It is not often that I get this excited about trying out something new cake wise. But, I am soooo excited about this weeks post. Are you ready for this? Rolled Buttercream Fondant. Yup… American buttercream that can be molded like regular fondant to cover cakes and make cake toppers. Grab some chocolate, pull up a chair and let’s dive in eh.
I decided to expand my horizons and try making rolled buttercream fondant and marshmallow fondant. There has been so many reviews and claims about how great rolled buttercream fondant and marshmallow fondant are (while I am not one for hype) I wanted to try it for myself.
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Warning… This is the first of a two-part series only because it is way too much information to stuff into one post. Part I (Rolled Buttercream Fondant). So, you must come back for part II (Marshmallow Fondant) ok… Ok great.
Now I know a lot of people did not raise their hand on the second one. I find that many people do not eat the fondant myself included *shock*. I love the versatility of fondant and the clean look it gives to cakes. Disclaimer, I tried rolled fondant and it was delicious. Maybe trying rolled buttercream fondant or Marshmallow Fondant will change your mind.
Rolled buttercream fondant is made with the traditional American buttercream with corn syrup added to give it some flexibility. The million dollar question about rolled buttercream fondant and marshmallow fondant is how do these fondants compare to what I use every day? Rolled buttercream fondant while tricky to work with is worth adding to your fondant library. If you don’t believe me just keep reading.
I tried two tolled buttercream fondant recipes: one made with butter and the other one made with shortening (Crisco). Now I really did not know what to expect, I went in with an open mind.
½ cup unsalted butter, room temperature
1 tbsp heavy cream
4 cups powdered sugar
• Mix the heavy cream with the butter until fluffy
• Then add the vanilla extract and mix.
• Add the powdered sugar a little at a time. I dumped the 4 cups of powdered sugar all at once, might be the reason it took so long to come together.
• Knead until it comes together.
• Wrap in plastic and let it sit in the refrigerator.
½ cup light corn syrup
½ cup shortening
¼ tsp salt
½ tsp clear vanilla extract
4 cups powdered sugar
• Mix the shortening and corn syrup together
• Then mix in salt and vanilla extract.
• Slowly add the powdered sugar, I added all at once and it was fine, however, it took longer to come together.
• Knead by hand until it comes together. Cover in plastic and place in the refrigerator.
The rolled buttercream fondant is very easy to make. I was able to make both recipes and take photos in about a half-an-hour. If you have ever made fondant from scratch you know it is a labor of love, but the result is worth it.
However, when mixing I realized it was so much faster to knead by hand. It seemed like it was taking forever (in our fast-moving, New York minute kind of forever) for the dough hook to knead. I was so impatient with this one. So I chucked the dough hook and started kneading. Surprisingly it came together very quickly.
I was so excited about doing this project, I immediately began using the rolled buttercream fondant. Wait, didn’t the instructions say to let it sit in the refrigerator… I could not wait so I decided to make some cupcake toppers. So, I pulled out my mini pocketbook mold, tiny bows mold, channel cupcake label mold and this cake boss mold I use for quilting cakes. I was ready to roll.
Covering the cake with fondant was very tricky, but can be done. You will need to add lots of powdered sugar to the rolling pin and the mat that is being used.
There will be some cracks, however, it can be molded back together again very easily. Just for fun, I covered a six-inch cake that was frosted with buttercream.
Then simply decorated by adding some quilting and using stitch tool.
All in all, It was so much fun making the rolled buttercream fondant. Other projects…
Have you tried it? What are your thoughts? Don’t forget to share with your friends and pin.
If you like this post you might also like these cakes.
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