The Best Homemade Fondant Sugar Paste Recipe
If you looking for the best homemade fondant sugar paste recipe that’s affordable and tastes good. This is it. This homemade fondant recipe is soft, elastic, works great in any weather and unlike store bought, this one actually tastes delicious. This recipe is so simple, easy and effortless, it will have you making fondant for all your cakes and if you are a novice you will be surprised how easy it is to roll and cover your cake.
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Buying fondant can be expensive and often you have to either buy a big pale with too much left over or you end up not having enough to cover the full cake.
Here’s my big problem with store-bought fondant. If it’s good it’s really expensive and if its cheap it tastes like chalk. Often we cake decorators say; ah well, you don’t have to eat it. Just peel it away. BUT, the truth? Kids love eating sugar paste so if you use it on a kids cakes – guess what? They are eating it. Which is why all my Aadi and Rhea’s cakes have homemade fondant on them.
This is my homemade fondant sugar paste recipe (Save/Pin)
Homemade fondant is surprisingly easy to make. And this fondant recipe which I have spent months perfecting is a dream to work with. Even if you are a novice and making your first fondant decorated cake you will master this like a pro. Kids will love to eat it because it tastes like sweet buttercream. Made with fresh cream and meringue powder for taste and glycerin and gelatin for elasticity and stability.
The best thing I love about this fondant is that it has good elasticity. I remember my very first fondant cake, was tearing like crazy so smoothing it was a nightmare. Which this one you can roll it out really thin using a nice thin layer of fondant on your cake. I personally don’t like a thick layer of fondant on my cakes so it’s a big plus for me. 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. And I never complained about my kids eating it. After all, I knew exactly what goes into it.
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Fondant as good as buttercream
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 a generous amount of buttercream is almost impossible. (especially because I use an all butter-buttercream).
As such, I had to find a way to ensure my fondant is as good as my buttercream 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 with water then replaced the milk with cream and so on and so forth.
Over time with some additions and subtractions I have finally reached this formula that works best for me, both in summer and winter. And I hope you will enjoy it as much as I do too.
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Less sweet?
Often, I get people who ask, can you make fondant less sweet? Well, fondant is sugar paste so it’s literally sugar!! I can’t say that this recipe is less sweet, but it uses less powdered sugar compared to the standard recipe because cream absorbs less powdered sugar than fondant made with water. Makes sense?
If you read the ingredients you will see that the quantity of butter is high, making it a lot tastier. The meringue powder besides adding firmness also adds to the flavor of the fondant. I can’t say it’s less sweet obviously but I’ll definitely say it’s tastier. I’d had customers who comment that they find it tastier than other fondants. But, I”ll let you be the judge of that.
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Non-Dairy / Parve – homemade fondant recipe (Save/Pin)
- If you need a white fondant I recommend you use a white colored gelatin (unlike Knox which is creamy almost beige), and veg shortening instead of butter (because veg shortening is white while butter is yellow).
- If you want to make this Parve or non-dairy- use non-dairy liquid creamer and veg shortening instead of butter.
Fondant Recipe, Best Homemade Fondant sugar paste recipe, Rolled Fondant Recipe,
Storing homemade fondant/sugar paste (Save/Pin for later)
- Regular fondant can last for months if kept properly.
- The high quantity of powdered 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 months.
- 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.
Tint/coloring homemade rolled fondant
Now, being a cake decorator myself I have tons of post related to fondant including tutorials so I won’t bore you by repeating myself. Most importantly, I shared two detailed posts one was 14 must-know tips for working with fondant and the other being How to color fondant. So, I’ll just give you a little that you must know here.
- Always use edible gel food colors for coloring fondant. This will not make your fondant too soft in consistency because they are very concentrated in color.
- If you don’t have gel food colors – you can use liquid color at the beginning of the recipe by simply reducing the original quantity of liquid in the recipe
- Gel food color will intensify over time so if you color it ahead of time – make one shade lighter and keep it for a few days. That way when won’t have to add more white or use too much gel in the first place.
- Gel colors can dye your hands so it’s best to use gloves when coloring fondant. Rubbing veg shortening on your gloved hands will help. Personally, I find working with gloves really difficult especially with sticky fondant so I tend to work with fondant by just rubbing my hand with vegetable shortening then washing them clean with a cream based cleaning detergent.
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Let’s talk ingredients and substitutes (Save/Pin)
- Nondairy liquid creamer – You can use liquid whipping cream as well if you do not live in a very high humidity climate. The creamer does help with the taste as well as the texture of the fondant as compared to water. However, if you prefer you can use water instead of creamer as well.
- 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. You can use egg white powder (which is different from meringue powder) but please do not use fresh egg whites – it does not work the same way.
