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Tuesday, September 14, 2010

Rolled Buttercream Frosting Recipe

Fall Cookies- Rolled Buttercream Frosting

I used the Wilton spray food coloring to add some "color changes" to the leaves.

These cute little acorns were detailed by just hatching across the top with a plastic edge and then painted with a little extract mixed with brown food coloring.

Try my Rolled Butter Cream Recipe as an alternative to fondant or
the rolled cream cheese recipe
Rolled Buttercream Recipe
1 cup light corn syrup (maybe try a low glycemic index agave nectar?)
1 cup  non hydrogenated shortening (like Earth Balance brand)
1/2 tsp salt
1 tsp  pure vanilla extract (or your choice)
2 pounds organic confectioner's sugar

In a large mixer with pastry handle, stir together shortening and corn syrup, salt and extract.  You can add your food colors now or knead into dough if you want several colors in smaller batches.  
Gradually add the sugar as you mix slowly until mix is thick and starts to ball up.
Form mixture into a ball on surface dusted with more confectioner's sugar. Knead until smooth. Roll out onto dusted surface and use cookie cutters to make your shapes!  Attach frosting cut out to cookie with a clean paint brush and a few dabs of agave nectar or corn syrup.  
Try making your cookies with a variety of non bleached  or whole grain flours and non refined sugars.  

See other recipes for NO sugar frosting on links below
No sugar Chocolate Frosting

NO sugar VEGAN "Buttercream" frostings


  1. What a wonderful recipe - I'm dying to try it! Have you ever used it as fondant to cover a cake with?

  2. I have used it to cover smaller cakes, it can be a little greasy and harder to just manage on very large cakes.