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Buttercream Recipe For Fondant Cake

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Classic Pound Cake Wilton
Classic Pound Cake Wilton from www.wilton.com

Ingredients

Making buttercream for fondant cakes requires more patience and time compared to other buttercream recipes. You will need the following ingredients to make a perfect buttercream for your fondant cake:

  • ½ cup of unsalted butter, at room temperature
  • 1 cup of vegetable shortening
  • 4 cups of confectioners’ sugar, sifted
  • 1 teaspoon of clear vanilla extract
  • 2 to 4 tablespoons of milk or cream
  • Flavoring extract of your choice, if desired
  • Food coloring, if desired

These ingredients should provide enough frosting to cover a single 9-inch cake. If you are making a larger cake, you will need to adjust the recipe accordingly.

Instructions

Making buttercream for fondant cakes is a simple process. Follow these easy steps to make your own buttercream:

  1. In a large bowl, cream together the butter and shortening using an electric mixer. Beat until the mixture is light and fluffy.
  2. Add in the confectioners’ sugar and mix until completely combined. Add in the vanilla extract and mix again.
  3. Add in the milk or cream, a tablespoon at a time until the desired consistency is reached. You want the buttercream to be thick but spreadable.
  4. Add in the flavoring extract and food coloring, if desired, and mix until fully combined.
  5. Spread the buttercream on the fondant cake and smooth it out with a spatula. Decorate the cake as desired.

Your buttercream is now ready to be used on your fondant cake!

Nutrition

This buttercream recipe is not the most healthy option, as it contains a lot of butter, shortening, and sugar. Each serving of this buttercream contains about 240 calories, with 14 grams of fat and 28 grams of sugar. It is best to enjoy this buttercream in moderation, as it is high in calories, fat, and sugar.

This buttercream recipe is not recommended for those who are looking for a healthier option. If you are looking for a healthier alternative, consider using a buttercream recipe that contains less sugar and fat, such as a meringue buttercream.

Tips

When making buttercream for fondant cakes, it is important to make sure that the buttercream is thick and spreadable. If it is too thin, it will not be able to hold up the weight of the fondant. If it is too thick, it will be difficult to spread on the cake. Make sure to add the milk or cream one tablespoon at a time until the desired consistency is reached.

It is also important to make sure that the buttercream is completely cooled before spreading it on the fondant cake. If the buttercream is too warm, it will melt the fondant and ruin the cake. Allow the buttercream to cool for about 10 minutes before spreading it on the cake.

Storage

This buttercream can be stored in the refrigerator for up to one week. If you plan on storing it for longer than one week, it is best to freeze it instead. Place the buttercream in an airtight container and store it in the freezer for up to three months.

When ready to use, allow the buttercream to thaw in the refrigerator overnight. To use, bring it to room temperature and re-whip it with an electric mixer until it is light and fluffy.

Conclusion

Making buttercream for fondant cakes is a simple process that requires a few simple ingredients and a little bit of patience. With this recipe, you can make a delicious and creamy buttercream that will make your fondant cake look and taste amazing. Just make sure to follow the instructions and store the buttercream properly for the best results.


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