I found this recipe online and always thought that it would not work, but I tried it and it came out great, so I wanted to share. This fondant taste and smells like butter cream. This fondant is shiner than MMF and whiter! Check it out and let me know what you think. No microwave or stove needed.
Ingredients
- 1 cup of shortening or butter- (if you want it white use shortening)
- 1 cup of clear corn syrup
- 1/2 tsp fine salt
- 1 tsp clear vanilla extract
- 2 lbs of powdered sugar
- optional- 1/2 tsp of any flavoring
Instructions
- Mix the corn syrup, shortening (or butter), salt, vanilla extract and flavoring together in a bowl. Then add a little sugar at a time, about one cup. Mix sugar well before adding more sugar. Dump out of bowl and kneed. Wrap and put it in the refrigerator. Let set for a day for better results.
Actually, this is a recipe for rolled buttercream. It generally can't be rolled as thin as fondant and doesn't have any elasticity to it, but it has it's place. It's also mighty sweet.
I agree with BlakesCakes. I used this on cut-out sugar cookies and it was really good. Doubt it could be used to cover a cake like regular fondant. Thanks for posting!
Hi , I live in England and would like to know what is corn starch ???? Thanks
Sorry, I meant corn syrup
Thanks for the recipe. Do you have to melt the shortening first to get it to mix well, or can you just start from room temp?
what is corn syrup,same question as dinky1957,im also from the uk or is there a similar product thank you
I'm an American living in the UK .....
Corn starch is called corn flour here.
Corn syrup is probably golden syrup though I haven't tried to used it in frosting.
i´m from portugal and here we buy corn syrup by the name of glucose syrup. hope i helped. :)
High-fructose corn syrup (HFCS) also called maize syrup or glucose-fructose syrup in the UK, and glucose/fructose in Canada is a food syrup, which is made from the starch of maize and composed mainly of glucose.
Thankyou for replies, will be able to have a go at the recipe
My daughter and I tried this recipe last month. It does not roll out easily, falls apart easily, and it was so heavy it tore the cake apart. It did taste just like buttercream. Yummy! But I would not suggest it for a cake.
I use rolled butter cream to cover my cakes. Make sure your corn syrup has no water in it. Knead as you would fondant. I use vanilla/butter flavor and almond, tastes just like butter cream!
Hi KCC, Can I use this also as poured fondant?
I have used this recipe before and it does taste pretty good. I found it very hard to work with, but maybe I didn't have enough powder sugar. It kind of cracked quite a bit, but like I said I might not have done it exactly right.
Has anyone tried this like a poured fondant? Or what is the best recipe for a poured fondant?
I have used a similar recipe and although it worked well for me as far as rolling and covering the cake, I felt it had a very greasy feel/look that I didn't like at all. Also I agree with those above that said it was very sweet. My niece loved it though!
This recipe is also known as Rolled Buttercream. It needs to be rolled out between two pieces of plastic. It tears easily but is very forgiving (can be easily repaired without marks). It is very sweet and doesn't behave at all like regular fondant.
Does it work well to cut shapes out of?
I use this recipe and its called rolled buttercream. I cover my cakes and create my flowers and my pearls with this. You can mix half fondant and half rolled buttercream if you want it makes it stronger for covering the cake but it also taste like a buttercream taffy.
Corn syrup is not golden syrup as that is made from sugar cane. Corn syrup is glucose and is made from or dervied from corn.
Can fondant be prepared with egg white and cmc alone?