The Best Rolled Buttercream Recipe
If you’re a buttercream lover like me, you’re going to want to save this recipe. Rolled buttercream is about to change the way you decorate cookies forever. It’s soft, easy to make, and tastes just like classic buttercream — but you can roll it out like fondant! It comes together in minutes, is super beginner-friendly, and works beautifully on cookies and as accents on cakes. Whether you’re decorating sugar cookies or leveling up a cake design, this recipe is a total game-changer.
WHAT IS ROLLED BUTTERCREAM?
The name says it all — it’s a thick buttercream consistency that can be rolled out, cut into shapes, and molded easily. It’s absolutely perfect for cookie decorating! I’ve noticed it can be a little tricky to handle until it forms a crust (yes, it crusts over just like traditional buttercream), and it doesn’t have the same elasticity as fondant. For example, I haven’t tried covering a cake with it yet, but I’m obsessed with how well it works on cookies. I love working with it, and it’s officially my new go-to for cookie decorating.
INGREDIENTS FOR ROLLED BUTTERCREAM
- 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
- Wax Paper (optional)
- Vanilla Bean Paste or Extract
- White Gel Food Coloring
(affiliate)
(optional) - Salt
WHY I LOVE ROLLED BUTTERCREAM
If you’re a baker or cake decorator, you’ve probably come across a few fondant alternatives. But rolled buttercream? It’s hands-down my favorite. I love working with it, and it’s officially my go-to for cookie decorating. It’s super easy to make, tastes just like classic buttercream, and gives you that smooth, clean fondant look — without the weird classic fondant taste. If you’re a buttercream lover, this one’s a total game-changer.
These are just a few reasons why I love it so much:
- Super easy to make — no fancy tools needed.
- Soft, smooth texture — easy to roll and shape.
- Roll and cut just like fondant — but more delicious.
- No drying time — saves you time.
- Perfect for cookies and cake details — super versatile.
- Totally beginner-friendly — great for all skill levels.
TIPS FOR SUCCESS
- Corn Starch: Sprinkle a small amount of corn starch on top of the rolled buttercream before cutting, this makes the shape a little easier to remove from the cutter.
- Wax Paper!
- I’ve noticed parchment paper can leave little indentations in the cut-out rolled buttercream which can be a little frustrating!
- It’s extremely helpful when lifting your rolled buttercream cut-outs! You can simply lift the wax paper and place the cut-out shape on your hand, this is so much better trying to pick up your shape while also trying not to alter it at all!
- The adjustable rolling pin
(affiliate)
stays clean and you have one less utensil to clean! Always a bonus!
- Keepin’ it Clean! Place a tea towel or saran wrap over your mixing 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.
FAQ FOR ROLLED BUTTERCREAM
I get this question all the time! Absolutely-yes! Just wait until the cookies are crusted over well before packaging. I usually leave out for an hour or two before putting into individual bags. The buttercream will also keep your cookies nice and soft, so no need to worry about them sitting out for a bit.
Yes, it can be rolled, molded, and cut similarly to fondant, but it tastes like buttercream and is softer.
Yes, it develops a crust which helps it hold its shape for decorating.
Yes! Gel or paste coloring works best to keep the consistency the same. Liquid gel coloring can cause stickiness.
I store the same as regular buttercream. Wrap tightly and store at room temperature for a few days, refrigerator up to one month, and freezer up to 3 months! When storing in the refrigerator or freezer I usually place in a ziplock bag for extra protection.
I’m finally sharing one of my best-kept secrets — the best rolled buttercream recipe! It’s the perfect blend of flavor and function, making it absolute perfection for cookie decorating, adding details to cakes, or even cutting into fun shapes for a themed dessert. Whether you’re prepping for a holiday cookie box or just want to try something new, this rolled buttercream is about to become your go-to.
Continue below for the easy-to-follow recipe, dig in, and enjoy every bite!
Print
Rolled Buttercream
- Total Time: 15 minutes
- Yield: 48 Cookies 1x
Description
Rolled buttercream is about to change the way you decorate cookies forever. It’s soft, easy to make, and tastes just like classic buttercream — but you can roll it out like fondant! It comes together in minutes, is super beginner-friendly, and works beautifully on cookies and as accents on cakes. Whether you’re decorating sugar cookies or leveling up a cake design, this recipe is a total game-changer.
