[puzzlegut]

I came across this recipe from Marcy Goldman's book A Passion For Baking. I haven't tried it, but I found it interesting because it uses fondant in the buttercream. If anyone tries it, let me know how it turns out.

Pastry Chef Buttercream

1 pound white fondant
1 1/2 cup unsalted butter, softened
1/2 cup shortening
1-2 tsp vanilla
1/4 tsp other extracts, optional
food coloring, optional

In a mixer bowl, using paddle attachment, blend fondant with butter and shortening on low speed, about 3-4 minutes to blend well. Switch to whisk attachment on mixer and whip on high speed to increase volume, about 5-7 minutes. Stop machine and add vanilla and, if desired, other extracts and food coloring and whip on medium speed another minute to combine. (Buttercream can be frozen up to 2 months or refrigerated up to 1 week.) To rewhip before using, allow buttercream to warm up about 30 minutes and rewhip to fluff, about 2-3 minutes. Makes 2-3 cups.