The Best Chocolate Rolled Buttercream
Have you been searching for a chocolate rolled buttercream recipe? Well, you’ve come to the right place! If you are a chocolate lover, this recipe is for you! It’s super easy to work with, comes together in minutes, and has that delicious chocolate flavor you’ve been looking for!
This post will teach you exactly how to make chocolate rolled buttercream.
What is Rolled Buttercream?
If you’re a baker or cake/cookie decorator, you’ve probably heard of a few fondant alternatives. But this one steals the show in my opinion! It’s a super thick buttercream consistency that can be rolled out, cut into shapes, and molds easily. It is perfect for cookie decorating! Compared to classic fondant, rolled buttercream is a little harder to handle until a crust develops (yes, it crusts over just like buttercream) and it doesn’t have the same amount of elasticity as fondant. (For example, I haven’t tried covering a cake with rolled buttercream yet, but I’m obsessed with the way it works with cut-out cookies.)
Overall, 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! An absolute game-changer for the bakers & decorators that prefer a nice, crisp fondant look, but don’t love that fondant taste!
Let’s get started!
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
- Unsweetened Cocoa Powder
- Vanilla Bean Paste or Vanilla Extract
- Salt
- Wax Paper
- Cookie Cutters (I prefer metal, like this 3-Pack of round cookie cutters from Hobby Lobby)
[ Related Post: The Best Fondant Alternative ]
A Few Helpful Tips:
- Sprinkle a small amount of corn starch on top of the rolled buttercream before cutting, this makes it a little easier to remove from the cutter.
- Use Wax Paper!
- I find parchment can leave little indentations in your cut-outs which can be a little frustrating!
- It’s helpful when lifting your rolled buttercream cut-outs! You can simply lift the wax paper and place the cut-out in your hand, instead of struggling to pick it up while also trying not to distort its shape!
- The rolling pin stays clean and you have one less utensil to clean!
- Place a tea towel, or Saran Wrap over your 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.
Here’s a Short Video of the Process:
This post was all about how to make chocolate rolled buttercream!
Follow the recipe below, and you’ll have a batch of delicious chocolate rolled buttercream in your kitchen in no time!
Enjoy!
Ingredients
- 2 Sticks Unsalted Butter 226 grams
- 2 Lb Powdered Sugar 907 grams (minus 1/2 cup)
- 1/2 Cup Unsweetened Cocoa Powder 50 grams
- 1 Tsp Vanilla Bean Paste or Extract
- 4 Tbsp Light Corn Syrup
- 1/4-1/2 Tsp Salt
Instructions
- Start mixing butter on medium/low, turn down to lowest setting
- Add 2 lb powdered sugar to separate bowl and remove 1/2 cup of the powdered sugar
- Add 1/2 cup cocoa powder to powdered sugar
- Add half of the powdered sugar mixture to butter on low
- Add the vanilla bean paste or extract and 2 tbsp of the light corn syrup
- Add remaining powdered sugar mixture
- Add the 2 remaining tbsp of corn syrup and salt to taste
- Mix on med-low to medium until rolled buttercream forms!
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