Buttercream Fondant...??

Decorating By Natanya Updated 14 May 2009 , 11:11pm by lostincake

Natanya Posted 14 May 2009 , 9:02pm
post #1 of 13

I made buttercream fondant recipe last night, never made fondant ever before this....it's really oily...is it supposed to be like that? Do I add more powdered sugar? I measured out eveything perfectly. I need help! Should I make another recipe? I need it for Sat. Attemping to make a prego belly cake!

12 replies
pattycakesnj Posted 14 May 2009 , 9:08pm
post #2 of 13

sorry I can't help as I only make MFF and it is never oily but here is a bump

wakeandbake Posted 14 May 2009 , 9:13pm
post #3 of 13

do you mean rolled buttercream? because if its the same thing, i'm not sure i would use it. i made some rolled buttercream from a receipe on here and it was way oily. it was also so heavy it literally flattened my cake! tasted good though. shame i couldn't use it.

sylhnk Posted 14 May 2009 , 9:18pm
post #4 of 13

i also made a batch and it was so oily, it did taste good, but i hac to throw it i have never tried making mmf, maybe i will give it a try, question can i use mmf to make flowers like the regular fondant?

sugarMomma Posted 14 May 2009 , 9:19pm
post #5 of 13

If you are talking about RBC, rolled buttercream, which I suspect you are then yes, it will be kinda greasy from what I hear. I spent a lot of time researching the forums when I thought about making it and I read it would be greasy. You can add more PS til it is not as sticky, but I don't believe it will be quite the consistency as fondant.

playingwithsugar Posted 14 May 2009 , 9:25pm
post #6 of 13

Greasy is not the word I would use - oil slick (think Exxon Valdez) is a word more to my liking.

I took a class to sculpt a penguin with that stuff - it felt like Corn Husker's lotion on my hands. I finished the class, but was sure glad it was over.

Theresa icon_smile.gif

Natanya Posted 14 May 2009 , 10:34pm
post #7 of 13

Ok...will NOT use it.....will make regular kind. Any suggestions on a great tasting kind? Everyone says they hate fondant but need it for the prego belly dress. Can you use whipped cream frosting with it? Frost N Pride? Or will the fondant be too heavy? Should I use butter cream instead for the sheet cake it will be laying on? Thank you for all your help. I love this site!

smbegg Posted 14 May 2009 , 10:41pm
post #8 of 13

I like Macsmoms marshmallow fondant. It tastes more like BC and is really easy to work with. I just use the wilton butter flavor and have no problems!


Stephanie

lostincake Posted 14 May 2009 , 10:48pm
post #9 of 13
Quote:
Originally Posted by sylhnk

i also made a batch and it was so oily, it did taste good, but i hac to throw it i have never tried making mmf, maybe i will give it a try, question can i use mmf to make flowers like the regular fondant?




Yes you can...I do it all the time with just plain MMF although some people will mix a 50/50 gumpaste/MMF so you can roll it thinner and it dries faster.

Here's an example of some roses I made with just MMF:

http://www.cakecentral.com/modules.php?name=gallery&file=displayimage&pid=1289627

Natanya Posted 14 May 2009 , 10:52pm
post #10 of 13

MMF means marshmallow fondant, right? I'm so new to all this wording!!!

KathyTW Posted 14 May 2009 , 11:02pm
post #11 of 13

I make Michelle Foster's Fondant (MFF) now, and I make rolled buttercream (RBC) because I really like flavor BUT for the best of both worlds without the Exxon Valdez effect I mix them together.

This is what I use on my cookies now unless I need to flood them for design purposes. If you need it more like fondant use 2/3 fondant and 1/3 RBC, if you need it softer texture like for cookies use 2/3 RBC and 1/3 fondant.

sayhellojana Posted 14 May 2009 , 11:02pm
post #12 of 13

Yes, MMF is Marshmallow Fondant and MFF is Michele Foster's Fondant, which is also great.

Buttercream Fondant is a recipe on CC if I am not mistaken. I think that is ment to be a compromise between RBC and Fondant. I've heard nothing but things about oiliness and greasiness about RBC. I would stay away. Try MFF or MMF, you'll have better results.

lostincake Posted 14 May 2009 , 11:11pm
post #13 of 13
Quote:
Originally Posted by KathyTW

I make Michelle Foster's Fondant (MFF) now, and I make rolled buttercream (RBC) because I really like flavor BUT for the best of both worlds without the Exxon Valdez effect I mix them together.

This is what I use on my cookies now unless I need to flood them for design purposes. If you need it more like fondant use 2/3 fondant and 1/3 RBC, if you need it softer texture like for cookies use 2/3 RBC and 1/3 fondant.




I always learn something new from this site lol...never would have occured to me to do this...Thanks!

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