Rolled Buttercream Icing

    15 min

    Get creative with this rolled icing! I used this to ice a cake for my dad's 60th.

    882 people made this

    Serves: 45 

    • 250ml golden syrup
    • 250g butter, softened
    • 1/2 teaspoon salt
    • 1 teaspoon vanilla extract
    • 1kg icing sugar

    Prep:15min  ›  Ready in:15min 

    1. In a large bowl, stir together the butter and golden syrup. Mix in the salt and vanilla, then gradually mix in the icing sugar until it is a stiff dough. If you are using a stand mixer, use the dough hook attachment. Otherwise, knead by hand. If the dough is sticky, knead in more icing sugar until it is smooth. Store in an airtight container at room temperature or in the refrigerator.
    2. To use, roll out on a clean surface that has been dusted with icing sugar until it is 1/4 centimetre thick or thinner if you can. Drape over iced and chilled cakes and smooth the sides down, or cut into strips to make bows and other decorations.

    How to ice a cake video

    Watch our How to ice a cake video and see how to ice cakes with ease. You'll be icing perfect birthday and special occasion cakes in no time!

    How to make fondant icing

    Watch our How to make fondant icing video to see how easy it is, step-by-step!

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    Reviews in English (674)


    Fantastic result. I wanted to do a birthday cake for my wife - I am a novice and had never made icing before, so I was looking for an easy recipe as a first try. I had only one 8”x 3” sponge cake to ice. Having read the reviews I decided to halve the quantities, except the icing sugar. I also wanted a butterscotch flavour to the icing. I used 62.5ml golden syrup, 62.5 ml butterscotch syrup, 125g butter, pinch salt, 1 tsp vanilla extract and about 800g icing sugar. I followed the method precisely. The result was wonderful, if rather sweet (not surprisingly). Easy to roll and I found icing the cake with it (again, first I’ve done) an easy activity with a very satisfactory result, aided by some great on-line videos to instruct beginners on icing cakes. Even with reduced ingredient measures I had a substantial excess of icing. Only minor problem was that it didn’t seem to take food colouring very easily (but perhaps that’s the case with all icing, I don’t know) when I ventured to use the excess icing to create some decoration to embellish the cake. I had to work the icing for some time before I achieved an even colour throughout and it was pretty messy as the colouring doesn’t absorb readily. The natural icing has a golden hue to it (might be just because I used half butterscotch syrup), so I was unable to attain pastel shades with colouring. These are not criticisms of this recipe, just some additional observations that might be useful to others.  -  05 Sep 2011


    Something else. i did find it rather diffacut to roll but found placing cling film under and over really helped and made a really shiny finish  -  03 Feb 2010


    I followed this recipe but users 2kg of icing sugar, it worked brilliant, there was enough to cover a 9" and a 7" cake with plenty left over, if you want to cover just one cake I would quarter everything. The cake I made was really nice but after a week (we had a lot left over) the golden syrup gave a sickly taste but tasted perfect on the day of the party when we gave the cake out. I used colour paste to colour mine and it was really easy to colour, I think it works out much cheaper to use than ready made fondant, thank you very much for a easy recipe. (I would recommend getting a doug fitting for you mixer as it is hard work and a normal whisk end doesn't work as it gets thicker) Kelly.  -  18 Apr 2012