Rolled Buttercream Recipe: The Ultimate Guide

I still remember the first time I stumbled upon rolled buttercream—I was searching for something versatile yet simpler to work with than fondant. My goal was to create a cake that didn’t just look good but also tasted incredible. 

That’s where rolled buttercream became my secret weapon. With its soft texture, luscious buttery flavor, and ease of handling, it has since become my go-to for creating picture-perfect decorations that people actually want to eat.

In this context, I came up with my secret roller buttercream recipe. If you’ve been on the hunt for a recipe that combines aesthetics and taste without sacrificing ease, you’ll fall in love with rolled buttercream too

Why You’ll Love This Recipe

• Flavorful Alternative to Fondant: Rolled buttercream has a creamy, melt-in-your-mouth texture that stands out from the rubbery texture of fondant.
• Perfect for Beginners: It’s forgiving to work with, making it ideal for anyone new to decorating.
• Customizable: Add flavorings, colors, and decorations to suit any occasion.
• Versatile: Use it for cookies, cakes, and cupcakes.

Ingredients for Rolled Buttercream

Here’s everything you need to make the perfect rolled buttercream:

• 1/2 cup (113g) unsalted butter: Room temperature is key for a smooth texture.
• 1/4 cup (60ml) light corn syrup: This gives the buttercream its pliability.
• 1/2 tsp clear vanilla extract: Opt for clear to maintain a pure white color.
• 1/4 tsp almond extract (optional): Adds depth to the flavor.
• 4 cups (500g) powdered sugar: Sifted, to avoid lumps.
• 1/4 tsp salt: Balances the sweetness.
• Food coloring (optional): Gel colors work best to maintain consistency.

Ingredient Variations Suggestion

• Substitute almond extract with lemon or peppermint extract for a unique flavor profile.
• Swap out corn syrup for glucose syrup if you’re in a region where corn syrup is hard to find.
• For a dairy-free version, use vegan butter.

A Detailed Guide to Rolled Buttercream Recipe

1. Mix the Base Ingredients

In a large mixing bowl, beat the butter with a hand or stand mixer until smooth and creamy. Add the light corn syrup, vanilla extract, and almond extract (if using), and mix until fully incorporated.

2. Incorporate the Dry Ingredients

Gradually add the sifted powdered sugar and salt, one cup at a time, mixing on low speed until the mixture starts to come together. Scrape down the sides of the bowl as needed.

3. Knead the Buttercream

Turn the mixture out onto a clean surface dusted with powdered sugar. Knead it until it forms a smooth, pliable dough. If the mixture is too sticky, add more powdered sugar, one tablespoon at a time.

4. Roll It Out

Roll the buttercream between two sheets of parchment paper to your desired thickness (typically 1/8 to 1/4 inch). Remove the top sheet of parchment, and you’re ready to cut, shape, or drape it onto your baked goods.

Pro Tips for Success

• Chill Before Use: Let the buttercream rest in the fridge for 15-20 minutes to make it easier to handle.
• Avoid Overhandling: Too much kneading can make the buttercream greasy.
• Use Cornstarch or Powdered Sugar: Prevent sticking by lightly dusting your rolling surface.
• Store Properly: Wrap unused buttercream tightly in plastic wrap and store in an airtight container at room temperature for up to 2 days or in the fridge for a week.

Final Thoughts

Rolled buttercream is a fantastic alternative to traditional fondant. Not only does it taste better, but it’s also easier to work with. Whether you’re a seasoned baker or just starting out, this recipe will elevate your dessert game. Don’t hesitate to experiment with flavors and colors—the possibilities are endless!

Rolled Buttercream Recipe: The Ultimate Guide

Cheesy Vegan Pizza Beans is a delicious and satisfying vegan dish that is perfect for a quick dinner or a satisfying snack. Made with kidney beans, tomato sauce, and vegan cheese, this dish is packed with protein and flavor.

Author: shaheen

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Prep Time 10 mins Cook Time 20 mins Rest Time 10 mins Total Time 40 mins Difficulty: Beginner Cooking Temp: 110  C Servings: 1 Estimated Cost: $ 12 Calories: 367 Best Season: Suitable throughout the year

Ingredients

• ¹⁄₂ cup unsalted butter ((113g))
• ¹⁄₄ cup light corn syrup ((60ml))
• ¹⁄₂ tsp clear vanilla extract ((60ml))
• ¹⁄₄ tsp almond extract (optional)
• 4 cups powdered sugar ((500g))
• ¹⁄₄ tsp salt
• Food coloring (optional)

Instructions

1. In a large mixing bowl, beat the butter until smooth and creamy. Add the light corn syrup, vanilla extract, and almond extract (if using), and mix until fully incorporated.
   Mark as complete
2. Gradually add the sifted powdered sugar and salt, one cup at a time, mixing on low speed.
   Mark as complete
3. Turn the mixture out onto a clean surface dusted with powdered sugar.
   Mark as complete
4. Knead it until it forms a smooth, pliable dough. If the mixture is too sticky, add more powdered sugar, one tablespoon at a time.
   Mark as complete
5. Roll the buttercream between two sheets of parchment paper to your desired thickness (typically 1/8 to 1/4 inch).
   Mark as complete
6. Remove the top sheet of parchment, and you’re ready to cut, shape, or drape it onto your baked goods.
   Mark as complete

Nutrition Facts

Servings 1

Serving Size 1

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Amount Per Serving

Calories 130kcal

% Daily Value *

Total Fat 4g7%

Saturated Fat 2.4g12%

Total Carbohydrate 24g8%

Sugars 23g

Protein 0.2g1%

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* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

You can also use other types of beans in this recipe, such as black beans or pinto beans.

Feel free to get creative and add your favorite pizza toppings to the mix!

Keywords: delicious, homemade, vegan pizza, cheese pizza