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Chocolate Rolled Buttercream

post #1 of 15
Thread Starter 
I did a search and could not find a recipe for Chocolate Rolled Buttercream. Has anybody made it before?
post #2 of 15
I have never tried it, but I do have a recipe I can give you. It is from the book "Decorating with Rolled Buttercream Icing" by Marsha Winbeckler...It says it has a luscious tootisie-Roll taste.
post #3 of 15
Quote:
Originally Posted by tricia

I have never tried it, but I do have a recipe I can give you. It is from the book "Decorating with Rolled Buttercream Icing" by Marsha ...It says it has a luscious tootisie-Roll taste.



I would love the recipe too if you wouldn't mind. thx
post #4 of 15
Chocolate Rolled Buttercream
1 cup Crisco *solid vegetable shortening
1 cup clear corn syrup
1/2 tsp. butter flavoring
1 tsp. vanilla flavoring
1/2 tsp. salt
1/2 cup cocoa powder
6 1/2 to 7 1/2 cups(slightly less than 2 lbs) powdered sugar
**This recipe should be made with a heavy duty mixer like a KitchenAid...The paddle,not the wire whip should be used.

Place shortening and corn syrup in mixing bowl and beat until creamy. Add flavorings, salt and cocoa powder and beat until blended. Mix in powdered sugar all at one time and blend thoroughly. The mixture will be very stiff. Turn icing onto 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. Let come to room temperature before using.

Ok I doubled checked my typing...and recipe is exactly like the book..let me know how this turns out..I was thinking of trying it also..
post #5 of 15
Thanks tricia. I look forward to trying it.
post #6 of 15
I'd love to find out how it tastes! Thanks for sharing the recipe.
Pastryjen

Money talks...but chocolate rocks!
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Pastryjen

Money talks...but chocolate rocks!
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post #7 of 15
Hi, did anyone ever try this recipe? I was wondering how it tasted.
post #8 of 15
thanks for this recipie! I will be trying it out this weekend. I tried regular rolled buttercream for the first time last weekend on a cake for my nephew, and it got RAVE REVIEWS!!!! It is a bit harder to work with (much softer) but if you like buttercream, it so definately worth trying. Also--it can be put in the fridge, so that is a big plus. I will let you know how it goes.
post #9 of 15
Sounds yummy! icon_smile.gif I will have to try this one too! Thanks for the recipe! icon_wink.gif
I would rather skip a meal for some dessert!
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I would rather skip a meal for some dessert!
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post #10 of 15
I want to try this too! Please share how it taste if anyone gets to it first.
Liz
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Liz
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post #11 of 15
OMG!!! I totally forgot to post my results!!!

The chocolate rolled buttercream was FANTASTIC!!!!!!

It was pretty sticky though, so I would reccomend using powdered sugar (not crisco) to roll it out on, etc. Really, the taste is fantastic. Also, I love that I can refrigerate/freeze it. I made a double batch and froze half. Covered a 9inch round, and decorated it. For the decoarations, I added an equal amount of white fondant (wilton) and lightly colered the mix. Then I added shimmer dust for a pop. I will post my picture in just a second.
post #12 of 15
Just wanted to let you know, if you use a hi-ratio shortening, or one that still has trans fats, the frosting is not so soft and much easier to work with.

ORIGINAL creator of Gelatin Bubbles

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ORIGINAL creator of Gelatin Bubbles

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post #13 of 15

Hi Tricia, 

 

FYI, If you will use a high ratio shortening and popcorn salt rather than regular salt, this will help prevent the stickiness also when mixing in your powdered sugar, you'll probably need the whole 2 lbs but leave out about 1 - 1/2 cups to use for kneading.  Make sure your pop corn salt is the plain, not the buttered.  I hope this helps anyone that uses this recipe.  I have almost the same recipe with an exception to the alterations and mine doesn't have the cocoa. I wouldn't use another because this one has worked for me every time.  I love rolled buttercream, now I'll just add 1/2 cup cocoa to make it chocolate when I need it.  Also the neat thing about rolled buttercream, is it is repairable if it tears.  Just use your warm fingers and rub over the tear or you can use a warm spatula.  Let me know if you try the changes and if they work better for you. Good Luck  

post #14 of 15

Let me try too ! thanks for the recipe that you posted.. ^_^

Sweety Grane lovin' the baking  
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Sweety Grane lovin' the baking  
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post #15 of 15
Quote:
Originally Posted by paojava View Post

OMG!!! I totally forgot to post my results!!!

The chocolate rolled buttercream was FANTASTIC!!!!!!

It was pretty sticky though, so I would reccomend using powdered sugar (not crisco) to roll it out on, etc. Really, the taste is fantastic. Also, I love that I can refrigerate/freeze it. I made a double batch and froze half. Covered a 9inch round, and decorated it. For the decoarations, I added an equal amount of white fondant (wilton) and lightly colered the mix. Then I added shimmer dust for a pop. I will post my picture in just a second.

I made the white buttercream fondant once using their recipe from that book.  It was sticky, it was shiny, it tasted very good.  I used it for cut outs. they were very soft, and did not dry like fondant.

~~We are living in a world today where lemonade is made from artificial flavors and furniture polish is made from real lemons. ~Alfred E. Newman  
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~~We are living in a world today where lemonade is made from artificial flavors and furniture polish is made from real lemons. ~Alfred E. Newman  
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