Silky Buttercream Fondant for Gourmet Chocolate Treats
This luxurious buttercream fondant is a cherished family recipe passed down through generations. It creates an exquisite filling perfect for chocolate-dipped confections, whether you're using rich dark chocolate, creamy milk chocolate, or smooth white chocolate. This versatile fondant can also be flavored with extracts or infused with your favorite ingredients before dipping, allowing for an endless array of delightful variations. The silky texture and melt-in-your-mouth sweetness make it a favorite for special occasions or as a sumptuous homemade treat. Just be sure to work quickly to ensure the fondant achieves its perfect consistency.
16
Servings
200
Calories
6
Ingredients
Ingredients
sugar
5 cups (granulated)
whole milk
1 cup (fresh)
whipping cream
1 cup (heavy, fresh)
butter
4 tablespoons (unsalted, at room temperature)
cream of tartar
1/2 teaspoon (powder)
marshmallow cream
2/3-3/4 cup (store-bought)
Instructions
1
In a large, heavy saucepan, combine the sugar, butter, whole milk, heavy whipping cream, and cream of tartar. Stir the mixture until the sugar is fully moistened.
2
Place the saucepan over high heat and stir gently to combine the ingredients thoroughly. Once the mixture starts to boil, stop stirring to prevent crystallization.
3
Insert a candy thermometer into the boiling syrup and monitor the temperature. Use a brush with water to wash down the sides of the saucepan occasionally to avoid sugar crystals forming.
4
Continue boiling the mixture without stirring until it reaches 236°F (soft-ball stage).
5
Prepare a cold marble slab by wiping it down with water (do not dry). When the syrup reaches 236°F, pour it immediately onto the cold marble slab.
6
Allow the fondant to cool for a few minutes. It should be just warm to the touch; when pressed, your fingertip should leave an imprint without the mixture filling back in.
7
Once the temperature is right, use the candy paddles or a large spatula to start working the fondant. Begin by forming it into a ball, then spread it thin and fold it over. Repeat this process while incorporating the marshmallow cream until it is fully combined.
8
When the fondant begins to hold its shape, switch to kneading it with your hands. If it becomes crumbly, keep kneading until it turns smooth and pliable.
9
Once the fondant is smooth, cover it with plastic wrap and place it in an airtight container in the fridge. For best results, allow it to rest for 1-2 weeks before flavoring, though it can be used earlier if needed.
10
Before using, remember to flavor if desired and then mold your fondant into shapes or fillings for your chocolate treats.
Nutrition Information
10g
Fat
30g
Carbs
1g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is Silky Buttercream Fondant?
It is a luxurious, silky-textured filling perfect for dipping in dark, milk, or white chocolate.
How many servings does this recipe make?
This recipe yields approximately 16 servings.
What are the primary ingredients?
The main ingredients include granulated sugar, whole milk, heavy whipping cream, butter, cream of tartar, and marshmallow cream.
How much sugar is required?
The recipe calls for 5 cups of granulated sugar.
What type of milk should I use?
Use 1 cup of fresh whole milk for the best results.
What kind of cream is needed?
You will need 1 cup of fresh heavy whipping cream.
Should the butter be salted or unsalted?
Use 4 tablespoons of unsalted butter at room temperature.
What is the purpose of the cream of tartar?
Cream of tartar is used to help prevent the sugar from crystallizing during the boiling process.
How much marshmallow cream is added?
The recipe requires 2/3 to 3/4 cup of store-bought marshmallow cream.
To what temperature should the syrup be boiled?
The mixture should be boiled without stirring until it reaches 236 degrees Fahrenheit.
What stage of candy making is 236 degrees Fahrenheit?
This temperature corresponds to the soft-ball stage.
Can I stir the mixture while it is boiling?
No, once the mixture starts to boil, stop stirring to prevent crystallization.
How do I prevent sugar crystals from forming on the sides of the pan?
Use a brush with water to occasionally wash down the sides of the saucepan.
How should the marble slab be prepared?
Wipe the cold marble slab with water but do not dry it before pouring the syrup.
When should the syrup be poured onto the marble?
Pour the syrup immediately onto the cold marble slab once it reaches 236 degrees Fahrenheit.
How do I know the fondant is cool enough to work?
It should be warm to the touch and your fingertip should leave an imprint that does not fill back in.
When is the marshmallow cream incorporated?
It is incorporated while working the fondant with candy paddles or a spatula after it has cooled slightly.
What should I do if the fondant becomes crumbly?
If it becomes crumbly, continue kneading it with your hands until it becomes smooth and pliable.
How long should the fondant rest?
For best results, allow the fondant to rest in the fridge for 1 to 2 weeks.
Can I use the fondant immediately without resting?
Yes, it can be used earlier if needed, though resting improves the final consistency.
How should the fondant be stored?
Cover it with plastic wrap and place it in an airtight container in the refrigerator.
When should flavoring extracts be added?
Flavor the fondant as desired before molding it into shapes or using it as a filling.
What types of chocolate can I dip the fondant in?
You can use rich dark chocolate, creamy milk chocolate, or smooth white chocolate.
How many calories are in one serving?
Each serving contains approximately 200 calories.
What is the fat content per serving?
There are 10 grams of fat per serving.
How many carbohydrates are in a serving?
Each serving contains 30 grams of carbohydrates.
Is there any protein in this recipe?
Yes, there is 1 gram of protein per serving.
What equipment is recommended for working the fondant?
A candy thermometer, a heavy saucepan, a marble slab, and candy paddles or a spatula are recommended.
Why is it important to work quickly?
Working quickly ensures the fondant achieves its perfect silky consistency.
What category of food is this recipe?
This recipe is categorized as a Dessert or candy confection.