“Great rolled fondant recipe for cakes or cookies. Tastes like buttercream frosting.” - by Kelley
Ingredients
Adjust Servings
Original recipe yields 3 pounds
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.
Nutrition
Amount Per Serving (45 total)
- Calories
- 140 cal
- 7%
- Fat
- 4.6 g
- 7%
- Carbs
- 25.7 g
- 8%
Based on a 2,000 calorie diet
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Reviews (586)
Rate This Recipe
"I love this recipe. One thing that should be mentioned though when using fondant. You have to put a thin layer of frosting on the cake first if you want the fondant to stick. Using the canned stuff is..." See more fine. Just make sure its not the "whipped" kind. For some reason it doesnt hold very well. And dont glob it on like youre normally frosting a cake. Just a very thin layer."
sunnygal04
"This is the first time I ever used fondant, and I am pleasantly suprised with the results. Here's a tip for those who can't figure out how to get it on the cake -- roll the fondant between sheets of ..." See morewax paper and then reverse roll it onto the rolling pin with a layer of wax paper on the fondant. I just rolled it off the roller and then peeled the wax paper off. It came out looking great!"
azzilann
"good recipe - TIPS: Sift the powdered sugar into the mixture, don't dump it all at once otherwise you get lumps. The more you knead, the better & smoother the texture. Don't be tempted to add too muc..." See moreh powdered sugar because its more prone to cracking. It takes practice :)"
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