The Best Homemade Fondant Recipe
If you looking for the best homemade fondant recipe, try this. Soft, elastic, works great in humid conditions. Unlike store bought this taste delicious too.
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Ain’t that a gorgeous color? Love it!
Video – Homemade Fondant Recipe
This is my homemade fondant recipe.
If I may in all modesty say -I honestly love it and that it’s been very highly appreciated by my customers.
In fact some say they hated fondant before but now are not so opposed to it. The secret to this is in the ingredients.
And when you place it on your cake it doesn’t break easily but stretches instead.
When I started cake decorating I use to use this almost exclusively on all my cakes. But over time as my business has grown I often use store bought fondant. Kneading fondant can be very tiring if you have to continuously make many double batches in a week. So I find I am unable to make high quantities of homemade fondant recipe often. I still do sometimes make these for special customers and for family cakes. I do hope you enjoy this recipe.
Why did I come up with this recipe?
When you live in a place where the weather in summer is really hot and humid, the luxury of coating the outside of your cake with lots of butter cream is almost impossible. (especially because I use an all butter butter cream).
As such, I had to find a way to ensure my fondant is as good as my butter cream and that people could eat it rather than peel it away. (which is usually what people do with store bought fondant)
I started experimenting with the regular homemade fondant recipe that is made with water. Initially just by replacing milk for water then replaced the milk with cream and so on and so forth. I know there are a couple of fondant recipes that use cream and milk but due to the heat and humidity in Israel, it just freaked out and was almost impossible to roll especially in summer.
Over time with some additions and subtractions I have finally reached this formula that works best for me, both in summer and winter. Now I can’t promise it will be perfect for you; so do a few trials you may need to add or subtract something.
I can’t say that this recipe is less sweet, after all it’s sugar paste but it uses less powdered sugar compared to the standard recipe. If you read the ingredients you will see that the quantity of butter is high, making it a lot more tastier. The meringue powder besides adding firmness also adds to the flavor of the fondant. I’d had customers who comment that they find it tastier than other fondants. But, I”ll let you be the judge of that.
Non-Dairy / Parve – Homemade Fondant Recipe
If you need a white fondant then use a white gelatin, and veg shortening instead of butter. If you want to make this Parve or non dairy- use non-dairy liquid creamer and Veg shortening instead of butter.
Homemade Fondant Sugar Recipe / Sugar paste .
- Regular Fondant can last for months if kept properly.
- The high quantity of powder sugar works as a preservative. This fondant will stay at room temperature for about a month on the counter. I usually portion mine into 1 kg / 2 pound bags.
- Having said that, in the interest of safety If you are not using your fondant it’s best to keep it in the fridge rather than on the counter especially in summer months.
- You can place them in the fridge for up to 3 month.
- If you need to keep it longer store it in the freezer. Take it out a couple of hours or the night before you need it so it can come to room temperature.
- Meringue powder – If you do not get meringue powder where you are -please omit the meringue powder. Meringue powder makes it firm which helps with the humidity.
- Tylose Powder – If find that the fondant is still too soft to work with in your weather conditions please add about 1/2 tsp of tylose powder to one batch of fondant. Too much tylose will create cracks on the fondant so add only if need.
- Light corn syrup – you can add glucose instead of light corn syrup – works the same way. the only difference is that glucose is a little thicker so you may need to add a few teaspoons of water to bring to consistency.
Mixers with dough hook – Kitchen-Aid or K-Mix– You can use a mixer but just make sure your mixer is strong and is able to take of load of a sugar dough. Some old mixers are not able to.
Small bowlsfor mixing the ingredients
Plastic Storage Boxes
Makes : This recipe makes about 1 Kg plus/minus Fondant. (depending on the amount of powder sugar you use)
1/4 cup fresh whipping cream (or non-dairy liquid creamer)
1 1/2 tbsp gelatin
1/2 tsp meringue powder
1/2 cuplight corn syrup
3 tbsp butter or Veg shortening.
1 1/2 tbsp glycerin
1/2 tsp salt
2 tsp Vanilla or other flavoring
Approximately 700 grams to 900 grams powdered sugar. (450 grams makes 1 Pound)
Have all your ingredients ready.
Place 700 grams powder sugar in a Mixer or bowl along with the Meringue power and salt. Stir to combine.
In a separate microwave safe bowl – add the cream. Sprinkle the gelatin over the cream and let bloom for 2 minutes.
Place in the microwave on high at 30 sec interval until all the gelatin is dissolved.
Stir in the corn syrup, then add in the butter (room temperature)
If needed place back in the microwave for 10 secs more..
Now, add in your glycerin and Vanilla. Stir to combine.
You can add your gel color at this point.
Make a hollow in the center of the powdered sugar and add in the liquid ingredients
Start mixing from the center out wards.
Make sure you get all the sugar mixed well and incorporated before you add in any more powder sugar.
Once you have a dough formed, transfer to a flat surface and knead. If you feel the mixture is dry add a tbsp of butter or Vegetable shortening to your hands and knead.
Do not add any more powdered sugar at this point as it will stiffen with the gelatin
You want the fondant to form a dough but not be too dry.
Divide into two or four portions and place each in a zip-lock bag. Seal well.
Leave in the fridge overnight to rest.
Recipe card to Print
- For the Fondant
- ¼ cup fresh whipping cream (or non-dairy liquid creamer)
- 1½ tbsp gelatin
- ½ tsp meringue powder
- ½ cup Corn Syrup
- 3 tbsp butter or shortening
- 1½ tbsp glycerin (edible)
- ½ tsp salt
- 2 tsp Vanilla or other flavoring
- Approximately 700 grams to 900 grams Powder Sugar / Confectioners Sugar
- Have all your ingredients ready.
- Place 700 grams powder sugar in a Mixer or bowl along with the Meringue power and salt. Stir to combine.
- In a separate microwave safe bowl - add the cream. Sprinkle the gelatin over the cream and let bloom for 2 minutes.
- Place in the microwave on high at 30 sec interval until all the gelatin is dissolved.
- Stir in the corn syrup, then add in the butter (room temperature)
- If needed place back in the microwave for 10 secs more..
- Now, add in your glycerin and Vanilla. Stir to combine.
- You can add your gel color at this point.
- Make a hollow in the center of the powdered sugar and add in the liquid ingredients
- Start mixing from the center out wards.
- Make sure you get all the sugar mixed well and incorporated before you add in any more powder sugar.
- Once you have a dough formed, transfer to a flat surface and knead. If you feel the mixture is dry add a tbsp of butter or Vegetable shortening to your hands and knead.
- Do not add any more powdered sugar at this point as it will stiffen with the gelatin
- You want the fondant to form a dough but not be too dry.
- Divide into two or four portions and place each in a zip-lock bag. Seal well.
- Leave in the fridge overnight to rest.
Here it is again..
Using the fondant
When ready to use. Remove from the fridge and let it come to room temperature.
Once at room temperature, knead well until soft but not sticky. At this point you can add more powder sugar if needed.
I hope you enjoy this recipe, Please feel free to give me feedback. Please do give me the credit I deserve should you share my recipes with others.
And here’s the finished cake – I have a tutorial on my blog on how to do the Brush Embroidery on this cake. I hope you will check it out as well.
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