Check out rolled buttercream, as well....
3 1/2 cups powdered sugar
1/3 cup hot water
1/3 cup corn syrup
1 lb. box confectioners' sugar
1/3 c. light corn syrup
1/3 c. butter, softened
Few drops of mint or almond flavoring (optional)
Few drops of food coloring (if desired)
Combine the softened butter, corn syrup, and confectioners' sugar in a mixing bowl. Knead with the hands until well blended. This takes about 5 minutes. If it is still sticky, add more confectioners' sugar until it is easy to shape. This may be wrapped in plastic or waxed paper or kept in a container and store in refrigerator until ready to use. Will keep a long time.
T.L.C. UNCOOKED FONDANT
3 1/4 c. powdered sugar (1/4 saved out)
1/2 c. butter
1/4 c. whipped cream
1 tsp. vanilla
Combine sugar and butter. Beat well with mixer until smooth. Beat in cream and extract using your hands and 1/4 sugar as needed to make a stiff dough. Put in food color (add a few drops at a time and knead in). Put in refrigerator for 30 minutes after shaping into balls.