Ingredients
- 1 cup Unsalted Butter (room temperature)
- 7 1/2 cups Powdered Sugar
- 1 Teaspoon Clear Vanilla Extract
- 4 Tablespoons Corn Syrup (light)
- 2 Teaspoons White Gel Food Coloring
(affiliate)
(optional) - 1/4 Teaspoon Salt (optional)
Instructions
- Add Ingredients: Start by adding the room temperature butter, powdered sugar, vanilla extract, corn syrup, and salt to a stand mixer, fitted with the paddle attachment.
- Take Cover! Cover your bowl with a damp tea towel or large damp paper towel. This will avoid a sugar explosion all over your kitchen!
- Low & Slow: Start mixer on low setting, and ingredients will begin coming together.
- Gel Food Coloring & Salt: As the ingredients come together, add the white gel food coloring (optional) and salt to taste. I recommend about 1/4 teaspoon of salt!
- Speed It Up! Increase mixer speed to medium-low and watch as a delicious ball of buttercream forms!
- Roll It Out: Roll the rolled buttercream out between two sheets of wax paper, this works better than parchment in my opinion. Parchment is stiffer and can leave unwanted lines in your rolled buttercream! You can use a sprinkle of corn starch to prevent any sticking.
- Storage: You can use it right away, store it in an airtight container in the fridge for up to a month, or freeze it for up to 3 months. When you’re ready to use it, just let it thaw to room temperature—and it’s good to go!
Notes
Powdered Sugar: 7 1/2 Cups or (1) 2 lb bag of powdered sugar. I always use the full 2 lb bag!
- Prep Time: 10
- Cook Time: 5
- Category: Dessert
- Method: Mixed
- Cuisine: American
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Oh wow! Looks interesting! How does it handle the heat? Would you know? And I mean real heat ?. Thank you.
The base is buttercream, so it can’t get too hot or it will get super soft/melt! I have always used it at a normal room temperature ☺️
Hi i loved rolled buttercream, but for food cottage laws I can’t use butter. Do you ever use crisco instead?
Hi! I’ve never used crisco, but I think it would definitely work! Just note- the taste will be altered a bit. 🙂
Just use shortening and a good brand of butter extracts.
Do I just lay it on top of the cookie or do I need something sticky like corn syrup to make it stick?? So easy to work with!
Hi Diana! I’ve found if I freeze or refrigerate my cookies beforehand, and take them out right before I start decorating, the rolled buttercream sticks beautifully to the little condensation/stickiness without needing anything else! It’s amazing! You can also use a small amount of edible glue or corn syrup if they are room temperature cookies.
Can the cookies be frozen after the rolled buttercream is applied? I need to decorate some cookies a few days before the event where they will be served.
Hi Pam! Yes, absolutely, they can be frozen after being decorated! After removing from the freezer, I would separate them before they thaw completely to avoid distorting the rolled buttercream in any way!
I use rolled buttercream for all my decorations. My trick is while the sugar cookies are baking, I cut out the rolled buttercream (using the same shape as the cookies). As soon as the cookies come out of the oven, I place the buttercream cutouts on the hot cookies then it melts into the cookies.
Hi Patty! I never would have thought of doing that! Does the rolled buttercream get too soft or melty? Or does it still hold it’s shape?
Thanks for coming to comment! I know this will help a lot of people!
Thanks for this tip. I did this and it worked perfectly!!!
Hello! How do I search for those stamps you used with the buttercream? Do they have other kids?
Hi! I got the Mickey Mouse stamp from JBCookieCutters.com and the Christmas stamps from SweetStamp, under the Outbossers tab! There is lots to choose from on each site! Hope this helps!
Can you color the rbc or does it have to be only white?
Hi Dina! Yes, you can absolutely color the rolled buttercream as you would with fondant! I have an IG reel showing how I color it!
I am just starting to work with rolled buttercream. Can you apply royal icing decorations on the buttercream without them bleeding
Hi Pam-I have never tried applying royal icing on top of rolled buttercream, but I think it would work 🙂 Please give it a try and let me know if it works well!
Yes, you can use royal icing on rolled buttercream. Just let the buttercream set up, preferrably overnight then decorate. I have done it before with no issues!
Thank you-Tricia! Thank you for taking the time to comment and help others out 🙂
You can, i do it all the time with this specific recipe.
