Rolled printable download:
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Rolled Buttercream
*Dries strong enough to package and stack.
*Tastes EXACTLY like buttercream
*has a soft bite
* royal icing can be used to decorate after it crusts
2 sticks (1 cup), soft butter, shortening, or a combination of both
3 TBS. cornsyrup
3 tsp. Extracts/flavorings/emulsions
1 tsp. white gel color
2 lbs. powdered sugar
Beat with a paddle, beat all together until it comes away clean from the sides of the bowl. Should come together like soft play dough. Turn out and wrap with plastic wrap. Let rest or use right away.
Store unused dough wrapped in the fridge(up to 3weeks). Freeze for 3 months. It warms immediately in your hands as you work with it.
*Acts a lot like fondant
To cover a cookie:
Roll between two pieces of parchment paper. Remove the outer scraps(can be rerolled as much as needed) and lift the parchment to peel off the shapes. Attach with a thinly painted layer of cornsyrup.
Let dry overnight to crust.
Can be colored or painted.
Attach dry molded pieces of rolled buttercream with cornsyrup.
To mold or imprint:
Dust mold with cornstarch. Push into mold. Freeze 10 mins if it is too soft to remove from the mold. Air dry overnight on paper towels. Can be painted, dusted, airbrushed, stenciled, and attached once dry with cornsyrup.
* These are strong enough to package and stack after crusted.
* dust with cornstarch before packaging.
* DOES NOT MELT on the cookie in 80°-90° heat for 3 hours
5 сен 2024
