How to Make Buttercream Fondant | Allrecipes.com
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- Опубликовано: 3 авг 2012
- Get the recipe @ allrecipes.com/recipe/rolled-b...
This rolled buttercream fondant tastes just like yummy buttercream frosting. This is a great fondant recipe for decorating cakes or cookies. You'll see how to make sticky dough smooth. You'll also get tips for storing fondant that you're not using immediately.
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Thank you for your question, Elizabeth. Many of our members have used butter instead of shortening in this recipe and it worked just fine. Enjoy!
That's a really useful tip, Elizabeth! Thank you for sharing.
Absolutely! Powdered food color works great when making icing and fondant. Good luck.
Absolutely! This would look beautiful on cookies. Have fun! And congratulations to your brother.
Thanks for your question, hawra qabazard. If you want to use butter to make fondant, we recommend using a different recipe to ensure the proportions of fat and sugar are in balance. Here is an example:
allrecipes.com/Recipe/Marshmallow-Fondant/Detail.aspx
Thanks
Thank you for your question. We would recommend adding a little bit more of confectioners' sugar and chilling the fondant in the refrigerator to help it come together.
Thank you for your request. We have provided the link to the recipe in the description part of the video. You'll find the full list of ingredients, measurements and directions :) Enjoy!
Thank you for your question! You are right. Confectioner's sugar contains about 3% of cornstarch. The cornstarch helps to absorb moisture and prevents caking. Enjoy!
Making fondant can be tricky, Talia L. Sometimes it's all about practice. But judging from your challenges--not being smooth and breaking--first, did you use confectioners' sugar? The soft powdery kind? This should blend nicely with the corn syrup and shortening and you shouldn't feel it. To make the mixture smooth, sifting the confectioners' sugar is always a good idea.
To help with the cracking problem, here are some tips:
Before kneading the fondant, divide it into several chunks and add a spoonful of shortening and a spoonful of glycerin to soften it and make it smoother and more pliable. The shortening will also help the fondant be less sticky. Note that using too much corn starch and powdered sugar can dry out fondant.
If the fondant cracks when it’s rolled out, use solid vegetable shortening and smooth the cracked area together, using a circular motion with your fingers. Don’t use water because that will break down the fondant.
We hope this helps!
So glad you liked it!
Thank you for your question, Shalala. You may certainly substitute corn syrup with glucose syrup. Enjoy!
Thanks for your question! Regular vanilla extra will work just fine in this recipe. It will slightly color the fondant, but will be just as delicious. Happy baking!
It looks so good
Thank you for your question. We have many reviews from our community on the site. We've provided the link to the recipe and reviews in the video description part of this video - hope you enjoy it!
Thank you for your question, Gretel. If the fondant is cracking, we'd recommend adding a little bit more shortening to make it more pliable. Good luck!
Thank you for your question. We have several Allrecipes members use butter in this recipe with great success. Enjoy!
Good question, candycake2000. There are 6-1/2 cups in 2 pounds of confectioners' sugar (unsifted). Hope this helps.
Thank you for your question. You can certainly use regular vanilla extract. We're using clear vanilla extract here so that the final color of the fondant will be lighter.
Hello, thanks for your question tahishawilliams! You can certainly substitute equal parts of room temperature butter for shortening. Enjoy!
You'll have more luck using a fondant recipe made with butter, Crepper Junior, rather than replacing some of the shortening. Here's an option with butter and miniature marshmallows: allrecipes.com/Recipe/Marshmallow-Fondant/Detail.aspx
Wanted to note, we have had a few Allrecipes member make this recipe with butter and they commented that it worked just fine. Give it a try! Be sure the butter is at room temperature and soft.
Hi Danielle, thanks for your question. We would suggest tightly wrapping this and keeping it in the refrigerator for 2-3 days.
Sure, that should work out well!
Thank you for your question. The shortening does not need to be a specific brand. Feel free to use the kind you like or can find in your local grocery store.
I'll have to try this! Thanx for sharing
Thank you for your question, Cindy. We have had several Allrecipes members make this recipe with honey. Let us know how that works out for you. Enjoy!
Thank you for your question, Cindy. This recipe should cover 3 9-inch round cakes. There should be plenty to cover a single layer cake. Enjoy!
Thank you for your question. You could use honey as a subsitute but it is sweeter than the light corn syrup. You might want to use honey that's light in color so that it does not alter the taste or the color of the fondant too much.
Sure can! Enjoy.
Thank you for your question. Yes, you may use butter instead of shortening in this fondant recipe - we'd recommend reading the user reviews on our site - many of the members have used butter with success. Enjoy!
