Crusting ButterCream (Faux Fondant) II

Crusting Buttercream for that perfectly smooth faux fondant effect.

Crusting ButterCream (Faux Fondant) II


  • 1 1/2 cups crisco
  • 1/2 cup cake flour
  • 2 pounds powdered sugar
  • 1/4 cup water* to 1/3 cup
  • 2 teaspoons clear vanilla


    1. Cream shortening and flour.

  1. 2. Add flavoring.
  2. Add sugar and *almost boiling WATER.
  3. 3. Mix on low. Add as much additional water till smooth.
  4. [Flour acted as a stabilizer like the meringue powder.]

32 Responses to “Crusting ButterCream (Faux Fondant) II”

  1. Hi, looking forward to trying out the recipe, thanks! But can anyone tell me what crisco is, is it some type of oil or butter or something else entirely? And another dumb question, what’s the difference between cake flour and plain flour?

  2. Thanks for your helpful advice jlsndss23 & loriannbrown, but I haven’t ever seen “cake flour” in our grocery stores over here in Australia. We only seem to have Plain Flour (which is the same as your “All-purpose Flour”), Self Raising Flour (which is Plain Flour with raising agents mixed in), and Corn Flour. Does anyone know if I could mix something together that would act the same way as “Cake Flour”?

  3. Cake flour is low-gluten flour. It’s on the opposite end of the flour scale from bread flour, which is high-gluten. The difference in gluten affects how tender/chewy a baked good is. Less gluten = more tender.

  4. Cake flour isn’t the same thing as self rising flour. Self rising flour has baking powder in it but cake flour doesn’t. You can substitute cake flour in any recipe with 1 cup minus 2 tablespoons of all purpose flour plus 2 tablespoons of corn starch.

  5. I have to agree, I’ve never heard of cake flour in buttercreme either but I have to admit, I’m very interested and cant wait to try.. I also use Swans cake flour.

  6. Swans is great I haven’t masterd decorating cakes, but I’ve got the baking down. Everyone loves how moist and tender my cakes come out and I’m sure it’s the swans, I find it at our local albertsons.

  7. Well I had never heard of cake flour in butter cream icing either. Well I gave it a try. I had to add about 1/2 cup more water to get it creamy. Consistancy loooks good,, very spreadable. But one problem. It doesn’t taste good. I used Swan cake flour with mine. I kept tasting a wierd taste in the icing, i couldn’t figure out. My husband said he could taste the flour. So I will go back to my original recipe. Sorry but ill stick with the butter

  8. Loved this recipe. Only thing is it doesn’t like humidity. I made a cake with this in June (in the midwest) and loved the effect but as soon as I took it out of the air conditioning, it started “sweating.” Maybe it needed more flour?

  9. goodmorning!
    I ‘m Eleny and i am come from Greece!
    Sorry for my english but i don’t speek verry well!
    I want helr!
    Do yoy have photo to see the crispo and the cake flour?
    I don’t anterstand what are they.
    Can i put collor in this paste?

  10. I just saw your post Netter – I used this recipe last Saturday and my cake was sweating so bad it started to slide right down the sides!! :(

    I’ll have to find another option.

  11. I tried this, and no offense to Anonymous, but it was terrible. I’m not saying the recipe is bad…it just did not work out for me. It tasted great, but the consistency was not good. I made sure I had all ingredients correct, and I tried several times. Perhaps the flour is not needed? Did anyone else have trouble with this one?

  12. I tried this recipe as I don’t like the taste of fondant and was quite pleased with the results. I could taste the flour, but none of my guests noticed. In fact, my son said it tasted like oreo filling and he loved it!

    Thanks for the recipe.

  13. i use swans cake flour too… they sell it in a box, not a bag like the other flours. its generally more towards the corn starch and such in the baking ailse, not so much with the other flours

  14. u can make your own cake flour 1 cup of all purpose flour minus 2 tblsp of the flour then add 2 tblsp of corn starch you have to sift both ingredients like 5 times you have to sift it a lot or your cakes will not turn out at all

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