AHello I'm in search for a recipe of buttercream using poured fondant as a sweetener. In my first decorating class, a few years ago (this is why I can't remenber...) they provide that kind of buttercream to us to work with. The texture of it was very smooth and silky, not grainy at all as ABC tend to be. It also was a dream to work with. That buttercream do not crust. Seems to have the IMBC texture, but sweeter in taste. If I remember correctly, it was made of poured fondant (well, I guess that's what it was! In french they called it "fondant liquide"), covo (hi-ratio shortening, if my google searchs are correct), white margarine (will be using butter, I dont mind is it´s a little bit yellowish), and flavouring. I think that's it, but don't know the proportion or if I'm missing ingredients. Your help will be precious Thanks Laetia
For 'Poured Fondant' icing check out Woodland Bakery with Gretchen Price.
for poured buttercream, just melt it, slowly gently and pour.
AI believe it is generally a 50/50 mix of fat to poured fondant. "Sweet Side of Amy's Bread" has a good recipe. I think that's the name of it. My grey matter is mussing up details lately. I have not tried this with the easier recipe of poured fondant, only the one that requires sugar work with a candy thermometer.
Edited for spelling
AThanks! I think what I was looking for is the 50/50 mix of fat and poured fondant. I'll give it a try with the two types of poured fondant (food precesser with cooked sugar and powdered sugar woodland bakery one), Unless any other advice on the one working better. Is the 50/50 ratio is by weight? What's the real name of this type of buttercream? So much questions... I'll stop there for now! Tia Laetia