rolled butter cream?

[m brown]

does anyone know what this is? please help!!!

[momoreg]

Here it is... I just ran a search, so I can't vouch for it. Maybe you can substitute in some butter for the shortening.

[momoreg]

Duh... Forgot to give you the link:
http://food4.epicurious.com/HyperNew...0/17629/3.html

[m brown]

Thanx 1,000,000!!!!!!!

So far as cake deco goes. Choco Pan is rolled buttercream icing.

I started to send you a recipe, but got bumped off the net - It is a lot like rolled fondant, but a bit tastier, and (because of the butter, or whatever fat you use) more perishable, you would not want to do this on a hot summer day for instance. If you want the recipe, I will e-mail it to you, but in the interest of time and not getting bumped again (my computer is OLD!) I'm sending this off right away -

Ooooooooooooo... I LOVE research! got to go back to my books and here's what I came up with - lacking momoreg's search skills on the computer (mine in ancient and sooo slow): It is also called Buttercream Paste. I found it in the Merehurst Cake book - Here goes-

60g (2oz/1/4 cup) butter or white shortening
30ml (2tsp) lemon juice
30ml (2tsp) water
635-750g (1 1/4 - 1 1/2 lb/ 3 1/4 to 4 1/2 cups) confectioner's sugar (10X)

1. Melt fat and lemon juice and measured water over low heat. Stir in 1 1/4 cups of the 10X. Continue to heat, stirring occasionally for 2-3 minutes unitl bubbles begin to rise to the surface. DO NOT BOIL.

2. Stir in another 1 1/4c 10X. Remove from heat and pout into a bowl. Cool slightly, then add enough of remaining 10X for make a soft pliable dough. Beat in coloring or flavoring at this point.

3. Knead paste in a bowl for a few moments, transfer to a surface lightly dusted with 10X. Knead until smooth and elastic. The longer it is kneaded, the lighter it will become. If not using immediately, tighty wrap in saran.

4. If when using it becomes dry, sprinkle surface with cooled boiled water and leave well wrapped for several hours.

Is this like massa tichino? (sorry about the spelling). It sounds more like a rolled fondent.

The recipes I have for rolled fondant call for glucose and gelatin, none call for butter, but small amounts of shortening. I believe that rolled buttercream is simply a butter/shortening and 10X buttercream with enough 10x added to make it rollable instead of spreadable, though the recipe I offered has a more complicated method.