Thank you for your question. Many of our users have made this fondant using butter instead of shortening. That should work just fine. Enjoy!
You are so welcome! Enjoy.
Thank you for your question. Golden syrup is very similar to corn syrup and is a good substitute in this recipe. We have quite a few Allrecipes member using butter in the recipe with great success. Give it a try!
Thank you for your question. The light corn syrup in this recipe makes the fondant pliable and easy to roll out. You can try using light honey instead - please let us know how it works for you. Thank you!
I am going to try this for a bday cake this weekend!!!!
Thank you for your question. We have many member reviews of this recipe on our site - the link is provided in the description part of this video.
Thank you for your question. The recipe uses shortening instead of butter to help the fondant to stay together and keep its texture and consistency. It is also much easier to roll out without melting.
Great question! You can use either one. If you use clear vanilla, the fondant will have a lighter, white color. If you use regular vanilla, the fondant will be slightly darker.
This method is so easy thank you thank you thank you😍
Thanks Amelia. You could use butter-flavored shortening in this fondant recipe.
thanks! I'm looking for ideas how to make own fondant. your video really helps!
Fondant can rip, Bake lover, but there are steps to prevent this from happening. Here's one way: before kneading the fondant, divide it into several chunks and add a spoonful of shortening and a spoonful of glycerin to soften it and make it smoother and more pliable. The shortening will also help the fondant be less sticky. Note that using too much corn starch and powdered sugar can dry out fondant.
If the fondant cracks when it’s rolled out, use solid vegetable shortening and smooth the cracked area together, using a circular motion with your fingers. Don’t use water because that will break down the fondant.
Hope this helps.
Allrecpes
Allrecipes can you use the butter flavored Crisco
what is the shortening is it butter?
@@arlenedobla6515 shortening is typically vegetable oil whipped into a thick lard-like substance. It replaces lard or may be used in place of butter.
That'd be great! Good luck
Thank you for your question. Vanila extract definitely enhances the flavor of this fondant. If you are not a fan of vanilla, you can leave it out or try almond extract instead. Good luck!
Fondant taste good and also looks great on cakes
Thank you for your questions. Yes, you can use glucose syrup instead of corn syrup in this fondant recipe. Using dark vanilla extract is not a problem, but it will change the color of the fondant to a darker shade. We would recommend keeping the fondant and the cake in cool temperature to prevent the fondant from melting.
Thank you for your question. Yes, you can use regular corn syrup instead of light in this recipe. Let us know how it works!
Thanks!!! The cake I made turned out so cute!! :)
Thank you for your question. Unfortunately honey would not work as a substitute for corn syrup in this recipe. See if you can find liquid glucose.
Thanks for your question. The recipe includes fairly long-lasting ingredients, but we still would recommend throwing it out after about a month. Good luck!
I definitely think that I might try this one coming Thanksgiving for one of the snacks or desserts thank you for this I always wondered how to make one but I didn’t like the taste of the store-bought one that I tried one year for my goddaughter’s birthday I do appreciate you guys putting this up I use your website pretty much all the time thanks again guys and gals
Thanks for the community suggestion! :)
Thank you for your question. The clear vanilla extract doesn't add color to the fondant. If you are not too concerned with the fondant looking a bit darker, you can certainly use regular vanilla extract instead. Enjoy!
Thank you for your question. Shortening works best when making fondant. Using butter would not work here because fondant would not hold up and would be difficult to roll out. Thank you.
I will try this recipe and see his it works out the ingredients are very intresting
the purple and pastel yellow colors of the cake look really nice together
Thanks for sharing the recipe
mine tasted great!
Thank you for your question, Carmy. If you use butter-flavored shortening, this fondant will have a butter flavor. Enjoy!
You can certainly try using powdered vanilla. Any other flavor of extract would work well here too.
Thank you for your question. You can use a paddle attachment instead of the hook. Good luck! Let us know how this works for you.
Great question! When making this recipe, it really is best to measure the sugar in pounds rather than weight. The sugar is usually sold in 1-pound boxes or packages. Please let us know if this helps.
Hi gloria rosales, thanks for your question. Unfortunately, fondant does not freeze well at all and we wouldn't recommend it. Condensation can occur when you defrost it and will ruin the finish. If you are going to freeze a fondant covered cake, keep in mind the same might occur.
Thanks for sharing i learn something new.
Thanks for your question Jade...it would depend on the size of your five layer cake.
Nice Recipe! I'm glad it doesn't include gelatin or the stove, and is simple. Thanks for uploading!
