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Rolled Buttercream Fondant

Decorate cakes and cookies with this delicious fondant. See more

READY IN 10 mins

Rolled Buttercream Fondant

Read Reviews (588)

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

Ingredients Edit and Save

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Original recipe makes 3 pounds Change Servings

1 cup light corn syrup
1 cup shortening
1/2 teaspoon salt

1 teaspoon clear vanilla extract
2 pounds confectioners' sugar

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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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PREP 10 mins
READY IN 10 mins

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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.

—sketchy_larry

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Most Helpful Critical Review

Feb 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...what did i do wrong??

—vicki

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668 Ratings

Sep 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 sheets of wax paper and then reverse roll it onto the rolling pin with a layer of wax paper on the fondant. I just rolled it off the roller and then peeled the wax paper off. It came out looking great!

—sunnygal04

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

—azzilann

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May 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 cant believe how great it came out. One tip, be very accurate on measurments to get the right consistency.

—JoelyStar

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Apr 18, 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 qt. the Kitchen Aid can't handle the load, so if you use a Kitchen Aid you have to get the dough out ASAP and you have to kneed it longer.. and sit longer because it will get super soft.. as far as rolling it out.. try letting it sit for about 5 minutes before you punch out shapes and or lifting the icing Thanks for the Recipe Jeff

—J. Kaiser

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Nov 08, 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 to the cake taste-wise, but the main purpose of fondant is to sit there and look pretty, which this does. Also, for measuring purposes - I made 1/3 of the recipe, and it did well covering a 9-inch round one-layer cake.

—Marbear

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Apr 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 it warked for the dogwood cookies I made. I got lots of great remarks on the taste! I will stick with this fondant recipe!

—Ryn Haubner

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Nutrition

Calories
140 kcal
7%

Carbohydrates
25.7 g
8%

Cholesterol
0 mg
0%

Fat
4.6 g
7%

Fiber
0 g
0%

Protein
0 g
< 1%

Sodium
31 mg
1%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Rolled Buttercream Fondant

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 31mg 1 %
Potassium < 1mg < 1 %
Total Carbohydrates 25.7g 8 %
Dietary Fiber 0g 0 %
Protein 0g < 1 %
Sugars 21.7g
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.