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"I don't think America will have really made it until we have our own salad dressing. Until then we're stuck behind the French, Italians, Russians and Caesarians."--Pat McNelis

Rolled Buttercream Fondant Recipe

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This recipe for Rolled Buttercream Fondant is from His, Hers, and Ours, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 cup light corn syrup
1 cup shortening
1/2 tsp. salt
1 tsp. clear vanilla extract
2 lbs. confectioners' sugar
Directions:
Directions:
1. In a large bowl, stir together the shortening and corn syrup.
2. 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.
3. 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.
Preparation Time:
Preparation Time:
10 min
Personal Notes:
Personal Notes:
As my family can attest, my cakes may look fun, but no one ever likes my fondant icing! They push it off to get to the cake! This one is really good!

 

 

 

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