Rolled Buttercream Icing
An alternative to fondant icing. got this recipe from cake central. the source is anonymous
Steps
This recipe should be made with a heavy-duty mixer.
The paddle , not the wire whip , should be used.
Place the shortening and corn syrup in a mixing bowl and beat until creamy.
Add flavorings and salt and beat until blended.
Mix in powdered sugar , pouring it in the bowl over about a 30 second period , and blend thoroughly , approximately 30 seconds to one minute after the last bit of sugar is added.
Turn incing onto your work surface and knead until smooth and well blended.
Store icing in sealed plastic bag then place bag in airtight container let sit for about 30 minutes.
Icing can be refigerated for several weeks or frozen for several months.
Let icing come to room temperature before using.
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To test for readiness: pull the icing apart.
If it stretches when pulled apart the icing is too soft.
When you are sure that icing is not too soft , gently stroke a portion of the icing with the palm of your hand.
If all cracks and marks disappear and the surface appears shiny ,.
Ingredients
vegetable shortening, corn syrup, butter flavoring, vanilla flavoring, salt, powdered sugar