Mastering Rolled Buttercream Fondant: Recipes, Tips, and Techniques

Rolled buttercream fondant (RBC) is a delightful alternative to traditional fondant, offering a smoother, creamier texture and a more palatable taste. While traditional fondant is known for its elasticity and ability to create sharp edges, it often lacks the flavor that buttercream lovers crave. RBC bridges this gap, providing a finish that’s both beautiful and delicious. This comprehensive guide will explore the ins and outs of rolled buttercream fondant, covering recipes, essential techniques, troubleshooting tips, and creative decorating ideas.

## What is Rolled Buttercream Fondant?

Rolled buttercream fondant is a pliable icing made primarily from butter, powdered sugar, and a liquid component like corn syrup or water. Unlike traditional fondant, which relies heavily on sugar and gelatin or glycerin for structure, RBC incorporates a significant amount of butter, resulting in its characteristic creamy flavor and softer texture. This makes it more enjoyable to eat than many commercial fondants.

### Key Differences Between RBC and Traditional Fondant

* **Taste:** RBC is significantly more flavorful and less sweet than traditional fondant.
* **Texture:** RBC is softer and more pliable, making it easier to work with for some decorators but more challenging for intricate designs.
* **Appearance:** RBC has a matte finish compared to the smoother, almost porcelain-like finish of traditional fondant.
* **Humidity:** RBC is more susceptible to humidity than traditional fondant.

## Recipes for Rolled Buttercream Fondant

Here are a few different recipes for rolled buttercream fondant, each with slightly different ingredient ratios and techniques to suit your preferences.

### Recipe 1: Classic Rolled Buttercream Fondant

**Ingredients:**

* 1 cup (2 sticks) unsalted butter, softened
* 1 cup vegetable shortening
* 1 teaspoon clear vanilla extract
* 1/2 teaspoon almond extract (optional)
* 2 pounds (8 cups) powdered sugar, sifted
* 1/4 cup light corn syrup
* 2-4 tablespoons milk or water

**Instructions:**

1. **Cream the Butter and Shortening:** In a stand mixer fitted with the paddle attachment, cream together the softened butter and shortening until light and fluffy. This usually takes about 3-5 minutes. Make sure to scrape down the sides of the bowl periodically to ensure even mixing.
2. **Add Extracts:** Mix in the vanilla extract and almond extract (if using). These extracts will enhance the flavor of the buttercream fondant.
3. **Gradually Add Powdered Sugar:** Gradually add the sifted powdered sugar, one cup at a time, mixing on low speed. Sifting the powdered sugar is crucial to avoid lumps in your fondant. Alternate adding the powdered sugar with small amounts of milk or water. This helps to prevent the mixture from becoming too dry.
4. **Incorporate Corn Syrup:** Add the light corn syrup and mix until well combined. The corn syrup will add smoothness and pliability to the fondant.
5. **Adjust Consistency:** Continue to add powdered sugar or milk/water as needed to achieve a smooth, pliable dough. The dough should be soft and easy to handle but not sticky. It should pull away from the sides of the bowl cleanly.
6. **Knead the Fondant:** Turn the fondant out onto a lightly powdered sugar-dusted surface. Knead the fondant for a few minutes until it is smooth and elastic. This step is important to develop the gluten in the powdered sugar and create a workable fondant.
7. **Wrap and Rest:** Wrap the fondant tightly in plastic wrap, then place it in an airtight container. Let it rest at room temperature for at least 2 hours, or preferably overnight. This allows the ingredients to fully combine and the fondant to become more stable.

### Recipe 2: Rolled Buttercream Fondant with Marshmallow

**Ingredients:**

* 1 cup (2 sticks) unsalted butter, softened
* 1/2 cup vegetable shortening
* 1 (10-ounce) bag mini marshmallows
* 1/4 cup water
* 1 teaspoon clear vanilla extract
* 2 pounds (8 cups) powdered sugar, sifted

**Instructions:**

1. **Melt Marshmallows:** In a microwave-safe bowl, combine the mini marshmallows and water. Microwave in 30-second intervals, stirring after each interval, until the marshmallows are completely melted and smooth. Be careful not to overheat the marshmallows, as they can become hard and rubbery.
2. **Cool Slightly:** Let the melted marshmallow mixture cool slightly for a few minutes.
3. **Cream Butter and Shortening:** In a stand mixer fitted with the paddle attachment, cream together the softened butter and shortening until light and fluffy.
4. **Add Marshmallow Mixture:** Gradually add the cooled marshmallow mixture to the butter and shortening, mixing on low speed until well combined.
5. **Add Vanilla Extract:** Mix in the vanilla extract.
6. **Gradually Add Powdered Sugar:** Gradually add the sifted powdered sugar, one cup at a time, mixing on low speed. Continue mixing until a smooth dough forms.
7. **Knead the Fondant:** Turn the fondant out onto a lightly powdered sugar-dusted surface. Knead the fondant for a few minutes until it is smooth and elastic.
8. **Wrap and Rest:** Wrap the fondant tightly in plastic wrap, then place it in an airtight container. Let it rest at room temperature for at least 2 hours, or preferably overnight.

