Rolled Buttercream Fondant????
Decorating By Cindy_S Updated 27 Jul 2007 , 3:07am by southaustingirl
I found a recipe online earlier for Rolled Buttercream Fondant. Says it taste just like buttercream. Now I have never made fondant of any kind and only had it one time. To me it did not taste good. It was very chewy and nasty in my opinion but I'm interested in trying to make some to add to a cake. I don't want to cover a cake in it but maybe cut out designs or letters in it and add it to a cake.
Also have the recipe for MMF too I found.
What is a good, that taste good recipe for fondant?
Thanks 
Everyone likes different things, but in my experience I tried the RBC fondant once and noone in my family liked it. They do like the MMF - I hated making it. I'm lazy so I keep a pail of Satin Ice on hand for decoration that everyone seems to like. The nice thing about using fondant for decorations is you don't get that much of the taste when you put it over your iced cake.
rolled buttercream IS buttercream. It isn't fondant. It is just thicker BC that can be rolled instead of being spread.
Not all fondant is nasty. Some of the upmarket brands are very good, and I (and may others) make it at home, so you can flavor that any way you want.
I really, really like the rolled buttercream. I used it for the dragon cake in my gallery and I use it on cookies a lot. If you don't like fondant, it is definitely a great alternative (MMF is good, too, but I just love RBC!). There are several recipes for it on here.
I kinda made a rolled buttercream on accident, I was trying to thiicken some regular buttercream and just added to much sugar. I could pick it up and roll it into balls and such. I thought about using it to cover a cake, but really wanted to practice my roses, so thinned it back down. I imagine you could make it taste just like whatever normal buttercream recipe you use.
I made some rolled buttercream out of left over buttercream just to see what it was like. The taste was very good, but it's pretty soft. I've seen lots of people complaining that it tore easily in other threads. I played around with it and found it wouldn't be too hard to cover a cake with it if you were rolling it out on a sheet of vinyl and then flipping the vinyl (with rbc attached) onto your cake. Then you peel the vinyl away and smooth as usual.
I rarely cover my cakes in fondant...I used rolled butter cream. I typically use fondant for decorations. I think people like the taste of RBC over fondant. I'd like to try ChocoPan brand....hear it's pretty good.
I also use RBC on my cookies.
Quote by @%username% on %date%
%body%