HI, Jessica Valadez - What color is the corn syrup that you have? If it's clear, you'll be fine. If it's brownish-colored, it will likely give the fondant a soft yellow or brown tint. If this is OK with you, it will be fine to use.
And the honey worked and now my fondant tastes so good and it's nice to use on cakes.
Thanks for your question. Food-grade cornstarch is perfectly safe to eat. Did the cornstarch solve the sticky fondant problem you asked about previously? Let us know.
Hi Daniela! Thanks for your question. Here are a few suggestions for substitutions: In place of light corn syrup try liquid glucose or honey. In place of shortening try butter, lard or margarine. Will you be able to find any of these ingredients? Let us know :)
Hi Shaiza, honey should work instead of light corn syrup. The shortening is definitely necessary, however, several reviewers have had luck using butter instead.
I use both butter and shortening combined.
Thank you, Muna. It's surprising that you can still feel the texture of confectioners' sugar. It's quite fine and almost like powder, it really should just disappear into the fondant.
Hi vini kay. You won't want to omit the confectioner's sugar here, but you can make your own by placing white sugar in a blender or coffee grinder and pulsing until powdered!
It's best to follow the recipe as written. We have a number of user comments and reviews on our site for this particular recipe.
Thank you for your question. It is best not to freeeze fondant because it does not thaw well.
Have you given this a try yet? The food coloring will work well with this recipe - try a few drops at a time until you reach the color you desire. The fondant will be just fine in the refrigerator until you are ready to use it. Be sure to cover it really well.
Thank you for your question. One cup holds 237 milliliters of liquid.
Van, we have numerous reviews of the recipe on our site from Allrecipes members. The link to the recipe is in the description part of the video, we welcome you to read the reviews.
Thank you for your question. You can try using liquid glucose or honey in this recipe. Let us know how it works!
Allrecipes my trial came out really greasy and tears... please help
Butter is a great substitution. Enjoy!
Thank you for your request. You can try using honey instead of glucose. Enjoy!
You are welcome! You should be able to substitute 1 cup of honey for 1 cup of light corn syrup and 1 cup of butter instead of 1 cup of shortening. Please give this a try and let us know how it worked for you.
Hi SimplyyBeau, you can certainly use the darker vanilla extract instead of clear. It will just slightly tint the fondant, but hardly at all. Enjoy :)
Yes, Make sure that your fondant is 2X bigger than your cake, and what you want to do is, cover the cake with the fondant (loosely) then GENTLY pull the edges as you smooth down the sides, work your way around the cake and it will come down smoothly. Then use a pizza cutter to cut around the edges of the cake, In contrast to a regular knife, the pizza cutter makes less jaggedy cuts and makes it possible to get a nice close cut in one try. Hope this helps :)
In the UK, our shortening is called trex. They do it in tesco
Hello. Before you add more sugar, we'd suggest wrapping the fondant in plastic and placing it in the refrigerator for at least thirty minutes. If after that the fondant is still sticky, add more sugar.
Thanx for letting me know I'll get my hands busy now
thank you!!
Yup! It's that easy! Let us know how this turns out for you :)
Thank you so much for your response.
I make my own fondant (MMF) as well as use Satin Ice brand. ... When I saw this video title, I was really excited to see what makes it a "buttercream" fondant. I did not see anything that made it associable to buttercream, except for the yellow coloring. However, it does appear to be a nice recipe. Thank you.
Hi, britney umanzor - Shortening is usually known in the U.S. by its brand name "Crisco." You'll find Crisco in blue and white cans in the baking section of your grocery store.
thank you for letting us know about it.. :)
hey all recipes... i like the texture of fondant (like playdoll) to make shapes and stuff... but i dont like the taste of fondant!!!... is there anything i can do???
Hi, Desiree Rodriguez - You don't like it because it's too sweet, or has too strong an almond flavor? You may vary the flavoring if you prefer, or use different ingredients. Here's an alternate recipe to try as another option:
allrecipes.com/Recipe/Marshmallow-Fondant/Detail.aspx
Hi, I see that you posted about the shortening, and I hate to ask, but what exactly shortening is? Like whipped cream? Thanks a lot!
dessertcat36 semi solid vegetable fat/oil similar to butter & margarine only softer & it's stored in a can on the shelf not in a cooler/fridge. nothing like whip cream or cool whip.
Thank you
yeay, i did this recipe today.. so easy to work with this fondant. i think its good for a beginner right? I did a Neck Tie for father's day. Love All Recipes..
thank you very much for the reply.
You absolutely can use vegetable shortening in this fondant recipe. Shortening is readily found in grocery stores but can also be purchased on line. Good luck!
Thank you for answering :) and thanks for the link :)
Cool
Yes!
thank you