How to Make Rolled Buttercream or “Buttercream Dough”

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Here’s a perfect rolled buttercream recipe that works so well for decorating cookies or sheet cakes so easily! It’s soft, pliable, and tastes much better than traditional fondant — buttery, sweet, and slightly creamy.

Rolled Buttercream

Ingredients

• 2.2 lb (1 kg) powdered sugar, sifted

• 1 cup (2 sticks / 226 g) unsalted butter, room temperature

• 1 cup (320 g) light corn syrup

• 2 tsp pure vanilla extract

• ¼ tsp salt (optional, but enhances flavor)

  
  

Instructions

1. Cream the butter:

   In a large mixing bowl (or stand mixer with paddle attachment), beat the butter until smooth, pale, and creamy — about 2–3 minutes.

   
   

2. Add the corn syrup and vanilla:

   
   

   Pour in the corn syrup and vanilla extract. Mix until completely combined and glossy.

3. Incorporate the powdered sugar:

   
   

   Gradually add the powdered sugar, 1 cup at a time, mixing on low speed.

   
   

   Scrape down the bowl as needed. Continue until a soft, pliable dough forms.

4. Knead by hand:

   
   

   Lightly dust your hands and surface with powdered sugar or cornstarch.

   
   

   Knead the mixture until smooth and elastic, about 5 minutes.

   
   

   (If it’s sticky, add a little more powdered sugar; if it’s too stiff, knead in a small drizzle of corn syrup.)

   
   

5. Rest and store:

   
   

   Wrap the buttercream tightly in plastic wrap, then place in an airtight container.

   
   

   Let it rest for at least 1 hour at room temperature before rolling.

   
   

💡 It can be stored:

• At room temp up to 2 days

• In the fridge up to 2 weeks (bring to room temp before use)

To Use

• Roll out on a surface lightly dusted with cornstarch or powdered sugar.

• Use just like fondant — drape over cakes, cut into shapes, or emboss.

• For a smoother finish, gently buff with your hands or a fondant smoother.

  
  

Texture & Flavor Notes

• This recipe yields a rich, buttery fondant-style dough that melts in your mouth.

• It’s best for covering smaller cakes, cookies, or as a modeling medium for decorations.

• Avoid using in very warm environments, as the butter can soften too much.