Hi, Brittany, thanks a lot to sharing your recipe. I’m so happy because I looked for this recipe for a long time.
Unfortunately I live in Spain and the measure are different. Please, is it possible to have the recipe in grams? Thank you so much in advance.
Loreta
Hi Loreta! Absolutely!
Here is the Rolled Buttercream Recipe in Grams:
226 grams unsalted butter
907 grams powdered sugar
4 grams vanilla extract
80 grams light corn syrup
12 grams white gel food coloring
salt to taste
Hope you love it!
Did you pipe with this or is that royal icing?!? Excited to try this!
Hi Kelly! No, this is a cookie stamp! I rolled out the rolled buttercream and used a cookie stamp and cutter set.
Have you ever used this recipe on cookies to do a “paint your own cookie” situation?
Hi Lisa! Yes, I have a reel on my IG (@sugarcovesweets) showing painting a Mickey Mouse cookie with edible paint 🙂 I diluted black gel food coloring with clear vanilla extract and it worked perfectly!
Hi, this isn’t rolled buttercream related but I’m wondering where you got your white cookie backers from that go in the bags of cookies you made for your son’s party. Thanks!
Hi Jamie! I believe I got these from hobby lobby, they were in the baking aisle! I just looked it up and they are called “grease-proof cookie cards”. Hope this helps!
Hi, can buttercream be molded in a wood Springerle mold?
Hi Darlene! Great question! If the mold is dusted with cornstarch or some type of release it should work. The only thing is it isn’t as pliable as fondant, so it may be a little difficult to get out without distorting the shape. It’s definitely worth a try! Please let me know if you decide to try it, and let me know how it goes 🙂
Hi! Curious how difficult it was to use the outbosser stamp? Was there any specific tricks you used to assist? I have tried a couple with RBC and it tends to stick in the grooves.
Also, what are your thoughts on using half shortening half butter?
Hi Liz! I always dust the RBC with cornstarch before using the outbosser! That seems to do the trick and I’ve had no issues with sticking! As far as half shortening/half butter, I think that would be fine! The texture is very similar to butter, so I don’t see there being an issue. Definitely worth a try 🙂
Would it be possible to cut out your shapes ahead of time and keep them stacked/separated between parchment (in the fridge) and then adhere to your cookies later? I have done this with fondant without trouble, but this is my first rolled buttercream attempt. Thanks!
Hi Carissa! Absolutely! If you can, keep your cookies in the freezer or refrigerator and take them out a few minutes before you start decorating, the little condensation from the cookies is perfect for getting the rolled buttercream to stick!
Thank you, Brittany!
Have you ever tried adding sprinkles to the rolled buttercream?
Thanks for the recipe! I’m excited to try it!
You can definitely add sprinkles! Just lightly brush with an edible glue or water and they should stick easily!
Does this set up like a crusting buttercream? I package my cookies individually in cellophane pouches and would like to know if this will work with that.
Hi Andrea! Yes it crusts over just like regular buttercream. I always wait about 1-2 hours before individually packaging mine. Just know if you freeze or refrigerate after packaging there may be a little condensation when they come to room temperature!
Hello Kahaya! Thank you for sharing this marvelous tutorial! Can’t wait to try! Can I stencil the RBC? Can I pipe designs onto it with royal icing or thick consistency powered sugar and water icing? Will it work with silicone molds(maybe brushed with cornstarch)?
Hi Lisa! You can stencil, pipe designs, and use silicone molds brushed with cornstarch 🙂 I have an instagram reel on my IG showing how I painted a Mickey Mouse cookie decorated with RBC, there are tips listed in the caption of that video! My IG reels are all labeled on my IG page, @sugarcovesweets, to make it easy to find what you are looking for. Hope this helps!
I used Your recipe and I don’t know what went wrong or how to fix it. The buttercream never came together. It looked like coconut I finally took it out and needed it together. What adjustments can I make So it’s more like dough?
Hi Jennifer! It sounds like you needed to add about a teaspoon of corn syrup at a time until it comes together. Only do this if you’ve added the correct amount of butter 🙂
This is the comment I was looking for because this is the same result I am getting. I swear this has been mixing for 20 minutes and its still just buttercream, it has not solidified at all.
Hi Dawn – if it hasn’t come together, try adding a dab of corn syrup at a time until it does. I keep the corn syrup lower in the recipe, in case people want to use food coloring which will also pull the buttercream together. 🙂
Can you use this RBC and roll it into balls? Like to make golf balls?
