Can rolled buttercream cookies be packaged?

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.

Can rolled buttercream be used like fondant?

Yes, it can be rolled, molded, and cut similarly to fondant, but it tastes like buttercream and is softer.

Does rolled buttercream crust like regular buttercream?

Yes, it develops a crust which helps it hold its shape for decorating.

Can rolled buttercream be colored?

Yes! Gel or paste coloring works best to keep the consistency the same. Liquid gel coloring can cause stickiness.

How to store rolled buttercream?

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.

The Best Rolled Buttercream Recipe

Rolled Buttercream

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 10 reviews

Author: Brittany
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

Units Scale

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)

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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
(affiliate)
(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!