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Frosting, Rolled Buttercream Fondant

Source of Recipe

Unknown


Recipe Introduction

Used as both candy and icing, fondant is a simple sugar-water-cream of tartar mixture cooked to the soft-ball stage. After cooling, the mixture is beaten and kneaded until extremely pliable. It can be formed into decorations or candy, which can be dipped in chocolate.

List of Ingredients

1 cup light corn syrup
1 cup shortening
1/2 teaspoon salt
1 teaspoon clear vanilla extract
2 pounds confectioners' sugar


Recipe

In a large bowl, stir together the shortening and corn syrup. Mix in the salt and vanilla extract, 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.

*Put a thin layer of frosting on the cake first if you want the fondant to stick. Using the canned stuff is fine. Just make sure its not the "whipped" kind. For some reason it doesnt hold very well. Just a very thin layer