Pistachio Fondant

Baking By bubbiesbougie Updated 20 May 2008 , 2:04am by bubbiesbougie

bubbiesbougie Posted 18 May 2008 , 7:06pm
post #1 of 10


I have a bride that wants a pistachio cake with a whipped pistachio frosting but she also wants fondant on the cake. How could I make the fondat. I would like to use ready made fondant but I could make it if I have to. Also I have never used whipped icing under fondant can it be done? Any tips or tricks I need to know.


9 replies
JanH Posted 18 May 2008 , 7:29pm
post #2 of 10

A whipped buttercream frosting under fondant might work for you.

However, a true "whipped" as in whipped cream frosting under fondant contains too much moisture and will melt a fondant covering. icon_sad.gif

It might be available somewhere, but I've never seen a premade (commercial) pistachio flavored fondant.

I found a pistachio nut flavoring at www.nationalflavors.com

...and also at LorAnn Oils:


All CC fondant and MMF recipes:



MMF hints & tips:



bubbiesbougie Posted 18 May 2008 , 7:43pm
post #3 of 10

This is the recipe she wants me to use. I was going to make a sample cake to test it, but I'd rather not waste the fondant if you know the answer.

2 1/2 pints whipping cream
1 lg containter cool whip
1 box pistachio pudding
1 tbsp vanilla extract
2 tbsp powered sugar

Whip cream till fluffy, add the rest of ing. than mix.

What do you think?


tonedna Posted 18 May 2008 , 7:55pm
post #4 of 10


tonedna Posted 18 May 2008 , 7:55pm
post #5 of 10

I never use soft icing under my fondant..I have no idea how it works.

playingwithsugar Posted 18 May 2008 , 8:00pm
post #6 of 10

I can tell straight away that this icing recipe is too wet for you to use under rolled fondant.

Theresa icon_smile.gif

CristinaB Posted 18 May 2008 , 8:06pm
post #7 of 10

That recipe sounds like it would make a great filling (like mousse). Can you use it that way instead of frosting the cake with it? That way you could use the flavor she'd like and fondant too. Good luck!

JanH Posted 18 May 2008 , 9:12pm
post #8 of 10

bubbiesbougie, your perishable frosting requires refrigeration and won't support fondant (too wet). icon_sad.gif

Safe food handling practices dictate that a perishable food not be without refrigeration for longer than 2 hours. (Hard to do with a wedding cake.)

4 steps to safe food handling:
(Not the business version of safe food handling practices.)


You can make a pistachio shelf-stable filling using pistachio instant pudding and Rich's Bettercreme. icon_smile.gif

Just follow ShirleyW's recipe for faux bavarian cream:


Everything you ever wanted to know about Rich's Bettercreme & Pastry Pride:


Rich's Bettercreme Safe Handling Info:


As the cake professional, it is your responsibility to sit the bride down and tell her what is and isn't possible:

(See indydebi's post.)


akgirl10 Posted 19 May 2008 , 7:43am
post #9 of 10

I like the idea of using that as a filling, you could get lorann oil and flavor buttercream for the outside. But that will be too soft to hold up under fondant.

bubbiesbougie Posted 20 May 2008 , 2:04am
post #10 of 10

Thanks! I've never been asked for whipped with fondant and have never tried so I was not sure. She changed her mind about the fondant also so I lucked out.

As for the wedding, its a very small wedding 50 guest (2nd marriage for both) and it's only a dinner not a reception, so I'm not concerened about the time it's left out. They only have the room for 2 1/2 hours.


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