Rolled Buttercream

Directions

1. 1
   Place shortening and corn syrup in mixing bowl, fitted with the paddle attachment and beat until creamy.
2. 2
   Add flavorings and salt then, beat until blended.
3. 3
   Mix in powdered sugar all at one time, switch to your dough hook attachment.
4. 4
   Blend thoroughly, allowing the mixture to knead with the dough hook for approximately 5 to 7 minutes .
5. 5
   The mixture will be very stiff.
6. 6
   turn icing onto work surface and knead for a few more minutes until smooth and well blended.
7. 7
   Store icing in sealed plastic bag then place bag in airtight container.
8. 8
   Icing can be refrigerated for several weeks or frozen for several months.
9. 9
   Let come to room temperature before using,
10. 10
    For chocolate version: add 1/2 cup sifted cocoa powder, and decrease the powdered sugar to 6-1/2 to 7-1/2 cups.This will have a luscious Tootsie-Roll taste.
11. 11
    This will cover a two layer 10-inch round cake that has been torted and filled or just the two cake layers with a single layer of filling.