Hi, just wondering if you've ever tried this with 1/2 cup shortening and 1/2 cup butter and then no butter flavoring?
Have you or can this be used on sugar cookies that will be wrapped for party favors?
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.
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.
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?
cakefairygirl: use crisco when rolling it out....on your surface, hands, rolling pin....it will absorb into your 'dough' and make it more manageable. :)
Does anyone know if I can I freeze a cake covered in this?
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
same questions as ginger6361.... what's this like to work with as far as cracks and tearing?
Can you use this in the cricut cake and cut it out like the frosting sheets that they sell? Just curious.....
WHATS THE DIFF/ IN THIS ROLLED BUTTER CREAM . AND FONDANT ? SEEMS LIKE ITS THE SAME !
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?
raksbrasil I had the same problem with this recipe! VERY greasy!