Crusting Buttercream for that perfectly smooth faux fondant effect.

Crusting ButterCream (Faux Fondant) II

Ingredients

  • 1 1/2 cups crisco
  • 1/2 cup cake flour
  • 2 pounds powdered sugar
  • 1/4 cup water* to 1/3 cup
  • 2 teaspoons clear vanilla

Instructions

    1. Cream shortening and flour.

  1. 2. Add flavoring.
  2. Add sugar and *almost boiling WATER.
  3. 3. Mix on low. Add as much additional water till smooth.
  4. [Flour acted as a stabilizer like the meringue powder.]

Comments

jujukoletar Says... 10 Oct 2009 , 3:41am

THIS RECIPE IS DELICIOUS AND SOOO EAS. THANK YOU FO YOUR POST!L

momoftwinsckgn Says... 13 Oct 2009 , 6:53pm

silly question..cake flour different from regular flour? do you buy it at the grocery store?

novice45 Says... 18 Oct 2009 , 3:49pm

Hi, looking forward to trying out the recipe, thanks! But can anyone tell me what crisco is, is it some type of oil or butter or something else entirely? And another dumb question, what's the difference between cake flour and plain flour?

jlsndss23 Says... 20 Oct 2009 , 10:31am

novice45...crisco is name brand for shortening...I am not sure about the flour thing.

SugarRock Says... 20 Oct 2009 , 12:30pm

Cake flour is different from regular flour. You can buy it in the grocery store.

novice45 Says... 29 Oct 2009 , 2:28pm

Thanks for your helpful advice jlsndss23 & loriannbrown, but I haven't ever seen "cake flour" in our grocery stores over here in Australia. We only seem to have Plain Flour (which is the same as your "All-purpose Flour"), Self Raising Flour (which is Plain Flour with raising agents mixed in), and Corn Flour. Does anyone know if I could mix something together that would act the same way as "Cake Flour"?

angllfish Says... 30 Oct 2009 , 7:31am

Question: How many cups is in 2lb of powdered sugar? I dont have a scale and I purchase my powdered sugar in 50lb bags.

Thanks

MammaLisa Says... 1 Nov 2009 , 4:58pm

4 cups equals about 1 lb. of confectioners' sugar.

Luna_de_Plata Says... 3 Nov 2009 , 10:29pm

Novice45: Cake Flour = Self Raising Flour (like Presto or Amapola brands); about Crisco, it's a brand for vegetal shortening

Luna_de_Plata Says... 3 Nov 2009 , 10:32pm

Sorry, I should wrote vegetable shortening instead of vegetal shortening

alrac Says... 4 Nov 2009 , 11:09am

Cake flour is low-gluten flour. It's on the opposite end of the flour scale from bread flour, which is high-gluten. The difference in gluten affects how tender/chewy a baked good is. Less gluten = more tender.

curvydva Says... 12 Nov 2009 , 8:19pm

Cake flour isn't the same thing as self rising flour. Self rising flour has baking powder in it but cake flour doesn't. You can substitute cake flour in any recipe with 1 cup minus 2 tablespoons of all purpose flour plus 2 tablespoons of corn starch.

Inyourfacecakes Says... 20 Nov 2009 , 12:17am

My fav cake flour is Swans. In my area only the upscale stores carry it, unfortunately. I find it improves the texture of the cake. =)

aundrea Says... 4 Jan 2010 , 8:45am

soft-as-silk is a cake flour found around here. ive never heard of adding cake flour into buttercreme--this sounds very interesting!

Buckeye Says... 12 Jan 2010 , 10:22pm

I have to agree, I've never heard of cake flour in buttercreme either but I have to admit, I'm very interested and cant wait to try.. I also use Swans cake flour.

elle_in_TX Says... 5 Feb 2010 , 9:07pm

Swans is great I haven't masterd decorating cakes, but I've got the baking down. Everyone loves how moist and tender my cakes come out and I'm sure it's the swans, I find it at our local albertsons.

LizzieP Says... 12 Feb 2010 , 6:26pm

Well I had never heard of cake flour in butter cream icing either. Well I gave it a try. I had to add about 1/2 cup more water to get it creamy. Consistancy loooks good,, very spreadable. But one problem. It doesn't taste good. I used Swan cake flour with mine. I kept tasting a wierd taste in the icing, i couldn't figure out. My husband said he could taste the flour. So I will go back to my original recipe. Sorry but ill stick with the butter

Netter7998 Says... 4 Mar 2010 , 11:04am

Loved this recipe. Only thing is it doesn't like humidity. I made a cake with this in June (in the midwest) and loved the effect but as soon as I took it out of the air conditioning, it started "sweating." Maybe it needed more flour?

Eleny2 Says... 16 Apr 2010 , 9:59pm

goodmorning! I 'm Eleny and i am come from Greece! Sorry for my english but i don't speek verry well! I want helr! Do yoy have photo to see the crispo and the cake flour? I don't anterstand what are they. Can i put collor in this paste?

KeShaJo Says... 19 Apr 2010 , 6:27am

Crisco is just shortening. Here's a picture of the can and what shortening looks like. Just click on the link below: www.joyfullyfit.com/images/shortening-all_vegetable-453-ss.jpg Cake Flour: www.prestoflour.com/Portals/SwansDown/Resources/swans%20down%20box.jpg I hope this is helpful!

t4beatles Says... 26 Apr 2010 , 11:03am

I just saw your post Netter - I used this recipe last Saturday and my cake was sweating so bad it started to slide right down the sides!! :(

I'll have to find another option.

AnaToplin Says... 6 May 2010 , 2:55pm

I tried this, and no offense to Anonymous, but it was terrible. I'm not saying the recipe is bad...it just did not work out for me. It tasted great, but the consistency was not good. I made sure I had all ingredients correct, and I tried several times. Perhaps the flour is not needed? Did anyone else have trouble with this one?

Sharonvdberg Says... 15 Jul 2010 , 12:13am

Also never heard of flour in icing, but will try it. I don't like the taste of fondant, maybe this is better.

ADouglass Says... 27 Jul 2010 , 5:46am

I thought it was great and very easy to use!!!! Thanks!!!

907cakes Says... 6 Aug 2010 , 11:23am

Could you add color to this and if so would it change the consistency on the frosting? and how would I fix that??

jens33 Says... 28 Oct 2010 , 10:01am

i don't like using the criso it leaves a greasy taste i will stick with butter

SugarMama5 Says... 11 Nov 2010 , 12:33pm

Will it work with butter? I like the taste of butter better than crisco too...

Gander Says... 15 Nov 2010 , 12:47pm

The flour stretches the icing, as it's cheaper than icing sugar. Some people here use corn starch as well. I wouldn't recommend it. The taste tends to be 'off'

Meemosbakery Says... 21 Dec 2010 , 8:07am

I tried this recipe as I don't like the taste of fondant and was quite pleased with the results. I could taste the flour, but none of my guests noticed. In fact, my son said it tasted like oreo filling and he loved it!

Thanks for the recipe.

sweeetCaroliiine Says... 31 Jan 2012 , 12:34pm

i use swans cake flour too... they sell it in a box, not a bag like the other flours. its generally more towards the corn starch and such in the baking ailse, not so much with the other flours

ninakrns Says... 6 Oct 2012 , 6:23pm

u can make your own cake flour 1 cup of all purpose flour minus 2 tblsp of the flour then add 2 tblsp of corn starch you have to sift both ingredients like 5 times you have to sift it a lot or your cakes will not turn out at all


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