Rolled Buttercream Vs Fondant

Decorating By KookieKris Updated 12 Mar 2009 , 4:29pm by artsywest

KookieKris Posted 11 Mar 2009 , 12:39pm
post #1 of 6

I've used them both, and like them both, but could someone please explain whey they choose one over the other?
I have a hard time figuring out which one to use for some of my cakes.
Do you have a price difference when you use fondant instead of rolled buttercream?
Any input would be great!

Thanks! icon_smile.gif

5 replies
Kerry_Kake Posted 11 Mar 2009 , 4:26pm
post #2 of 6

What's rolled buttercream? icon_redface.gif

CNCS Posted 11 Mar 2009 , 11:48pm
post #3 of 6

I love the texture and flavor of rolled butter cream.
Tastes like candy corn.

KookieKris Posted 12 Mar 2009 , 1:55pm
post #4 of 6

Kerry_Kake ~ I found some recipes for rolled buttercream right here on CC.
It's super easy to make, tastes a lot like buttercream, but you roll it out and use it similar to what you would fondant.
I really enjoy working with it.

Kerry_Kake Posted 12 Mar 2009 , 2:13pm
post #5 of 6

I use MMF and now I would like to know the answer to your first question! Or MMF vs. rolled buttercream! So I read the rolled buttercream is shinier but is the pliability the same? I would like to try the rolled buttercream and I'm doing a cake right now but I don't think I'll chance it...I'll try it on one of my own cakes icon_wink.gif
But then if I like do you choose which one to use....great! icon_rolleyes.gif

artsywest Posted 12 Mar 2009 , 4:29pm
post #6 of 6

I found the rolled buttercream to be very hard to work with. It seemed like it ripped when I just looked at it. I don't know what I was doing wrong, but even trying to put small pieces on cookies was hard. I wouldn't want to try to do a whole large cake!

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