### Recipe 3: Rolled Buttercream Fondant with Honey

**Ingredients:**

* 1 cup (2 sticks) unsalted butter, softened
* 1/2 cup vegetable shortening
* 1/4 cup honey
* 1 teaspoon clear vanilla extract
* 2 pounds (8 cups) powdered sugar, sifted
* 2-4 tablespoons milk or water (optional)

**Instructions:**

1. **Cream Butter and Shortening:** In a stand mixer fitted with the paddle attachment, cream together the softened butter and shortening until light and fluffy.
2. **Add Honey and Vanilla:** Mix in the honey and vanilla extract.
3. **Gradually Add Powdered Sugar:** Gradually add the sifted powdered sugar, one cup at a time, mixing on low speed. If the mixture becomes too dry, add a small amount of milk or water.
4. **Knead the Fondant:** Turn the fondant out onto a lightly powdered sugar-dusted surface. Knead the fondant for a few minutes until it is smooth and elastic.
5. **Wrap and Rest:** Wrap the fondant tightly in plastic wrap, then place it in an airtight container. Let it rest at room temperature for at least 2 hours, or preferably overnight.

## Essential Techniques for Working with Rolled Buttercream Fondant

Working with rolled buttercream fondant requires practice and attention to detail. Here are some essential techniques to help you achieve professional-looking results.

### Preparing the Fondant

* **Softening:** Ensure your butter and shortening are properly softened before starting. They should be soft to the touch but not melted. If they are too soft, the fondant will be greasy and difficult to work with.
* **Sifting:** Always sift your powdered sugar. This is crucial for preventing lumps in your fondant and ensuring a smooth finish. Use a fine-mesh sieve or a sifter.
* **Kneading:** Kneading is essential for developing the gluten in the powdered sugar and creating a pliable dough. Knead the fondant on a lightly powdered sugar-dusted surface until it is smooth and elastic. Avoid over-kneading, as this can make the fondant tough.
* **Resting:** Resting the fondant allows the ingredients to fully combine and the fondant to become more stable. Wrap the fondant tightly in plastic wrap and store it in an airtight container at room temperature for at least 2 hours, or preferably overnight.

### Coloring Rolled Buttercream Fondant

* **Gel Food Coloring:** Use gel food coloring rather than liquid food coloring. Gel colors are more concentrated and will not add excess liquid to the fondant, which can make it sticky. Liquid food coloring can alter the consistency and make it difficult to work with.
* **Kneading in Color:** Add the gel food coloring to the fondant and knead it in thoroughly until the color is evenly distributed. Start with a small amount of color and gradually add more until you achieve the desired shade. Wear gloves to prevent the food coloring from staining your hands.
* **Avoid Over-Coloring:** Avoid adding too much food coloring, as this can make the fondant sticky and difficult to handle. If you need to achieve a very dark color, it is best to start with a darker base (e.g., chocolate buttercream fondant) and then add the food coloring.

### Rolling Out Rolled Buttercream Fondant

* **Prepare Your Surface:** Lightly dust your work surface with powdered sugar or cornstarch. Avoid using too much, as this can dry out the fondant.
* **Use a Non-Stick Rolling Pin:** Use a non-stick rolling pin to prevent the fondant from sticking. You can also lightly dust the rolling pin with powdered sugar or cornstarch.
* **Roll Evenly:** Roll the fondant evenly, applying gentle pressure. Rotate the fondant as you roll to ensure a consistent thickness. Aim for a thickness of about 1/8 to 1/4 inch.
* **Avoid Over-Rolling:** Avoid over-rolling the fondant, as this can make it thin and prone to tearing.
* **Lifting and Moving:** To lift and move the rolled fondant, gently slide your hands underneath and lift it carefully. You can also use a rolling pin to help transfer the fondant to your cake.

### Covering a Cake with Rolled Buttercream Fondant

* **Prepare Your Cake:** Ensure your cake is properly prepared with a smooth buttercream frosting. This will provide a stable base for the fondant and prevent any bumps or imperfections from showing through.
* **Measure Your Cake:** Measure the height and diameter of your cake to determine the size of the fondant circle you need to roll out. It’s always best to err on the side of caution and roll out a slightly larger circle than you think you need.
* **Drape the Fondant:** Gently drape the rolled fondant over your cake, centering it as best as you can.
* **Smooth the Fondant:** Use a fondant smoother to smooth the fondant over the cake. Start at the top and work your way down, gently pressing the fondant against the buttercream. Be careful not to tear the fondant. Use your hands to gently shape the fondant around the edges of the cake.
* **Trim Excess Fondant:** Use a sharp knife or a pizza cutter to trim the excess fondant around the base of the cake. Leave a small overhang, about 1/4 inch, and then tuck it under the cake for a clean finish.
* **Final Smoothing:** Use the fondant smoother again to smooth any remaining wrinkles or imperfections. Pay special attention to the edges and the base of the cake.

## Troubleshooting Rolled Buttercream Fondant

Rolled buttercream fondant can be tricky to work with, and you may encounter some common problems. Here are some troubleshooting tips to help you overcome these challenges.

