Ken Wingard's Fondant Recipe and Fondant Daisies
Easy Vanilla Buttercream Recipe:
Makes 3 cups
The buttercream frosting can be made ahead and refrigerated; if refrigerated, however, it must stand at room temperature to soften before use. If using a hand-held mixer, increase mixing times significantly (at least 50 percent). This recipe can be doubled to make enough for a two-layer cake.
• 20 tablespoons (2½ sticks) unsalted butter, softened
• 2½ cups Confectioners’ sugar (10 ounces) • ⅛ tablespoons table salt • 2 teaspoons vanilla extract • 2 tablespoons heavy cream
- In standing mixer fitted with whisk attachment, beat butter at medium-high speed until smooth, about 20 seconds.
- Add confectioners’ sugar and salt; beat at medium-low speed until most of the sugar is moistened, about 45 seconds.
- Scrape down bowl and beat at medium speed until mixture is fully combined, about 15 seconds.
- Scrape bowl, add vanilla and heavy cream, and beat at medium speed until incorporated, about 10 seconds
- Increase speed to medium-high and beat until light and fluffy, about 4 minutes, scraping down bowl once or twice.
Easy Fondant Recipe
Original recipe makes 2¼ pounds of fondant
• ¼ cup butter
• 1 (16 ounce) package miniature marshmallows • ¼ cup water • 1 teaspoon vanilla extract • 2 pounds confectioners' sugar, divided
- Place the butter in a shallow bowl, and set aside.
- Place the marshmallows in a large microwave-safe bowl, and microwave on High for 30 seconds to 1 minute to start melting the marshmallows.
- Carefully stir the water and vanilla extract into the hot marshmallows, and stir until the mixture is smooth.
- Slowly beat in the confectioners' sugar, a cup at a time, until you have a sticky dough.
- Reserve 1 cup of powdered sugar for kneading. The dough will be very stiff.
- Rub your hands thoroughly with butter, and begin kneading the sticky dough. As you knead, the dough will become workable and pliable.
- Turn the dough out onto a working surface dusted with confectioners' sugar and continue kneading until the fondant is smooth and no longer sticky to the touch, 5 to 10 minutes.
- Form the fondant into a ball, wrap it tightly in plastic wrap, and refrigerate overnight. To use, allow the fondant to come to room temperature, and roll it out onto a flat surface dusted with confectioners' sugar.
To Make Daisies:
- Use cookie cutters or knife to make daisies.
- Apply to cake – they will naturally adhere.