Boy, that stuff is 100% better tasting than the fondant you buy (yuk)! It's almost like candy!

So, now this coming weekend, I'm using is to "mold" smiley faces, floppy daisies, floppy hearts and peace symbols for a cake that I am doing for another co-worker.

I can't wait!!

What is buttercream fondant?

Do you mean rolled butercream?

I've heard this was hard to work with. I'm glad you had such great success with it. Any tips? What recipe did you use?

I have made it is and it is probably good for molding or using cutters but it is hard to work with. I made the mistake of using it in the summer and it was very very hard to work with because it kept getting sticky. I was able to use it but it has a tendancy to look a little shiny.

If it's what I think it is, this was the first 'fondant' I had ever used and I liked it then...that was until I used the real thing. I made mine with a container of store bought icing and just added powdered sugar until it formed a clay-like ball. It rolled nicely however it cracked when molded over the corners of the cake. I used it on this shower cake on the base. It was great for the blanket and eyes though, worked really well for small things.

so what is the recipe for this buttercream fondant, but I do NOT like the taste of the real stuff you can buy in the store.

It is under the Frostings recipes on this site. I have not molded anything with it yet, but it seemed quite pliable. I will let you know after this coming weekend how well it went for me.

Rolled Buttercream Icing Recipe

Serves/Yields: 1 -9x13-inch cake's frosting.
Prep. Time: 30 minutes
Cook Time:
Category: Frostings
Difficulty: Easy


This recipe is a fantastic alternative to fondant! It's buttercream icing that you can mold!

1 cup solid vegetable shortening
1 cup clear corn syrup
1/2 teaspoon colorless butter flavoring
1 teaspoon colorless vanilla flavoring
1/2 teaspoon popcorn salt (fine grain salt)-
(I use regular salt and grind it in my
morter and pestal)
7-8 cups (approx. 2lbs.) powdered sugar

This recipe should be made with a heavy-duty
mixer. The paddle, not the wire whip,
should be used.

1. Place the shortening and corn syrup in a mixing bowl and beat until creamy.

2. Add flavorings and salt and beat until blended.

3. Mix in powdered sugar, pouring it in the bowl over about a 30 second period, and blend thoroughly, approx. 30 seconds to one minute after the last bit of sugar is added.

4. Turn incing onto your work surface and knead until smooth and well blended.

5. Store icing in sealed plastic bag then place bag in airtight container let sit for about 30 minutes.

Icing can be refigerated for several weeks or frozen for several months. Let icing come to room temperature before using.)

To test for readiness: Pull the icing apart. If it stretches when pulled apart the icing is too soft*. When you are sure that icing is not too soft, gently stroke a portion of the icing with the palm of your
hand. If all cracks and marks disappear and the surface appears shiny, it is ready to use. If the cracks do not disappear, the icing is too firm**.

*If the icing is too soft and sticky and
stretches when pulled apart, knead in
additional powdered sugar 1/2 cup at a time.

**If the icing is too firm and cracks and
marks will not disappear, knead in a few
drops of water until the proper consistency
is achieved.

To color the ENTIRE batch of Icing: Mix the color with the shortening and corn syrup mixture BEFORE adding the powdered sugar.

To color samll portions of Icing:Mix the color to the center of a ball of icing.
Knead the color in until well blended. If the color softens the icing, knead in more powdered sugar.

To cover a cake you use the same method as if using rolled fondant.

Thanks for posting the recipe Jennkrem. It looks a lot like a buttercream recipe just with much more powdered sugar. I think I can do that!


tripletmom...that sounds like a great shortcut. I wonder if you added the cornsyrup to it if it would keep it from cracking.

I used this recipie and I could not cover the cake with it. It kept ripping or tearing. I didn't have fine salt so I just added regular table salt. Could that be the problem? I love the taste of it, but just can't get it to work right. I added way more sugar than the recipie calls for as well, and it still didn't help.

I used this recipe and added cocao powder to it, as I needed it to be brown for my suitcase cake. I couldn't roll it out at all, so I just formed sausages and made panels out of it. Sure tasted great though. Looked like real leacther too, at least until I delivered it. It's already too hot here.

I have only used it to make pearls. I will have try it out on a practice cake.

I have also heard you can mix it with candy clay to help with stability.

I, too have heard rolled buttercream is hard to work with....but, I think I'll give it a go sometime soon. thanks!

As people have said, it did tend to crack when I tried to transfer it. I didn't think it was that great for attempting a bow, for sure. Maybe molding it would work okay...I did little round balls all around the exterior, and those did fine. I also molded roses out of it, and that worked out great.

I put a layer of regular buttercream icing on the cake first, and I rolled the buttercream really thin. I used the bottom of a large plastic measuring cup slightly dampened to smooth out the crackly parts.

Everyone thought it was beautiful, so I guess it was okay. It WAS very tricky to get it transferred to the cake.

It sure tastes a lot better than the fondant.

I used this for my topsy turvy cake. It tastes really good, it was really shiny though so I don't know if that is a good or bad thing. hehe Word of advice: Don't put your cake on top of the microwave to keep the children out of it!!! lol it melts because of the crsisco and the color runs down the cake. hehe

When I use rolled buttercream I roll it between 2 sheets clear plastic tablecloth fabric I got in the fabric dept at WalMart. I lift off the top piece of plastic and then flip the bottom piece with rolled Buttercream onto the cake and quickly remove the plastic. one advantage with rolled buttercream it is much easier to smooth out and repair if it tears a little.

Do you have a receipe you would share for the Rolled Buttercream? Please send to [email protected]

thanks jmac

Yes, RBC is very stretchy and does rip very easily. But as Granpam pointed out, it repairs so easily. It is a very shinny icing--most likely due to the shortening. Some people dust with confectioner sugar to mask the shine. Some people also do a 50/50 mix of RBC and fondant--to get the best of both mediums in one.