Rolled or poured fondant, royal icing, whipped cream, buttercream — these frostings get all the feels. But rolled buttercream deserves love, too, especially when the recipe is as easy and fast as the one we've come up with.
Covering a cake with rolled buttercream is the same as doing it with fondant . Using plenty of cornstarch to dust your work surface, roll the buttercream out to a a nice, even thickness, drape and smooth. You'll also need to dust your icing smoothers with cornstarch, or else they'll stick and drag the rolled buttercream off the cake. Don't let it happen!
Remember, though, that rolled buttercream is still buttercream — it's not fondant. You'll find it's softer and a little squishier than fondant, and it's less quick to dry out, which means it's a bit more forgiving if it takes you a while to get your cake covered.
- 2 cups (4 sticks) butter, room temperature
- 1 cup light corn syrup
- 4 1/2 cups (just over 2 pounds) powdered sugar
- Vanilla extract
1. Cream the butter
In a stand mixer fitted with the paddle attachment, cream the butter, then pour in the light corn syrup and mix well. (If you're in the U.K. or any other place where light corn syrup is hard to find, you can always use golden syrup — but keep in mind that this can affect the taste of your buttercream.)
2. Color and flavor
Add any extract, essence or coloring you like. We used simple vanilla and pink food coloring here.
3. Add the sugar
Sift in the powdered sugar. We like to add the sugar in two equal halves, mixing in between. This is especially handy if you have a standard-size mixer.
Above is our rolled buttercream with half the powdered sugar. It kind of looks like gelato. If you scoop a little out, you can feel some elasticity holding it together.
Above is our rolled buttercream with all the sugar. This time, it looks more like ice cream or frozen yogurt. If you think your rolled buttercream is a little too soft, you can always add a bit more powdered sugar until you get it where you want it.
4. Chill and roll!
Scoop your mix onto plastic wrap and wrap it up nice and tight. Place the wrapped rolled buttercream in an airtight container and refrigerate for 2 to 4 hours before using. It should firm up until it's like soft cookie dough.
This recipe makes enough rolled buttercream for two 6-inch cakes, depending on how thick you like to roll it out and the depth of the cakes.
Photos by Juniper Cakery.