- Tylos Powder – If find that the fondant is still too soft to work within your weather, please add about 1/2 tsp of tylose powder to one batch of fondant. No more, as excess tylose will create cracks on the fondant so add only if needed based on your climate.
- Glycerin – Please only use edible glycerin. Most places do have non-edible glycerin that is used for cosmetic purposes. You can buy glycerin at any pharmacy or medical store.
- Gelatin – It’s best to use non-flavored gelatin unless you want to flavor the whole batch a particular flavor. Use a good quality gelatin as this is what will give your fondant the stretch effect.
- Light corn syrup – you can add glucose instead of light corn syrup – works the same way. The only difference is that glucose is thicker so you may need to add a few teaspoons of water to bring to consistency. I’d say add a few tsp of water and stir.
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Recipe – how to make fondant at home – Best fondant (Save/Pin)
Tools
- 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
- Zip-lock bags
- Plastic Storage Boxes
Fondant Recipe, Best Homemade Fondant Sugar Paste Recipe, Homemade Rolled Fondant Recipe
Makes : This recipe makes about 1 Kg Fondant. (depending on the amount of powder sugar you use)
Ingredients
- Non-dairy liquid creamer or fresh whipping cream – 60 ml (1/4 cup)
- Gelatin – 1 1/2 tbsp
- Meringue powder – 1/2 tsp
- Light corn syrup or glucose syrup – 120 ml (1/2 cup)
- Unsalted butter or veg shortening – 3 tbsp
- Glycerin – 1 1/2 tbsp
- Salt – 1/2 tsp
- Vanilla – 2 tsp ( or other flavoring)
- Powdered sugar – Approximately 600 grams to 900 grams ( about 2 pounds)
Method
- 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 – combine well.
- If needed place back in the microwave for 10 secs more.
- You can add your gel color 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 helps with sticking too.
- 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.
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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 powdered 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.
Don’t forget to save this recipe on Pinterest for later.
You can find a collection of my tutorials and recipes here on Pinterest.
Fondant Recipe, Best Homemade Fondant Sugar Paste, Rolled Fondant Recipe,
The BEST Homemade Fondant Recipe aka How to make fondant
Ingredients
- 60 ml Non-dairy liquid creamer or fresh whipping cream
- 1 1/2 tbsp Gelatin
- 1/2 tsp Meringue powder
- 120 ml Light corn syrup or glucose syrup
- 3 tbsp Unsalted butter or veg shortening
- 1 1/2 tbsp Glycerin
- 1/2 tsp Salt
- 2 tsp Vanilla extract or other flavorings
- 700 grams Powdered sugar
- 200 grams 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, then add in the butter (room temperature).
- If needed place back in the microwave for 10 secs more.
- Now, add the glycerin and Vanilla. Stir to combine.
- 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.
- 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.
Detailed Video on YouTube - Subscribe for more videos
More Fondant Recipes?
Now, if you find that you are unable to source all these ingredients, or this recipe does not work for you for some reason. Perhaps you may find my other homemade fondant recipes more suitable. For example,
- A marshmallow fondant uses 2 main ingredients and is just as easy to make an use.
- If you plan to make a cake that needs brown fondant then perhaps make a chocolate fondant, that way you can skip the process of coloring and it’s chocolate. Who doesn’t like chocolate? Of course, I do have who brown fondant recipes for you one made with chocolate marshmallow fondant.
- Similarly, if you need a black I would rather make a black fondant from scratch than go about adding just colors. You do need a lot and the end result is a very soft fondant.
- And then there is a vegetarian fondant which works for those who do not want any dairy or can’t have gelatin.
- If you use homemade fondant often, you may like to check out the
other Homemade Fondant Recipes I have for you
A Collections of Homemade Fondant Recipes by Veena Azmanov
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I am making a paw patrol cake, first time using fondant..fingers crossed. I need to have several colors so in the recipe when it says to add the color do I have to make a separate recipe for each color or can I add the color later? Thank you
Hey Joy, If you need one large batch of a particular color you add it when making fondant. If not, you make a base natural fondant. Later you can divide and color it as needed
Hi I’m wondering if you can add coloring after the fondant is made..
Yes of course Shirley. I do it all the time.
Hi Veena. I’ve been using your fondant recipe since 2014 and it’s has worked out wonderfully and it tastes great also! The problem is I’ve read elsewhere it’s difficult to make black and red fondant but I see them on your photos. How much black gel paste do you use to make the black and is it the same for the red?
