About Rolled Buttercream: You will find that it is a softer covering than Fondant. It also stands up to heat well, and keeps nicely (tightly wrapped) in the refrigerator. Do bring to room temperature before using.
Recipe will cover a 9" round, 2-layer cake with a bit extra:
1 cup Crisco (shortening) 1 cup Karo clear corn syrup 1/2 tsp fine grained salt 1/4 tsp lemon oil* 1/4 tsp orange oil* 2 lbs. (7 to 8 cups) powdered sugar * or 1/2 tsp total of any citrus oil(s) Paste food coloring, if color is desired
Using a heavy-duty mixer, measure all ingredients into the bowl. If you wish to color the entire batch, add paste color at this time. (Make slightly darker than desired finished color). Beat till almost mixed together; the texture of soft pie dough. At this point, take out a small amount & store tightly wrapped in a plastic bag. This is used to soften icing if it gets too stiff (water cannot be added). Turn out onto countertop lightly dusted with powdered sugar. Knead by hand for 2 - 3 minutes till all mixed. Check consistency frequently by taking a small piece & 'polishing' it with the palm of your hand. When it becomes glossy without sticking to your hand, enough sugar has been added. If it feels sticky, knead in more powdered sugar if it does.
Store tightly wrapped in double plastic bags in the frig. Allow to age at least 2 - 3 days. It may be kept, tightly wrapped for several weeks. Bring to room temperature before using.
To prepare the cake, layer & trim top edge so it is rounded. Crumb coat lightly with regular buttercream. Be sure it is smooth, as any imperfections will show thru the rolled icing. Remove room temperature icing from bags, and knead for several minutes. Roll out between sheets of plastic (or on a counter or board dusted with a mixture of powdered sugar & cornstarch. Be sure to lift & turn, redusting icing frequently to avoid sticking. Dust rolling pin, also.) until approximately 1/4" to 3/8" thick & large enough to cover top & sides of cake. Flip over & remove bottom plastic. Pick up top plastic with icing on it, turn over carefully & center over crumb coated cake. Carefully start to peel plastic away from icing. Fullness around sides can usually be worked out or cut off & smoothed with your hands. If the icing should tear, just put a small piece over the hole & blend with your hand.
Regular and Chocolate Rolled Buttercream: (Yield: 3 cups) For Chocolate: use the basic buttercream icing recipe, below. Add 3/4 cup cocoa or three 1 oz. unsweetened chocolate squares, melted, and an additional 1 to 2 tablespoons milk to recipe. Mix until well blended. Chocolate Mocha Icing: substitute freshly brewed strong coffee for milk in recipe.
Cream butter and shortening with electric mixer. Add vanilla. Gradually add sugar, one cup at a time, beating well on medium speed. Scrape sides and bottom of bowl often. When all sugar has been mixed in, icing will appear dry. Add milk and beat at medium speed until light and fluffy. Keep icing covered with a damp cloth until ready to use. For best results, keep icing bowl in refrigerator when not in use. Refrigerated in an airtight container, this icing can be stored 2 weeks. Rewhip before using. * Substitute all-vegetable shortening and 1/2 teaspoon Wilton flavoringfor pure white icing and stiffer consistency.
**Add 3-4 tablespoons light corn syrup per recipe to thin for icing cake. from wilton.com
4 - 1 oz. squares of chocolate 1/2 cup of evaporated milk
2 cups of sugar 1 stick of butter
2 whole eggs
Melt the chocolate and butter in a heavy saucepan over medium heat. Add sugar, eggs, and milk. Cook over low heat until thick. About 14 minutes. Cool and this recipe frosts 3 - 9 inch layers or it frosts the thin 5 layer cake.
Boiled Chocolate Icing****(M. E.)
2 cups granulated sugar 1 stick butter
1/2 cup evaporated milk dash of salt
1 1/2 squares chocolate or 2 heaping T cocoa 1 teaspoon vanilla after cooked
Mix in double boiler. Cook 2 1/2 minutes. Cool and whip and add vanilla. Ice cake.
Caramel Cake Filling or Frosting
3 1/2 cups of sugar 2 sticks of butter
1 cup of evaporated milk 2 teaspoons of vanilla
1/2 Tablespoon of soda
In a heavy saucepan, combine 3 cups of sugar, milk, and butter. Let it come to a boil on medium heat. Put 1/2 cup of sugar in a iron skillet. Heat it until melted and it turns dark brown. Add 1/2 cup hot water and cook until the lumps are melted. Empty the skillet into the saucepan with the boiling filling.
Cook until you reach the soft ball stage. Remove from heat. Add baking soda and mix well. Beat until mixture is thick enough to spread on tops and sides of 3 cake layers.
