Ingredients for Rolled Buttercream Icing
- 1 cup vegetable shortening
- 1/2 cup light corn syrup
- 1 teaspoon butter flavoring
- 1 teaspoon vanilla flavoring
- 1/4 teaspoon salt
- 2 pounds (approx. 8 cups) powdered sugar
- gel food coloring
- water
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How to Make Rolled Buttercream Icing
- Using a heavy-duty mixer fitted with the paddle attachment (not the whisk), cream together the shortening and corn syrup until light and fluffy.
- Add the salt and flavorings; beat until thoroughly combined.
- Gradually add the powdered sugar, about 1 cup at a time, beating on low speed until fully incorporated. This should take approximately 30 seconds to 1 minute after adding each cup of sugar.
- Turn the icing out onto a clean work surface and knead until completely smooth and well-blended. This is key to achieving a perfectly rolled consistency.
- Place the icing in a sealed plastic bag, then into an airtight container. Let it rest at room temperature for at least 30 minutes. This allows the flavors to meld and the icing to become more pliable.
- Refrigerate for up to several weeks, or freeze for several months. Allow the icing to come to room temperature before using.
- **Readiness Test:** Gently pull a small piece of icing apart. If it stretches, it's too soft; add more powdered sugar, ½ cup at a time, and knead until firm. If it cracks when you gently stroke it with your palm, it's too firm; add a few drops of water at a time and knead until smooth.
- **To Color (Entire Batch):** Add gel food coloring to the shortening and corn syrup mixture BEFORE adding the powdered sugar for even color distribution.
- **To Color (Small Portions):** Knead gel food coloring into a small portion of the icing until well-blended. If the color softens the icing, add a bit of powdered sugar.
- **To Cover a Cake:** Roll out the icing like fondant, using the same techniques for covering and smoothing your cake.
Nutrition Information (Approximate per serving)
Sodium
49 g
Sugar
3613g
Fat
295g
Carbs
357g
