Buttercream for fondant
Description
A delicious and colorful buttercream for fondant must include cookies to ensure the fondant lies evenly on the cake, without sliding or rolling. Choose shortbread cookies instead of sponge biscuits—they absorb moisture and fat from the cream more slowly.
Instructions
- 1
Step 1
Prepare the listed ingredients. Use shortbread cookies, not sponge cake cookies, so they retain their shape longer and don't get soggy in the cream.
- 2
Step 2
Place high-quality butter into the bowl of a food processor or mixer. Add condensed milk to it.
- 3
Step 3
Break the shortbread cookies into pieces and place them in the bowl of a food processor or blender.
- 4
Step 4
Crush the cookies into crumbs for about 2-4 minutes, trying to make them uniform without large pieces.
- 5
Step 5
Add the cookie crumbs to the bowl of a food processor or mixer. Gently mix the cream with a silicone spatula or spoon, fork, but not a whisk.
- 6
Step 6
Place the buttercream in a bowl or sauce container and chill in the refrigerator for about 1 hour until it thickens. After that, it will be ready to use.