Rolled Buttercream

(same consistency as fondant but tastes better)

1 cup Crisco (shortening) or Sweetex
1 cup Karo clear corn syrup
1/2 tsp popcorn salt
1/4 tsp lemon oil
1/4 tsp orange oil (or 1/2 teaspoon total of any citrus oils)
2 lbs (7 to 8 cups) powdered sugar
Paste food coloring, if color desired

Using heavy-duty mixer, measure all ingredients into the bowl. If you wish to colr the entire batch, add paste color at this time. (make slightly darker than desired finished color). Beat till almost mixed together, the texture of soft pie dough.

At this point, take out a small amount and store tightly wrapped in a plastic bag. This is used to soften icing if it gets to stiff (water cannot be added).

Turn out onto countertop lightly dusted with powdered sugar. Knead by hand for 2 to 3 minutes till all mixed. Check consistency frequently by taking a small piece and 'polishing' it with the palm of your hand. When it becomes glossy without sticking to your hand, enough sugar has been added. If it feels sticky, knead in more powdered sugar. Store tightly wrapped in double plastic bags in the frig. Allow to age at least 2 to 3 days. It may be kept, tightly wrapped for several weeks. Bring to room temperature before using.


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