Gayle. I usually make red, black and such colors much ahead of time. So they deepen in time. I also always save old red paste that and add it to my new paste. These help to deepen the new colors too. I do have a recipe for black fondant – I make it on its own from scratch usually not after I make the white
Hi Veena! I made your fondant and it worked great for my Cupcakes.. tasted great too! but I didn’t quite achieve any stretch like I see in your video.. I have followed all ingredient and instructions as you said by I used just corn syrup instead of light corn syrup due to unavailability.. could that be the reason..?
Hey Anukekha. Glad to hear the recipe worked well for you. NO, I don’t think you should have a problem using glucose or corn syrup. Perhaps the gelatin? Did you use whipping cream or water?
I used whipping cream.. fondant was quite sticky when first mixed together, I greased my hands several times with butter and kneaded till pliable.. was still a little sticky so dusted well with confectioners sugar and it was sorted. Refrigerated overnight and next day texture was much better but still no stretch…
Yes, you can add powdered sugar if it is sticky. That is ok. As long as it is not too stiff and not too stick. Should be pliable and easy to roll.
HI, I would like to try your recipe but have 2 questions. 1. I can only find flavored non dairy creamers. Is it ok to use vanilla flavored creamer for this or the chocolate fondant recipe? If so, Would I make any other changes?
2. You say if I wsnt it white, not to use Knox gelatin. That is the only one I know. Can you send me a link to a white one you use?
Looking forward to trying this out. Thank you.
Hey Nancy, Yes, you can use vanilla flavored creamer. It would add the vanilla flavor of course.
Knox gelatin that this ugly cream color which obviously lends its color to fondant. You can either use a whiter gelatin brand or use white food color if you need the fondant to be white. Ideally, if you plan to color it – knox would not matter much.
Thank you for your prompt reply. So if I use the vanilla flavored creamer, would I omit the 2tsp of vanilla extract your recipe calls for or still add vanilla extract?
Yes, probably best to omit the vanilla extract. So the flavor is not too strong. Thanks Nancy
Hi Veena! So my rolled buttercream didn’t work so well.. taste is great but not stiff enough to paint on any stencil or emboss.. it softens up so fast!! I’m surely going to try ur fondant but I want to know can I add different flavours to them? I want the cupcakes to be covered with the original frosting flavour itself..
Yes Anulekha. Just switch the vanilla for the flavor and color you want. For example, strawberry flavor and pink color. Some people also add freeze-dried fruits powders to the fondant.
Hi Veena, I’m looking to make Diwali cake toppers for my cupcakes, I’m planning on either fondant covered cupcakes or toppers to place over the frosting as people seem to really like my frosting. I’m keen on using rolled buttercream fondant, can I add Tylose powder to it if I want to make toppers as they will need to set fairly hard and last that way? Hope u can reply soon as I’m already late in sending out my samples for orders… thank you!
You can add tylose powder to rolled fondant and it will firm up for sure. Not sure about rolled buttercream. I have not tried adding tylose to rolled buttercream. Also if you live in a hot humid climate, it’s best to test how buttercream fondant does in your weather. If it’s for orders I think a mix of fondant and gumpaste might be an option too.
Thanks Veena! I’m going to test out rolled buttercream to cover my cupcakes and see how they hold up..
Hi veena I completely forgot to buy glycerine and I need to make this recipe urgently…is there anything dat I can substitute glycerine with? Plzz help
Brunilda. You can omit the glycerine but add less powder sugar when you knead it first. Once it sets, then add powder sugar as needed. Thanks
Thanks for the recipe Veena. . I can’t find tylose or CMC powder anywhere.. it’s very urgent so don’t have time to order online as well. Can I replace it with anything else to make the fondant stiffer?
If you have gumpaste on hand – add half gumpaste to the fondant. Try meringue powder which should help but won\t make it harder. If you enjoy good weather you can use modeling chocolate too.
Thanks. Found gum paste. Iam making the fondant it turned out really sticky.. all ingredients were measured.. where did I went wrong and what shall I do? Please need quick response.
Hey Sadaf. Don’t worry – sometimes you may need more powdered sugar. Depends on the weather and humidity where you are.
Just add powdered sugar until it’s a bit pliable but not stiff. Then let it rest in the fridge so the gelatin will rest. Take it out. let it come to room temperature – knead it well. If necessary add a little more powdered sugar. Let me know if this work.
Hi Veena is Melissa again. I made the fondant with the meringue powder. Loved it.
Can I add Tylose to make it gumpaste?
I have never used meringue in any fondant I made before. What is the reason for it?
I want to use molds but I find the fondant always crumbles or cracks. What should I use with molds?
Hey Melisssa, Yes you can add tylose to fondant to make it stiffer so you can use it in molds. Gumpaste is a recipe on its own and is great to use when making flowers as it rolls thinner. But for molds, any fondant with CMC or Tylose works great.
