Rolled Buttercream Fondant Recipe - Allrecipes.com
Rolled Buttercream Fondant Recipe
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Rolled Buttercream Fondant
Decorate cakes and cookies with this delicious fondant. See more
  • READY IN 10 mins

Rolled Buttercream Fondant

Recipe by  

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

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Ingredients Edit and Save

Original recipe makes 3 pounds Change Servings
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  • PREP

    10 mins
  • READY IN

    10 mins

Directions

  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.
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Reviews More Reviews

Most Helpful Positive Review
Dec 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 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.

 
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??

 

719 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!

 
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 :)

 
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.

 
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

 
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.

 
Dec 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 Easy!!

 

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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.

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