Some people just don’t like the taste of fondant. I don’t understand why because I have to confess something: I like to eat the fondant by itself – lol!
But that’s why some people prefer to use other alternatives to fondant or simply go for buttercream as a recipe for their decorations. There is a great alternative for fondant: fondant buttercream rolled, and buttercream stiffened for modeling.
Rolled Buttercream Fondant Recipe
Your cakes can be covered with rolled buttercream. It looks a bit like your traditional rolled fondant, but it’s shinier and with a buttercream flavor.
Rolled buttercream is a dough that you can mold or shape, while your regular buttercream is softer in consistency and can be used alone as a filling or spread for a crumb coating or icing.
I want to share this recipe I found; it’s almost “universal” because everyone uses the same one as far as I’ve noticed.
Rolled buttercream tastes like buttercream frosting and is great for decorating cookies, cupcakes or cakes.
I found this recipe in the same proportions and with the same directions on several websites. It’s really simple and doesn’t use a lot of ingredients, so it’s an inexpensive way to create a delicious rolled buttercream fondant at home.
If you are going to add color to your rolled buttercream fondant, there is another option – you can use butter instead of white shortening.
Buttercream Rolled holds up pretty well in the heat. You can also store it in the refrigerator if it is tight. Cakes covered with rolled buttercream can be decorated with buttercream or royal icing.
1⁄2 teaspoon aroma of butter
- Start with a large bowl or an electric mixer. Mix in 1 cup of light corn syrup and the shortening. If you use a mixer, it is recommended to use the dough attachment. If you are mixing by hand, you can start with a spoon and then knead with your hands while adding the powdered sugar.
- Mix in the ½ teaspoon of salt and the vanilla extract. Then gradually mix in powdered sugar until the dough is stiff.
- If the dough is sticky, add more powdered sugar until it is smooth.
- You can now add a few drops of food coloring. If you want to make different colors, you can divide your fondant into pieces and then color each part individually.
How to use the Rolled Buttercream Fondant
To use your buttercream fondant, sprinkle powdered sugar on a clean surface (add some cornstarch if you like). Put some shortening on your hands so the fondant doesn’t stick while kneading. You can also put the ice between two pieces of plastic to make the transfer easier.
Knead the dough for about 6 to 8 minutes until the dough is smooth.
Roll out your rolled buttercream fondant until it is about 1/8 inch thick (or even thinner).
Now you can use your rolled buttercream fondant to cover your cake as usual by placing it on top of your cake and working your way up the sides. Don’t forget to dust yours smooth fondant to make sure it doesn’t stick to the rolled buttercream and ruin it. If you want, you can get more tips on my post for how to achieve a flawless fondant finish.
If you want, you can also cut the fondant into strips to make bows or other decorations.
This recipe requires you to work fast!
Plan ahead, prepare your recipe a day before you need it, test it, and practice to get used to the texture.
Hard Modeling Butter Cream
If you really love the buttercream and want to use it for patterns of figures for your cakes, there is a way to work a magic on it and make it stiff enough to work with it.
Too hot to mold chocolate? Say what? If your hands tend to be too hot and suffer when you work with modeling chocolate, then this recipe is a good option for you to work on your figures.
The good thing about the stiffened buttercream is that your figures will have a crust on the outside, but when you cut them, they will be sweet and pleasant, and with the taste of buttercream you really like it.
It all starts with a basic buttercream recipe, the recipe of your choice.
I have shared some buttercream recipes before – you can choose one of these recipes or you can use this basic recipe that I will share with you here:
- In a mixer, beat the butter until pale.
- Add powdered sugar gradually. Add the icing sugar mixture and the milk, beating constantly until combined.
- Pour the milk slowly and continue to beat until combined.
Now that you have your buttercream, let’s start with the stiffening process.
You need powdered sugar and corn syrup.
- In a bowl, add as much powdered sugar as you have buttercream. Knead, knead, knead! Work until you see the buttercream coming to the stiff consistency you are looking for. If it becomes crumbly, do not worry – that is expected to happen. Add the corn syrup, about half a spoon, and keep the dough.
- Work your way up until you see the buttercream come to the stiff consistency you’re looking for. If it does happen, don’t worry it’s expected to happen. Add the corn syrup, about half a spoon, and keep the dough.
- Add the corn syrup, about half a spoon, and keep the dough. When it is a good consistency, you can take it out of the bowl, sprinkle a surface with powdered sugar and keep kneading. Add another ½ teaspoon of corn syrup.
- The coloring is very similar to the fondant coloring process. Divide your mixture, as many parts as colors you need for the figure you have to work with. Use gel paste, adding only the amount you need and knead well until combined. As simple as that!
If you want to help the mixture get a firmer consistency, you can leave it cold in your refrigerator for a few minutes.
You can use your rule carving toolsbut preferably not plastic because they tend to stick to the buttercream fondant.
I hope you can enjoy and get good use out of these recipes. If you have a client or loved one who doesn’t like fondant, then now you have the choice of using rolled buttercream to please everyone. Have you ever used it before? Let us know your experience in the comments section below.