Rolled Buttercream Icing Recipes

ROLLED BUTTERCREAM FONDANT

Steps:

• In a large bowl, stir together the shortening and corn syrup. Mix in the salt and vanilla flavoring, then gradually mix in the confectioners' sugar until it is a stiff dough. If you are using a stand mixer, use the dough hook attachment. Otherwise, knead by hand. If the dough is sticky, knead in more confectioners' sugar until it is smooth. Store in an airtight container at room temperature or in the refrigerator.
• To use, roll out on a clean surface that has been dusted with confectioners' sugar until it is 1/8 inch thick or thinner if you can. Drape over frosted and chilled cakes and smooth the sides down, or cut into strips to make bows and other decorations.

QUICK AND ALMOST-PROFESSIONAL BUTTERCREAM ICING

Steps:

• Cream room temperature butter with a hand mixer, the paddle attachment of a stand mixer, or a wooden spoon until smooth and fluffy. Gradually beat in confectioners' sugar until fully incorporated. Beat in vanilla extract.
• Pour in milk and beat for an additional 3 to 4 minutes. Add food coloring, if using, and beat for thirty seconds until smooth or until desired color is reached.

BUTTERCREAM ICING

Steps:

• Beat 600g sifted icing sugar and 300g butter together with your chosen flavouring and colouring if using, add 2-3 tablespoons of boiling water to loosen and beat until smooth.
• Fill a piping bag with a star nozzle and pipe onto cupcakes or smear in the middle and over the top of a 20cm cake using a palette knife.

ROLLED BUTTERCREAM ICING

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.

BASIC BUTTERCREAM ICING

Steps:

• Combine all the ingredients in large mixing bowl and mix at slow speed until smooth. If stiffer icing is needed, or if the weather is very warm, add a little extra sugar. This recipe is enough to cover and fill a 9- by 13-inch sheet cake or two 9-inch layers.

ROLLED BUTTERCREAM FONDANT

Steps:

• In a large bowl, stir together the shortening and corn syrup. Mix in the salt and vanilla flavoring, then gradually mix in the confectioners' sugar until it is a stiff dough. If you are using a stand mixer, use the dough hook attachment. Otherwise, knead by hand. If the dough is sticky, knead in more confectioners' sugar until it is smooth. Store in an airtight container at room temperature or in the refrigerator.
• To use, roll out on a clean surface that has been dusted with confectioners' sugar until it is 1/8 inch thick or thinner if you can. Drape over frosted and chilled cakes and smooth the sides down, or cut into strips to make bows and other decorations.

ROLLED BUTTERCREAM ICING

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.
• To color the ENTIRE batch of Icing: Mix the color with the shortening and corn syrup mixture BEFORE adding the powdered sugar.
• 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 icing 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 to rest.
• 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 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.