Cake Lady`s Rolled Buttercream

By LoriCaputo

Preparation

Step 1

Place shortening and corn syrup in mixing bowl, fitted with the paddle attachment and beat until creamy. Add flavorings and salt then, beat until blended. Mix in powdered sugar all at one time, switch to your dough hook attachment. Blend thoroughly, allowing the mixture to knead with the dough hook for approx. 5 to 7 minutes . The mixture will be very stiff. turn icing onto work surface and knead for a few more mintues until smooth and well blended. Store icing in sealed plastic bag then place bag in airtight container. Icing can be refrigerated for several weeks or frozen for several months. Let come to room temp. before using,

For chocolate version: add 1/2 cup sifted cocoa powder, and decrease the powdered sugar to 6-1/2 to 7-1/2 cups.This will have a lucious Tootsie-Roll taste.

To test for readiness: The icing is too soft if it stretches when pulled apart. Once the icing no longer stretches, gently stroke a portion of the icing with the palm of your hand. If all cracks and marks disappear and the surface appears shiny, it is ready to use. If the cracks do not disappear, the icing is too firm.
If the icing is too soft and sticky, knead in additional powdered sugar 1/2 cup at a time.
If the icing is too firm, knead in a few drops of water until the proper consistency is achieved.

To fondant it will add a degree of repairability and a more pleasing taste and texture. Mixed with candy clay, a very tasty icing is achieved.

Use gel colors.