Absolutely!
Hello, I was wondering if you could substitute honey for the corn syrup? Thanks so much.
Hi Deanna! I’ve never used it, but I think it would work! It may alter taste a bit though. I usually recommend glucose syrup instead of corn syrup 🙂
Brittany, thanks so much for this great info. When the precut RBC cookie tops are stored in fridge, will they get too dry if not used for a couple weeks?
Hi Mary! If you are storing for a few weeks, I would store in the freezer with parchment between each cookie top 🙂 They should be totally fine and be soft when they come to room temp!
How many days do the decorated cookies last at room temperature?
I usually keep them 2-3 days at room temperature!
Total success, used this in place of fondant on a large cake.
Woohoo! Love a good success story 🙂
Hello Brittany
Can I use salted butter instead of unsalted butter? Butter is expensive and normally use salted so to buy unsalted as well can be costly. I’m a hobby baker not a business baker.
Thank you in advance
Hi Connie! Absolutely-just don’t add the salt listed in the recipe 🙂
Can you layer your designs? I want to start with a circle then add a big heart on top. Does it get too thick?
Hi Becky- Absolutely! That sounds so cute! You could always roll out the rolled buttercream just a little thinner so it doesn’t get too thick layered 🙂
Never heard of RBC before!! Genius!
Where did you purchase the vintage Santa cookie cutter? Can’t find it on the original site that you listed.
Thank you in advance.
Hi Laura! They were under the Amy Jane Christmas Collection on the SweetStamp website. I just checked and they still have a few from that collection but I didn’t see the Santa! Be on the lookout, I’m sure they’ll release more as Christmas approaches 🙂
Found it! https://www.sweetstamp.online/products/the-amy-jane-collection-santa-claus
Hi, My first time using rolled buttercream. Can you use rolled buttercream as a topper for cupcakes? I want to pipe my design onto the rolled buttercream and then place on top of my cupcakes.
Hi Maureen! Yes, absolutely-it works as a great flat base for a cupcake design 🙂
Have you ever made a rolled cream cheese replacing half the butter with cream cheese, which would make the frosting even less sweet. I have a bridal shower coming up and the guests will be decorating cookies for the groom to pick out his bride’s creation so I am looking for alternatives to royal icing which might not set quickly enough.
Hi Cindy! My regular cream cheese buttercream recipe does exactly this. Half butter/half cream cheese. It may be worth a shot? I would try it in a half batch first to make sure it works before committing to a full batch. Please let me know how it turns out 🙂
This sounds like a great recipe to try decorating cookies for my church’s holiday bazaar.
I usually use pure vanilla extract, but I don’t see many options for clear vanilla except imitation. What do you use? Thanks!
Hi Linda! Yes, I use Wilton Clear Imitation Vanilla, it has the best taste in my opinion. You can also use regular vanilla extract and brighten it up with a little bit of white gel food coloring 🙂
Hi just wondering if you have made rbc in lemon flavour? Daughters wedding cake is coming up and she is having lemon cake for one of the tiers.
You didn’t specify on when you should add the corn syrup…..??
Thank you Brenda! I just fixed it 🙂 Add the corn syrup with the butter, powdered sugar and salt!
I love RBC! How do you get the raised stencil look you have in the pictures?
Hi Whitney! I use embossed stamps! I got the Christmas ones from SweetStamp, in the Jane Christmas Collection. These are similar from Amazon and will create that raised design 🙂
Amazon Link: https://amzn.to/3Xzv3G8
I am looking at the recipe and I see where the ingredients are listed and it says 4 tablespoons of corn syrup but I see no corn syrup in the directions when adding in the ingredients. Just curious.
Thank you.
Hi Cindy! Thank you for pointing this out – I’ll take a look today and update the instructions!
Made this today for some baby shower cookies. I did not want to use fondant so it was this or marshmallow fondant and this is delish, it really resembled buttercream. I made 2 colors. White and royal blue and could definitely tell the different between the two, the blue was not as stiff as the white, so I kneaded in more powdered sugar and even tried some tylose powder…it helped. Will definitely use this again!
Hi Saskia! Thanks so much for coming back to comment, I’m so glad they turned out for you! Also- thanks for the tip on tylose powder if the rolled buttercream isn’t stiff enough!