### Fondant is Too Sticky

* **Add More Powdered Sugar:** If your fondant is too sticky, gradually add more sifted powdered sugar, kneading it in until the desired consistency is achieved. Be careful not to add too much, as this can make the fondant dry.
* **Cornstarch:** Lightly dust your work surface with cornstarch instead of powdered sugar. Cornstarch absorbs moisture and can help to prevent the fondant from sticking.
* **Refrigerate:** Wrap the fondant tightly in plastic wrap and refrigerate it for 30 minutes to an hour. This will help to firm it up and make it easier to handle.

### Fondant is Too Dry

* **Add a Small Amount of Liquid:** If your fondant is too dry, add a small amount of liquid, such as milk or water, kneading it in until the desired consistency is achieved. Add the liquid a teaspoon at a time to avoid making the fondant too sticky.
* **Shortening:** Knead in a small amount of vegetable shortening. This will help to add moisture and pliability to the fondant.
* **Warm Slightly:** Warm the fondant slightly in the microwave for a few seconds. This will help to soften it and make it easier to work with. Be careful not to overheat it, as this can make it sticky.

### Fondant is Tearing

* **Roll Thicker:** If your fondant is tearing, it may be too thin. Roll it out slightly thicker.
* **Knead More:** Knead the fondant more to develop its elasticity.
* **Avoid Over-Stretching:** Avoid over-stretching the fondant when covering your cake. Gently drape it over the cake and smooth it into place, rather than pulling or stretching it.
* **Patching:** If the fondant tears, you can patch it with a small piece of fondant. Use a small amount of water to adhere the patch to the fondant.

### Fondant is Cracking

* **Humidity:** Cracking is often caused by humidity. Work in a cool, dry environment. If possible, use a dehumidifier to reduce the humidity in your work area.
* **Knead Thoroughly:** Ensure the fondant is kneaded thoroughly before rolling out to eliminate air pockets that can cause cracking.
* **Smooth Properly:** Use a fondant smoother to ensure the fondant is properly adhered to the cake and to eliminate air pockets.

### Bubbles Under the Fondant

* **Smooth Surface:** Ensure the buttercream underneath the fondant is smooth and free of air pockets.
* **Puncture and Smooth:** If you see bubbles forming under the fondant, you can puncture them with a needle or a pin and then smooth the fondant over the hole.

## Tips and Tricks for Success

* **Work Quickly:** Rolled buttercream fondant tends to soften and become sticky as it warms up, so it’s important to work quickly.
* **Keep it Covered:** Keep the fondant covered with plastic wrap when you’re not using it to prevent it from drying out.
* **Practice:** Practice makes perfect! Don’t be discouraged if your first attempt isn’t perfect. Keep practicing, and you’ll gradually improve your skills.
* **Use a Turntable:** Use a turntable to make it easier to smooth the fondant over your cake. This will allow you to rotate the cake as you smooth the fondant.
* **Invest in Quality Tools:** Invest in quality fondant tools, such as a non-stick rolling pin, a fondant smoother, and a sharp knife or pizza cutter. These tools will make it easier to work with the fondant and achieve professional-looking results.

## Creative Decorating Ideas with Rolled Buttercream Fondant

Rolled buttercream fondant is a versatile medium for creating a wide range of decorative effects. Here are some creative ideas to inspire you.

* **Simple Elegance:** Cover your cake with a smooth layer of rolled buttercream fondant and add a few simple decorations, such as edible pearls or a delicate sugar flower. This is a classic and elegant look that is perfect for weddings and other special occasions.
* **Cutout Designs:** Use cookie cutters to create cutout designs from rolled buttercream fondant and attach them to your cake. This is a fun and easy way to add a pop of color and personality to your cake.
* **Embossing:** Use embossing mats or tools to create textured designs on your rolled buttercream fondant. This is a great way to add visual interest and dimension to your cake.
* **Painting:** Use edible paints to paint designs or patterns directly onto your rolled buttercream fondant. This is a great way to create custom designs and add intricate details to your cake.
* **Ruffles and Drapes:** Create ruffles and drapes from rolled buttercream fondant to add a touch of elegance and sophistication to your cake. This technique involves rolling out thin strips of fondant and then folding or pleating them to create ruffles or drapes.
* **Modeling:** Rolled buttercream fondant can be used for modeling simple figures and decorations. It is not as firm as gumpaste, so stick to simpler shapes.

## Storing Rolled Buttercream Fondant

* **Unused Fondant:** Wrap unused rolled buttercream fondant tightly in plastic wrap and store it in an airtight container at room temperature. It can be stored for several weeks.
* **Covered Cakes:** Cakes covered with rolled buttercream fondant should be stored at room temperature in an airtight container or under a cake dome. Avoid refrigerating cakes covered with rolled buttercream fondant, as this can cause the fondant to sweat and become sticky.

## Conclusion

Rolled buttercream fondant is a delicious and versatile alternative to traditional fondant. With the right recipes, techniques, and troubleshooting tips, you can create beautiful and professional-looking cakes that taste as good as they look. Don’t be afraid to experiment and try new things. With practice and patience, you’ll be able to master the art of rolled buttercream fondant and create stunning cakes that will impress your family and friends.