Thank you for your question, Elizabeth. Many of our members have used butter instead of shortening in this recipe and it worked just fine. Enjoy!

Yes, Make sure that your fondant is 2X bigger than your cake, and what you want to do is, cover the cake with the fondant (loosely) then GENTLY pull the edges as you smooth down the sides, work your way around the cake and it will come down smoothly. Then use a pizza cutter to cut around the edges of the cake, In contrast to a regular knife, the pizza cutter makes less jaggedy cuts and makes it possible to get a nice close cut in one try. Hope this helps :)

Thanks for your question, hawra qabazard. If you want to use butter to make fondant, we recommend using a different recipe to ensure the proportions of fat and sugar are in balance. Here is an example: allrecipes.com/Recipe/Marshmallow-Fondant/Detail.aspx

Thank you for your question! You are right. Confectioner's sugar contains about 3% of cornstarch. The cornstarch helps to absorb moisture and prevents caking. Enjoy!

Thank you for your question. We would recommend adding a little bit more of confectioners' sugar and chilling the fondant in the refrigerator to help it come together.

You'll have more luck using a fondant recipe made with butter, Crepper Junior, rather than replacing some of the shortening. Here's an option with butter and miniature marshmallows: allrecipes.com/Recipe/Marshmallow-Fondant/Detail.aspx

Wanted to note, we have had a few Allrecipes member make this recipe with butter and they commented that it worked just fine. Give it a try! Be sure the butter is at room temperature and soft.

Thank you for your question. You can certainly use regular vanilla extract. We're using clear vanilla extract here so that the final color of the fondant will be lighter.

Thank you for your question. The shortening does not need to be a specific brand. Feel free to use the kind you like or can find in your local grocery store.

Thank you for your question. The recipe uses shortening instead of butter to help the fondant to stay together and keep its texture and consistency. It is also much easier to roll out without melting.

Thank you for your question. Yes, you may use butter instead of shortening in this fondant recipe - we'd recommend reading the user reviews on our site - many of the members have used butter with success. Enjoy!

Thank you for your question, Shalala. You may certainly substitute corn syrup with glucose syrup. Enjoy!

Hi Danielle, thanks for your question. We would suggest tightly wrapping this and keeping it in the refrigerator for 2-3 days.

Making fondant can be tricky, Talia L. Sometimes it's all about practice. But judging from your challenges--not being smooth and breaking--first, did you use confectioners' sugar? The soft powdery kind? This should blend nicely with the corn syrup and shortening and you shouldn't feel it. To make the mixture smooth, sifting the confectioners' sugar is always a good idea. To help with the cracking problem, here are some tips: Before kneading the fondant, divide it into several chunks and add a spoonful of shortening and a spoonful of glycerin to soften it and make it smoother and more pliable. The shortening will also help the fondant be less sticky. Note that using too much corn starch and powdered sugar can dry out fondant. If the fondant cracks when it’s rolled out, use solid vegetable shortening and smooth the cracked area together, using a circular motion with your fingers. Don’t use water because that will break down the fondant. We hope this helps!

the purple and pastel yellow colors of the cake look really nice together

And the honey worked and now my fondant tastes so good and it's nice to use on cakes.

Thank you for your question. You could use honey as a subsitute but it is sweeter than the light corn syrup. You might want to use honey that's light in color so that it does not alter the taste or the color of the fondant too much.

Thank you for your questions. Yes, you can use glucose syrup instead of corn syrup in this fondant recipe. Using dark vanilla extract is not a problem, but it will change the color of the fondant to a darker shade. We would recommend keeping the fondant and the cake in cool temperature to prevent the fondant from melting.

Thank you for your question. The clear vanilla extract doesn't add color to the fondant. If you are not too concerned with the fondant looking a bit darker, you can certainly use regular vanilla extract instead. Enjoy!

Thank you for your question, Cindy. This recipe should cover 3 9-inch round cakes. There should be plenty to cover a single layer cake. Enjoy!

Thank you for your question. Many of our users have made this fondant using butter instead of shortening. That should work just fine. Enjoy!

Fondant can rip, Bake lover, but there are steps to prevent this from happening. Here's one way: before kneading the fondant, divide it into several chunks and add a spoonful of shortening and a spoonful of glycerin to soften it and make it smoother and more pliable. The shortening will also help the fondant be less sticky. Note that using too much corn starch and powdered sugar can dry out fondant. If the fondant cracks when it’s rolled out, use solid vegetable shortening and smooth the cracked area together, using a circular motion with your fingers. Don’t use water because that will break down the fondant. Hope this helps.

Thank you for your question. Golden syrup is very similar to corn syrup and is a good substitute in this recipe. We have quite a few Allrecipes member using butter in the recipe with great success. Give it a try!

Great question! You can use either one. If you use clear vanilla, the fondant will have a lighter, white color. If you use regular vanilla, the fondant will be slightly darker.

Thanks for your question! Regular vanilla extra will work just fine in this recipe. It will slightly color the fondant, but will be just as delicious. Happy baking!

Hello, thanks for your question tahishawilliams! You can certainly substitute equal parts of room temperature butter for shortening. Enjoy!

