Rolled Buttercream
Candymelts
Icing
14 oz. super white candy coating
1/3 cup clear corn syrup
Melt coating. Corn syrup should be room temperature. Mix the two together and set aside.
1 cup vegetable shortening (high ratio is best)
1 cup clear corn syrup
1/2 tsp. butter flavor
1 tsp. clear vanilla
1/2 tsp. salt (fine grain)
7 to 8 cups powdered sugar
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Place shortening and corn syrup in mixing bowl and beat until creamy. Add flavorings and
salt and beat until blended. Mix in powdered sugar and blend thoroughly. The mixture will
be very stiff. Turn icing onto work surface and knead in coating mixture (should still be
warm) until smooth and well blended. Store in sealed plastic wrap. Some people prefer the
taste of rolled buttercream to traditional fondant. It is sweeter and tastes more like
regular buttercream icing. The candy coating in it makes it even more delicious. It is a
bit more fragile than traditional rolled fondant as it must be rolled out between 2 sheets
of heavy plastic (purchase at fabric store).
USES For covering a cake to get a smooth look
and for molding.
YIELD 4 1/2 pounds
STORAGE Wrap tightly with plastic wrap, then in airtight
container. Refrigerate several weeks.
Thanks Carolyn a.k.a. Cake
Dancer
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