Chocolate Rolled AND Chocolate Crusting Buttercream Icing Recipes

Rolled printable download:
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Crusting printable download:
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Chocolate Rolled Buttercream
*Dries strong enough to package and stack.
*Tastes EXACTLY like buttercream
*has a soft bite
* royal icing can be used to decorate after it crusts
2 sticks (1 cup), soft butter, shortening, or a combination of both
3 TBS. cornsyrup
4oz. melted chocolate (your choice)
3 tsp. Extracts/flavorings/emulsions
2 lbs. powdered sugar
Beat with a paddle, beat all together until it comes away, clean from the sides of the bowl. Should come together like soft play dough. Turn out and wrap with plastic wrap. Let rest or use it right away.
Store unused dough wrapped in the fridge(up to 3weeks). Freeze for 3 months. It warms immediately in your hands as you work with it.
*Acts a lot like fondant
To cover a cookie:
Roll between two pieces of parchment paper. Remove the outer scraps(can be rerolled as much as needed) and lift the parchment to peel off the shapes. Attach with a thinly painted layer of cornsyrup.
Let dry overnight to crust.
Can be colored or painted.
Attach dry molded pieces of rolled buttercream with cornsyrup.
To mold or imprint:
Dust mold with cornstarch. Push into mold. Freeze 10 mins if it is too soft to remove from the mold. Air dry overnight on paper towels. Can be painted, dusted, airbrushed, stenciled, and attached once dry with cornsyrup.
* These are strong enough to package and stack after crusted.
* dust with cornstarch before packaging.
* DOES NOT MELT on the cookie in 80°-90° heat for 3 hours
Chocolate Crusting Cookie Buttercream Icing
1 lb.(2 cups/4 sticks) soft unsalted butter
4 TBS. cornsyrup
4 oz. melted chocolate (your choice)
3tsp.extract (your choice)
2 lbs. powdered sugar unsifted
With a paddle attachment, beat butter, syrup, extract, and chocolate until SILKY-SMOOTH. Scrape your bowl and add the powdered sugar and beat for 3 minutes on medium speed. (Use cling wrap over your mixer to prevent the dust cloud of sugar.)
*Color with gel food coloring at any time before or after mixing
*Recommend using tips
*Can be airbrushed or painted after Crusting
Package cookies 24-48 hours depending on environment conditions.
Store unused buttercream in an airtight container on the counter 7-10 days, fridge 3-4 weeks, freezer 3-4 months.
Buttercream holds up and doesn't melt in the heat. (95°-4 hours, no change)