Recipe by Kelley
"Great rolled fondant recipe for cakes or cookies. Tastes like buttercream frosting."
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light corn syrup
clear vanilla extract
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.
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??
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!
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 :)
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.
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
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.
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!
* Percent Daily Values are based on a 2,000 calorie diet.
Rolled Buttercream Fondant
Serving Size: 1/45 of a recipe
Servings Per Recipe: 45
Amount Per Serving
Calories from Fat: 41
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