Fondant Buttercream

Fondant buttercream is the canvas for cake decorating artistry.

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Fondant Buttercream

Planning

  • Prep Time:

    15 minutes

  • Bake/Cook Time:

    0

  • Chill/Set Time:

    2-4 hours

  • Servings:

    Covers 1 large multi-layer cake

Preparation

  • Materials

    Stand Mixer with Paddle attachment
    Spatula
    Sieve

  • Prep

    Butter at room temp 68F-70F
    Sift the sugar

  • Oven/Stove

  • Shopping List

    Butter
    Light Corn Syrup (or condensed cream)
    Confectioner’s Sugar
    Vanilla

Ingredients & Steps

  • Ingredients

    Butter 250 g (about 2 cups or 4 sticks)
    Light Corn Syrup 250 ml (1 cup)
    Confectioner’s Sugar  1 kg (35oz= 2.2 lbs. = 4.5 cups)
    Vanilla  3-4 tbsp

  • Steps

    STEP 1: Cream room temp butter with paddle in mixer on medium-medium-high

    STEP 2: Mix in corn syrup

    STEP 3: Add flavors or food coloring

    STEP 4: Gradually sift in powdered sugar while mixing

    STEP 5: Scoop the mixture out in a ball, roll the ball in plastic wrap and refrigerate 2-4 hours before using.

    STEP 6: Roll the fondant into a log and cut into equal pieces so you can use a piece at a time and store the rest.

Notes

FLAVORING
Flavor with a vanilla base and if you want other flavors use extracts. Other types of flavors would interfere with the texture.

COLORING
I generally plan on white fondant buttercream so I can use colorful decoration over it. On the other hand, a colored background can be striking and lovely. If you know what colors you will need and how much, add gel color at the end of the mixing. If you need to play it by ear, you can add color to made and set fondant by kneading it in. You have to really knead well to make sure you don’t have streaks.

DECORATING
This recipe serves two decorating functions: 1) as a supremely smooth, durable, blank canvas to work on and 2) to make shapes with molds and cookie cutters or piping tips to apply to cake sides and top.

PAIRING
Pairing doesn’t apply here so much as this is a strictly decorative recipe. As long as you keep it vanilla, it can be used on any cake. Even a chocolate cake with chocolate frosting can use plain white, vanilla fondant as a base because it is all covered up- then make the decorations according to what you need.

USING AS A CANVAS
Apply your smooth coat of fondant buttercream to your cake then refrigerate for 2-4hours before continuing to apply decoration to it. You want the base to be very firm and set.

USING TO MAKE FONDANTS
Cut a piece off the log and roll it out smooth and flat. Use a cookie cutter to cut a shape. You can also curl or fold the piece to sculpt various pieces.
Mold 3D shapes by hand or using a fondant mold.

STORING
Fondant Buttercream will keep in the refrigerator for 2-3 weeks and in the freezer for up to 3 months.

TIPS
Dust your icing spatulas with cornstarch before to prevent sticking.

To stick the fondant onto the side of a cake:
It should stick right on buttercream to buttercream. If you need more holding power a) use glucose syrup on the back of the fondant or an edible fondant glue.

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