Yes! There is a recipe for buttercream using poured fondant for part of the powdered sugar. I’ve got it in the book The Sweet Side of Amy’s Bread. You basically cream butter and the poured fondant together with salt and vanilla until creamy, then gradually add in the powdered sugar. It’s really good. It reduces the graininess from the powdered sugar and gives the buttercream and more luscious mouth feel, and it has a creamier texture. They developed their recipe by simply using the recipe for basic confectioner’s sugar buttercream (found on the back of the bag of powdered sugar) and replacing a portion of the powdered sugar with poured fondant.
It’s heavenly on a yellow butter cake.
Also, they use poured fondant in their Cream Cheese Frosting instead of powdered sugar. AMAZING. I have never had a better, silkier cream cheese frosting.
I have The Sweeter side of Amy’s Bread and made the poured fondant last night. I’m surprised how hard it is today. Is this normal?
I’m going to use it tomorrow and it doesn’t say anything about heating it up to soften it before using it.
Rose has the same poured fondant recipe in the Cake Bible and states that the fondant must be thinned with simple syrup to make it pourable. Did you thin it or heat it up to make the cream cheese or buttercream frosting from Amy’s cookbook?
Have you tried the Swiss Meringue Buttercream from Amy’s book? It’s wonderful too. What other recipes have you tried in her book?