The meringue helps add stability especially with humidity but won’t really make it stiffer.
If your fondant crumbles and cracks it’s possible that you added too much of powdered sugar. Next time add less.
Knead the fondant with veg shortening.
If any fondant is usually too dry. Dip your hand in water and then give it a good knead that works too.
Thank you so so so so much
You are welcome Melissa.
I’m trying to fond a recipe if you have for buttercream for holding the fondant but I cannot find. I was determined today to try with all your tips. I found one but it keeps causing the cake to lift as I smooth it out. You make this look so easy. 😰
Not sure what recipe you looking for but you can find my filling and frosting recipes here –
Most of my recipes are good under fondant unless stated otherwise.
HI VEENA your fondant was such a success I have decided to try your gum paste. However just want to be clear on the quantities
Egg Whites – 125 egg whites (about 4 egg whites)
Powder Sugar/ Confectioners Sugar – 725 grams + 100 grams Extra for kneading
Tylose Powder or CMC – 30 grams (about 12 tsp)
Is it really 12 teaspoons of Tylose?
Thank you
Yes, the recipe is correct Melissa.
Made fondant for the first time. Turned out perfect. Thank you. I never knew making fondant at home was so easy.
Thank you, Angel. So happy to hear you had success with this recipe and loved it. Thanks for coming back to write this feedback. Have a lovely week.
I wish this site gave notifications. I was sooo surprised to see you replied to me and I saw it months later.
I’m sorry you didn’t see your message in time Melissa. I will check into why we don’t have notifications sent out. I remember sometime back we had a problem that every time anyone commented on the post – everybody who opted to get notification got that message so we had to disable it. Need to look into it again. Thanks for bringing it to my attention, I will check with my technical guys soon.
Thank you. I started getting your notifications!!! Yaaaay. I made the fondant it’s perfect!
Thank you, Melissa.
How is it that you are so talented Veena? Such a special person. I’ve tried so many of your recipes and each one is a winner be it food or cake. I made cake lace for the first time. I made fondant from scratch using this recipe. I’ve tried your buttercream recipe and we love it. I also tried your Indian slow-cooked chicken, Mongolian beef, and a few other recipes. Love them all. Thank you so much for sharing these successful recipes.
Thank you so much, Jolene. What a lovely thing to say. So humbled by your kind words. So happy to hear you had success with so many of my recipes and loved them all so much. Thanks so much for coming back to write this feedback. Have a wonderful week.
thank u so much for sharing your recipe,I will try this recipe and its my first time to make fondant =) I only have one problem i don’t have a microwave can i use a stove instead?.. God bless =)
Yes, Rozlielyn. Technically you can use a stovetop but to be safe you can also use a double boiler to prevent the gelatin from burning.
Hi! I’m excited that try this recipe. I am making a fat unicorn cake for my niece. I want to make the unicorn completely out of fondant. I will lean the unicorn against the cake. Do I need to add anything to the recipe for this type of figure? Thanks!
Tammy like any fondant if you want to make figures you need to add CMC or Tylose powder to help the fondant get firm or dry. You will need to do the same with this one. Add 1/2 tsp to every 250 grams fondant Thanks
Made this
Surprised it turned out well.
Thanks Naa Ayele. Great that you had success with this recipe. Thanks for coming back to write this feedback.
Veena YOU are the best thing that happened to me since I started experimenting in cake decorating. Your blog is my heaven of cake knowledge. Thank you for being so generous.
Aww, Thank you Plaife. What a lovely thing to say. So happy you had success with this recipe and find my blog useful. Thank you so much for coming back to write this feedback. Appreciate it very much. Have a wonderful week.
Is it ok to add low fat fresh cream instead of non dairy cream ?
Yes, you can use low fat or non-dairy creamers. Thanks
Thank you soo much for the reply ?.
I have already made a batch of fondant by adding water instead of cream, Since I had confusion on adding cream . I added same quantity of water as cream . I don’t had meringue powder either. Apart from that I added all other ingredients as specified in the recipe. Fondant I made was soft as shown in the video . Bt when I tried to roll the fondant it was sticking to the work surface as I try to roll it thin . I don’t know what went wrong . Pls guide me .
Also if I want to use this fondant to make figure or cake toppers how much tylose should I add ?
If the fondant is sticky means you need to add more powder sugar. So it’s ok – just add powder sugar and use veg shortening to help knead. Should pliable soon. Use powder sugar to dust your work surface. Yes, you can use tylose in the fondant to make figures.
