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Butter Clay - Page 2

post #16 of 22
......What is exactly is rolled buttercream......
......RBC is just American BC shored up with some extra powdered sugar and a bit of corn syrup......

I used to have the *Original* recipe for RBC - can't even think of the name of women who came up w/it way back in about the 1970s ? might even have been before thaticon_smile.gif Not sure if I might still have it or not. I'd have to unpack some 3 or 4 boxes to see if I could find it. It was in MBN (mailbox news magazines) WAY back icon_smile.gif
post #17 of 22
This is the recipe that I've used:

1 C Karo (light corn syrup)
1 C Shortening
½ tsp Fine Salt (popcorn salt)
½ tsp Extract of your choice (almond, lemon, orange.your choice)
1 tsp Clear Vanilla Extract
2 lb Powdered Sugar

Cream together shortening and Karo. Add salt and flavorings and mix well. Switching to the dough hook on your HEAVY DUTY mixer, add sugar, one cup at a time until combined. Mixture will be extremely thick. Turn-out dough and knead using more sugar if sticky for at least 2 minutes. Voila!

Store in airtight container and/or Ziploc bag either at room temperature or the refrigerator.

Warning: Do not attempt to make this recipe in a smaller mixer....must be a Heavy Duty mixer such as Kitchen Aid or Viking.

*******BUT, I usually just take some leftover AMBC, add in some PS until it's pretty stiff, and then add in the light corn syrup until it has a bit of stretch to it.

Rae
I love you, but your emergency is not my crisis!

They say that a little knowledge is a dangerous thing, but it is not one half so bad as a lot of ignorance.--Terry Pratchett (b.194
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I love you, but your emergency is not my crisis!

They say that a little knowledge is a dangerous thing, but it is not one half so bad as a lot of ignorance.--Terry Pratchett (b.194
Reply
post #18 of 22
I have used Marsha Winbecklers recipe . I have her book, etc. I like the taste. I think it is the same recipe that BlakesCakes has. I can,t remember if Marsha came up with it, but i think she did. I will have to try the butterclay. If Sharon says it good, that is all i need to try it. Thanks Sharon for your input.
post #19 of 22
Just too pricey for my blood, especially when I fell that I can get the same results using leftover BC.

Rae
I love you, but your emergency is not my crisis!

They say that a little knowledge is a dangerous thing, but it is not one half so bad as a lot of ignorance.--Terry Pratchett (b.194
Reply
I love you, but your emergency is not my crisis!

They say that a little knowledge is a dangerous thing, but it is not one half so bad as a lot of ignorance.--Terry Pratchett (b.194
Reply
post #20 of 22
I now remember the name of the lady who I guess originated a Rolled Buttercream - I'm almost sure it's Charolette Collins - but like I said that was back in the 1960s or 1970s.
post #21 of 22

Hi, I'm hoping you can help me.  I, too, liked the taste.  I bought several "pails" of the butter clay intending to cover a tiered cake.  However, I had a problem using it (my lack of technique), and tried to contact the company to get instructions.  No response.  I have not used modeling clay before.  There are probably techniques that you experts know that would help me understanding the cake covering/piping methods.  Suggestions?

post #22 of 22
Thanks for your input Sharon....I want to try some and see for myself!! BlakesCakes would you be willing to share your RBC recipe?
ladij153

Just a reminder for us all: Freedom isn't free....Many humble thanks to those few of you who are willing to pay the price for the many of us....
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ladij153

Just a reminder for us all: Freedom isn't free....Many humble thanks to those few of you who are willing to pay the price for the many of us....
Reply
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