Rolled Buttercream Recipe
Use rolled buttercream to create a smooth base layer of frosting on sugar cookies. Rolled buttercream can also be used as a fondant alternative to create buttercream molds.
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Equipment
- Stand Mixer with Paddle Attachment
- Measuring cups and spoons
- Rolling Pin
- Parchment paper
- Cookie Cutters optional
- Fondant silicone molds optional
Ingredients
- 1 cup cold salted butter cubed
- 4-6 cups powdered sugar plus more for rolling if needed, see notes below
- 1 tbsp. vanilla extract
- gel food dye optional
- light corn syrup if placing rolled buttercream onto sugar cookies
Instructions
Basic Rolled Buttercream Recipe
- In a stand mixer with the paddle attachment, cream the cold butter until smooth.
- Slowly add in four cups of powdered sugar and vanilla extract until combined.
- Test the buttercream stickiness by grabbing a small amount and rolling it between your thumb and pointer finger. If the frosting resembles playdough, move to the next step. If it is sticky, add more powdered sugar, up to two more cups if needed.
- Add the gel food coloring to the mixing bowl and mix until incorporated.
To Use Rolled Buttercream as a Smooth Base Layer on Cookies
- Remove up to half of the buttercream from the mixer and roll it out to 1/4" thick on a sheet of parchment paper. If the buttercream is sticking to the rolling pin, put powdered sugar on the top of the buttercream and onto the rolling pin.
- Use cookie cutters to cut out buttercream and place the buttercream onto the cookies. If placing on cookies, you may want to add a small layer of light corn syrup on the cookie to help the rolled buttercream adhere.
Rolled Buttercream as a Fondant Alternative for Molds
- Press buttercream into the fondant molds, making sure to put enough that it fills any crevices.
- Use a knife or offset spatula to remove the excess buttercream on the top of the molds.
- Place the molds into the freezer for ten minutes.
- Once frozen, remove the buttercream from the molds and place onto cookies.
Notes
You will need at least four cups of powdered sugar, but you may need up to six. This appears to depend on humidity and temperature where you live. I live in a humid environment and found I needed six cups of powdered sugar before I achieved a playdough consistency. The salted butter and vanilla in this recipe helps offset the sugar.
When rolling out buttercream, it's best to roll small amounts at a time, hence the instruction to pull out only half of the frosting. The more the buttercream is rolled, the warmer it will become, leading to the buttercream melting and losing shape.
If making buttercream molds as a fondant alternative, it is best to apply the molds to either a base layer of buttercream or use light corn syrup as a glue to adhere it to the cookie.