Thank you for your question. We have several Allrecipes members use butter in this recipe with great success. Enjoy!

This would be worth re-doing as so many cake makers would love to be able to make a fondant without gelatin. I know that, when rolling this thicker and chilling slightly to stiffen a bit, it can look just as beautiful as fondant. Oh, an not put a thin pale layer over a chocolate frosted cake. Please consider re-doing this video.

Just keep kneading, The warmth helps it mend. If your still having troubles try rubbing shortening onto your hands while you knead.

Good question, candycake2000. There are 6-1/2 cups in 2 pounds of confectioners' sugar (unsifted). Hope this helps.

Thank you for your question, Carmy. If you use butter-flavored shortening, this fondant will have a butter flavor. Enjoy!

Fondant taste good and also looks great on cakes

You are so welcome! Enjoy.

Thank you for your question, Gretel. If the fondant is cracking, we'd recommend adding a little bit more shortening to make it more pliable. Good luck!

In the UK, our shortening is called trex. They do it in tesco

I make my own fondant (MMF) as well as use Satin Ice brand. ... When I saw this video title, I was really excited to see what makes it a "buttercream" fondant. I did not see anything that made it associable to buttercream, except for the yellow coloring. However, it does appear to be a nice recipe. Thank you.

Thanks Amelia. You could use butter-flavored shortening in this fondant recipe.

Thank you for your question. Shortening works best when making fondant. Using butter would not work here because fondant would not hold up and would be difficult to roll out. Thank you.

Sure can! Enjoy.

So glad you liked it!

Thank you for your question, Cindy. We have had several Allrecipes members make this recipe with honey. Let us know how that works out for you. Enjoy!

Thank you for your question. Vanila extract definitely enhances the flavor of this fondant. If you are not a fan of vanilla, you can leave it out or try almond extract instead. Good luck!

I have been searching the Internet for easy fondant recipes without gelatin, glycerine or even marshmallows bcs those are really hard to find in my town. Then I stumbled on this but after reading all the negative feedbacks, I'm kinda sceptical trying this. It's my first time wanting to make fondant and dunno if this will be a good option.

Thanks for your question. The recipe includes fairly long-lasting ingredients, but we still would recommend throwing it out after about a month. Good luck!

I make my own have been for years..my recipe is marshmallows, crisco,van extract, water and powered sugar. .it taste amazing I get tons of requests when I get cake and cup cake orders..I am going to try it this way also see how it taste...thank you for sharing...

Thank you for your question. The light corn syrup in this recipe makes the fondant pliable and easy to roll out. You can try using light honey instead - please let us know how it works for you. Thank you!

I'm still wondering where the "Buttercream" comes in...............Just because u changed the color doesn't make it buttercream fondant.

Thank you for your question. Unfortunately honey would not work as a substitute for corn syrup in this recipe. See if you can find liquid glucose.

Thank you for your request. We have provided the link to the recipe in the description part of the video. You'll find the full list of ingredients, measurements and directions :) Enjoy!

Hi Daniela! Thanks for your question. Here are a few suggestions for substitutions: In place of light corn syrup try liquid glucose or honey. In place of shortening try butter, lard or margarine. Will you be able to find any of these ingredients? Let us know :)

I made half recipe of this.(started with 450g icing sugar)The weather was very hot and humid.My dough came out very sticky despite adding so much sugar.I tried putting it in the freezer for 30 minutes but I couldn't lift the fondant up after it was rolled out.Luckily,I used the cling film to cover my table top. So I lifted up the film and manage to get the fondant to cover the cake. It wasn't very smooth because of the creases from the film but tasted FANTASTIC!!! How can I make it less sticky?

Hi gloria rosales, thanks for your question. Unfortunately, fondant does not freeze well at all and we wouldn't recommend it. Condensation can occur when you defrost it and will ruin the finish. If you are going to freeze a fondant covered cake, keep in mind the same might occur.

Thank you for your question. We have many reviews from our community on the site. We've provided the link to the recipe and reviews in the video description part of this video - hope you enjoy it!

Thank you for your question. Yes, you can use regular corn syrup instead of light in this recipe. Let us know how it works!

Hi Shaiza, honey should work instead of light corn syrup. The shortening is definitely necessary, however, several reviewers have had luck using butter instead.

Thanks for your question Jade...it would depend on the size of your five layer cake.

Hi vini kay. You won't want to omit the confectioner's sugar here, but you can make your own by placing white sugar in a blender or coffee grinder and pulsing until powdered!

Has to taste better than the marshmallow or regular paste used for fondant. Thanks for this recipe.

Those two ingredients help with the elasticity of the fondant. Without them they aren't as pliable and tear easily. As you saw when she was trying to cover he cake it started to tear and then had to cover it up with the purple ribbon.

Have you given this a try yet? The food coloring will work well with this recipe - try a few drops at a time until you reach the color you desire. The fondant will be just fine in the refrigerator until you are ready to use it. Be sure to cover it really well.

