Rolled Buttercream Fondant: The Sweet Secret to Stunning Cakes

The scent of vanilla and sugar, the satisfying stretch of dough between your hands – these are the sensory hallmarks of truly memorable baking. For me, rolled buttercream fondant evokes a very specific memory: the nervous excitement of my first elaborate wedding cake consultation. My client, a bride with a vision as clear as crystal, desired a cake that was not only delicious but also a flawless canvas for delicate sugar flowers. Up until that point, I’d relied on standard buttercream and ganache, but she requested fondant. Hesitant yet eager to impress, I embarked on a quest for the perfect rolled fondant recipe. I stumbled upon this gem, and it was a revelation! It delivered that sought-after smooth finish, yet its rich, buttercream-like flavor truly transformed the perception of fondant from merely decorative to delightfully edible. It’s been my go-to ever since, a reliable friend in my culinary arsenal.

Recipe Overview

• Prep Time: 20 minutes
• Cook Time: 0 minutes
• Total Time: 20 minutes
• Servings: 45 (This refers to servings of fondant, not cake)
• Yield: Approximately 2 lbs of fondant
• Dietary Type: Vegetarian

Ingredients

This recipe is surprisingly simple, relying on pantry staples that come together quickly to create a pliable and delicious fondant.

• 1 cup light corn syrup
• 1 cup shortening
• 1/2 teaspoon salt
• 1 teaspoon clear vanilla extract
• 2 lbs confectioners’ sugar (also known as powdered sugar or icing sugar)

Chef’s Note: For the confectioners’ sugar, ensure it’s finely sifted if you notice any clumps. This will help create a smoother fondant. While the recipe calls for clear vanilla extract to maintain the pure white color, you can experiment with other clear extracts like almond or lemon for a subtle flavor twist.

Equipment Needed

You won’t need a professional bakery setup for this recipe, just a few common kitchen tools.

• Large mixing bowl
• Electric mixer (stand mixer with a dough hook is ideal, but a hand mixer or even sturdy hands will work)
• Measuring cups and spoons
• Spatula or wooden spoon
• Clean, flat work surface for kneading
• Airtight container or plastic wrap for storage

Instructions

Creating this versatile rolled buttercream fondant is a straightforward process, yielding a product that is both beautiful and delicious.

1. Combine the Liquids and Fat: In a large mixing bowl, begin by stirring together the shortening and the light corn syrup. You want these two ingredients to be well combined.
2. Add Flavor and Salt: Next, incorporate the salt and the clear vanilla extract into the mixture. Stir these in thoroughly. The salt will help to balance the sweetness, and the vanilla extract will provide that wonderful subtle flavor.
3. Gradually Incorporate Confectioners’ Sugar: Now, it’s time to add the confectioners’ sugar. Begin by adding it in increments, mixing thoroughly after each addition. Continue this process until you have a stiff dough. If you are using a stand mixer, this is where you’ll want to switch to the dough hook attachment. If you don’t have a stand mixer, you can continue mixing with a sturdy spatula or spoon, or transition to kneading by hand.
4. Achieve a Smooth Dough: Once the dough has started to come together, you may find it helpful to knead it. If you’re using a stand mixer with a dough hook, let it knead for a few minutes until it’s smooth. If you’re kneading by hand, turn the dough out onto a clean surface and knead until it’s pliable and smooth. This is a key step for achieving a workable fondant.
5. Adjust Consistency if Necessary: If, after kneading, the dough feels too sticky, don’t worry! The solution is simple: gradually knead in more confectioners’ sugar, a tablespoon at a time, until it reaches a smooth, workable consistency that no longer sticks to your hands or the work surface. You’re aiming for a texture that is pliable enough to roll without tearing, yet firm enough to hold its shape.
6. Storage: Once your fondant is smooth and ready, it needs to be stored properly. Wrap it tightly in plastic wrap to prevent it from drying out, and then place it in an airtight container. This fondant can be stored at room temperature for short-term use, or in the refrigerator for longer storage.

Expert Tips & Tricks

Elevating your fondant game is all about understanding its nuances. Here are some chef-level insights to ensure your rolled buttercream fondant is a triumph every time.

