If you are looking for the best homemade fondant, sugar paste, or rolled fondant recipe that's affordable and also tastes good, then this is it. This homemade fondant recipe is soft, elastic, and works great in any weather. And, most important, unlike store-bought fondant, it actually tastes delicious.
Buying fondant can be expensive. And, often, you have to either buy a big bucket with more than you need, or you end up not having enough to cover the entire cake.
Furthermore, my big problem with store-bought fondant, if it's good it's really expensive, and if it's cheap it tastes like chalk. So, often, we cake decorators say, "ah well, you don't have to eat it". Just peel it away. And yet, the truth is that kids love eating sugar paste. So, if you use it on kids' cakes - guess what? They will eat it. Hence, all my kids' cakes are made with homemade fondant.
And, this recipe is also so simple and easy it will have you making fondant for all your cakes. In addition, you will also be surprised at how easy it is to work with.
About this fondant (without marshmallows)
I have spent months perfecting this fondant and it is a dream to work with, as you can see in the video. And, even if you are a novice, and making your first decorated cake, you will master this like a pro. Also, kids will love to eat it because it tastes like sweet buttercream. Because it's made with fresh cream and meringue powder for taste and glycerin and gelatin for elasticity and stability.
Furthermore, the best thing about this fondant is that it has good elasticity. I remember my very first fondant cake. It was tearing like crazy. So, smoothing it was a nightmare. On the other hand, with this one, you can roll it out really thin.
Consequently, you will have a nice thin layer of fondant on your cake. And, since I don't like a thick layer of fondant on my cakes, it's a big plus for me. In addition, when you place it on your cake it doesn't break easily. In fact, it stretches.
As a result, when I started cake decorating I used this almost exclusively on all my cakes. And I never complained about my kids eating it. Since I know what goes into it.
In addition, below I have answered all your fondant-related questions, including how much fondant you need. And, I also provide troubleshooting and other dietary related questions you may have.
Ingredients and substitutes
- Powdered sugar - Also known as confectioners sugar or icing sugar. You want to use 10x, well-sifted powdered sugar to prevent a lumpy fondant. Ideally, cane sugar will give you a better smoother fondant while fondant made from beet sugar can be grainy.
- Gelatin - This is what gives fondant that elasticity. So, make sure to use a brand that works well. Gelatin is made from fish or beef bones and both work great for fondant. Agar-agar is a vegetarian alternative. In fact, I used that in my homemade vegetarian fondant recipe.
- Light corn syrup - This is available in most supermarkets these days. And, if not, try liquid glucose, which is usually available in most cake decorating or pastry shops these days. Both glucose and light corn syrup work the same, so use the same quantity.
- Glycerin - Keeps the fondant soft. And, if you can't find glycerin, you can omit it. You will find that the fondant is a bit tough and needs more kneading.
- Non-diary creamer - Use non-dairy so it can extend the shelf life of the fondant. But, I love using fresh cream because the fondant is tastier and still can be kept out for over a month because the sugar quantity is so high. Also, milk or water can be used instead of cream just as well. However, thinner liquids will use more powdered sugar. Therefore, fondant with water will need more powdered sugar compared to fondant made with thick fresh cream.
Step by step instructions
Prepare
- Dry ingredients - Place 600 grams of powdered sugar in the bowl of a stand mixer with the dough hook attachment along with the meringue powder and salt. Stir to combine and set aside.
Pro-tip - If you do not have a good stand mixer that can manage a heavy dough such as fondant you can also do this in a bowl and knead by hand. - Wet ingredients - add the whipping cream into a microwave-safe bowl. Sprinkle the gelatin over the cream and let bloom for 2 minutes. You can also do this over a double-boiler
Pro tip - soaking will dissolve the gelatin better otherwise it can be grainy and cloudy. - Dissolve the gelatin in the microwave on high for 30 seconds or more until completely dissolved.
Pro-tip - do not overheat the gelatin as it can lose its gelling ability - Next, add the corn syrup, glycerin, and vanilla extract to the dissolved gelatin and combine well. The mixture must still be barely warm. If the gelatin is already setting, warm it up for 10 seconds more.
Pro tip - depending on the temperature of the ingredients you may or may not need to warm it further. What's important is that the gelatin is still liquid not setting. - This is your wet ingredients mixture. If you plan to make the full batch with one color you can add your gel food color at this point. Alternatively, you can make the base fondant and then color it in small batches as you need.
Knead
- In the bowl of your stand mixer with the powdered sugar, make a hollow in the center and add in the liquid ingredients. Start mixing at medium speed.
Pro tip - if you are doing this by hand start mixing from the center out incorporating powdered sugar as you go. - Make sure you get all the powdered sugar mixed well and incorporated before you add any more powdered sugar.
