ROLLED BUTTERCREAM FONDANT
Great rolled fondant recipe for cakes or cookies. Tastes like buttercream frosting.
Provided by Kelley
Categories Desserts Frostings and Icings Fondant Recipes
Time 10m
Yield 45
Number Of Ingredients 5
Steps:
- 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 Facts : Calories 139.7 calories, Carbohydrate 25.7 g, Fat 4.6 g, SaturatedFat 1.1 g, Sodium 30.6 mg, Sugar 21.7 g
ROLLED FONDANT
Makes a perfectly smooth coating for cakes. Roll it out to 1/4 inch thickness for best results. Glucose and glycerin can be found at most cake decorating supply stores. You may color it with three drops of whatever food coloring you desire.
Provided by Marlene
Categories Desserts Frostings and Icings Fondant Recipes
Time 35m
Yield 16
Number Of Ingredients 7
Steps:
- Combine gelatin and cold water; let stand until thick. Place gelatin mixture in top of double boiler and heat until dissolved.
- Add glucose and glycerin, mix well. Stir in shortening and just before completely melted, remove from heat and stir in vanilla. Mixture should cool until lukewarm.
- Place 4 cups confectioners' sugar in a large bowl. Make a well in the center and using a wooden spoon, stir in the lukewarm gelatin mixture. Mix in sugar and add more a little at a time, until stickiness disappears. Knead in remaining sugar. Knead until the fondant is smooth, pliable and does not stick to your hands. If fondant is too soft, add more sugar; if too stiff, add water (a drop at a time). Use fondant immediately or store in airtight container in fridge. When ready to use, bring to room temperature and knead again until soft.
Nutrition Facts : Calories 292.9 calories, Carbohydrate 69.8 g, Fat 1.7 g, Protein 0.4 g, SaturatedFat 0.4 g, Sodium 1.7 mg, Sugar 61.4 g
ROLLED FONDANT
Provided by Food Network
Categories dessert
Time 9h
Yield icing for a 9-inch cake, 4 inc
Number Of Ingredients 7
Steps:
- In a large bowl (do not use metal), sift the sugar and make a well in the center. In a small saucepan, add the water and sprinkle the gelatin on top to soften for about 5 minutes. Begin to heat the gelatin and stir until the gelatin is dissolved and clear. Do not boil. Turn off the heat and add the glucose and glycerine, stirring until well blended. Add the flavoring. Pour into the well of sugar, and mix until all of the sugar is blended. Use hands to knead icing until it becomes stiff. Add small amounts of confectioner's sugar if the mixture is sticky.
- Form the mixture into a ball and wrap tightly in plastic wrap. Place in an airtight container. This icing works best if allowed to rest at room temperature for about eight hours before using, particularly if the weather is humid. Do not refrigerate.
- To cover a cake with fondant: Dust a clean pastry cloth, or a smooth, clean surface, with cornstarch and roll the fondant with a rolling pin until it is approximately 1/4 inch thick. Make sure that the fondant is large enough to fit over the top and sides of the cake. Slide both hands under the fondant and carefully center it on top of a cake that has been freshly iced with buttercream. (The icing makes the fondant adhere to the cake.)
- Dust your hands with cornstarch and smooth the fondant, starting at the top and working down the sides until the entire surface is even and flat. Cut off the excess icing around the bottom of the cake with a pizza cutter or sharp knife. Decorate the cake with buttercream or royal icing. This fondant keeps a cake fresh for two days at room temperature. Do not refrigerate a cake with fondant icing.
ROLLING FONDANT
Provided by Food Network
Categories dessert
Time 23m
Yield Fondant for more than one cake
Number Of Ingredients 8
Steps:
- Place gelatin and water in a small saucepan over low heat and melt it. Combine the remaining ingredients in the bowl of a stand mixer. Add the melted gelatin to the mixer and beat at low speed until combined. This will form a paste or dough. Place in the refrigerator for a few minutes to let harden slightly.
- Use a rolling pin and roll the fondant to a thickness of about 1/4-inch thick. Use cornstarch to "flour" the work surface and the rolling pin. Roll the fondant around the rolling pin to transfer it to the top of the cake.
- The next task will be easier if you use a turntable. Place the fondant over the cake and unroll it. Use your fingers to gently position the fondant and smooth the top and sides. Be careful to avoid folds. It may be easier if you gently stretch it into place. Use a paring knife and cut away the excess using the bottom of the cake as the guide. Reserve the rest for a future cake.
FONDANT
Steps:
- In a saucepan, over medium heat, combine the sugar and water. Stir until the sugar dissolves. Stir in the corn syrup. Bring the mixture to a boil and cook until the mixture reaches the soft-ball stage, between 234 and 240 degrees on a candy thermometer. Pour the mixture over a dampened marble slab. Sprinkle it with a little water to prevent a crust from forming and leave to cool for 2 to 3 minutes. Using a triangular scraper work the sugar syrup scraping it from the slab and turning the sides to the center. Alternatively, work the fondant in an electric mixer with a dough hook. Work vigorously particularly when the fondant starts to thicken and become creamy. After 3 to 5 minutes it will suddenly become stiff. Break off one piece of fondant at a time and work it by pinching it hard in your fingers until pliable and smooth. Press all the pieces of pliable fondant together and knead in any flavoring or coloring. Pack into an airtight container and leave in the refrigerator or a cool place at least 1 hour, preferably 1 day to mellow.
EASY FONDANT
This is a great recipe to make tasty, little snacks for any type of holiday! I learned it in my home ec class and brought it home for Christmas! Enjoy!
Provided by jannacjansen
Categories Candy
Time 30m
Yield 40-80 quarter-sized balls, 20-40 serving(s)
Number Of Ingredients 10
Steps:
- In a bowl, stir together cream cheese with powdered sugar(added gradually). Wooden spoon works best.
