What is the best non-dairy buttercream to use with fondant covered cakes? How important is the buttercream? For the cake I'm going to be making now I'm going to be using Satin Ice fondant. It's a chocolate cake. Can I use chocolate frosting instead or is buttercream better? This is the recipe I was thinking of using:
- Chocolate Frosting
- 1 cup sugar
- 6 tablespoons cornstarch
- 4 tablespoons cocoa
- 1/2 teaspoon salt
- 2 tablespoons oil
- 1 cup water
- 1/2 teaspoon vanilla
Mix sugars, cornstarch, salt, and cocoa in a medium sauce pan.
Whisk in the water.
Heat over medium until it gets thick and starts to boil. Boil for 1-2 minutes.
(Make sure you don’t boil too long, or it will set like taffy.)
Remove from heat and stir in oil and vanilla. Cool and spread on cooled cake.