Chocolate Rolled Buttercream
Rolled buttercream icing is a softer covering than rolled fondant. It is also more shinny which may not be appropriate for all wedding cakes. Rolled Buttercream stands up to heat, and keeps well in the refrigerator if tightly wrapped. Cakes covered with rolled buttercream can be decorated with royal or buttercream icing.
Enough to cover a 10" x 4" high cake
1 cup solid vegetable shortening
1 cup light corn syrup
1/2 teaspoon butter flavoring
1 teaspoon clear vanilla extract
2 pounds sifted confectioners (powdered) sugar
1/2 teaspoon popcorn salt (fine grain salt)
1/2 cup cocoa
Place shortening and corn syrup in mixing bowl and beat until creamy. Add flavorings and salt. Beat until blended. Add confectioners sugar and cocoa and blend thoroughly. The mixture will be very stiff. Place icing on work surface and knead 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.
Bring to room temperature before using.
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