Saturday, August 27, 2011

Rolled Buttercream Fondant & Buttercream Icing

My 7 year old Vyn says I have to post this in my FB and other sites.  I have been meaning to make a fondant for a long time.  But can't seem to find a fit occasion to try something I thought would be too complicated.  I decided to make it for my own birthday.  So if it becomes a flop, I will ruin my own cake, lol.  With the help of allrecipes , it turned out to be easy actually.  Obviously, I still need more practice, but now I know it is doable.

As you can see in the picture, this also is my first try at cake decorating.  I am finding it fun to do though.

Ingredients:  For Buttercream Fondant
  • 1 cup light corn syrup
  • 1 cup shortening
  • 1/2 teaspoon salt
  • 1 teaspoon clear vanilla extract
  • 2 pounds confectioners' sugar             
As you can see, my assistants made their hand prints
  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 .         

For the icing I got the recipe from Wilton.


  • 1/2 cup solid vegetable shortening
  • 1/2 cup (1 stick) butter or margarine softened
  • 1 teaspoon clear vanilla extract
  • 4 cups sifted confectioners' sugar (approximately 1 lb.)
  • 2 tablespoons milk


About 3 cups of icing.

Step 1

In large bowl, cream shortening and butter with electric mixer. Add vanilla. Gradually add sugar, one cup at a time, beating well on medium speed. Scrape sides and bottom of bowl often. When all sugar has been mixed in, icing will appear dry. Add milk and beat at medium speed until light and fluffy. Keep bowl covered with a damp cloth until ready to use.

Step 2

For best results, keep icing bowl in refrigerator when not in use. Refrigerated in an airtight container, this icing can be stored 2 weeks. Rewhip before using.

Step 3

For thin (spreading) consistency icing, add 2 tablespoons light corn syrup, water or milk.

Step 4

For Pure White Icing (stiff consistency), omit butter; substitute an additional 1/2 cup shortening for butter and add 1/2 teaspoon No-Color Butter Flavor. Add up to 4 tablespoons light corn syrup, water or milk to thin for icing cakes.

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