• Temperature is Key: When working with fondant, especially for decorating, the temperature of your cake and the room can make a significant difference. Ensure your cake is well-chilled before applying the fondant. This provides a firm surface that won’t melt or dislodge the fondant. Similarly, in very warm or humid environments, fondant can become soft and sticky. If you find yourself in such conditions, you might want to work in a cooler part of your kitchen or even chill the fondant briefly in the refrigerator between rolling and application.
• The “Dusting” Technique: When rolling out fondant, the temptation is to use a lot of shortening or butter to prevent sticking. However, this can transfer an unwanted greasy sheen to your fondant. Instead, opt for a light dusting of confectioners’ sugar on your work surface and rolling pin. This is often sufficient to prevent sticking and keeps your fondant looking pristine.
• Smooth as Silk Application: For covering a cake, after draping the rolled fondant over your chilled cake, use your hands to gently smooth it down from the top, working your way down the sides. Use a fondant smoother if you have one for an extra professional finish. Carefully trim any excess fondant with a sharp knife or pizza cutter at the base of the cake.
• Creative Flourishes: Don’t limit yourself to just covering cakes! This fondant is fantastic for creating decorative elements like ribbons, bows, flowers, or even intricate cut-out shapes for cookies. Roll it thinner for delicate work and use sharp cookie cutters or craft knives.
• Reviving Stiff Fondant: If your fondant has been refrigerated and has become quite stiff, don’t despair. Simply allow it to sit at room temperature for about 30-60 minutes until it becomes pliable again. You can also gently knead it to help it soften.

Serving & Storage Suggestions

This rolled buttercream fondant is designed to be both a decorative and delicious component of your baked goods.

When serving a cake covered in this fondant, the rich, buttercream-like taste will be appreciated by your guests. It pairs beautifully with a variety of cake flavors, from classic vanilla and chocolate to more sophisticated options like lemon or red velvet. For cookies, it offers a sweet, smooth topping that’s far more flavorful than plain icing.

Leftover fondant can be stored and reused. Ensure it is tightly wrapped in plastic wrap to prevent air exposure, which causes it to dry out. Store it in an airtight container.

• Room Temperature: Properly stored fondant can last at room temperature for about 2-3 weeks.
• Refrigeration: For longer storage, up to 2-3 months, keep it in an airtight container in the refrigerator. It may develop a slight sheen from condensation when brought back to room temperature, which is normal.
• Freezing: Fondant can also be frozen for up to 6 months. Ensure it is double-wrapped in plastic wrap and then placed in a freezer-safe airtight container or bag. To use, thaw it slowly in the refrigerator overnight before bringing it to room temperature.

Nutritional Information

The following nutritional information is an estimate for approximately 1/45th of the total fondant yield.

Nutrient	Amount per Serving	% Daily Value
Calories	140.4 kcal
Calories from Fat
Total Fat	4.6 g	7%
Saturated Fat	1.1 g	5%
Cholesterol	0 mg	0%
Sodium	30.8 mg	1%
Total Carbohydrate	25.9 g	8%
Dietary Fiber	0 g	0%
Sugars	21.8 g	87%
Protein	0 g	0%

Note: Nutritional values are approximate and can vary based on specific ingredient brands and quantities used.

Variations & Substitutions

While this recipe is a fantastic foundation, there are always ways to personalize it.

• Flavor Infusions: To add subtle flavor, you can incorporate extracts beyond vanilla, such as almond extract, lemon extract, or even a touch of peppermint extract. Use them sparingly, as they can be potent. Ensure they are clear to maintain the color.
• Coloring: This fondant is naturally a light ivory color due to the shortening and clear vanilla. To achieve vibrant colors, use gel food coloring. Start with a tiny amount and knead it in thoroughly. Gel colors are highly concentrated and won’t add extra moisture like liquid colors.
• For a Brighter White: If a stark white fondant is crucial, especially for wedding cakes, ensure your confectioners’ sugar is pure white and consider adding a drop of white food coloring to the mixture.

FAQs (Frequently Asked Questions)

Q: Why is my fondant sticky after mixing?
A: If your fondant is sticky, it likely needs more confectioners’ sugar. Gradually knead in more, a tablespoon at a time, until it reaches a smooth, workable consistency.

Q: Can I make this fondant dairy-free or vegan?
A: This recipe as written is vegetarian but contains shortening. While many shortenings are plant-based, always check the label. The primary ingredients are plant-derived.

Q: How far in advance can I make this fondant?
A: You can make this fondant several weeks in advance and store it properly in an airtight container in the refrigerator. Allow it to come to room temperature before using.

Q: What is the difference between rolled fondant and buttercream?
A: Rolled fondant is a sugar paste that dries to a firm, smooth finish, ideal for creating a flawless cake exterior. Buttercream is a frosting made from butter and sugar, offering a softer, creamier texture. This recipe bridges the gap by tasting like buttercream but behaving like rolled fondant.

Q: How do I prevent fondant from cracking when I roll it out?
A: Ensure your fondant is at room temperature and pliable. If it feels dry or stiff, it’s more prone to cracking. Work on a lightly dusted surface and avoid overworking it to the point of dryness.

Final Thoughts

This rolled buttercream fondant is more than just an ingredient; it’s an invitation to elevate your baking from delicious to truly show-stopping. Its versatility allows for both complete cake coverage and intricate decorative elements, all while offering a delightful taste that will have your guests asking for seconds. Whether you’re a seasoned baker or just beginning your culinary journey, I encourage you to give this recipe a try. The satisfaction of draping a perfectly smooth, beautifully finished cake, knowing it tastes as good as it looks, is an unparalleled reward. Happy baking!