Pro tip - You may or more not need more powdered sugar but best to add less than more right now. Also, you can always add more later even before using. - Knead in the butter or veg shortening while kneading – this also helps with the stickiness.
Pro tip - the fat combined with the gelatine will make it more elastic. - 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. Alternatively, if the dough is too sticky add a tablespoon or two of powdered sugar.
Pro tip - If possible do not add any more powdered sugar at this point as it will stiffen when the gelatin sets. You want the fondant to form a dough but not be too dry. A little sticky is ok too. - Divide into two or four portions and place each in a zip-lock bag. And seal well.
Pro tip - fondant is sugar so it dried very easily. If it forms a crust it will give you are very grainy fondant. So, make sure to always keep it double wrapped in a plastic then storage bag or plastic then container. - Leave in the fridge overnight or at least 4 hours.
Pro tip - it is important to let the fondant rest because this gives the gelatine time to set and become elastic. Once set you can store it at room temperature.
Using fondant
- Take the fondant out of the fridge and leave it at room temperature. When ready to use knead it until it is smooth and pliable.
Pro tip - if the fondant is hard you can warm it in the microwave for 10 seconds but making it too warm will result in a too soft fondant that is difficult to handle. - It is best to use vegetable shortening to knead the fondant. However, if it is still quite sticky you can add powdered sugar.
Pro tip - the elasticity of your fondant is dependent on the quality of your gelatin and the amount of powdered sugar used.
Can you see the elasticity? You should be able to pull it like this - like taffy. Read my 14 tips for working with fondant
How much fondant do I need for my cake?
The chart below is based on 4-inch tall cakes. And, for shorter cakes you will need less and tall cakes will obviously need more.
Having said that, this presumes rolling fondant closer to ⅛" thickness. So, if you roll fondant too thick closer to ¼" inch thick you will need more.
| Round | Square | Metric | lbs | OZ |
| 6-inch | 5-inch | 600 g | 1.3 lbs | 18 oz |
| 7-inch | 6-inch | 750 g | 1.6 lbs | 20 oz |
| 8-inch | 7-inch | 900 g | 2 lbs | 24 oz |
| 9-inch | 8-inch | 1 kg | 2.2 lbs | 30 oz |
| 10-inch | 9-inch | 1.2 kg | 2.6 lbs | 36 oz |
| 11-inch | 10-inch | 1.5 kg | 3.4 lbs | 40 oz |
| 12-inch | 11-inch | 1.7 kg | 3.7 lbs | 48 oz |
| 14"inch | 12-inch | 2.5 kg | 5.5 lbs | 72 oz |
| 14-inch | 2.7 kg | 6 lbs | 108 oz | |
Notes
- Storing fondant - Fondant can be stored in a cool dry place away from heat and sunlight for up to 4 weeks at room temperature. And, you can also keep it for up to six months in the fridge and up to 2 years in the freezer.
However, make sure to always wrap the fondant well in cling wrap first, then place it in a ziplock bag, then in an airtight container to ensure it does not dry out. - Fondant is too hard? Thaw the fondant in the fridge for 10 seconds so you can knead it. Then, add a teaspoon or two of glycerin to help soften it. Next, add vegetable shortening and knead it some more.
And, if this still does not work, it's best to use this fondant for decorative purposes and decorations. And, make a fresh batch for covering the cake - White fondant - If you need a white fondant, I recommend you use white-colored gelatin (unlike Knox which is almost beige), and veg shortening instead of butter (because veg shortening is white while butter is yellow).
- Dairy-free fondant - Also, if you want to make this parve or non-dairy, use non-dairy liquid creamer and veg shortening instead of butter.
How do you color fondant
I shared two detailed posts related to fondant one was 14 must-know tips for working with fondant and the other being How to color fondant. In addition, I'll also give you a few important tips here. But, if you are new to fondant, you may find those useful.
- First, always use edible food color gels for coloring fondant. Because they will not make your fondant too soft in-consistency since they are very concentrated in color.
- And, if you don't have food color gels - you can also use liquid color at the beginning of the recipe while reducing the original quantity of liquid in the recipe.
- Food color gels will intensify over time. So, if you color it ahead of time - make it one shade lighter and keep it for a few days. That way, you won't have to add more white or use too much color gel.
- Also, color gels can dye your hands. So, it's best to use gloves when coloring fondant. In addition, rubbing veg shortening on your gloved hands also helps. However, I find that working with gloves is not easy, especially with sticky fondant. So, I work with fondant by just rubbing my hand with vegetable shortening, and then washing them clean with a cream-based detergent.
I colored this batch of fondant and used it on this cake. And, I also have a tutorial for this Brush Embroidery on this cake.
Frequently asked questions
Yes, fondant contains all edible ingredients and is definitely edible. And, it is sweeter than most other frostings.
