Rolled Buttercream Instructions

Yesterday, I finally tried Rolled Buttercream on cookies. I have been meaning to do it for over a year now. I saw someone else who had tried it and decided to just do it. There were a few small cookies left over from my last batch that I was going to pitch. Why waste it I thought. Overall, I found the recipe to be very easy to make and easy to work with. My middle child loved the cookies and ate over half of them. I think he did like them better than my usual royal glaze icing.

Here is the recipe I used.

Rolled Buttercream
1 c. Light Corn Syrup
1 c. Shortening
2 lb. bag powdered sugar
1/4 tsp. clear vanilla flavoring
1/4 tsp. clear butter flavoring

Combine corn syrup, shortening, vanilla, and butter flavor in a heavy duty mixer and begin beating on low. Add powdered sugar one cup at a time until it is all mixed in and starts to combine almost into a small ball. Next move it to a counter that is covered with more powdered sugar and knead it like bread dough until it is smooth. At this point you can add your color to it and start rolling it out to the desired thickness and cut out with the same cookie cutters you use to cut out your cookies. I use a brush to add corn syrup to the cookies before adding the rolled buttercream to the cookie. This acts as a glue. Add your rolled buttercream and you are done.

You can embellish the cookies with royal icing if you like. You can also combine several colors together to make swirls of colors, or polka dots. Whatever you try, just have fun creating. This would be a very easy way for kids to decorate cookies too.