1 1/3 cups of brown sugar 3 cups of confectioner sugar sifted
1 teaspoon of vanilla 3 Tablespoons of butter
8 Tablespoons of milk 1/4 teaspoon of salt
Combine brown sugar, salt, and milk. Put in a saucepan and bring to a boil. Cook slowly for 5 minutes or until slightly thickened. Remove from heat. Add the butter and vanilla. Cool slightly. Add confectioner sugar. Beat until smooth for spreading consistency. If too thick, add a few drops of milk. If too thin, add more confectioner sugar.
Coconut Cake Icing(Thelma Mosely)
3 - 6 oz. pkgs. of frozen coconut 2 cups of sugar
1/2 cup of evaporated milk 1/2 cup of water
6 Tablespoons of butter 1 teaspoon of vanilla
3 egg whites
Heat sugar, liquid and butter until slightly thickened. (5-6 minutes after coming to a boil). Cool completely. Add coconut after cooling. Beat egg whites until stiff. Mix thoroughly with coconut mixture. Return to heat. Cook 3 - 4 minutes after it begins to blurp over medium heat. Stir frequently. Stir in the vanilla. Ladle over 3 cake layers while the icing is still hot.
Broiled Coconut Icing
2 cups of flaked coconut 2/3 cup Light Brown Sugar
6 Tablespoons of butter 3 Tablespoons milk
1 1/2 teaspoon vanilla
This covers a 9 x 13 inch cake. Mix all ingredients in a heavy saucepan. Cook over medium heat until mixture just comes to a boil. Stir frequently. Spread the topping over a hot cake that is still in the pan. Return to oven and broil until golden brown. (3 - 5 minutes). Remove from oven and cool on a wire rack for about 1 hour. Cut into squares. Makes about 18 servings.
1 cup firmly packed Light brown sugar 1/2 cup milk
2 teaspoon vanilla 1 baked cake (9" x 13")
Combine coconut, sugar, butter, milk, and vanilla in a bowl. Spread on warm or cooled cake in pan. Place in pre-heated broiler and broil 2 or 3 minutes, or until topping is lightly browned. Cut in squares. Makes 12 servings.
Coconut Cake Filling
3 cups of sugar 1 cup of water
1 unbeaten egg white 1 1/2 sticks of butter
2 Tablespoons of cornstarch 3 cups of frozen grated coconut
Mix all ingredients and let it come to a rolling boil over medium heat. Stir to prevent scorching. Boil for 5 minutes. Remove from heat and add 2 teaspoons of vanilla or almond extract. Punch holes in 3 - 9 inch cake layers with a toothpick, so that filling can soak into the layers.
Lemon Cheese Frosting(Mrs. Cadle)
2 whole eggs 2 cups of sugar
1 stick of butter 1 1/3 cups of coconut
3 lemons
Beat eggs. Add sugar, rind of 1 lemon, the juice of 3 lemons and coconut. Cook over low heat until thick. Cool and this recipe frosts 3 - 9 inch layers.
Graham Cracker Cake Filling
1 stick of margarine 1 - 1 1/2 cups coconut
1 number 2 can of crushed pineapple 2 1/2 cups of sugar
1 cup of milk
Combine all ingredients in a saucepan. Cook until thick. (I put in 1 to 2 teaspoons of cornstarch to thicken.) Spread over the cake layers. Add nuts to the top of cake or you can put red and green cherries into the filling if you want to make it for Christmas.
Bring to a boil. Boil for 2 1/2 minutes. Poke holes in cake with a toothpick. Pour over cake while hot.
Banana Filling for cake(Thelma Mosely)
2 egg yolks, beaten 1 1/2 cups of sugar
4 1/2 Tablespoons of cream 4 real ripe bananas
3 Tablespoons of butter
Mash the bananas. Add the other ingredients. Cook in a saucepan until thickened. Stirring constantly. Spread between cake layers.
Banana Icing for Cake(Mae Eubanks)
4 medium bananas mashed 1 cup of sugar
1 lemon juiced 1 medium tub of Cool Whip
Cook bananas, sugar and lemon juice for 10 minutes over low heat. Let cool completely. Stir in the Cool whip and mix well. This icing makes enough for the tops (only) of a 4 layer cake.
Peanut Butter Frosting(***)
1/3 cup cocoa 1/2 teaspoon vanilla extract
1/4 cup margarine 1/3 cup creamy peanut butter
2 cups confectioner sugar 3 - 4 T milk
In a large bowl beat cocoa and margarine at medium speed until smooth. Gradually beat in sugar alternately with milk and vanilla. Beat in peanut butter until frosting is fluffy. Spread on cupcakes.
Combine egg whites, sugar, salt, water, and corn syrup in top of double boiler. Beat egg mixture with mixer about 1 minute or until thoroughly mixed. Cook over rapidly boiling water, beating constantly with beater about 7 minutes or until it holds a stiff peak. Remove from heat in bottom of pan. Add vanilla and beat about 1 minute more and frost layers.