However, often fondant is used for just decorative purposes. If a cake decorator claims the fondant is not edible, it's probably because she has used some non-edible ingredients like metallic silver or gold dust.
Homemade fondant can last for up to 2 years if stored properly. In fact, fondant is high in sugar which works as a natural preservative. And, the storage instructions for this fondant recipe are detailed above.
Perhaps you can make another fondant such as
- A marshmallow fondant uses two main ingredients and is just as easy to use.
- And if you plan to make a cake that needs brown fondant, then perhaps make chocolate fondant.
- In addition, I also have two brown fondant recipes for you, and one made with chocolate marshmallow fondant.
- Also, if you need a black fondant, I would prefer to make a black fondant from scratch rather than just add colors.
- And then there is a vegetarian fondant, which works for those who do not want any dairy or gelatin
The fondant needs to be rolled between ¼ to 18 inches. Too thick will crack the fondant around the edges and too thin will tear the fondant around the edges. Plus no one wants to eat a thick layer of sugar on top of a cake.
A basic chocolate or vanilla cake with buttercream or ganache can be covered in fondant 2 to 3 days ahead and left at room temperature. And, if the cake has any perishable filling or frosting it must be kept in the fridge.
At room temperature! Leave a fondant-covered cake in a cool dry place at room temperature away from open windows or wind. And, if the cake contains perishable frosting, you can also store it in the fridge.
The shelf life of a cake depends on the cake recipe as well as the fillings and frostings used. In fact, fondant does do a good job of locking in moisture, which automatically extends the life of the cake.
Troubleshooting tips
If you are new to working with fondant, you may find this article, 14 tips for working with fondant useful. It answers many of your fondant questions such as the following:
- Why is my fondant cracking?
- What to do if my fondant is too soft?
- What to do if my fondant is too dry?
- Why is my fondant sweating?
- Why is my fondant tearing?
- My marshmallow fondant is too hard what can I do?
You may also like
Tried my recipe? Don't forget to rate ★★★ ★★ it and leave a comment to let me know how it was.
You can also find a collection of my tutorials and recipes on Pinterest.
Follow me on Facebook, Twitter, and Instagram for more.
The BEST Homemade Fondant Recipe
Print Pin Rate Share by Email Share on FB Save GrowDescription
Video
Ingredients
- ¼ cup (60 ml) Non-dairy liquid creamer or fresh whipping cream
- 1 ½ tbsp (22 g) Gelatin
- ½ tsp Meringue powder
- ½ cup (120 ml) Light corn syrup or glucose syrup
- 3 tbsp (45 g) Unsalted butter or veg shortening
- 1 ½ tbsp Glycerin
- ½ tsp Salt
- 2 tsp Vanilla extract or other flavorings
- 5 cups (600 g) Powdered sugar
- 1½ cups (180 g) Powdered sugar for kneading
Instructions
- Dry ingredients - Place 600 grams of powdered sugar in the bowl of a stand mixer with the dough hook attachment along with the meringue powder and salt. Stir to combine and set aside.Pro-tip - If you do not have a good stand mixer that can manage a heavy dough such as fondant you can also do this in a bowl and knead by hand.
- Wet ingredients - add the whipping cream into a microwave-safe bowl. Sprinkle the gelatin over the cream and let bloom for 2 minutes. You can also do this over a double-boilerPro tip - soaking will dissolve the gelatin better otherwise it can be grainy and cloudy.
- Dissolve the gelatin in the microwave on high for 30 seconds or more until completely dissolved. Pro-tip - do not overheat the gelatin as it can lose its gelling ability
- Next, add the corn syrup, glycerin, and vanilla extract to the dissolved gelatin and combine well. The mixture must still be barely warm. If the gelatin is already setting, warm it up for 10 seconds more. Pro tip - depending on the temperature of the ingredients you may or may not need to warm it further. What's important is that the gelatin is still liquid not setting.
- This is your wet ingredients mixture. If you plan to make the full batch with one color you can add your gel food color at this point. Alternatively, you can make the base fondant and then color it in small batches as you need.
Knead
- In the bowl of your stand mixer with the powdered sugar, make a hollow in the center and add in the liquid ingredients. Start mixing at medium speed.Pro tip - if you are doing this by hand start mixing from the center out incorporating powdered sugar as you go.
- Make sure you get all the powdered sugar mixed well and incorporated before you add any more powdered sugar. Pro tip - You may or more not need more powdered sugar but best to add less than more right now. Also, you can always add more later even before using.
- Knead in the butter or veg shortening while kneading – this also helps with the stickiness.Pro tip - the fat combined with the gelatine will make it more elastic.
