Can I Use This Buttercream Under Mmf? Fondant

Decorating By AmberCakes Updated 2 May 2006 , 7:59pm by AmberCakes

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AmberCakes Posted 2 May 2006 , 12:10pm
post #1 of 11

Hello everyone! And thanks for reading my post.

The recipe below is the best buttercream I have tried. It is fluffy, and not sweet like the usual buttercreams. I have tried about 5 different recipes and this is the best one. I'm not kidding!

My ? is-Can you put this under Marshmallow fondant? Or is it too soft? Do you have to have a crusting buttercream? Thanks in Advance!~Josie icon_smile.gif

No Crust Buttercream Icing

Serves/Yields: frosts 2, 8- or 9- x 2- inch layers
Prep. Time: 7 minutes


This very simple recipe makes a fluffy and buttery icing that doesn't crust. It's luscious and can be made in all sorts of flavors. It is not sweet because of the presence of salt which cuts the perception of sweetness and the combination of vanilla and almond extracts. Citrus flavors also cut the perception of sweetness as does the addition of milk.


1/2 cup (1 stick) butter (I use salted butter) and 1/4 cup shortening
2 cups powdered sugar
1/4 cups whole or 2% milk
1 teaspoon vanilla extract
1 teaspoon almond extract (can substitute with vanilla extract-I use French Vanilla)
1/2 teaspoon salt-I use the salted butter instead of adding salt


1. Beat butter with a hand held mixer on high until fluffy and light in color. (If using shortening, beat butter first and then add shortening). Slowly add 2 cups powdered sugar. If mixture gets too thick to beat, add a few tablespoons milk from recipe.

2. Add extracts and salt. Add milk slowly until buttercream is the soft consistency you desire.

3.Beat on high for 2 to 3 minutes so mixture is fluffy and creamy.

You can correct icing consistency with more powdered sugar (a TBSP or two) to stiffen or more milk (same) to make fluffier if necessary -- add a little at a time.

Storage:Icing can be stored at the cool side of room temperature. Press plastic wrap on the surface of the icing when storing. Stir before using. If the butter is separating because the room is too warm, refrigerate icing and rebeat until fluffy before using.

10 replies
dolcesunshine20 Cake Central Cake Decorator Profile
dolcesunshine20 Posted 2 May 2006 , 12:18pm
post #2 of 11

I think that you can. I've used a very soft buttercream before, but what I did was to put the cake in the freezer for a little while so that the buttercream was firm. Otherwise I knew I would have trouble gettting the fondant smooth without moving the icing under it.

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AmberCakes Posted 2 May 2006 , 7:10pm
post #3 of 11

Anyone else think I can? I have found the perfect buttercream but if I can't use this for under fondant or MMF than I will cry! icon_sad.gif If I can't I have to use the crusting buttercream which is too sweet. icon_sad.gif Please help! Thanks in advance! ~Josie

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sweetexpressions Posted 2 May 2006 , 7:13pm
post #4 of 11

I have used mmf covering the entire cake a handful of times and I have put bc under everytime I have used it. I did not have any problems but i have never done it any other way.

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AmberCakes Posted 2 May 2006 , 7:17pm
post #5 of 11

Sweetexpression? Did you use a non crusting buttercream or a crusting one? I have a non crusting (the recipe is above), I would like to use. Is this okay? Or do I have to go ahead and use my recipe and just do what dolcesunshine20 to do? Thanks.

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Somethin-Sweet Posted 2 May 2006 , 7:24pm
post #6 of 11

I have used a recipe similar to the one you posted. It was very soft initially, but after putting it in the freezer for a little while, it firmed up enough to put the fondant over it. The only thing I would do is be sure and roll out the MMF as thin as possible, that way it will not weigh down the buttercream underneath. (if that makes any sense whatsoever!) The cake I posted in my pictures with the stripes and polka dots is the one I did. Good Luck! icon_lol.gif

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doc_farms Posted 2 May 2006 , 7:29pm
post #7 of 11

I have used MMF for several different cakes. I normally use a crusting buttercream, but the last time I decided that I wanted to use more butter than crisco because I wanted that rich "butter"cream taste. I figured that it was crazy I was using a crusing buttercream on a cake I didn't need to smooth perfectly because it was being covered. (Which is why I generally never use a non-crusting butter buttercream).

Now thinking back I didn't even consider that it wouldn't work, and it came out great. It was for the baby shower basket in my pictures. I would definitely say go for it! Oh..and I always use a good amount of buttercream for the people who will pick off the fondant so they can still get some frosting.

HTH!!!! Miah

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AmberCakes Posted 2 May 2006 , 7:30pm
post #8 of 11

redhotmomof3-your cakes are beautiful-especially the gold and white one. That is elegant and professional.

Anyhoo-LOL-Do you think if the cake sits out for about 6-8 hours, it will be okay? How long did you let the cake sit? Will the buttercream stay firm enough after you put the fondant? TIA! ~Josie

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Schmoop Posted 2 May 2006 , 7:35pm
post #9 of 11

I always use a non-crusting / all butter buttercream. Same as everyone else, pop it in the freezer for 10-15 minutes and you are good to go!

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Somethin-Sweet Posted 2 May 2006 , 7:38pm
post #10 of 11

Aww! Thank you! I left the pink and green cake out for about 6 hours- but it was frozen pretty good beforehand ......the icing was still nice and cool underneath when it came time to cut it.

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AmberCakes Posted 2 May 2006 , 7:59pm
post #11 of 11

Thank ya'll so much! I can't say enough thank you's! I got all the info to use my favorite bc icing. Yeahhhhhhhhh! It's not so sweet like the others I tried. Once again thank ya'll for responding! ~Josie icon_smile.gif

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