Thursday, March 5, 2015

Butter Cream Fondant

1 stick of butter (1/4 cup) at room temperature
1 1/2 tsps. pure vanilla extract
1 tbsp. heavy cream
3 1/2 cups of confectioners sugar
(gel food coloring if needed)

Step 1 - Cream your butter with the paddle attachment in your mixer for 1 minute on medium-high speed. Then add in your remaining ingredients blending on slow speed gradually moving up to high speed when the sugar is incorporated.
Step 2 - Place a piece of parchment paper on a flat surface.  Using confectioners sugar to dust the surface and your rolling pin. Then roll out to desired size.  Pick up with the parchment paper and flip over onto the top of your cake. Gently peel back and fit to your cake, triming the edges.  Finally decorate to your liking!

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