I definitely think that I might try this one coming Thanksgiving for one of the snacks or desserts thank you for this I always wondered how to make one but I didn’t like the taste of the store-bought one that I tried one year for my goddaughter’s birthday I do appreciate you guys putting this up I use your website pretty much all the time thanks again guys and gals

Thank you for your question. You can use a paddle attachment instead of the hook. Good luck! Let us know how this works for you.

Absolutely! Powdered food color works great when making icing and fondant. Good luck.

Thank you for your question. One cup holds 237 milliliters of liquid.

Great question! When making this recipe, it really is best to measure the sugar in pounds rather than weight. The sugar is usually sold in 1-pound boxes or packages. Please let us know if this helps.

Lol, no offense but this was amusing how Allrecipes used a person who does not even know how to cover a cake with fondant properly...but thanks for the recipe. **Constructive criticism: I'd just suggest that the person chosen to do the added skill to the recipe knows how to do it well, especially if she rolls the fondant that thin.

Thank you for your question. We have many member reviews of this recipe on our site - the link is provided in the description part of this video.

You can certainly try using powdered vanilla. Any other flavor of extract would work well here too.

im going to try it but do you know whatt shorting is called in america cause i can never find it at the store i go to or its called shorting and its just not in the store so....

Nice Recipe! I'm glad it doesn't include gelatin or the stove, and is simple. Thanks for uploading!

Van, we have numerous reviews of the recipe on our site from Allrecipes members. The link to the recipe is in the description part of the video, we welcome you to read the reviews.

yeay, i did this recipe today.. so easy to work with this fondant. i think its good for a beginner right? I did a Neck Tie for father's day. Love All Recipes..

Thanks for your question. Food-grade cornstarch is perfectly safe to eat. Did the cornstarch solve the sticky fondant problem you asked about previously? Let us know.

It's best to follow the recipe as written. We have a number of user comments and reviews on our site for this particular recipe.

I made this fondant and i'm sorry to say it didn't even lift off the counter for me. It kept being ripped to shreds. I guess there is a reason real fondant is made with marshmallows so it can hold together better. Thanks for the alternative. Good to those trying and congrats to those who made this work! To make myself feel better, she did tear it a little even in the video :P

Absolutely! This would look beautiful on cookies. Have fun! And congratulations to your brother.

Hello. Before you add more sugar, we'd suggest wrapping the fondant in plastic and placing it in the refrigerator for at least thirty minutes. If after that the fondant is still sticky, add more sugar.

Thank you for your question. It is best not to freeeze fondant because it does not thaw well.

I am going to try this for a bday cake this weekend!!!!

Hi SimplyyBeau, you can certainly use the darker vanilla extract instead of clear. It will just slightly tint the fondant, but hardly at all. Enjoy :)

Is this buttercream fondant softer than the regular stiff icing. Im looking for suggestions as I love the smooth finish but not the hardness of the icing

I will try this recipe and see his it works out the ingredients are very intresting

Hi, britney umanzor - Shortening is usually known in the U.S. by its brand name "Crisco." You'll find Crisco in blue and white cans in the baking section of your grocery store.

well usually at the bottom you add a border of some sort. A ribbon border of the fondant is fine. You always want to finish a cake off and this is just part of finishing and also hiding imperfections.

thanks for the recipe. Actually i had never seen it before. But can i also add some little gelatin?

Thanks for the answer, that means I can use any syrup that's sticky and has a light taste.

Can I use butter or only vegetable shorting

Thank you, Muna. It's surprising that you can still feel the texture of confectioners' sugar. It's quite fine and almost like powder, it really should just disappear into the fondant.

HI, Jessica Valadez - What color is the corn syrup that you have? If it's clear, you'll be fine. If it's brownish-colored, it will likely give the fondant a soft yellow or brown tint. If this is OK with you, it will be fine to use.

Question: I noticed that your fondant was think and tore while you were placing in on the cake. Is there a way to fix this so that it is a smooth look to the cake without tears or ripples? I am looking for a tasty clean rolled fondant. Thank you.

i put 3tbspn of corn starch then it lessen stickiness is okay to put and eat with cornstarch?coz i saw in label of what i use 3%is cornstarch thats why i put it is okay to serve im going to serve tomorrow thanks for the response

Thank you for your question. You can try using liquid glucose or honey in this recipe. Let us know how it works!

Hi, i am really curious ... i leave in humid hot weather Malaysia.... can this buttercream fondant hold together ? and would it be save to chill in the fridge ? how about coloring? if i wanted to use different color for different layer will it stain? i really wanted to do something for my family gathering next weekend

hi thanx for the recipe i liked the way it tasted but it was hard to work with and it cracked and kept sticking into the table ^_^ I'm going to try it again to look like yours

You are welcome! You should be able to substitute 1 cup of honey for 1 cup of light corn syrup and 1 cup of butter instead of 1 cup of shortening. Please give this a try and let us know how it worked for you.

Butter is a great substitution. Enjoy!

Thank you for your request. You can try using honey instead of glucose. Enjoy!

Could butter be used in place of shortning? If so, would it be the same amount? Thanks!

That's a really useful tip, Elizabeth! Thank you for sharing.

also, can I add CMC or Tylose Powder to the fondant for strenght because it tears easily.