique:

Actually is from this website i found yesterday fromkarenskitchen.com. This website has alot of recipes..really good ones too..check it out...and the rolled buttercream is one of them..here is the recipe:

Rolled Buttercream

Rolled buttercream is a softer covering than rolled fondant. It is also more shinny 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.

Yield
Enough to cover a 10" x 4" high cake

Ingredients
1 cup solid vegetable shortening
1 cup light corn syrup
1/2 teaspoon butter flavoring
1 teaspoon clear vanilla extract
2 pounds sifted confectioners (powdered) sugar
1/2 teaspoon popcorn salt (fine grain salt)

Directions
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.

Storage
Store icing in sealed plastic bag then place bag in airtight container. Icing can be refrigerated for several weeks or frozen for several months.

THANK YOU! I will definitely give it a try.

I have used it for cakes, it can be difficult if the cake is large, I have also shaped figures with it and they turned out great (infact mil still has them 5 months later) but I added a packed of clear gelitan to it.

I use it a lot. That recipe looks like Marsha Winbecklers recipes, or very close to it. She has a book on it.

I wouldn't say it's harder to work with, just very different if you are used to fondant. You must use a vinyl mat to roll it out, it's very soft so will tear easily, but it repairs also so you can't even tell. For large cakes, I cover half the cake, then the other half and smooth the seam until it's gone, very easy. To get rid of the shine, I just put some powdered sugar on my hands and smooth over the icing (once it's on the cake). It wil dull the shine.

It is very important to use a high ration shortening or the icing will be way too soft, shiney and greasy. Crisco doesn't work any more since they changed their recipe. I also use the lemon and orange extract or loran oils to cut the sweetness and give a nice citrus flavor.

Love the Fondarific!

Yankie, thanks for the web site. It does have a lot of good recipes.

Can the rolled buttercream be frozen like regular buttercream?

Absolutely