Rolled Buttercream

-          1 cup Shortening

-          1 tsp Clear Vanilla

-          1 tsp flavour (to taste)

-          ¼ tsp salt

-          1 cup clear corn syrup

-          6 - 8 cups Icing Sugar

Beat shortening in mixer until smooth and creamy

Add corn syrup, vanilla, flavouring and salt – Blend together

Add 2 – 3 cups sugar

Knead in remaining icing until it becomes a flexible dough like mixture.

Follow same storage and usage as fondant. Cover well so prevent from drying out.

* Note: For some reason I find that in warm weather this recipe becomes very greasy and shiny. I don't know if it would work better with only 1/2 of the shortening.