Rolled Buttercream Fondant Recipes

Steps:

• 1. This recipe should be made with a heavy-duty mixer. The paddle, not the wire whip, should be used.
• 2. Place the shortening and corn syrup in a mixing bowl and beat until creamy.
• 3. Add flavorings and salt and beat until blended.
• 4. To color the ENTIRE batch of Icing: Mix the color with the shortening and corn syrup mixture BEFORE adding the powdered sugar.
• 5. Mix in powdered sugar, pouring it in the bowl over about a 30 second period, and blend thoroughly, approximately 30 seconds to one minute after the last bit of sugar is added.
• 6. Turn icing onto your work surface and knead until smooth and well blended.
• 7. Store icing in sealed plastic bag then place bag in airtight container let sit for about 30 minutes to rest.
• 8. Icing can be refigerated for several weeks or frozen for several months. Let icing come to room temperature before using.
• 9. To test for readiness: Pull the icing apart. If it stretches when pulled apart the icing is too soft*. When you are sure that icing is not too soft, gently stroke a portion of the icing with the palm of your hand. If all cracks and marks disappear and the surface appears shiny, it is ready to use. If the cracks do not disappear, the icing is too firm**.
• 10. *If the icing is too soft and sticky and stretches when pulled apart, knead in additional powdered sugar 1/2 cup at a time.
• 11. **If the icing is too firm and cracks and marks will not disappear, knead in a few drops of water until the proper consistency is achieved.
• 12. To color samll portions of Icing: Mix the color to the center of a ball of icing.
• 13. Knead the color in until well blended. If the color softens the icing, knead in more powdered sugar.
• 14. To cover a cake you use the same method as if using rolled fondant.

Steps:

• This recipe should be made with a heavy-duty mixer. The paddle, not the wire whip, should be used.
• Place the shortening and corn syrup in a mixing bowl and beat until creamy.
• Add flavorings and salt and beat until blended.
• Mix in powdered sugar, pouring it in the bowl over about a 30 second period, and blend thoroughly, approximately 30 seconds to one minute after the last bit of sugar is added.
• Turn incing onto your work surface and knead until smooth and well blended.
• Store icing in sealed plastic bag then place bag in airtight container let sit for about 30 minutes.
• Icing can be refigerated for several weeks or frozen for several months. Let icing come to room temperature before using.)
• To test for readiness: Pull the icing apart. If it stretches when pulled apart the icing is too soft*. When you are sure that icing is not too soft, gently stroke a portion of the icing with the palm of your hand. If all cracks and marks disappear and the surface appears shiny, it is ready to use. If the cracks do not disappear, the icing is too firm**.
• *If the icing is too soft and sticky and stretches when pulled apart, knead in additional powdered sugar 1/2 cup at a time.
• **If the icing is too firm and cracks and marks will not disappear, knead in a few drops of water until the proper consistency is achieved.
• To color the ENTIRE batch of Icing: Mix the color with the shortening and corn syrup mixture BEFORE adding the powdered sugar.
• To color samll portions of Icing:Mix the color to the center of a ball of icing.
• Knead the color in until well blended. If the color softens the icing, knead in more powdered sugar.
• To cover a cake you use the same method as if using rolled fondant.

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.

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.

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.