Rolled Buttercream Frosting - Recipe & Method

I only discovered this Rolled Buttercream Frosting recently and in my opinion it’s an absolute `Game Changer` this is literally just American Buttercream Frosting however with one added ingredient that is also used to make modelling chocolate it controls the formation of sugar crystals. This allows you to then handle the buttercream just like you would fondant/ sugarpaste.

Everything you see here is actually Buttercream

In my YouTube content you will see this Rolled Buttercream Frosting used with embossing mats, moulds and you can also just roll it out into shapes or model it by hand. The only downside is that it needs to be chilled to work with and with warm hands or hot weather obviously this does become more challenging.

However if you needed to make a vintage styled cake for example and you were not too confident with piping by hand, this rolled buttercream will allow you to create a beautiful vintage cake using just a mould.

To make the Rolled Buttercream Frosting Recipe I made my usual American Buttercream frosting but slightly altered the amounts needed. I then did this in such a way so you simply times the ingredients by ….. depending on how much you want to make

Ingredients needed For Rolled Buttercream Frosting

-          100g Real Butter (equal amounts of butter to liquid glucose)

-          350g Icing Sugar (3 ½ times the amount of butter)

-          1tsp Vanilla Extract

-          Liquid Glucose (Glucose Syrup) equal amounts of liquid glucose to butter

-          Beat your butter on high until pale and creamy

-          Whilst this is beating to make the liquid glucose easy to use, add the tube to the hot water, this will make it nice and runny and easier to beat into the butter

-          Add 100g of liquid glucose to your pale creamy butter along with 1tsp of Vanilla Extract or a flavouring of your choice

-          Beat your mixture until it is all combined

-          Add 350 of icing sugar beat for a short period and it will all come together

At this point your Rolled Buttercream Frosting will still be very soft, simply knead in more icing sugar on a cold surface until you get the right consistency. You may need 300g plus but I just add it to my cold surface and judge it as I go along with how it feels.

It really is as simple as that to make Rolled Buttercream Frosting , I find it best if using in a mould to use plenty of icing sugar and after adding the rolled buttercream placing the mould into the fridge, allow it to go hard before releasing from the mould.

If you find it easier to learn in a visual way simply click on the video below and you can watch me both use the Rolled Buttercream Frosting and also make it step by step in detail with voiceover.

https://www.youtube.com/watch?v=FOQ_KpUsG4o