Pastry Chef Buttercream

[puzzlegut]

Originally Posted by tracymes3

Thanks Puzzlegut, I guess we will have to make this recipe and see then add and play around with it to see what type of consistency....Thanks for posting this recipe. I added it to my recipe folder.

You're welcome. Her cookbook looks really neat and has some neat recipes in them. I haven't tried any of them yet, but hopefully they are all good.

[2sdae]

nicholas lodge used fondant mixed with water till it came to a piping consistency to pipe around his fondant cakes for a perfect color match and he says a great piping tool to help seal the cakes together and to the boards.

[puzzlegut]

Originally Posted by 2sdae

nicholas lodge used fondant mixed with water till it came to a piping consistency to pipe around his fondant cakes for a perfect color match and he says a great piping tool to help seal the cakes together and to the boards.

Interesting.

[cakebaker]

I don't remember if it was this exact recipe or not, but I made up a test batch of icing from a recipe posted here a couple of months ago.

It was not good at all! It was butter cream that tasted like fondant. Honestly, I just don't see the upside of using expensive fondant to make icing.

[likitiki]

It would have to be GOOD for me to justify the expense of using fondant

[puzzlegut]

Originally Posted by likitiki

It would have to be GOOD for me to justify the expense of using fondant

Exactly.

[Pootchi]

There's two kinds of fondant regular and rolled. I'm sure it uses regular.
Butter I'm not sure if it's a great way to make buttercream icing... seems more expensive this way, and also fondant is fondant and buttercream is buttercream! right?

[Bohannon]

Fascinating, fondant jel...

[blakescakes]

I really doubt that the recipe means pre-made rolled fondant. Since it doesn't say "fondant sugar" (a very fine PS mixed with dry invert sugar), I'm certain that it means pre-made "fondant" glaze/icing--the type used to ice pastry, cinnamon rolls, etc.(the stuff that comes in the top of the can for Pillsbury Cinnamon Buns). Pastry shops buy it by the bucket.

That makes a lot of sense to me and would probably make a nice smooth icing.

I took a class with Ewald Notter for sugar blowing & pulling. He has a recipe for boiled sugar that uses "fondant". He made it in class and pulled out a 20 pound bucket, opened it, and scooped out a fairly runny white glaze icing and threw it into the boiling water & sugar mix.

Sadly, "fondant" is a word in the pastry world that has several different meanings.

You can make your own "fondant" of this type with fondant sugar and water. It is pricey (here the fondant sugar runs almost $2/lb.--it's also used for the gooey center in chocolate covered cherries), but it would work.

HTH
Rae

[puzzlegut]

Originally Posted by blakescakes

I really doubt that the recipe means pre-made rolled fondant. Since it doesn't say "fondant sugar" (a very fine PS mixed with dry invert sugar), I'm certain that it means pre-made "fondant" glaze/icing--the type used to ice pastry, cinnamon rolls, etc.(the stuff that comes in the top of the can for Pillsbury Cinnamon Buns). Pastry shops buy it by the bucket.

That makes a lot of sense to me and would probably make a nice smooth icing.

I took a class with Ewald Notter for sugar blowing & pulling. He has a recipe for boiled sugar that uses "fondant". He made it in class and pulled out a 20 pound bucket, opened it, and scooped out a fairly runny white glaze icing and threw it into the boiling water & sugar mix.

Sadly, "fondant" is a word in the pastry world that has several different meanings.

You can make your own "fondant" of this type with fondant sugar and water. It is pricey (here the fondant sugar runs almost $2/lb.--it's also used for the gooey center in chocolate covered cherries), but it would work.

HTH
Rae

You might be right. Perhaps the recipe refers to poured fondant. It would have been nice if the author was a little more clear about that.