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Rolled Vanilla Fondant

JessMarie03
By: JessMarie03
Posted 10/24/12 • Last updated 10/25/12 • 8735 views • 10 comments

Posted by JessMarie03

Most fondants taste crappy..so after some googling I found this wonderful Vanilla fondant recipe with an amazing taste. It is also the easiest Fondant I have made so far with a beautiful look to it as we'll.

Ingredients

Amount Ingredient
1 Cup Shortening (Crisco in can)
1 Cup Light Corn Syrup
1 Tablespoon Clear Vanilla Extract
1/2 Teaspoon Salt
2 Lbs 10x Confectioners Sugar

Directions

Step 1: Mix together shortening and light corn syrup until completely mixed. Step 2: Add salt and clear vanilla extract and mix. Step 3: Sift in confectioners sugar until the texture is dough like. *TIPS: Apply fondant on cake or store in air tight container to re-use fondant. Also keep room temperature cool..A warm room can result in condensation on the cake.

Comments (10)

BlakesCakes 10/25/12 at 7:03pm
You posted the same recipe as "Rolled Buttercream"--which it is. THIS IS NOT A FONDANT RECIPE. A true rolled fondant needs something that creates stretch, like gelatin (as in marshmallows), and retains moisture, like glycerin. This recipe has neither. Rae
Jeff1966 10/25/12 at 10:31pm
I'll give it a try Jess, cause, I agree, most fondants do taste crappy. Thanks for sharing...
JessMarie03 10/27/12 at 1:45pm
Like I said it was something googled...meaning this is not mine I found it. If it is labeled wrong then so be it. But it tastes better than fondant and acts as fondant.
JessMarie03 10/27/12 at 4:59pm
This recipe is also on allrecipes.com and is actually called rolled buttercream fondant. The video how to do it is on there and YouTube as well.
JessiCAKEnnedy 11/26/12 at 5:44pm
I have a great recipe for fondant if you would like for future reference.. I havent tried this one but thought I could share if you need..
Marshmellow Fondant
Ingredient
1 medium size bag mashmellow (1 lbs)
Crisco
2 pounds icing sugar
4tbsp water
Procedure
In a saucepan melt on low marshmellow and water
Place about 3/4 icing sugar over fully melted marshmellows.
Grease hands heavily.
Knead on parchemin paper and add remaining icing sugar until it doesnt stick anymore.
If tears add water.
JessiCAKEnnedy 11/26/12 at 5:45pm
I meant I havent tried yours but I love this one and it tastes good :) Goodluck :)
warrior mom 11/28/12 at 12:15pm
this is a Rolled Buttercream NOT Fondant, but this is also great for sugar cookie decorating. I personally would not ever use it on cakes, its very, very greasy and slippery. Its very unpredictable, its very loose unlike a true fondant that has nice movement and you can control it. You drop Rolled buttercream vs. Fondant, RBC will spread, as Fondant will not. RBC has a tendency to slide off cakes, I have seen it happen more than once. Rolled Buttercream WILL come up under Fondant because it is a Sugarpaste and covers cakes. You can flavor fondant so many ways, you can use oils, or extracts. You can combine store bought fondant with Rolled Buttercream too, and the texture is awesome plus taste is great. Try mixing 1/4-1/2 RBC with Wilton Fondant (yes, I said Wilton & I eyeball it) the Rolled Buttercream will give it awesome movement, and flexibility plus it taste good; that is if you give the buttercream flavoring.
nanasunshine 3/29/13 at 1:53pm
WHAT SIZE OF CAKE WILL THIS COVER?
lubbyanne 4/17/13 at 2:53am
i have used marshmellows and like it. Works well. It taste great too.
BImes 4/17/13 at 1:42pm
how long does it stay fresh?
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