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!
Ingredients
Units
Scale
- 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
Instructions
- 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
- 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
- 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 and take out 1/2 cup when making chocolate rolled buttercream.
- Prep Time: 15 minutes
- Category: Dessert
- Method: Mixer
- Cuisine: American