Buttercream Fondant Recipe
(Adapted from Allrecipes.com)
Yield: Makes 3 pounds of fondant dough, I used it on two round 9 inch single layered cakes and I had about 1/2 the amount of dough left over.
- 1 cup light corn syrup
- 1 cup shortening (many reviewers used less, I am going to try 1/2 cup next time I make it)
- 1/2 teaspoon salt
- 1 teaspoon clear vanilla or almond extract (depending on the flavor of your cake and your taste)
- 2 pounds confectioners' sugar (sifted)
- food coloring (I used gel)
- (Regular frosting to frost your cake before using the fondant, just a thin layer)
- 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.
- Divide your dough into balls if you are using different colors, add your food coloring to each, and knead separately until the color is mixed evenly. If the dough is sticky, knead in more confectioners' sugar until it is smooth. Wrap each colored ball of dough with Saran Wrap and store in an airtight container in the refrigerator for 30 mins. before rolling out.(or you can make it a couple days ahead of time and it will keep well in the fridge)
- 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. (you can also use parchment paper and roll it out, many found it easier to transfer the fondant to the cake that way)
- Drape over frosted and chilled cakes and smooth the sides down, or cut into strips to make bows and other decorations.(I used a flower shaped cookie cutter to make the flowers for the design of my cake)
© Paloma K.