Rolled Buttercream Recipe: The Ultimate Guide

It is easy to make and can be customized with your favorite toppings. Enjoy this tasty dish on its own, or serve it with a side of veggies or a salad for a complete meal.

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.

Suggested Image Placement

  • Ingredient List: A flat-lay image showcasing all the ingredients.
  • Mixing Process: A photo of the butter being creamed and the dough being kneaded.
  • Final Result: A close-up of cookies or a cake decorated with rolled buttercream.

Nutritional Information (Per Serving)

  • Calories: 130
  • Fat: 4g
  • Saturated Fat: 2.5g
  • Carbohydrates: 24g
  • Sugar: 23g
  • Protein: 0.2g

Frequently Asked Questions

1. Can I freeze rolled buttercream?

Yes, you can freeze it! Wrap it tightly in plastic wrap and place it in an airtight container. It will keep for up to 3 months. Thaw it in the fridge and knead it before use.

2. How do I prevent cracks in the buttercream?

Cracks can occur if the buttercream dries out. Make sure to keep it covered when not in use and knead in a tiny bit of corn syrup if needed.

3. What desserts work best with rolled buttercream?

It’s perfect for cookies, cupcakes, and even intricate cake designs.

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

Ingredients

Nutrition Facts

Servings 1

Serving Size 1

Amount Per Serving
Calories 386kcal
% Daily Value *
Total Fat 16.7g26%
Saturated Fat 2.4g12%
Total Carbohydrate 56.5g19%
Sugars 7.5g
Protein 18.2g37%
Vitamin A 302 IU
Vitamin C 12 mg
Calcium 135 mg
Iron 7 mg

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

Frequently Asked Questions

Expand All:
Can I use canned beans instead of dry beans?

Yes, you can use canned beans instead of dry beans in this recipe. Just be sure to drain and rinse the beans well before using them.

Can I use a different type of bean in this recipe?

Yes, you can use a different type of bean in this recipe, such as pinto beans or black beans. Just be sure to adjust the cooking time accordingly.

Can I use a different type of cheese in this recipe?

Yes, you can use a different type of vegan cheese in this recipe if you prefer. Just be sure to choose a cheese that melts well and has a similar flavor to the cheese listed in the recipe.

Can I add other toppings to this recipe?

Yes, you can add other toppings to this recipe if you like. Some options might include diced vegetables, vegan sausage, or vegan pepperoni. Just be sure to add these toppings after you have spread the bean mixture on the baking sheet, and before you add the cheese.

Can I freeze this recipe?

Yes, you can freeze this recipe. Just be sure to wrap the baked beans tightly in plastic wrap or aluminum foil, and then place them in an airtight container or bag. They will keep in the freezer for up to 3 months. To reheat, thaw the beans in the refrigerator overnight, then bake them in a 350°F (180°C) oven until they are hot and bubbly.