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Rolled Buttercream Fondant

Reviewed: Nov. 23, 2011
This was my first time making fondant and I chose this recipe because it seemed much easier than the others I looked at. It turned out wonderful and delicious! It did start to look pretty greasy so I substituted about 1/4 of the sugar for flour. The flour didn't take any sweetness away and made it less greasy. I found it very easy to work with. Next time I make it I might try using a little less corn syrup. Overall I will most certainly be using this recipe again!
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