- 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. Alternatively, if the dough is too sticky add a tablespoon or two of powdered sugar. Pro tip - If possible do not add any more powdered sugar at this point as it will stiffen when the gelatin sets. You want the fondant to form a dough but not be too dry. A little sticky is ok too.
- Divide into two or four portions and place each in a zip-lock bag. And seal well.Pro tip - fondant is sugar so it dried very easily. If it forms a crust it will give you are very grainy fondant. So, make sure to always keep it double wrapped in a plastic then storage bag or plastic then container.
- Leave in the fridge overnight or at least 4 hours. Pro tip - it is important to let the fondant rest because this gives the gelatine time to set and become elastic. Once set you can store it at room temperature.
Using fondant
- Take the fondant out of the fridge and leave it at room temperature. When ready to use knead it until it is smooth and pliable. Pro tip - if the fondant is hard you can warm it in the microwave for 10 seconds but making it too warm will result in a too soft fondant that is difficult to handle.
- It is best to use vegetable shortening to knead the fondant. However, if it is still quite sticky you can add powdered sugar. Pro tip - the elasticity of your fondant is dependent on the quality of your gelatin and the amount of powdered sugar used.
Recipe Notes
- Storing fondant - Fondant can be stored in a cool dry place away from heat and sunlight for up to 4 weeks at room temperature. And, you can also keep it for up to six months in the fridge and up to 2 years in the freezer.
However, make sure to always wrap the fondant well in cling wrap first, then place it in a ziplock bag, then in an airtight container to ensure it does not dry out. - Fondant is too hard? Thaw the fondant in the fridge for 10 seconds so you can knead it. Then, add a teaspoon or two of glycerin to help soften it. Next, add vegetable shortening and knead it some more.
And, if this still does not work, it's best to use this fondant for decorative purposes and decorations. And, make a fresh batch for covering the cake - White fondant - If you need a white fondant, I recommend you use white-colored gelatin (unlike Knox which is almost beige), and veg shortening instead of butter (because veg shortening is white while butter is yellow).
- Dairy-free fondant - Also, if you want to make this parve or non-dairy, use non-dairy liquid creamer and veg shortening instead of butter.
Fondant covered cakes
- How far in advance can you cover a fondant cake? A basic chocolate or vanilla cake with buttercream or ganache can be covered in fondant 2 to 3 days ahead and left at room temperature. And, if the cake has any perishable filling or frosting it must be kept in the fridge.
- How to store fondant cakes? - At room temperature! Leave a fondant-covered cake in a cool dry place at room temperature away from open windows or wind. And, if the cake contains perishable frosting, you can also store it in the fridge.
- How long do fondant cakes keep? The shelf life of a cake depends on the cake recipe as well as the fillings and frostings used. In fact, fondant does do a good job of locking in moisture, which automatically extends the life of the cake.
Nutrition Information
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you
Jenny Mallett
Hi Vesna,
I discovered your website when I was looking for a Caramel Filling recipe & have come back to look at your other recipes. I've learnt a lot, thank you.
I would like to ask a question about this Fondant Recipe please. I've had two goes at it now. The first time I misread the quantity of gelatin (oops) & it didn't work - went back over the recipe and figured out what I did wrong.
The second time I very carefully measured everything! and it was much better. Still need to practice the whole melting gelatin & adding glucose because I find that a bit difficult - but I am getting better at it.
My question is in regards to the quantity of Icing Sugar. I put the initial 5 cups in and mix everything up & knead it, then put it in the fridge overnight. But I am a bit confused about the next lot of Icing Sugar which is 1 1/2 cups for kneading. The method says try not to add any Icing Sugar when kneading after adding the gelatin mix to the Icing Sugar and then after you get it out of the fridge it also says to try not to add Icing Sugar when you are kneading it.
So I don't quite know what to do with the 1 1/2 cups of Icing Sugar for kneading & when to add it? How do I know when to use it or not use it?
Thank you for your help.
Jenny
Veena Azmanov
Fondant does need practice both in making and in using, Jenny. Also, all fondant recipes work differently depending on your weather. I do have a video and a detailed explanation for this recipe.
As you can see, the gelatin is just about mixed, it does not have to be a pool of liquid. Once warmed it dissolves into the liquid.
For the powdered sugar, I discourage adding too much to prevent it from getting dry but you must still add enough to make sure you have a soft, smooth, and pliable dough.
I hope this helps.
Ha Nguyen
Can I color the fondant right after taking it out of the fridge and then leave it at room temperature until I need to use it? Can I use vegetable shortening to knead it after coloring it?
Veena Azmanov
Ha Nguyen, when you take it out of the fridge it will be quite firm. It is best to leave it at room temperature for a while or you can place it in the microwave at 10-second intervals. You can use vegetable shortening to knad it. But do not use too much as it can become too chew/stretchy.