The Best Rolled Buttercream Recipe
Are you a buttercream lover? If so, this game-changing recipe is for you. It’s called rolled buttercream, and it could literally change the way you decorate cookies forever. This rolled buttercream recipe is super easy to work with, comes together in minutes, and tastes just like buttercream!
If you’re a baker or cake/cookie decorator, you’ve probably heard of a few fondant alternatives. Rolled Buttercream is the absolute best in my opinion. I love working with it, and it is my new “go-to” for cookie decorating. It’s easy to make and the taste is just spot on! If you are a buttercream lover, you will love this recipe! And an absolute game-changer for the bakers & decorators that prefer a nice, crisp fondant look, but don’t love that classic fondant taste!
Let’s dive in!
What is Rolled Buttercream?
The name is pretty straight forward, it’s a thick buttercream consistency that can be rolled out, cut into shapes, and molds easily. It is absolutely perfect for cookie decorating! I’ve noticed it can be a little harder to handle until a crust develops (yes, it crusts over just like buttercream!) and doesn’t have the same elasticity as fondant. For example, I haven’t tried covering a cake with rolled buttercream yet, but I’m absolutely obsessed with the way it works on cookies. I love working with it, and it is my new “go-to” for cookie decorating.
What You Will Need:
- A Stand Mixer with the Paddle Attachment
- Rolling Pin (I prefer a rolling pin with guides, this allows for an even thickness)
- Unsalted Butter
- Powdered Sugar
- Light Corn Syrup
- Wax Paper (optional)
- Vanilla Bean Paste or Extract
- White Gel Food Coloring (optional)
- Salt
A Few Helpful Tips:
- Sprinkle a small amount of corn starch on top of the rolled buttercream before cutting, this makes the shape a little easier to remove from the cutter.
- Use Wax Paper!
- I’ve noticed parchment paper can leave little indentations in the cut-out rolled buttercream which can be a little frustrating!
- It’s extremely helpful when lifting your rolled buttercream cut-outs! You can simply lift the wax paper and place the cut-out shape on your hand, this is so much better trying to pick up your shape while also trying not to alter it at all!
- The rolling pin stays clean and you have one less utensil to clean! Always a bonus!
- Place a tea towel or saran wrap over your mixing bowl to keep the powdered sugar from exploding out! I learned this the hard way and had a mess of powdered sugar to clean up afterwards.
[ Related Post: Chocolate Rolled Buttercream Recipe ]
Can Rolled Buttercream Cookies Be Packaged?
I get this question all the time! Absolutely, YES! Just wait until the cookies are crusted over well before packaging. I usually leave them out for an hour or two before putting them in individual bags, the buttercream will also keep your cookies nice and soft, so no need to worry about them sitting out for a bit!
Below is a quick video of how I packaged the cookies for my son’s birthday party! I got the bags shown in the video from Hobby Lobby, but after I ordered these cello bags on Amazon, I definitely found a new favorite.
This post was all about how to make rolled buttercream at home!
Follow the recipe below, and you’ll have a batch of amazing rolled buttercream cookies to share with your friends and family!
Enjoy!
Ingredients
- 2 Sticks Butter Unsalted
- 2 Lbs Powdered Sugar
- 1 Tsp Clear Vanilla Extract (Or Preferred Flavor)
- 4 Tbsp Light Corn Syrup
- 2 Tsp White Gel Food Coloring Optional
- Salt to Taste Optional
Instructions
- First, Add the Butter, Powdered Sugar, Corn Syrup, and Vanilla Extract to a stand mixer with the paddle attachment.
- Cover bowl to avoid a powdered sugar explosion!
- Next, start on low and add the white gel food coloring and salt to taste. I recommend about 1/4 teaspoon of salt!
- Increase speed to medium-low as a delicious ball of buttercream forms.
- Roll out between 2 sheets of parchment or wax paper. You can use cornstarch to prevent any sticking!
- Lastly, you can start using immediately, store in an air-tight container in the refrigerator (up to a month), or store in the freezer (up to 3 months)! When you are ready to use, take out and thaw to room temperature and it's ready to go!
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Oh wow! Looks interesting! How does it handle the heat? Would you know? And I mean real heat 😁. Thank you.
The base is buttercream, so it can’t get too hot or it will get super soft/melt! I have always used it at a normal room temperature ☺️
Do I just lay it on top of the cookie or do I need something sticky like corn syrup to make it stick?? So easy to work with!
Hi Diana! I’ve found if I freeze or refrigerate my cookies beforehand, and take them out right before I start decorating, the rolled buttercream sticks beautifully to the little condensation/stickiness without needing anything else! It’s amazing! You can also use a small amount of edible glue or corn syrup if they are room temperature cookies.
Can the cookies be frozen after the rolled buttercream is applied? I need to decorate some cookies a few days before the event where they will be served.
Hi Pam! Yes, absolutely, they can be frozen after being decorated! After removing from the freezer, I would separate them before they thaw completely to avoid distorting the rolled buttercream in any way!
Hello! How do I search for those stamps you used with the buttercream? Do they have other kids?
Hi! I got the Mickey Mouse stamp from JBCookieCutters.com and the Christmas stamps from SweetStamp, under the Outbossers tab! There is lots to choose from on each site! Hope this helps!
Can you color the rbc or does it have to be only white?
Hi Dina! Yes, you can absolutely color the rolled buttercream as you would with fondant! I have an IG reel showing how I color it!
Hi, Brittany, thanks a lot to sharing your recipe. I’m so happy because I looked for this recipe for a long time.
Unfortunately I live in Spain and the measure are different. Please, is it possible to have the recipe in grams? Thank you so much in advance.
Loreta
Hi Loreta! Absolutely!
Here is the Rolled Buttercream Recipe in Grams:
226 grams unsalted butter
907 grams powdered sugar
4 grams vanilla extract
80 grams light corn syrup
12 grams white gel food coloring
salt to taste
Hope you love it!
Did you pipe with this or is that royal icing?!? Excited to try this!
Hi Kelly! No, this is a cookie stamp! I rolled out the rolled buttercream and used a cookie stamp and cutter set.
Hi, this isn’t rolled buttercream related but I’m wondering where you got your white cookie backers from that go in the bags of cookies you made for your son’s party. Thanks!
Hi Jamie! I believe I got these from hobby lobby, they were in the baking aisle! I just looked it up and they are called “grease-proof cookie cards”. Hope this helps!
Hi, can buttercream be molded in a wood Springerle mold?
Hi Darlene! Great question! If the mold is dusted with cornstarch or some type of release it should work. The only thing is it isn’t as pliable as fondant, so it may be a little difficult to get out without distorting the shape. It’s definitely worth a try! Please let me know if you decide to try it, and let me know how it goes 🙂