OM gosh! OM gosh! OM gosh! My taste buds are jumping in my mouth. I absolutely hated the taste of fondant until now. It is it so incredibly good, along with your ABC icing. AMAZING!!!!! Did I say ABSOLUTELY amazing. I used a butter pecan non-dairy creamer instead of regular. Just great!!!!!!!!!!!!! Best ever. These are my go to recipes now.
Aww, thank you so much Cynthia. You made my day! I’m so happy that you enjoyed these two recipes. They are my favorite too! So versatile too! Butter pecan nondairy creamer sounds yum.
How do I get a lavender color for the fondant?
Ideally you want red and blue to give you lavender but you will need to add a few drops of each to get the right color.
Is it ok to add low fat fresh cream instead of non diary cream ?
Yes Mahima, you can add nondairy cream – I do it often. I have not tried low fat but it will work as well.
Hi Veena,
I live in the Philippines – super hot and humid. Just came upon your blog and saw the fondant recipe which I will try soon. I read a few times there is a video tutorial. I searched your site and I’m not seeing the video. Can you please help me find it or direct me? I am excited to try your recipe! Thanks so much!
Ah – I do have video tutorials – there are two videos on this post – one is youtube at the bottom of the post and the other is at the beginning of the article. The top one is usually for those who cannot access YouTube in their country.
Hi.veena,love the cakes on your blog..I want to try this today..I live in Malaysia…it’s bit hot here .can I put it in room temperature after preparing it ..will use it in a month time..
Sougamy – Thank you. You can keep it in room temperature later but first -keeping it in the fridge for a few hours helps the gelatin set well and make the fondant firmer. I like to store it in the fridge if it’s hot and humid.
Hi. Veena thanks for the reply…last night I have prepared the fondant…today when I tried to roll it it doesn’t have smoothness and doesn’t have the elasticity…I have kneeded it for a long time.. microwaved it.. again kneeded it…but it is still dry and doesn’t come smooth…some where I did it wrong…can u help me with this..
Hey Sougamya – sounds like you either had too much powdered-sugar added or the gelatin was not enough (some brands work differently) The recipe is tried and test so this usually works really well with these proportions. If it was stiff when you kneaded it means too much powdered sugar.
Hi Veena I was wondering as I am new to this and wpkdlnlien to learn to take it further into a small but great baking company. I am confused about Tylose and when to use when you also mentioned meringue powder. When do I use either. Do I only add Tylose to fondant when I am molding and how much Tylose to how much fondant? I am interested in using molds also and it needs to hold. Please help. His is a bit overwhelming sigh my email is also [email protected]
Hey Melissa. Tylose is used when you want to firm fondant. It can actually make fondant hard which is why we use fondant with tylose when making figures and cake toppers. Meringue powder does not make the fondant really hard. It does help dry the fondant a bit which helps with humidity but it won’t really make it hard or really firm as with tylose. The purpose of meringue powder in this recipe is mostly to help with humidity but you can omit it.
You can add 1 tsp tylose for every 250 grams of fondant if you want to use it for fondant. but if you want to add a bit of stiffness us 1/2 tsp in 1 kg fondant.
Hope this helps
Thank you so much. I’m so happy you took the time to reply. I didn’t even expect it. Really it made my heart smile.
I always reply, Melissa. Maybe a bit late on busy days but I always reply. Thanks
This is the best fondant recipe. So delicious. My cake looked so pretty. I used knox gelatin and it had a good stretch.
Thank you Johanna. yeey! So happy you had enjoyed this recipe. Thank you ! And thanks for coming back to write this feedback. Have a wonderful day.
Made this recipe last week and it was so tasty. The best fondant recipe. I never ever eat fondant but this was worth it.
Thank you Yogita. yeey! So happy you had enjoyed this recipe. Thank you ! And thanks for coming back to write this feedback. Have a wonderful day.
I love this fondant recipe. Been using it for a few years now and today I came to your blog to read the comments only to realize you have more fondant recipes. Can’t wait to try the others. Than you for sharing your wonderful recipes. They always work for me.
Thank you so much Velky. Happy to hear you had success with this recipe. Definitely is my favorite too along with the other five of course. Ha! Always hard to choose a favorite from your own. Thank you for coming back to write this feedback. Always happy to her from those who has tried my recipes or tutorials. If you share it on Instagram please do tag me @veenaazmanov so I can see your finished work. Thanks
Hey Veena,
I tried today your fondant recipe.. thanks a lot for this recipe. I had one query. I have my son’s first birthday coming and I am planning to bake bake buttercream cake with blue color and want to add stars of fondant on blue buttercream cake so cake I put stars directly cut from fondant or I need to add Tylos Powder.. I stay in Canada so weather here is pretty cold.. Also I want to make star toppers to write his name so what should I do??
