Rolled Buttercream Icing
Elevate your cake decorating game with this luscious Rolled Buttercream Icing, a smooth and pliable alternative to traditional fondant. Made with just a handful of pantry staples like unsalted butter, light corn syrup, and powdered sugar, this recipe creates a delicious, melt-in-your-mouth icing that’s easy to work with. Its rich, buttery flavor pairs beautifully with any cake or cupcake, while its soft texture makes it perfect for rolling, covering cakes, or crafting intricate decorations. Ready in just 20 minutes with no cooking required, this versatile icing can be stored for up to two weeks, making it a baker’s dream for both everyday treats and special occasions. Whether you're a seasoned baker or a beginner, this homemade rolled buttercream is your go-to for effortless elegance and irresistible flavor.
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Recipe Information
Ingredients
- 1 cup Unsalted butter
- 1 cup Light corn syrup
- 6 cups Powdered sugar
- 2 teaspoons Vanilla extract
- 0.25 teaspoons Salt
- 0.5 cups Cornstarch (for dusting)
Instructions
In a large mixing bowl, combine the unsalted butter and light corn syrup. Beat using a hand mixer or stand mixer on medium speed until the mixture is smooth and well combined, about 2-3 minutes.
Reduce the mixer speed to low and gradually add the powdered sugar, one cup at a time, allowing each addition to fully incorporate before adding the next.
Once all the powdered sugar has been added, mix in the vanilla extract and salt. Beat on medium speed for another 1-2 minutes until the mixture forms a smooth, pliable dough.
Turn the mixture out onto a clean countertop dusted with a small amount of cornstarch to prevent sticking.
Knead the rolled buttercream icing by hand for 1-2 minutes to ensure it is fully smooth and pliable. If the dough is too sticky, add a little more powdered sugar, one tablespoon at a time, until the desired consistency is reached.
Wrap the finished rolled buttercream tightly in plastic wrap and refrigerate for at least 1 hour to firm up. It can also be stored in a refrigerator for up to 2 weeks.
Before using, allow the icing to return to room temperature and knead again briefly to restore its pliability.
Use the rolled buttercream icing to cover cakes or create decorative shapes as desired. Lightly dust the work surface with cornstarch to prevent sticking during rolling and shaping.
Nutrition Facts
Calories |
4565 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 96.0 g | 123% | |
| Saturated Fat | 56.0 g | 280% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 248 mg | 83% | |
| Sodium | 655 mg | 28% | |
| Total Carbohydrate | 954.1 g | 347% | |
| Dietary Fiber | 0.0 g | 0% | |
| Total Sugars | 882.8 g | ||
| Protein | 0.8 g | 2% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 32 mg | 2% | |
| Iron | 0.4 mg | 2% | |
| Potassium | 56 mg | 1% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
