The Best Chocolate Rolled Buttercream

This Chocolate Rolled Buttercream is the perfect way to take your cakes and cupcakes to the next level! It’s smooth, chocolatey, easy to work with, and can be rolled and shaped any way you’d like. Simple to make and even better to eat, it’s a must-try for any baker!

WHAT IS ROLLED BUTTERCREAM?

If you’re a baker or cake/cookie decorator, you’ve probably heard of a few fondant alternatives. But this one steals the show in my opinion! It’s a super thick buttercream consistency that can be rolled out, cut into shapes, and molds easily. It is perfect for cookie decorating! Compared to classic fondant, rolled buttercream is a little harder to handle until a crust develops (yes, it crusts over just like buttercream) and it doesn’t have the same amount of elasticity as fondant. (For example, I haven’t tried covering a cake with rolled buttercream yet, but I’m obsessed with the way it works with cut-out cookies.)

Overall, I love working with it, and it is my new “go-to” for cookie decorating. It’s easy to make and the taste is just spot on! If you are a buttercream lover, you will love this recipe! An absolute game-changer for the bakers & decorators that prefer a nice, crisp fondant look, but don’t love that fondant taste!

INGREDIENTS FOR CHOCOLATE 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
• Unsweetened Cocoa Powder
• Vanilla Bean Paste or Vanilla Extract
• Salt
• Wax Paper
• Cookie Cutters (I prefer metal, like this 3-Pack of round cookie cutters from Hobby Lobby)

TOP TIPS FOR ROLLED BUTTERCREAM

• 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.

I’m finally sharing one of my best-kept secrets — the best chocolate 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 chocolate rolled buttercream is about to become your go-to.

Continue below for the easy-to-follow Chocolate Rolled Buttercream recipe, dig in, and enjoy every bite!

Chocolate Rolled Buttercream

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5 from 3 reviews

• Total Time: 15 minutes
• Yield: 48 cookies 1x

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Description

This Chocolate Rolled Buttercream is the perfect way to take your cakes and cupcakes to the next level! It’s smooth, chocolatey, easy to work with, and can be rolled and shaped any way you’d like. Simple to make and even better to eat, it’s a must-try for any baker!

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Ingredients

Units USM Scale 1x2x3x

• 1 cup Unsalted Butter
• 7 cups Powdered Sugar
• 1/2 cup Unsweetened Cocoa Powder
• 1 Teaspoon Vanilla Extract
• 4 Tablespoons Light Corn Syrup
• 1/4 Teaspoon Salt

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Instructions

1. Add Ingredients: Start by adding the room temperature butter, powdered sugar, cocoa powder, vanilla extract, corn syrup, and salt to a stand mixer, fitted with the paddle attachment
2. 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!
3. Low & Slow: Start mixer on low setting, and ingredients will begin coming together
4. Speed It Up! Increase mixer speed to medium-low and watch as a delicious ball of buttercream forms!
5. 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
6. 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!

Equipment

Adjustable Rolling Pin

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Flex Edge Paddle Attachment

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Glass Kitchen Aid Bowl

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(affiliate)

Notes

Powdered Sugar: 7 1/2 Cups or (1) 2 lb bag of powdered sugar. I always use the full 2 lb bag and take out 1/2 cup when making chocolate rolled buttercream. 

• Prep Time: 15 minutes
• Category: Dessert
• Method: Mixer
• Cuisine: American