Best 2 Rolled Buttercream Icing Recipes

Indulge in the velvety smoothness of Rolled Buttercream Icing, the perfect topping for your cakes and cupcakes. This classic frosting is made with a combination of butter, confectioners' sugar, milk, and flavorings, whipped together until light and fluffy. With its rich, creamy texture and versatile flavor options, Rolled Buttercream Icing is a versatile frosting that can elevate any dessert.

In this comprehensive guide, we'll provide you with two delectable Rolled Buttercream Icing recipes: one for a basic vanilla flavor and another for a luscious chocolate variation. Both recipes are easy to follow and require minimal ingredients, making them perfect for home bakers of all skill levels. We'll also share essential tips and tricks for achieving the perfect consistency, avoiding common pitfalls, and storing your frosting for future use. Whether you're a seasoned baker or just starting out, this guide will equip you with the knowledge and techniques to create stunning and flavorful Rolled Buttercream Icing that will transform your desserts into culinary masterpieces.

Check out the recipes below so you can choose the best recipe for yourself!

ROLLED BUTTERCREAM ICING

Rolled Buttercream Icing image

Make and share this Rolled Buttercream Icing recipe from Food.com.

Provided by Trixyinaz

Categories Dessert

Time 30m

Yield 1 9x13 cake, 1 serving(s)

Number Of Ingredients 6

Ingredients

1 cup vegetable shortening, solid
1 cup corn syrup, clear
1/2 teaspoon butter flavoring, clear
1 teaspoon vanilla flavoring, clear
1/2 teaspoon popcorn salt
7 -8 cups powdered sugar, approximately 2 pounds

Steps:

This recipe should be made with a heavy-duty mixer. The paddle, not the wire whip, should be used.
Place the shortening and corn syrup in a mixing bowl and beat until creamy.
Add flavorings and salt and beat until blended.
Mix in powdered sugar, pouring it in the bowl over about a 30 second period, and blend thoroughly, approximately 30 seconds to one minute after the last bit of sugar is added.
Turn incing onto your work surface and knead until smooth and well blended.
Store icing in sealed plastic bag then place bag in airtight container let sit for about 30 minutes.
Icing can be refigerated for several weeks or frozen for several months. Let icing come to room temperature before using.)
To test for readiness: Pull the icing apart. If it stretches when pulled apart the icing is too soft*. When you are sure that icing is not too soft, gently stroke a portion of the icing with the palm of your hand. If all cracks and marks disappear and the surface appears shiny, it is ready to use. If the cracks do not disappear, the icing is too firm**.
*If the icing is too soft and sticky and stretches when pulled apart, knead in additional powdered sugar 1/2 cup at a time.
**If the icing is too firm and cracks and marks will not disappear, knead in a few drops of water until the proper consistency is achieved.
To color the ENTIRE batch of Icing: Mix the color with the shortening and corn syrup mixture BEFORE adding the powdered sugar.
To color samll portions of Icing:Mix the color to the center of a ball of icing.
Knead the color in until well blended. If the color softens the icing, knead in more powdered sugar.
To cover a cake you use the same method as if using rolled fondant.

Nutrition Facts : Calories 5960.9, Fat 205, SaturatedFat 59.1, Sodium 1185.9, Carbohydrate 1073.8, Sugar 903.3

ROLLED BUTTERCREAM ICING

Rolled Buttercream Icing image

If you want a pretty cake or cupcakes this is the way to go as an alternative to fondant. You can substitute any kind of flavoring instead of the butter flavoring. Use clear Loranne Oil 1/2 tsp or 1/4 tsp each of 2 flavorings. This will cut down on the icing being so sweet. EXAMPLE: Use 1/4 tsp of orange & 1/4 tsp of lemon.

Provided by CONNIE BOLDA

Categories Other Desserts

Time 30m

Number Of Ingredients 6

Ingredients

1 c vegetable shortening, solid (crisco)
1 c corn syrup, clear (karo)
1/2 tsp butter flavoring, clear
1 tsp vanilla flavoring, clear
1/2 tsp popcorn salt (powder form, or salt that has been put in a blender)
8 c powdered sugar, approximately 2 pounds

Steps:

1. This recipe should be made with a heavy-duty mixer. The paddle, not the wire whip, should be used.
2. Place the shortening and corn syrup in a mixing bowl and beat until creamy.
3. Add flavorings and salt and beat until blended.
4. To color the ENTIRE batch of Icing: Mix the color with the shortening and corn syrup mixture BEFORE adding the powdered sugar.
5. Mix in powdered sugar, pouring it in the bowl over about a 30 second period, and blend thoroughly, approximately 30 seconds to one minute after the last bit of sugar is added.
6. Turn icing onto your work surface and knead until smooth and well blended.
7. Store icing in sealed plastic bag then place bag in airtight container let sit for about 30 minutes to rest.
8. Icing can be refigerated for several weeks or frozen for several months. Let icing come to room temperature before using.
9. To test for readiness: Pull the icing apart. If it stretches when pulled apart the icing is too soft*. When you are sure that icing is not too soft, gently stroke a portion of the icing with the palm of your hand. If all cracks and marks disappear and the surface appears shiny, it is ready to use. If the cracks do not disappear, the icing is too firm**.
10. *If the icing is too soft and sticky and stretches when pulled apart, knead in additional powdered sugar 1/2 cup at a time.
11. **If the icing is too firm and cracks and marks will not disappear, knead in a few drops of water until the proper consistency is achieved.
12. To color samll portions of Icing: Mix the color to the center of a ball of icing.
13. Knead the color in until well blended. If the color softens the icing, knead in more powdered sugar.
14. To cover a cake you use the same method as if using rolled fondant.

Tips:

Use unsalted butter: This will allow you to control the amount of salt in your frosting.
Soften your butter to room temperature: This will make it easier to mix and will result in a smoother frosting.
Gradually add the powdered sugar: This will help to prevent the frosting from becoming too thick or gritty.
Use a stand mixer or hand mixer: This will make the mixing process much easier and faster.
Add flavorings and colors as desired: You can add extracts, spices, or food coloring to create different flavors and colors of frosting.
Chill the frosting before using: This will help it to set and firm up.

Conclusion:

With a little practice, you'll be able to make perfect rolled buttercream icing every time. This versatile frosting can be used to decorate cakes, cupcakes, cookies, and other desserts. It's also delicious on its own, so feel free to enjoy a spoonful or two straight from the bowl. Happy baking!