Rolled Buttercream Icing

Another of Mr. Bob's recipes, although, Little Bitts Shop is no longer under his ownership and is just a tad different than what it used to be. I can't seem to find anything in that shop anymore even though I could work my way around the numerous displays before.

This icing a a great substitute for fondant (it is shiny, though) because even if it tears, you can mend it together with little effort. I use this as a base for printed icing or wafer sheets.

Ingredients:

1 cup Crisco or vegetable shortening
1 cup white corn syrup
1/2 tsp. popcorn salt (very fine)
1/4 tsp. flavor oil (butter, lemon, or orange oil or any flavoring you want)
1/4 tsp. another flavor oil (butter, lemon, or orange oil or any flavoring you want)
OR 1/2 tsp. same flavor oil
2 lb.bag of powdered sugar

With heavy duty mixer, measure all ingredients into the mixer bowl in the order listed. Beat on low until the ingredients are almost incorporated together. Turn out onto counter top (no corn starch) and knead two-to-three minutes until all ingredients are thoroughly mixed together. Mixture should not feel sticky at all. If it does, add more powdered sugar, little amounts at a time, to reach consistency needed.

Notes on this icing: keep it well refrigerated in a Ziploc bag but bring to room temperature before using. A full recipe will cover a 9' round cake and allow a little extra to use for decorating. To stiffen for modeling, knead in 1/2 cup more powered sugar to 1 cup of rolled buttercream.For a no-shine cake (matte cake) dust cake with powdered sugar.