Rolled Buttercream

1. 1

   Place shortening and corn syrup in mixing bowl, fitted with the paddle attachment and beat until creamy.

2. 2

   Add flavorings and salt then, beat until blended.

3. 3

   Mix in powdered sugar all at one time, switch to your dough hook attachment.

4. 4

   Blend thoroughly, allowing the mixture to knead with the dough hook for approximately 5 to 7 minutes .

5. 5

   The mixture will be very stiff.

6. 6

   turn icing onto work surface and knead for a few more minutes until smooth and well blended.

7. 7

   Store icing in sealed plastic bag then place bag in airtight container.

8. 8

   Icing can be refrigerated for several weeks or frozen for several months.

9. 9

   Let come to room temperature before using,

10. 10

    For chocolate version: add 1/2 cup sifted cocoa powder, and decrease the powdered sugar to 6-1/2 to 7-1/2 cups.This will have a luscious Tootsie-Roll taste.

11. 11

    This will cover a two layer 10-inch round cake that has been torted and filled or just the two cake layers with a single layer of filling.

* Per serving · 4 servings · Values may vary.

No additional tips available.