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My review
Rolled Buttercream Fondant
Kelley
"Great rolled fondant recipe for cakes or cookies. Tastes like buttercream frosting."
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Ingredients
10 m servings 140 calsOriginal recipe yields 45 servings (3 pounds)
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- US
- Metric
Directions
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Prep
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Ready In
- 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.
- 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.
Footnotes
- Tip
- Parchment can be used for easier cleanup/removal from the pan.
Nutrition Facts
Per Serving: 140 calories; 4.6 g fat; 25.7 g carbohydrates; 0 g protein; 0 mg cholesterol; 31 mg sodium. Full nutrition
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Reviews
Read all reviews 652740 Ratings
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Most helpful positive review
12/14/2007
I love this recipe. One thing that should be mentioned though when using fondant. You have to put a thin layer of frosting on the cake first if you want the fondant to stick. Using the canned st...
Most helpful critical review
2/26/2007
this fondant tasted great, but i had problems with it. it turned out super greasy so i kept adding confectioners sugar to it. then it was so heavy that it kept tearing when placed on the cake......
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12/14/2007
I love this recipe. One thing that should be mentioned though when using fondant. You have to put a thin layer of frosting on the cake first if you want the fondant to stick. Using the canned st...
9/19/2006
This is the first time I ever used fondant, and I am pleasantly suprised with the results. Here's a tip for those who can't figure out how to get it on the cake -- roll the fondant between shee...
2/28/2007
good recipe - TIPS: Sift the powdered sugar into the mixture, don't dump it all at once otherwise you get lumps. The more you knead, the better & smoother the texture. Don't be tempted to add t...
5/31/2006
Are you kidding me? This recipe is AWESOME. Thankyou SO much. It's so easy to make and use and tastes 100% better than plastic store bought. I will definitly use this over and over! Seriously ca...
4/17/2007
WoW..... This is what I've been looking for...Super easy to make, sometimes it needs a little more XXX sugar...I leave it sit for aleast 2 hour..it helps with that greasy texture... I use a 20 q...
11/8/2007
I made this and it did crack a little, but it got the job done. I rolled it out onto parchment paper, which made it easier to pick up and flip onto the cake. It doesn't add anything spectacular ...
2/26/2007
this fondant tasted great, but i had problems with it. it turned out super greasy so i kept adding confectioners sugar to it. then it was so heavy that it kept tearing when placed on the cake......
12/12/2005
This was my first time ever making fondant, and it came out very well. The recipe was easy to follow and tasted great as well. I also added some food coloring and it worked like a charm. Very Ea...
4/10/2007
I really liked this recipe. It's the first time I'd ever made fondant. I used more powdered sugar than it called for, regular vanilla extract and butter. It wasn't as white as some fondant, but ...