Rolled Buttercream fondant frosting?

Question

I am looking for what people think of using rolled buttercream fondant frosting on cakes. How easy is it? does it taste good? any good recipes?

Answer 1

Rolled buttercream is a firm dough that you can mold, shape and etc. versus regular buttercream that you can spread. It is equal parts of Karo and Crisco and without milk, butter or egg white/meringue powder. You will find that it is a softer covering than Fondant, so it can be harder to work with.

Recipe will cover a 9" round, 2-layer cake with a bit extra:

1 cup Crisco (shortening)
1 cup Karo clear corn syrup
1/2 teaspoon popcorn salt (or fine grained salt)
1/4 teaspoon lemon oil*
1/4 teaspoon orange oil*
* or 1/2 teaspoon total of any citrus oil(s)
2 pounds (7 to 8 cups) powdered sugar
Paste food coloring, if color is desired

Using a heavy-duty mixer, measure all ingredients into the bowl. If you wish to color the entire batch, add paste color at this time. (Make slightly darker than desired finished color). Beat till almost mixed together; the texture of soft pie dough. At this point, take out a small amount & store tightly wrapped in a plastic bag. This is used to soften icing if it gets too stiff (water cannot be added).

Turn out onto countertop lightly dusted with powdered sugar. Knead by hand for 2 - 3 minutes till all mixed. Check consistency frequently by taking a small piece & 'polishing' it with the palm of your hand. When it becomes glossy without sticking to your hand, enough sugar has been added. If it feels sticky, knead in more powdered sugar if it does.

Store tightly wrapped in double plastic bags in the frig. Allow to age at least 2 - 3 days. It may be kept, tightly wrapped for several weeks. Bring to room temperature before using.

To prepare the cake, layer & trim top edge so it is rounded. Crumb coat lightly with regular buttercream. Be sure it is smooth, as any imperfections will show thru the rolled icing. Remove room temperature icing from bags, and knead for several minutes.

Roll out between sheets of plastic (or on a counter or board dusted with a mixture of powdered sugar & cornstarch. Be sure to lift & turn, redusting icing frequently to avoid sticking. Dust rolling pin, also.) until approximately 1/4" to 3/8" thick & large enough to cover top & sides of cake. Flip over & remove bottom plastic. Pick up top plastic with icing on it, turn over carefully & center over crumb coated cake. Carefully start to peel plastic away from icing. Fullness around sides can usually be worked out or cut off & smoothed with your hands. If the icing should tear, just put a small piece over the hole & blend with your hand.
http://www.baking911.com/recipes/cakes/btrcrm_rolled.htm

Answer 2

Rolled Buttercream Fondant

INGREDIENTS
1 cup light corn syrup
1 cup shortening
1/2 teaspoon salt
1 teaspoon clear vanilla extract
2 pounds confectioners' sugar
DIRECTIONS
In a large bowl, stir together the shortening and corn syrup. Mix in the salt and vanilla flavoring, 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.

Answer 3

It looks great but is hard. It is not yummy like regular buttercream. But that it what fillings are for - to moisten on the inside.

Answer 4

Rolled Buttercream Fondant