Butter Cream Fondant

Decorating By ninatat Updated 26 May 2009 , 6:08am by JanH

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ninatat Posted 25 May 2009 , 10:28pm
post #1 of 2

Hi all, quick question, how much butter cream do you put under fondant and i'm making the wilton recipe for class, she gave us another one, but i need to use things i have in the house. until i can find another that is not so sweet, i mix it and it seems to be stiff, i seperate it for the medium consistancy and when get to class it's to thin, does any one know with the wilton how much water is just right. thanks

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JanH Posted 26 May 2009 , 6:08am
post #2 of 2

Here's the classic Wilton b/c recipe:
(For class use all shortening as per the footnotes.)


Wilton help links:
(Frosting cake w/buttercream & covering cake w/fondant.)


Most members use the same amount of frosting or slightly less on cakes to be covered completely in fondant.

*If using Wilton fondant, I'd use the normal amount of b/c because everyone is going to be ripping that fondant off....

Also, your b/c won't ooze out the bottom of the cake layer when you smooth if you chill the b/c covered cake until the icing firms up, before applying the fondant.


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