Rolled Buttercream Fondant Recipes

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ROLLED BUTTERCREAM FONDANT



Rolled Buttercream Fondant image

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

Provided by Kelley

Categories     Desserts     Frostings and Icings     Fondant Recipes

Time 10m

Yield 45

Number Of Ingredients 5

1 cup light corn syrup
1 cup shortening
½ teaspoon salt
1 teaspoon clear vanilla extract
2 pounds confectioners' sugar

Steps:

  • 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.

Nutrition Facts : Calories 139.7 calories, Carbohydrate 25.7 g, Fat 4.6 g, SaturatedFat 1.1 g, Sodium 30.6 mg, Sugar 21.7 g

ROLLED BUTTERCREAM FONDANT



Rolled Buttercream Fondant image

Great rolled fondant recipe for cakes or cookies. Tastes like buttercream frosting.Update: This is the first time using this recipe it is very easy to use. I got great results.

Provided by shawnajean

Categories     Dessert

Time 20m

Yield 45 serving(s)

Number Of Ingredients 5

1 cup light corn syrup
1 cup shortening
1/2 teaspoon salt
1 teaspoon vanilla extract, clear
2 lbs confectioners' sugar

Steps:

  • 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.

Nutrition Facts : Calories 140.4, Fat 4.6, SaturatedFat 1.1, Sodium 30.8, Carbohydrate 25.9, Sugar 21.8

ROLLED FONDANT



Rolled Fondant image

Provided by Food Network

Categories     dessert

Time 9h

Yield icing for a 9-inch cake, 4 inc

Number Of Ingredients 7

2 pounds confectioner's sugar, sifted
1/4 cup cold water
1 tablespoon unflavored gelatin
1/2 cup glucose (found in cake decorating stores) or white corn syrup
1 1/2 tablespoons glycerine (found in cake decorating stores)
1 teaspoon desired flavoring (vanilla will give the fondant an off-white color)
Cornstarch

Steps:

  • In a large bowl (do not use metal), sift the sugar and make a well in the center. In a small saucepan, add the water and sprinkle the gelatin on top to soften for about 5 minutes. Begin to heat the gelatin and stir until the gelatin is dissolved and clear. Do not boil. Turn off the heat and add the glucose and glycerine, stirring until well blended. Add the flavoring. Pour into the well of sugar, and mix until all of the sugar is blended. Use hands to knead icing until it becomes stiff. Add small amounts of confectioner's sugar if the mixture is sticky.
  • Form the mixture into a ball and wrap tightly in plastic wrap. Place in an airtight container. This icing works best if allowed to rest at room temperature for about eight hours before using, particularly if the weather is humid. Do not refrigerate.
  • To cover a cake with fondant: Dust a clean pastry cloth, or a smooth, clean surface, with cornstarch and roll the fondant with a rolling pin until it is approximately 1/4 inch thick. Make sure that the fondant is large enough to fit over the top and sides of the cake. Slide both hands under the fondant and carefully center it on top of a cake that has been freshly iced with buttercream. (The icing makes the fondant adhere to the cake.)
  • Dust your hands with cornstarch and smooth the fondant, starting at the top and working down the sides until the entire surface is even and flat. Cut off the excess icing around the bottom of the cake with a pizza cutter or sharp knife. Decorate the cake with buttercream or royal icing. This fondant keeps a cake fresh for two days at room temperature. Do not refrigerate a cake with fondant icing.

ROLLED FONDANT



Rolled Fondant image

Makes a perfectly smooth coating for cakes. Roll it out to 1/4 inch thickness for best results. Glucose and glycerin can be found at most cake decorating supply stores. You may color it with three drops of whatever food coloring you desire.

Provided by Marlene

Categories     Desserts     Frostings and Icings     Fondant Recipes

Time 35m

Yield 16

Number Of Ingredients 7

1 (.25 ounce) package unflavored gelatin
¼ cup cold water
½ cup glucose syrup
1 tablespoon glycerin
2 tablespoons shortening
1 teaspoon vanilla extract
8 cups sifted confectioners' sugar

Steps:

  • Combine gelatin and cold water; let stand until thick. Place gelatin mixture in top of double boiler and heat until dissolved.
  • Add glucose and glycerin, mix well. Stir in shortening and just before completely melted, remove from heat and stir in vanilla. Mixture should cool until lukewarm.
  • Place 4 cups confectioners' sugar in a large bowl. Make a well in the center and using a wooden spoon, stir in the lukewarm gelatin mixture. Mix in sugar and add more a little at a time, until stickiness disappears. Knead in remaining sugar. Knead until the fondant is smooth, pliable and does not stick to your hands. If fondant is too soft, add more sugar; if too stiff, add water (a drop at a time). Use fondant immediately or store in airtight container in fridge. When ready to use, bring to room temperature and knead again until soft.

Nutrition Facts : Calories 292.9 calories, Carbohydrate 69.8 g, Fat 1.7 g, Protein 0.4 g, SaturatedFat 0.4 g, Sodium 1.7 mg, Sugar 61.4 g

ROLLED BUTTERCREAM FONDANT



ROLLED BUTTERCREAM FONDANT image

Categories     Chocolate

Yield 3 Lbs

Number Of Ingredients 5

1 cup light corn syrup
1 cup shortening
1/2 teaspoon salt
1 teaspoon clear vanilla extract
2 pounds confectioners' sugar

Steps:

  • 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. Nutritional Information Amount Per Serving Calories: 140 | Total Fat: 4.6g | Cholesterol: 0mg Powered by ESHA Nutrient Database

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