Rolled buttercream icing
Posted on 03/26/2006 by _aasshhlleeyy_
1 cup shortening
1 cup clear corn syrup
1/2 tsp. fine salt
1 tsp. clear vanilla extract
1/2 tsp. of your favorite flavor extract (I use butter)
2 lb (8 cups) confectioner's sugar
Cream first 4 ingredients together. Add confectioner's sugar cup by cup. The "dough" will seem really, really dry. Just keep kneading the remaining confectioners sugar in until you have a nice ball.
Roll it out as thin as possible (sprinkle some icing sugar on the counter so it doesn't stick!) Use the cookie cutters you used for your cookies to "cut-out" icing shapes. Place the icing on the cookie. if it doesn't fit perfect (usually cookies expand a bit when they bake), the icing is very pliable and can be stretched a little to fit the cookie perfectly. Just press it down lightly and it will stick to the cookie no-problem.
This recipe makes bright white icing. If you want the icing to be colored you can add colors, and I'm sure you could subsitute the clear vanilla and corn syrup for regular (the only reason they are clear is so that they don't turn the white icing a yellow/brownish color!)
The icing does not dry hard, but does stiffen up a little bit. Also, it is VERY sweet, so try to roll it out as thin as possible or the sweetness will overwhelm your cookies! It can be kept in an air-tight container for weeks (at room temperature).