Rolled Buttercream Icing Recipe (2024)

I use the same recipe, with some minor variations. I use 1/2 tsp popcorn salt, and 7-8c powdered sugar (the hotter it is, the more powdered sugar I need). I also use Sweetex, as the new Crisco doesn't work as well. You can definitely mix and match any flavorings. I also like raspberry and vanilla, or just vanilla.

You can fix this frosting beautifully, and it refrigerates well. I have made less than 20 cakes total, and find this recipe is the easiest "fondant" to use. The MM fondant is good too, but I hate that you can't refrigerate it.

Instructions: With a heavy duty stand mixer, measure all the ingredients in a bowl, saving 3-4 cups of powdered sugar. Blend till thoroughly mixed. Continue to add remaining powder sugar one cup at a time till mixture will become very stiff and crumbly like pie dough. Turn out on counter top and knead 3-4 minutes until all ingredients are thoroughly mixed together. Mixture should not feel sticky at all. If it does, add more powder sugar, little amounts at a time. If it gets too stiff, make a soft batch and add it to the stiff batch. It's the only way to fix it. You can attach it to a cake with water or piping gel. Do not use royal icing.

This looks great, just a few questions:

1. Does it harden the way fondant would? This would be important for cookies

2. When dusting with powdered sugar in order to lose its shine, you might lose the nice effect of the color too; does it make a difference?

3. Why is it so not shelf-stable when there are no perishable ingredients in it?

4. Can it be sprayed with the wilton spray colors or painted like fondant can?

Thanks so much!

Sara

No one has answered the question if you can replace the oils with extract.

Thank you I would like to try this.

It crusts, but doesn't really harden. If allowed to dry for a couple of days, you could stack cookies maybe 3 high without damage.

It is "shelf stable". As the directions say, 1 wk. room temp, etc. It dries out when exposed to air and when wrapped and left at room temp, it can mold.

I think it could be sprayed if it's been allowed to dry. Painting on it would work best with lemon extract or veg. oil, rather than alcohol [too much water & it melts the surface]

Yes, you could use extracts, but you might need to use a bit more powdered sugar.

Now, all of that said, rolled buttercream [RBC] does NOT act like fondant. It has no stretch, it tends to be gritty, and it's tooth achingly sweet. It melts in heat and direct sunlight and it's "hygroscopic"--it has so much sugar in it that it attracts water if used in a humid environment.

I've used itfor small cut out accents and rolled very thin on cookies. I would never cover a cake in it--difficult and sweeter than any buttercream I've ever made.

thank goodness you are still here maybenot.

This topic is so old I wondered why it had resurrected.

You wont remember this but it was you who gave the best and most concise directions for wrapping andfreezing afully decorated cake I'd ever heard of.

Since then I am always ahead of the game and actually prefer the taste of a cake that has been frozen, however briefly.

Boyajian oils and flavorings:http://www.boyajianinc.com

A few drops of their citrus oils goes a looooong way. Really pure taste, no wierd chemicalness. Their infused oils for cooking are fantastic too! Plus, I think they're family-owned in Canton, MA.

Hello,

Has anyone made this their go to frosting since this posting. The smooth and clean look of fondant still seems popular, However I still have many who do not want it because of the taste. I have been considering trying this recipe since I just found it.. any thoughts??