Difference Between Fondant And Rolled Buttercream

Decorating By Katied75 Updated 13 May 2008 , 1:29pm by Katied75

Katied75 Posted 12 May 2008 , 4:15pm
post #1 of 4

What is the difference, and why is fondant preferred?

It seems that since fondant doesn't taste great, and rbc does, people would use rbc more unless there is a big drawback to it. What is the drawback?


Also, why do most people use rolled fondant rather than poured fondant on cakes? it seems like poured fondant would be easier to get smooth.

Katie

3 replies
CNCS Posted 12 May 2008 , 4:44pm
post #2 of 4

I've thinned the rbc to make a smooth spreading frosting before on a few cakes. Worked well.

JoAnnB Posted 12 May 2008 , 5:57pm
post #3 of 4

RBC tends to be greasy, compared to fondant. It can also be a bit stubborn and easy to tear.

Fondant doesn't taste bad, except for the Wilton brand. Some fondants are blended with chocolate and are delicious.

Poured fondant does not create the same smooth durable surface as fondant. It is intended for small cakes, petit fours and cookies.

Katied75 Posted 13 May 2008 , 1:29pm
post #4 of 4

Thanks Joann and Marsha!

Katie

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