Monday, December 31, 2012

Rolled Buttercream Fondant (The BEST fondant EVER)

This fondant has become like part of my go to.  Who knew a fondant would be so easy and taste great?  NOT this girl!  I really thought it was not possible to find one and my friend showed me this one and it's the best thing ever.  It really takes minutes to make and rolls great even for this fondant challenged girl!  My friend found this recipe for Rolled Buttercream Fondant found on food.com.  

Ingredients

1 cup light corn syrup
1 cup shortening
1/2 teaspoon salt
1 teaspoon vanilla extract, clear
2 lbs confectioners' sugar
Wilton's Gel Food coloring


Directions

  1. In a large bowl, stir together the shortening and corn syrup. Mix in the salt, food coloring 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.

I promise this will be your go to fondant!

4 comments:

  1. I will try it out! Thank you much for sharing :)

    ReplyDelete
  2. So can you refrigerate cakes that have this fondant on?? Is it better to store room temp or fridge? Thanks!

    ReplyDelete
    Replies
    1. Yes a lot of big bakeries do that to keep the cakes fresh. They make them days ahead and then put in the fridge. I usually make my cake a day ahead so it will go in fridge just for one day. I'm not a big fan of to many days between being baked and eating :)

      Delete
  3. How long does your fondant last after made

    ReplyDelete

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