Buttercream Made With Pourable Fondant

Baking By vincenta Updated 22 Nov 2011 , 2:07pm by vincenta

vincenta Posted 17 Nov 2011 , 12:42am
post #1 of 6

My family does not like the normal buttercream frosting as they find it very sweet. I remember seeing a recipe for another buttercream which is made with the pourable fondant instead of icing sugar and cannot find it anywhere. Does anyone know where I would find this recipe?
Thanks

5 replies
cakeyouverymuch Posted 17 Nov 2011 , 1:33am
post #2 of 6

The only reference to a buttercream made with pourable fondant is at this site:

http://www.realbakingwithrose.com/index_ee.php/forums/viewthread/841/P15/#30355

If I've done the math right you should be able to use 1/3 pound of butter or margarine, 1/2 pound shortening, and 1 and 2/3 pounds pourable fondant. I don't know how that would translate into equivalent cups because I have never made pourable fondant. It doesn't seem to me however that such a recipe would turn out any less sweet then a regular buttercream. You might have better success, and a whole sight less work, by turning to a custard based frosting.

see this thread:

http://cakecentral.com/modules.php?name=Forums&file=viewtopic&p=7234967#7234967

JanH Posted 17 Nov 2011 , 2:52am
post #3 of 6

There are different types of buttercream with varying degrees of sweetness.

American b/c's are perceived to be pretty sweet while the meringue b/c's (SMBC IMBC) are perceived to be less sweet. The cooked (flour based) frostings are also less sweet.

You can experiment among the different varieties until you find something you like.

(And of course, not every recipe in every category is a sure fire winner... And in the American b/c category, the use of hi-ratio shortening in place of an AP shortening such as Crisco does make a difference in creaminess and mouth feel).

Everything you ever wanted to know about the meringue buttercreams:

http://cakecentral.com/cake-decorating-ftopicp-6011626.html

Mock Bettercreme and variations:

http://cakecentral.com/cake-decorating-ftopict-597074-.html

Everything you need to know to make, decorate and assemble tiered/stacked/layer cakes:

http://cakecentral.com/cake-decorating-ftopict-605188-.html

Above super thread has popular CC recipes for crusting American b/c's (using hi-ratio shortening as well as Crisco) several types of fondant and doctored cake mix (WASC and other flavor variations) - and so much more!

HTH

vincenta Posted 18 Nov 2011 , 11:56pm
post #4 of 6

Thanks for all the help - I have made a batch of the pourable fondant and it turned out really well but I have to make some more as I found when I mixed it into the butter/shortening it was still a bit soft and needed more of the fondant.... it you have the patience to make the fondant ( I could not find it anywhere in the shops here) it really does taste nothing like the usual BC.

cakeyouverymuch Posted 19 Nov 2011 , 12:50am
post #5 of 6

Would you be willing to share your recipe for pourable fondant?

vincenta Posted 22 Nov 2011 , 2:07pm
post #6 of 6

This is what I found on www.ochef.com/744.htm
A poured fondant is the traditional coating for fancy little petits fours and can also be used to glaze larger cakes. It takes a lot of kneading and elbow-grease to make a traditional pourable fondant. As a result, most professionals purchase a ready-made fondant that will keep in the refrigerator for months

But Helen Fletcher rode to the rescue some years ago and developed a recipe for fondant that can be made in the food processor.

Food Processor Poured Fondant
From The New Pastry Cook, by Helen Fletcher.

Ingredients:

2-1/2 cups sugar
1/2 cup water
1/4 cup corn syrup

Instructions:

Heat sugar, water and corn syrup to the soft-ball stage (238°F; 114°C). Pour into the food processor fitted with the steel blade. Wash the candy thermometer well and reinsert into the syrup. Let the syrup cool undisturbed in the workbowl to 140°F (60°C), about 30 minutes. Remove the thermometer.

Add any coloring or flavoring (vanilla, almond extract, etc.) and process 2 to 3 minutes, until the syrup completely converts from a glassy syrup to an opaque paste. When thoroughly cooled, store sealed at room temperature for 24 hours. Use or refrigerate for later use.

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