Rolled Buttercream Recipe
The game changer that is rolled buttercream (or butterpaste as we like to call it)!
We are loving making cakes and using our moulds with this beautiful recipe.
It’s so easy to use and tastes delicious, just like buttercream.
It’s more stable than normal buttercream and so you don’t have to stress so much about your decorations melting or sweating in warmer weather!
It dries with an outer crust but remains beautifully soft to eat on the inside. And it’s perfect for covering cakes with, no elephant skin!
We could go on and on about how much we love it but you just need to try it for yourself!!
Ingredients
- 125g unsalted butter
- 125ml corn syrup
- 500g icing sugar (plus 300g-500g for kneading)
Instructions
- Cream your butter for 10 minutes until pale and fluffy
- Slowly mix in your corn syrup
- Slowly add in 500g of icing sugar until a sticky dough is formed.
- Knead your buttercream into extra icing sugar on your work surface until a smooth ‘dough’ forms (this part is honestly so therapeutic, it’s beautifully smooth!)
- You will know that your buttercream is ready when it’s no longer sticky and is beautifully smooth and pliable
- Colour with food colouring (gel or oil based).
- If covering a cake with rolled buttercream, crumbcoat your cake first for your rolled buttercream to adhere to.
- To mould, simply dust your mould with cornflour and press your buttercream firmly in. Peel back to release. Attach to your cakes using normal buttercream or edible glue.
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22 Comments to “ Rolled Buttercream Recipe”
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Thank you for your instructions for rolled buttercream.I am looking forward to trying it on one of my numerous Karen Davies moulds.
You’re welcome! We love it
Where can I get corn Syrup from?
Amazon or a local thai/chinese supermarket (for much cheaper). Otherwise you can also use liquid glucose or golden syrup. Just bare in mind that golden syrup will alter the colour and taste.
Is there a suitable substitute for the corn syrup? it’s not easy to get hold of in the UK. My first thought was golden syrup but it’s heavier and has more flavour. Any other suggestions? Thank you.
We first ordered ours on Amazon until we found it for much cheaper in a local thai supermarket. So try those two options first but liquid glucose or golden syrup can also be used. Just bare in mind that golden syrup will alter the colour and taste slightly.
Do you have to use the rolled buttercream straight away or can it be stored in the same way that you would sugar paste?
Thank you
Either, it can be used straight away or you can store it in a polythene bag in the fridge for up to a week until ready to use. It can also be frozen for up to 3 months.
Hi Karen
If I use liquid glucose, are the measurements the same as corn syrup?
Many thanks
Hi Jan, yes
Hi Karen can this buttercream paste be flavoured?
Yes it can be flavoured with food flavourings. We’re yet to try the chocolate version but we will definitely try it soon as we’re sure it will work
Hi Karen,
Since I live in a hot country do I have to keep my cake in the fridge after covering with rolled buttercream.
Also if I cover my cake with normal buttercream can I use the rolled buttercream designs on it and should I have to keep in the fridge or can I keep it at room temperature. Will it effect my cake in any way if I’m using normal buttercream.
Hi, we would suggest keeping it in the fridge until serving or displaying purely for keeping purposes. The rolled buttercream does withstand heat very well. Yes you can cover your cake with normal buttercream and then use rolled buttercream decorations definitely! Again I would definitely keep it in the fridge until serving.
I’ve tried this twice but it’s so dry, I’ve barely put any additional icing sugar in when kneading. There’s no way I could roll it to cover a cake. What am I doing wrong?
Hi Fiona, that’s strange, are you beating your butter for 8-10 minutes first to soften it before adding the corn syrup?
How many cookies would this amount be suitable for? TIA
Quite alot! It makes roughly 500g of rolled buttercream. So it obviously depends on how thick the decoration is that you’re putting on top.
Can you please tell me how much this recipe makes?
roughly 500g
Can you make with sugar free icing sugar
Hi, we can’t be certain as we’ve not tried sugar free icing sugar. I’d guess that if it has similar properties and behaves in the same way as normal icing sugar then it should be fine.