Hi Komal. Thank you. Glad you like this recipe. It’s a favorite here too. You can add fondant stars and no there is not need for CMC or Tylose powder. They will be just fine if they are directly on the cake. If you make toppers on the top of the cake… then yes you need to add Tylose or CMC Thanks
Thank you so much.. I have one more question .. how to stick fondant decorations on buttercream frosting and is it ok if I stick them one night before and leave cake outside..
Hey Komal, Just a spritz of water on the buttercream will help stick the fondant but if you live in a place with humidity then the condensation works in favor too. You can definitely cover a cake in fondant a day or two before. Depending on the filling and flavors of your cake – you can keep the fondant covered cake in or outside the fridge. Again if you live in a place with high humidity then the fondant will have condensation. just leave it on the counter until it dries off. Thanks
Thank you so much for sharing this recipe. I tried it this week and it turned out perfect. I cannot believe you have so many fondant recipes on your blog. Wow. Thanks for sharing
Thank you so much Rose. Happy to hear you like my blog and that this tutorial was useful. Yes I do have a few fondant recipes. Each one is unique and has it’s own uses.
Thank you so much for this recipe. I’ve been looking for a good fondant recipe for along time but now my search is over. Thank you so much. Love your blog
Thank you Lavonna. Glad to hear you found this recipe and information helpful. Thank you so much for coming back to write this feedback. Appreciate it very much. Always happy to hear feedback from those who try my recipes. Thanks.
Thank you for this recipe. I have been looking for a good recipe for a long time. This turned out perfect and tasted delicious.
You are very welcome Alyssas. Happy to here you enjoyed this recipe. Thank you for coming back to write this feedback.
This is the best fondant recipe. I made this last week and it was so tasty, that people ate the fondant. Usually people peel it off on the side. Thank you for sharing this recipe.
Thank you Mohammed. Happy to hear you enjoyed this recipe. Thank you for coming back to write this feedback. Appreciate it very much.
Will this recipe hold dark colours such as black, red, navyblue or will it break due to high concentrations of glycerin and can i use milk instead of any creamer ?
I have successfully used gel colors with my homemade fondant recipe. You can use milk instead of cream but the consistency will be more liquid so you may use more powder sugar.
hi veena…your videos are really amazing and very helpful…i have some questions,,, can i store this fondant in the cupboard at room temperature?…i usually store my store bought fondant in the cupboards..and how many months does this lasts for? can i use sugar powder or corn starch while rolling it…i dont have a rolling mat? and after decorating on cake will it get dried because i stay in kualalumpur abit hot weather…
Hi Soumya, I have already answered all your question in the post. In fact the storage is highlight in green and substitutes in blue so you do not miss out. You can use powder sugar or cornstarch for rolling fondant – fondant covered cakes can be kept on the counter or fridge just like store bought fondant. Thanks
Hello this will be my first time making fondant. Just wondering if you can freeze it or what the best way to store it would be. Thank you!
Hi Bobi. I have a section in the post that gives you details on how to store the fondant. You can store it at room temperature as well as in the fridge or freezer. Please read the post for more details. Thanks
Hi Veena,
Im Susanthi from Sri Lanka. I tried your fondent recipe & the best fondent recipe I have ever found. Its super strechy & im sooooo happy about it. Only problem I faced was little bit sticky…may be due to the high humidity. If I add tylose to it, will it be ok?? Today for the 2nd time I made it again. Waiting to play with. Thank you soooo much for the recipe. Much Love from Sri Lanka.??
Hi Susanthi. A humid weather will make fondant sticky because fondant is sugar! But perhaps you may need more powder sugar in there. I know the recipe says 700 plus but due to the humidity you may need a bit more. Tylose will add a bit of stability for sure but no more than 1/2 tsp to one batch or you won’t have any working time. Thanks
Hi Veena, Thank you ever so much for this timely recipe. In fact, I thank my friend Ria for sharing your link with me. I tried your fondant and without the meringue powder . Its simply fantastic. So elastic and a breeze to cover the cakes
Go Bless you- Stay Happy, Stay Blessed… 🙂
Thank you so much Sarala. So happy to hear you had great success. Big thanks to you friend for sharing too! Always happy to hear positive feedback. Thanks for taking the time to come back and writing this comment
Hello… Can I replace glucose syrup with melted fructose? Here in croatia we don’t have liquid corn syrup or glucose… Thank you in advance
I don’t think that will work Kristina. I have never tired it so not sure really. You can try a small batch and do a test. Thanks
Thank you… I made corn syrup with sugar, water, lemon juice and baking soda so I really hope this gonna work out… Greatings from Croatia ?
I’m going to keep my fingers crossed for you. All the best.
hi veena. can i omit the glycerine?
