Rolled Buttercream Fondant

SUBMITTED BY: Kelley PHOTO BY: funnyfairy

"Great rolled fondant recipe for cakes or cookies. Tastes like buttercream frosting."

PREP TIME	10 Min
READY IN	10 Min

SERVINGS & SCALING

Original recipe yield: 3 pounds

USMETRIC

About scaling and conversions

INGREDIENTS

1 cup light corn syrup
1 cup shortening
1/2 teaspoon salt
1 teaspoon clear vanilla extract
2 pounds confectioners' sugar

READ REVIEWS (72)

DIRECTIONS

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.

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REVIEWS

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Reviewed on Dec. 12, 2005 by NIKKIBRU

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 Easy!!

13 users found this review helpful

Reviewed on Dec. 14, 2007 by sketchy_larry

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 stuff is fine. Just make sure its not the "whipped" kind. For some reason it doesnt hold very well. And dont glob it on like youre normally frosting a cake. Just a very thin layer.

12 users found this review helpful

Reviewed on Feb. 28, 2007 by LIZMARYANN

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 too much powdered sugar because its more prone to cracking. It takes practice :)

12 users found this review helpful

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