rolled butter cream for cakes
(1) There is a good reason why I only make pies with a bottom crust. The rolling pin is not my friend. (2) I don't have the money for a fancy sheeter like seen on TV. (3) I don't like the taste of fondant. So I saw this on a cake message board. Everyone seems to want to try it, but only one person as actually used it. Anyone here tried it? 1 cup High Ratio shortening 1 cup lt corn syrup 1 tsp Vanilla (use clear if you want pure white) 1/2 tsp popcorn salt (it's a powdered salt: if you can't find it, then take regular salt and put it through your food pr...ocessor/grinder) 1/4 tsp each Flavoring Oils: Orange and Lemon will cut the sweetness 2 lbs powdered sugar: add slowly as it will be a heavy thick frosting but it will become soft. (save a cup of sugar for later) after mixing, if you pull it and it stretches, kneed more sugar into it. Pull again and it should snap/pull apart sharply I roll it out on plastic with vinyl plastic on top and it's like fondant just better tasting. It will also melt by your hand heat to smooth out and is easily repaired. |
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| I tip my hat to anyone who makes fondant. Cake decorating is an art I admire. Hope this recipe helps you get along in this craft. Thanks for the recipe, I had to look up high ratio shortening. Very interesting. |
| I dont like fondant either- I prefer to use marzipan.. Have you tried this "Fondant" type of frosting but they're made with white chocolate? It has the texture and consistency of Fondant but tastes like white chocolate/raw cookie dough. really good but pricy! ouch! |
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