Rolled Buttercream Fondant
photo by shawnajean
- Ready In:
- 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.
I'm so glad that I found your fondant recipe. My daughter has food allergies to eggs and dairy. Your recipe works well, and I have the ingredients already in my house, so I don't have to look up or run around to different store to see if the have sell the ingredients. A lot of vegan recipe have a lot of ingredients that I don't even know where to buy them, but this one does not. Thank you, Thank you. It is also easy to make and it taste really good. Thank you again.
I made this for the first time today. I did exactly as the directions, using a stand mixer with a dough hook and added some flavorings. I then wrapped it and put it in the refrigerator in a zippered bag to "rest" for a couple of hours. When I took it out to use some, it was a little soft so I added some more powdered sugar and a bit of corn starch since I want my decorations to dry. So far, so good. It's pliable and I think after resting a few more hours it will not be quite so soft. I haven't used it to cover a cake yet therefore 4 stars instead of 5.