I have made both swiss & italian buttercreams - not sure which I like best but I am definatly making this recipe for next weeks bridal shower! Love the details - you mention adding 1/2 c. shortening - is this in place of 1/2 c. butter or in addition to?? Also - in the definitions above you mention "fondant" buttercream. Do you really mix butter with fondant and how does that effect the fondant? Thanks! Lisa Hi, Lisa. I add the shortening in addition to the butter; you don't really notice it, but it does do the job. As for the fondant, first you work the fondant to make it pliable, then whip the butter into it. You end up with something that can be spread, not rolled like you would fondant alone.

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