Hi, I just got this very good question from HollyBHobbies in a private Dialog, but figured it could benefit from answers from everyone, so posting it here. Can you help out Holly? Thanks!
Attachments
Images (1)
Original Post
Replies sorted oldest to newest
Poured fondant is often more like confectioners' icing (has no egg whites), so while it would definitely work, it probably won't dry as fast and as hard as thinned royal icing. (It's the protein in the egg white that causes royal icing to set quickly.) I'd suggest thinning royal icing and pouring it on over a rack if quick-drying is essential.
As for your other question, yes, most rolled fondant will air-dry quite hard (except for buttercream rolled fondant); it's very easy to apply transfers and other fondant pieces to a rolled fondant surface without messing it up.
I hope I've answered your questions! Thanks for asking.
Buttercream rolled fondant.....ok I got to go google that immediately! Sounds yummy!!!!
Julia the recipes call for Crisco ,can butter be substituted since I can't get Crisco.
Ingredients
- 1 cup (250 mL) light corn syrup
- 1 cup (250 mL) vegetable shortening
- 1/2 tsp (2 mL) salt
- 1 tsp (5 mL) clear vanilla extract or almond extract
- 2 lbs confectioners sugar
Is the salt used to cut the sweetness? Thanks in advance for your help. I am always looking for better recipes.
Tina - assuming this is a rolled buttercream fondant recipe, I'd say no. My guess is the butter would make it extremely soft and hard to handle, since butter has a lower melting point than shortening. I usually buy my rolled fondant for shelf life (stability) reasons, so I've never tried this substitution. Just guessing.
Darn, I just have to find a substitution for Crisco here!!!!! It is very tiring to always try to find a creative substitution for everything. But I will......Thanks Julia for your help!
Hydrogenated coconut oil might work.
Julia usher is one of my favorites but when looking for practical, non decorative, information, like substitutes for your ingredient list...then fanny farmer is the place to go! I've used "her"to substitute just about everything. Out of half & half? Out of milk? ...really explains the how & why of so much too!
She covers info on fats and their substitutions, spices and their alternatives or alternative uses... baking soda, baking powder and cream of tarter get a whole section unto themselves in the edition I have. There is a ton of info about the kinds of sugars, the processes and alternatives....this bleeds into the use of "fats" sections...which is lard, shortening, oils, some diary, even....really wonderful I formation and has been a huge help in my baking education. I hate being told you can't do something...fanny farmer has helped me figure how I can do so many things in spite of what "the experts" say!