Basic Cream Fondant Recipe 465 Recipes

BASIC CREAM FONDANT RECIPE - (4.6/5)

Steps:

• ° Butter all sides of a deep pan. ° Cook the above with medium heat, stir occasionally, just to mix, be careful to not get on sides of pan, and don't scrape the sides of the pan! ° Cook to a rapid boil, cover with lid for 1 min. Uncover, boil to 220-225F on low heat ° Cook to 230F for fondant that will wrap fruit (this makes a firmer fondant). ° Add 1 Tbsp butter or spread butter onto marble surface. Slowly pour fondant onto marble and cool to 110F, or slightly cool to touch. DO NOT SCRAPE PAN. May leave in pan to cool (takes a long time) ° Stir/knead for about 5-10 min., or until creamy • Add flavoring and coloring and continue to knead until completely set up. ° Store in air-tight container in refrigerator until ready to dip. ° May add more butter towards the end of kneading to make it creamier. ° Use cornstarch if too sticky. ° Use a metal putty knife or bench scraper when kneading on a marble slab.

BASIC FONDANT RECIPE - (4.5/5)

Steps:

• Butter the sides of of a 1 1/2 quart saucepan. Mix all ingredients. Stir over medium heat until sugar dissolves and mixture comes to a boil. Cook without stirring to soft ball stage (238 degrees). Pour onto platter or shiny cookie sheet with sides. DO NOT SCRAP SAUCEPAN. Cool mix until only slightly warm (30 minutes). With a spatula or wooden spoon, scrape fondant mix from the edge of platter toward the center. Gradually the fondant mixture will turn stiff and white. Knead until free of lumps. Wrap and place in covered container. Allow to ripen 24-48 hours. Ready to use for mints or cake decoration.

ROLLED BUTTERCREAM FONDANT

Steps:

• In a large bowl, stir together the shortening and corn syrup. Mix in the salt and vanilla flavoring, then gradually mix in the confectioners' sugar until it is a stiff dough. If you are using a stand mixer, use the dough hook attachment. Otherwise, knead by hand. If the dough is sticky, knead in more confectioners' sugar until it is smooth. Store in an airtight container at room temperature or in the refrigerator.
• To use, roll out on a clean surface that has been dusted with confectioners' sugar until it is 1/8 inch thick or thinner if you can. Drape over frosted and chilled cakes and smooth the sides down, or cut into strips to make bows and other decorations.

UNCOOKED FONDANT

Steps:

• Blend butter, syrup, vanilla, and salt in a large mixing bowl.
• Add confectioners sugar all at once.
• Mix together, first with a spoon, then with hands, kneading well.
• Turn out onto a board and continue kneading until mixture is well blended and smooth.
• Store wrapped in a tight container in a cool place.
• Makes about 25 centers.

BASIC CREAM CENTERS

Steps:

• Combine fondant with butter (mixes easiest with a pastry cutter).
• Cover and let set several hours or overnight.
• Kneed together until blended.
• Heat whipping cream to boiling point but DO NOT BOIL.
• Add cream to mixture.
• Cool slightly and kneed with hands until smooth.
• If centers are to soft, add more fondant; to stiff, add more butter.
• Flavor as desired using suggestions below added to 1/2 cup basic cream centers.
• Chocolate: 2 Tbl melted molding chocolateCombine and mix well.
• Mint: 1/8 tsp mint oil (pepermint, spearment, or wintergreen) Mix well.
• Peanut Butter:1 cup peanut butter6 long graham crackers, ground fine.
• Mix well.