Saturday, April 18, 2009

Rolled Buttercream

Rolled Buttercream
Adapted from Cake Central

1 c light corn syrup
1 c shortening
1/2 t salt
1 t clear vanilla (you can also add any other flavoring to taste)
2 lbs (approx. 8 c) powdered sugar

In a large bowl, stir together shortening and corn syrup. Mix in salt and vanilla, then gradually mix in the sugar until it is a stiff dough. If you are using a stand mixer, use the dough hook attachment. If dough is sticky, knead more powdered sugar until it is smooth. Store in airtight container in fridge or at room temp.


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