- Form together in a big ball.
- Knead on a counter (not floured, if needed use a little powdered sugar) for a couple minutes to ensure dough sticks together well.
- Make a big ball again, indent center, and add extract according to your taste. Knead the extract through and taste test to see if more extract is needed.
- Do the same with food coloring. (I flavored mine mint and colored them green!).
- Roll into no bigger than quarter-sized balls and set on a plate. Put into freezer until hard(5-10 minutes?) or you can put them in the fridge for the next day.
- Dip into melted almond bark or chocolate for fancy, inexpensive candies!
Nutrition Facts : Calories 313.4, Fat 5, SaturatedFat 3.1, Cholesterol 15.6, Sodium 42.6, Carbohydrate 68, Sugar 66.5, Protein 1.1
MARSHMALLOW FONDANT
This fondant is really easy to work with, and tastes pretty good (considering it is fondant!). It is easy to color with gel or paste food colors, and is so smooth and satiny. I had never made a cake with fondant, but when my son asked for a lego cake for his 6th birthday, I knew the only way to make those smooth shiny blocks was to use fondant. While my creation is definitely not in the running for any cake competitions, it made my son happy, and when I need fondant in the future, this is the recipe I will use every time. Greasing your implements is very important--this is some pretty sticky stuff! If you try this, I hope you post pictures, I'd love to see how it turns out for you! This recipe made enough to cover the lego cake in the picture with enough left over that I probably could have covered another brick or two. It should be plenty to cover a two-layer 8-inch round cake with plenty left for decorations. The preparation time includes the time the fondant needs to rest, but does not include the time it will take to decorate your cake--that will depend on the difficulty of your design and how much experience you have with fondant. To color fondant, knead gel or paste food color into your prepared fondant (gloves make this step less messy). Fold the color into the center of the dough to help lessen the mess. It's just like edible play-dough, be creative!
Provided by Mommy2two
Categories Dessert
Time 2h18m
Yield 2 pounds
Number Of Ingredients 6
Steps:
- Grease a large microwave-safe bowl, the bowl of your stand mixer, the dough hooks for your stand mixer, a large spoon, and a spatula or two.
- Place the water and the marshmallows in your greased microwave-safe bowl and microwave in 30-second increments (about 2 or 3 times) until your marshmallows are melted.
- While the marshmallows are melting, measure out 1 cup of the confectioner's sugar and set aside. Place the remaining confectioner's sugar in your greased mixing bowl, and make a large well in the center of the sugar. Add the salt to the sugar.
- Stir the vanilla into the melted marshmallows, and pour the marshmallows into the well in the middle of the sugar. With the dough hooks in place, turn your mixer on the lowest setting and allow to mix. If the motor sounds strained, turn it up a notch, but be careful as it may cause sugar to puff out of your bowl.
- Turn the mixer off once all the sugar has been incorporated (it may take about 5 minutes or longer).
- If your dough is sticky, add the reserved cup of sugar, 1/4 cup at a time, mixing well between additions.
- Once you have a smooth dough, turn out onto a piece of greased plastic wrap. Lightly grease the top of your dough, and wrap tightly in the plastic wrap for at least two hours to rest.
- If the dough becoms stiff, microwave about 20 seconds to loosen it back up.
- When you are ready to roll the fondant out, lightly grease your pastry mat and rolling pin so the fondant doesn't stick.
Nutrition Facts : Calories 2501.3, Fat 0.5, SaturatedFat 0.1, Sodium 483.2, Carbohydrate 638.5, Fiber 0.2, Sugar 575.2, Protein 4.1
MARSHMALLOW FONDANT
This is a very easy (and a little sticky at times) way to make a delicious fondant. It's great on cakes, cookies, or just for your little ones to play with! Leftovers will save in a tightly sealed container for a few weeks.
Provided by Kiele Briscoe
Categories Desserts Frostings and Icings Fondant Recipes
Time 8h30m
Yield 10
Number Of Ingredients 5
Steps:
- Place the butter in a shallow bowl, and set aside.
- Place the marshmallows in a large microwave-safe bowl, and microwave on High for 30 seconds to 1 minute to start melting the marshmallows. Carefully stir the water and vanilla extract into the hot marshmallows, and stir until the mixture is smooth. Slowly beat in the confectioners' sugar, a cup at a time, until you have a sticky dough. Reserve 1 cup of powdered sugar for kneading. The dough will be very stiff.
- Rub your hands thoroughly with butter, and begin kneading the sticky dough. As you knead, the dough will become workable and pliable. Turn the dough out onto a working surface dusted with confectioners' sugar and continue kneading until the fondant is smooth and no longer sticky to the touch, 5 to 10 minutes.
- Form the fondant into a ball, wrap it tightly in plastic wrap, and refrigerate overnight. To use, allow the fondant to come to room temperature, and roll it out onto a flat surface dusted with confectioners' sugar.
Nutrition Facts : Calories 555.1 calories, Carbohydrate 127.3 g, Cholesterol 12.2 mg, Fat 4.7 g, SaturatedFat 2.9 g, Sodium 89.8 mg, Sugar 114.6 g
ROLLED BUTTERCREAM FONDANT
Great rolled fondant recipe for cakes or cookies. Tastes like buttercream frosting.Update: This is the first time using this recipe it is very easy to use. I got great results.
Provided by shawnajean
Categories Dessert
Time 20m
Yield 45 serving(s)
Number Of Ingredients 5
Steps:
- 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 Facts : Calories 140.4, Fat 4.6, SaturatedFat 1.1, Sodium 30.8, Carbohydrate 25.9, Sugar 21.8
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