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 of all, 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 a kids' cakes - guess what? They will eat it. Which is why all my kids' cakes are made with homemade fondant.
This recipe is 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. 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. While with this one, you can roll it out really thin.
Consequently, you will have a nice thin layer of fondant on your cake. 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. Rather it stretches instead.
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.
Below I have answered all your fondant related questions, including how much fondant you need as well as troubleshooting and other diet 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. Fondant made from beet sugar can be grainy.
- Gelatin - this is what gives fondant that elasticity. 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 and we used that in our homemade vegetarian fondant recipe.
- Light corn syrup - This is easily available in most supermarkets these days 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. If you can't find glycerin you can omit it but you will find 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. Milk or water can be used instead of cream just as well. Thinner liquids will use more powdered sugar so fondant with water will need more sugar compared to fondant made with thick fresh cream
Video and step by step (pin)
Prepare
- Have all your ingredients ready.
- Place 600 grams of powdered sugar in a mixer or bowl along with the Meringue powder 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 dissolves.
- Stir in the corn syrup, glycerin, and vanilla - and combine well.
- If needed place back in the microwave for 10 secs more.
- You can add your color gel at this point.
Knead
- Make a hollow in the center of the powdered sugar and add in the liquid ingredients.
- Start mixing from the center outwards.
- Make sure you get all the sugar mixed well and incorporated before you add any more powdered sugar.
- Add in the butter or veg shortening while kneading - this also helps with sticking.
- Once you have a dough formed, transfer to a flat surface and knead. And 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 since it will stiffen with the gelatin.
- You want the fondant to form a dough and yet not be too dry.
- Divide into two or four portions and place each in a zip-lock bag. And seal well.
- Finally, leave in the fridge overnight to rest.
I colored this batch of fondant and used it on this cake. And, I also have a tutorial on my blog on how to do this Brush Embroidery on this cake. I hope you will also check it out - How to color homemade fondant.
Using the fondant
Lastly, when ready to use. Remove from the fridge and let it reach room temperature. Once at room temperature, knead well until soft, and yet not sticky. Now, you can also add more powdered sugar if needed. 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. For shorter height you will need less and tall cakes will obviously need more.
Having said that, this presumes rolling fondant closer to ⅛" thickness. 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 | |
Non-sairy / parve recipe
- 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).
- 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
Being a cake decorator, I have tons of posts related to fondant, including tutorials. So I won't bore you by repeating myself. Therefore, I shared two detailed posts 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.
- 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. Personally, 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.
Frequently asked questions
Yes, fondant contains all edible ingredients and is definitely edible. It is sweeter than most other frostings.
However, often fondant is used for just decorative purposes. So if a cake decorator says the fondant is not edible she has probably used some ingredients that not edible like a metallic silver or gold dust.
Homemade fondant can last for up to 2 years if stored properly. Fondant is high in sugar and works as a natural preservative. The storage instructions for this fondant recipe is detailed above.
Fondant can be stored in a cool dry place away from heat and sunlight for up to 4 weeks at room temperature. You can keep it for up to six months in the fridge and up to 2 years in the freezer.
Make sure to always wrap the fondant well in cling wrap first, then place in a ziplock bag, then in an airtight container to ensure it does not dry out.
At room temperature! Leave a fondant covered cake in a cool dry place at room temperature away from open windows or wind. If the cake contains perishable frosting, you can even store it in the fridge.
The shelf life of a cake depends on the cake recipe as well as the fillings and frostings used. Fondant does do a good job of locking in moisture which automatically extends the life of the 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. If the cake has any perishable filling or frosting it must be kept in the fridge.
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.
If this still does not work, its best to use this fondant for decorative purposes and decorations. Make a fresh batch for covering the cake.
Troubleshooting Tips
If you are new to working with fondant you may find this article 14 tips for working with fondant useful and answers many of your fondant questions such as these and more.
- 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?
What other fondants can you make?
Here are a few other fondant recipes that you may find useful.
- 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.
- While, 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.
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Description
Ingredients
- ¼ cup (0.25 cups) Non-dairy liquid creamer or fresh whipping cream
- 1 ½ tbsp Gelatin
- ½ tsp Meringue powder
- ½ cup (120 ml) Light corn syrup or glucose syrup
- 3 tbsp 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
- 1 ½ cups (180 g) Powdered sugar for kneading
Instructions
- Have all your ingredients ready.
- Place 600 grams powdered sugar in a Mixer or bowl along with the Meringue powder 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, glycerin, and vanilla - and combine well.
- If needed place back in the microwave for 10 secs more.
- You can add your color gel at this point.
Knead
- Make a hollow in the center of the powdered sugar and add in the liquid ingredients.
- Start mixing from the center outwards.
- Make sure you get all the sugar mixed well and incorporated before you add any more powdered sugar.
- Knead in the butter or veg shortening while kneading – this also helps with the stickiness.
- 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. And seal well.
- Leave in the fridge overnight to rest.
Equipment
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
