Rolled Buttercream Fondant
This type of fondant is one of my favorites because it has a lovely buttery taste and rich texture. It can be a little hard to work with if you have not tried to make it before so take your time and follow the steps. This fondant can be quite shiny so if you need a more matte finish for your cake designs applies a light dusting of icing sugar. You can make chocolate buttercream fondant by adding cocoa to your confectioner's sugar.
If you add a cup of cocoa remove a cup of the icing sugar to even up the measurements.
This recipe makes enough fondant to cover a stacked 9-inch cake.
- 4 cups of butter or butter flavored shortening
- 4 cups of corn syrup (the clear kind)
- 1 tsp. sea salt
- 3 tbsp. clear vanilla extract
- 2 tbsp. extract (add maple, banana, almond or whatever you wish)
- 8 lbs. confectioner's sugar
- In a large metal bowl with beaters cream together the butter, corn syrup, salt, vanilla and another extract (if using until mixture is very smooth and well combined. Scrape down the sides at least once.
- Sift the confectioner's sugar into the butter mixture one cup at a time beating well after each addition. After the first 6 cups or so you will probably have to abandon the beaters and stir by hand.
- Add almost all the sugar until you achieve the desired denseness. You want the end product to be thick and not too sticky.
- Turn the buttercream fondant out onto a board and Knead until it is smooth and pliable.
- Store the fondant wrapped snugly in plastic wrap until you need it.
Chocolate Rolled Fondant
This recipe will cover a stacked 9-inch cake
This type of fondant may not look like you think it should when using deep dark chocolate as the base.
It is more a dark beige than a true deep brown. Despite its color limitation, which can be fixed with a little gel food coloring, this recipe produces a product with a lovely chocolate taste (try not to eat too much!) and a great smooth texture that rolls easily and evenly. You should dust your board with icing sugar before rolling chocolate fondant and you can get rid of the visible white streaks after you drape your cake by gently blotting the fondant surface with a clean damp cloth or paper towel.
- 50 ounces good quality semi-sweet chocolate, chopped into small chunks
- 12 cup liquid glucose
- 4 large egg whites, at room temperature
- 12 cups confectioner's sugar
- Cornstarch or confectioner's sugar
- Place a small saucepan with about one inch of water in it over medium heat and bring the water to a boil; reduce heat until water is gently simmering.
- Put the chocolate chunks and glucose in a medium metal bowl over the gently simmering water and melt the chocolate, stirring constantly with a wooden spoon.
- Remove the bowl from the heat with over mitts because the sides will be hot and let the melted chocolate cool slightly.
- In another medium metal bowl beat the egg whites until soft peaks form.
- Whisk the beaten egg whites into cooled melted chocolate mixture until well incorporated.
- Continue to beat chocolate mixture while very slowly sprinkling in the confectioner's sugar until a stiff paste is formed. This process will take some time
- Turn chocolate fondant out onto dusted board and knead until it is smooth and pliable.
- Store your fondant in a cool place (not the fridge!) wrapped in plastic wrap until you need to use it.