Recipe - Rolled Buttercream

Kathy curry

One half cup shortening One half cup Karo White corn syrup 1 tsp clear vanilla 1/4
tsp salt 4 drops Lemon flavoring 34 cups sifted powdered sugar

Mix together first 5 ingredients. Use a wooden spoon. Add 12 cups sugar,
stirring until it gegins to get thick. Transfer mixture to a table and
knead in more sugar until mixture gegins to get thick like pie dough. May
need more sugar. It should be smooth and not sticky. The longer you knead
the smoother it becomes.

Place icing in a plastic bag and then agind in a tightfitting plastic
container, Refregerate. Icing works best when allowed to mellow for 2448
hours. Bring to room temperature to use. knead in color as desired. Roll
out on work area dusted with corn starch. Cut uith small knife, exacto
brade or cookie cutters. Carefully transfer to cake.

Keeps for weeks in refrigerator if well sealed.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini