Hey, I noticed there are many variations of fondant. I'm going to be using a pourable one soon for something, but to mold and roll out - Here is a recipe that is super easy. I've used it personally, and it's wonderful! A note though: If you are working with this fondant (making shapes etc...) cover what your not working with so that it doesn't get dry. Also - The more you work with it, it eventually gets tough, kind of like pastry dough does. So prepare ahead and it should be fine.
Rolled Buttercream Fondant
Submitted by: Mia
out of 5
by 66 members Prep Time:
"Great rolled fondant recipe for cakes or cookies. Tastes like buttercream frosting."
1 cup light corn syrup
1 cup shortening
1/2 teaspoon salt
1 teaspoon clear vanilla extract
2 pounds confectioners' sugar
1.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.2.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.