combines a rolled fondant with buttercream,, classic taste with a new twist.
Rolled Buttercream Fondant
Ingredients
* 1 cup light corn syrup
* 1 cup shortening
* 1/2 teaspoon salt
* 1 teaspoon clear vanilla extract
* 2 pounds confectioners’ sugar
Instructions
1. In a large bowl, stir together the shortening and corn syrup. Mix in the salt and vanilla flavoring, then gradually mix in the confectioners’ sugar until it is a stiff dough. If you are using a stand mixer, use the dough hook attachment. Otherwise, knead by hand. If the dough is sticky, knead in more confectioners’ sugar until it is smooth. Store in an airtight container at room temperature or in the refrigerator.
2. To use, roll out on a clean surface that has been dusted with confectioners’ sugar until it is 1/8 inch thick or thinner if you can. Drape over frosted and chilled cakes and smooth the sides down, or cut into strips to make bows and other decorations.
Serving Size 1/45 of a recipe
Servings Per Recipe 45
Amount Per Serving
Calories 140
Calories from Fat 41
% Daily Value *
Total Fat 4.6g 7 %
Saturated Fat 1.1g 6 %
Cholesterol 0mg 0 %
Sodium 35mg 1 %
Potassium < 1mg < 1 %
Total Carbohydrates 25.7g 8 %
Dietary Fiber 0g 0 %
Protein 0g < 1 %
** Sugars 22.5g
Vitamin A 0 %
Vitamin C 0 %
Calcium < 1 %
Iron < 1 %
Thiamin < 1 %
Niacin < 1 %
Vitamin B6 < 1 %
Magnesium < 1 %
Folate 0 %
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
Thanks for the recipe. It was my first time making fondant. This recipe was very do-able. A little technique trial and error and hopefully it will look even better next time. In general I prefer buttercream, but this recipe was pretty tasty - lots of complements.
tried this recipe on saturday and found it difficult to roll on to the cake add more icing sugar to make it stiff but had to just patch it on. I don't know if it was the heat in my kitchen which made tough. have you any other suggestions. thanks
I didn't like the fact that it kept getting greasier and greasier the more I handled it. Tried adding more powered sugar, didn't help. Don't think I'll use this again - unless someone has suggestions on making it handle better. It really tasted alot better than the "store bought" fondant, that's a plus!
I also found it greasy and I added more sugar. I could get it rolled out without it tearing. It would just fall apart. Did I not mix it well enough as I had to use a hand mixer?? Or is there more of something I should have added? Any suggestions would be great!
I love it, I think it works best with cookies...I get people raving when I use penny's cookie recipe and this one to decorate. I don't think I would use it to cover a cake though, but perfect for cookies. Thanks.
The reason for the greasy texture is the corn syrup. Corn syrup is also the additional component of what makes modeling chocolate a bit greasy(besides the candy melts). The more you handle it(and your hands heat it up) the greasier it will get. Which is nice for patching and making a satin smooth finish.
I have found that with rolled buttercream, you really need a cooler invironment (hands, kitchen, ect.) The warmer it is the more soft it is. Also try rolling it out on a sheet of vinyl, can be found at most fabric stores, a cheap table cloth ( the plastic ones)worked well for me too. Also if you don't like the shiny finish you can rub some cornstarch or powered sugar over the covered cake to dull the shine. Try working with smaller amounts until you have what you like. Hope that helps
Recipe is great! I tried it for the first time and it worked perfectly. I mixed it in my kitchenaid and it was so much easier than kneading it. I used it to make roses for a cake, and on cookies but am going to try covering a cake with it in a few days. worked great. Thanks for the recipe. Tastes awesome!
oh, forgot to mention, yes its a little harder to work with than mmf, its more like working with candy clay but its so much easier to repair tears or mess ups. thanks so much!
I have gotten rave reviews when I used this recipe but have found to make it better for covering cakes to do one of two things:
1. Mix it with Wilton fondant (much stretchier but blah taste) until it is stretchy and does not tear so easily. It still tastes great but holds up to covering a cake.
2. Work in a few tablespoons of gum paste. (I used a concentrated base of gum paste I made.
Hope this helps.
Thanks all for the wonderful comments. Would Ty lose powder sprinkle on would make it more easier to work with maybe that helps fondant more to a gum paste. AND
for the recipe above how much will this cover
i have two tens, two eights and two sixs to do????
thanks
email
[email protected]
would you recomend the use of this fondant for making bows that will need to dry for decorating a wedding cake? If not what recipe would you recomend
Thanks for the recipe. It was my first time making fondant. This recipe was very do-able. A little technique trial and error and hopefully it will look even better next time. In general I prefer buttercream, but this recipe was pretty tasty - lots of complements.
I love this recipe for my cookies. I have colored it, even black...great. Thanks
tried this recipe on saturday and found it difficult to roll on to the cake add more icing sugar to make it stiff but had to just patch it on. I don't know if it was the heat in my kitchen which made tough. have you any other suggestions. thanks
I didn't like the fact that it kept getting greasier and greasier the more I handled it. Tried adding more powered sugar, didn't help. Don't think I'll use this again - unless someone has suggestions on making it handle better. It really tasted alot better than the "store bought" fondant, that's a plus!
I also found it greasy and I added more sugar. I could get it rolled out without it tearing. It would just fall apart. Did I not mix it well enough as I had to use a hand mixer?? Or is there more of something I should have added? Any suggestions would be great!
I love it, I think it works best with cookies...I get people raving when I use penny's cookie recipe and this one to decorate. I don't think I would use it to cover a cake though, but perfect for cookies. Thanks.
champagne_cakes ... can you shaer Penny's cookie recipe? Thanks!
The reason for the greasy texture is the corn syrup. Corn syrup is also the additional component of what makes modeling chocolate a bit greasy(besides the candy melts). The more you handle it(and your hands heat it up) the greasier it will get. Which is nice for patching and making a satin smooth finish.
I didn't know that this recipe was on here, I tried to post it. If you can not roll it out add more sugar and it works great!
Do not mix this in a mixer. A good ole bowl and spatula works best, then kneed.
I have found that with rolled buttercream, you really need a cooler invironment (hands, kitchen, ect.) The warmer it is the more soft it is. Also try rolling it out on a sheet of vinyl, can be found at most fabric stores, a cheap table cloth ( the plastic ones)worked well for me too. Also if you don't like the shiny finish you can rub some cornstarch or powered sugar over the covered cake to dull the shine. Try working with smaller amounts until you have what you like. Hope that helps
Recipe is great! I tried it for the first time and it worked perfectly. I mixed it in my kitchenaid and it was so much easier than kneading it. I used it to make roses for a cake, and on cookies but am going to try covering a cake with it in a few days. worked great. Thanks for the recipe. Tastes awesome!
oh, forgot to mention, yes its a little harder to work with than mmf, its more like working with candy clay but its so much easier to repair tears or mess ups. thanks so much!
How long can you store it?
I have gotten rave reviews when I used this recipe but have found to make it better for covering cakes to do one of two things: 1. Mix it with Wilton fondant (much stretchier but blah taste) until it is stretchy and does not tear so easily. It still tastes great but holds up to covering a cake. 2. Work in a few tablespoons of gum paste. (I used a concentrated base of gum paste I made. Hope this helps.
Memac, what is a base of concentrated gum paste? Sorry if it's a stupid question, but i've never heard of that before.
Thanks all for the wonderful comments. Would Ty lose powder sprinkle on would make it more easier to work with maybe that helps fondant more to a gum paste. AND for the recipe above how much will this cover i have two tens, two eights and two sixs to do???? thanks email [email protected]