You can be the fondant will be very stiff and firm. The glycerin keeps it soft and pliaable.
Hello mam!
I asked for tylose powder but the shopkeeper gave me CMC saying that both are the same. Are they same.
Thinking of trying your recipe soon.
Will wait for your reply.
Yes Rakhee. CMC and tylose both are considered the same. I use them both interchangeably too Thanks
Hello!! Thank you so very much for this recipe! I made 3 batches up today and texture is perfect. Only problem is when I tasted all 3 batches seemed salty. I have not let it set for 24 hours yet but was concerned I would need to make another batch without the salt and try to knead them together…
What do you think? Is there supposed to be a bit if saltiness to it before it sets?
Salty? How much salt did you add to the powder sugar? Would if be possible that one of the ingredients has salt? Could one of the powder sugar bags you used be salt? Does not make sense- Each batch has 1 tbsp salt to almost 1 kg sugar so there should not be any taste of all at all. I’ve always had people say it’s too sweet but never salty. Sounds like there was a mix up of some ingredients
Your Fondant recipe is similar to the Gumpaste recipe except for Gelatin which is replaced by CMC.Can these ingredients “Sugar+Xanthan gum+Starch+Veg shortening (or veg oil)+Corn syrup ” make a good economic recipe for a fondant? You’re the Chef please your advice thanks in advance .ps: i live in a mediteranien country where the weather is same in Israel
Ayadi I can only speak for my recipe. Fondant is very temperamental and can be affected by many conditions. So I do not know how your fondant will turn out. Gumpaste is an extension of fondant with more additions so we can make toppers that will firm up. So yes the recipes are suppose to be similar. Thanks. Please feel free to ask any more questions.
Veena i am already member in you list 🙂 your all recipe are wonder full and temting. I need your big favor I love your fondant recipes and i am using in my cakes,
but i have lost our chocolate fondant recipe 🙁 is that possible that can you give me video or recipe i want to make for my daughter’s surprise birthday
she is coming from U.K and i want to make chocolate cake with chocolate fondant
Plz help me
All six fondant recipes are on the blog – This is the chocolate fondant recipe
Hi Veena Once again thank you so much for your help. ? I have made chocolate fondant trun out very nice but next day when I was working on dough I felt very sticky so use extra icing sugar didn’t help then I use little TYLOS powder but still sticky 🙁
Need your help as you are always there to help ? I want to make some chocolate rose flowers and chocolate leaves
Can you plz tell me how much tylose powder I can use in chocolate fondant and what else I can do to make hard dough for flowers
Also I have tylose powder and gum paste too
Dose EXPRIY date count because Tlyso powder have Expary date but gum paste don’t have and its from wilton
This time I want to send you picture of my chocolate fondant cake so can you tell me how I send ? You
YOUR WHITE FONDAND IS SUPPER SUPPER GOOD AND TASTY
YOU DESVERD MORE ****************?
Waiting for your reply Thank you for your help
Is it very hot (high humidity) where you are? Sounds like the sugar is melting. Because if it was firm when you got it out of the fridge a little sugar is all you would need. Can you work perhaps in an air conditioned room or try working in the evening when it’s a bit cooler.
I usually make roses with gumpaste or modelling chocolate – but you can make it with fondant. Just add 1 tsp cmc to 250 grams fondant and knead it well.
Everything has an expiry and I don’t keep these past expiry so I cannot tell you how it will affect the product.
Good Morning Veena Once again thank you so so much for your help I will try but only thing I don’t get here CMC ? Can I buy Wilton Gum Paste and use ?
My girls and friends like your fondant and uptill now I have made flower with your home made gum paste and home made white fondant and they all finished with cake ?
Also where can I send you picture of this cake
Wait for your reply
I am trying to touch below star but not going all so plz accept full star for me ???
Thank you ?
Yes you can use wilton gumpaste for flowers. and you can also buy cmc online – it’s not really expensive. GLad to hear you all like my fondant. You can share your image with me on my Facebook Page. I love seeing work made using my tutorials. Just post it to my page and share which tutorial you used
Hi! Veena
I must say that your blog is really brilliant. So informative and interesting. Ive tried out a few recipes like the gumpaste, cake lace and they were excellent. Just had an a little issue with the homemade fondant. It covered the cake wonderfully but was very chewy when eating. Is it meant to be chewy or am i doing something wrong?
