Faux Fondant

Decorating By partsgirl25 Updated 3 Apr 2006 , 1:28am by partsgirl25

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partsgirl25 Posted 1 Apr 2006 , 10:38pm
post #1 of 5

I was wondering if anyone could tell me a little info on the crusting buttercream II (faux fondant). Is it as easy to work with as regular buttercream? How does is the taste? Does it taste greasy? And also can you make it chocolate? Sorry so many questions, I really want to use it on a cake in a few days. Thanks, Gina

4 replies
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Mac Posted 1 Apr 2006 , 11:08pm
post #2 of 5

partsgirl25--
What is the recipe? I only use Crisco shortening, powdered sugar, butter flavoring, Mexican vanilla and milk in my crusting BC. Tastes good--people tell me they come back for my frosting. Plus here in East Texas with the heat and humidity--it's definitely the one to use.

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partsgirl25 Posted 1 Apr 2006 , 11:14pm
post #3 of 5

it's the crusting buttercream II on this site. I have never tasted the all crisco recipe before & was wondering how it tastes.

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Mac Posted 1 Apr 2006 , 11:18pm
post #4 of 5

Tastes pretty good (my recipe). I've never tried CC recipe.
Mine is:
2 cups Crisco shortening
2 tsp butter flavoring
2 tsp vanilla (I only use clear Mexican vanilla)
8 cups of powdered sugar
4 Tblsp milk (or water, if it's an outdoor reception)

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partsgirl25 Posted 3 Apr 2006 , 1:28am
post #5 of 5

Sorry it took me so long to reply. I have been busy since yesterday. Thanks Mac for sharing your recipe.

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