Rolled Buttercream

By LoriCaputo

Ingredients

• Step 1:
• 190 grams shortening
• Step 2:
• 315 grams white corn syrup
• 5 grams clear vanilla
• 2 grams salt
• 1 gram lemon oil
• 1 gram orange oil
• Step 3:
• 1000 grams icing sugar

Preparation

Step 1

Place step 1 into the mixing bowl. Cream on medium speed until smooth.

While mixer is running add step 2 and mix until blended. Reduce speed and slowly add 2/3 of step 3 until a soft dough is formed. Turn out mixture onto surface dusted with icing sugar.

Knead in remaining 1/3 of the icing sugar. Continue kneading until buttercream is smooth. If it is sticky add more icing sugar, a little at a time. Chill for a few hours. Before use, bring rolled buttercream to room temperature.