Pastry Chef Buttercream

[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.

[likitiki]

sounds interesting......

[2sdae]

odd looking, but very interesting.....

[Paula in Texas]

Am I understanding correctly??? Is the recipe calling for ready-made fondant, like Satin Ice?????

[tracymes3]

Is the consistency like fondant or smooth like buttercream? I am wondering if this is like fondarific, also if you want it to be a thicker consistency( to use like fondant) do you add powerdered sugar to it? Good question Paula, can you use Satin Ice or does the brand of fondant matter?

[puzzlegut]

Originally Posted by likitiki

sounds interesting......

LOL, my sentiments exactly.

[puzzlegut]

Originally Posted by 2sdae

odd looking, but very interesting.....

LOL, agreed.

[puzzlegut]

Originally Posted by Paula in Texas

Am I understanding correctly??? Is the recipe calling for ready-made fondant, like Satin Ice?????

The recipe wasn't very clear about that part. I assume they mean the ready-made fondant like Satin Ice. I heard from someone else who use to work in a bakery that they made their buttercream using ready-made fondant.

[puzzlegut]

Originally Posted by tracymes3

Is the consistency like fondant or smooth like buttercream? I am wondering if this is like fondarific, also if you want it to be a thicker consistency( to use like fondant) do you add powerdered sugar to it? Good question Paula, can you use Satin Ice or does the brand of fondant matter?

I assume it's the consistency of buttercream. I'm not sure what using fondant is suppose to do for it. I guess since fondant is made out of powdered sugar, then maybe the fondant takes the place of it.

[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.