Rolled Buttercream using Hi-Ratio Shortening

[mona1949]

The Ingredients

1 C. Hi-Ratio Shortening (I use Sweetex)
1 C. light Corn Syrup (good quality)
1/2 tsp. powdered salt
1 tsp. clear vanilla
1/4 tsp. orange oil (or any flavor)
1/4 tsp. lemon oil (or any flavor)
7 1/2 - 8 cups powdered sugar (approx. 2 lbs)



For chocolate, replace 1/2 C powdered sugar with 1/2 C cocoa powder.




The Method

Mix all together except the last cup of powdered sugar in a stand mixer. Knead the last cup of powdered sugar in by hand. Roll out between 2 pieces of medium/light weight vinyl.

[blakescakes]

I make my regular buttercream with hi ratio and when I want RBC, I add about 1/2 c. light corn syrup to 7 cups of icing and then knead in PS until I get a pie crust consistency.

I roll it out between 2 sheets of parchment and then refrigerate for a few minutes, peel it off the parchment & apply. I "buff" it with some PS and/or CS after it's on the way I want it and then it crusts, so it doesn't appear or feel greasy.

I find that leftovers freeze beautifully, too.

I like working with it on round or other irregular surfaces, but it's soooooooo sweet! I haven't tried it in chocolate--sounds good, too!

Rae