Buttercream Fondant
4 lbs 8 oz powdered sugar
2 tsp meringue powder
4 tsp *tylose or CMC
18 oz shortening (1 ½ cup)
16 oz glucose (1 1/3 cup)
Scale by weight into 20 quart mixing bowl. This recipe can be divided
for smaller mixers.
1 TBS glycerine
2 TBS flavor
4 tsp gelatin
3 oz water
Heat 30 seconds in microwave on high. Stir until dissolved.
Add this to mixer bowl and mix on low for seven minutes
This recipe is from Carol Webb of Oregon, owner of Elegant Lace
This recipe is too soft for Texas. Try to adjust the liquid and shortening.