Kindly let me know
cherylann
Cheryl the fondant is suppose to be stretch and elastic due to the gelatin. Elasticity helps with very much in covering the cake but too much can give a chewy taste. So next time perhaps check the gelatin.. Did you add more? With the quantity in the recipe it should be just right. But you are free to reduce and check how it affects. Thanks
Hi Veena…I love your fondant, the texture and feel. I have made 2 batches of your fondant recipe, but I haven’t used either one yet. The first recipe, well, let me just say, I did it all wrong. Failing to read through the recipe first. Secondly, there is no mention of stirring in the gelatin with the milk. So, I sprinkled it over the milk, waited about 30 seconds and stirred it. Needless to say, it came out lumpy. But I put it in the microwave after the 2 minutes, stirred after the recommended time, and continued to heat. I thought all the gelatin was dissolved, but in working it out after the fridge period, there were lumps of gelatin in the fondant.
Both batches required more then a tablespoon of shortening to bring them to an easy working texture. As for the second batch, I actually just poured the gelatin over the milk and let it sit for the 2 minutes. It was still not dissolved in the milk, so I used the double boiler method, heated it, then started to stir it in. Added the remaining ingredients, then poured into the 700g of sugar and turned on the mixer. Oh, by the way, on the first batch, I actually stirred the mixture from the center to combine some of the mixture and sugar, then turned on the mixer and it blended perfectly. I didn’t stir for the second batch, just turned on the mixer. And, WOW! What a difference the stirring made in the finished product in the bowl. Not stirring made it crumble like the reverse mixing method of a cake. When it came time to take it out of the mixer, it had not incorporated all the sugar. So, I didn’t add any more sugar to it, just worked all that was in the bowl into it.
I know that I’m not alone in this craziness. Both batches seem to be usable and I’m going to try them on a dummy cake to see. But I believe that the stiffness/tightness of the fondant requires, #1 to reduce the gelatin, and #2 to stir it in as you are sprinkling it into the milk. My experiences have determined that the milk does not absorb the gelatin like water does.
Hope this is helpful to some of you who are having the same issue. Any additional thoughts are welcomed.
Thank you for your input Fran. I have tried to give a very detailed recipe.
Yes, you have to stir gelatin in anything you add so it absorbs well. If you see the video I have shown you have I make my fondant as well.
You can also see that it does work well in cream or mil. We milk gelatin in milk for many desserts so this is no different.
You are welcome to reduce the gelatin if it works better for you. The combination of gelatin and glycerin helps give the fondant a soft but stretch outcome.
Hi Veena,
This is the best fondant recipe that i have come across, it tastes so good too. I’ve been using this recipe for years now, however, each time I make it, I get a different result. Sometimes it comes perfect, while other times is just cracks and the rest of the time it sweats. Please advice on how to treat the fondant depending on weather conditions. Thank you I love your website and all your recipes. I really wonder how you are able to do so much everyday! All the very best!
I know what you mean Varsha. Fondant is very temperamental. It is always affected by the weather especially humidity. And it is also affected by the quality of ingredients. That is why many reply on commercial fondant lol. I prefer to keep it in a cool place and use the same exact brand of ingredients I know work for me.
Hi veena.. I’ve tried the recipe but I didn’t let it set in the fridge…. Well it tastes nice.. But the only problem with my fondant was it was jus sweating… Well I stay in goa(India) and it’s raining out here and the humidity is abt 78 %… I dunno wat to do…. I would be pleased if you would let me know wat made my fondant sweat so badly… Is it bcz I didn’t let it set in the fridge or is the weather the only foe…
Brunilda. The fridge helps set the gelatin so the fondant becomes nice and stretchy. Sounds like you live a area with very high humidity – wow. 78% is really high. I’d say to keep it in a well ventilated area but away from dust. The fondant will eventually dry off. The fondant is sugar so the heat melts it and the humidity makes it sticky!! So that’s what happening at you end. An Air condition room will help if not just a cool place is great too!.
Thank you so much for all your help and tips veena…I tried the air conditioning nd it does work …… Well nxt time I’ll keep it in the fridge to set as I missed out the step due to which my fondant wasn’t stretchy enough …… Once again thank you, God bless
Glad it worked out Brunilda.
Hi veena I’ve tried the recipe but I didn’t let it set in the fridge…..Well it tastes amazing…..but The only problem with my fondant was it was jus sweating… Well I stay in goa (India)… … The weather conditions are terrible it’s raining out here and the humidity is abt 80%…. I would be pleased if you would let me know the reason why my fondant was sweating so much….. Is it bcz I didn’t let it set in fridge or is it entirely cz of the weather conditions
Replied to your earlier comment Brunilda
I can’t find meringue powder anywhere, what should I do?
Yes you can omit the meringue powder.
Hi I tried the recipe it came out finehowever the taste is like medicine. I doubled the recipe. I believe the glycerin made it taste funny.
The taste is only dependent on the quality and flavor of the ingredients you use. Glycerin is suppose to be tasteless! Please make sure you are using edible glycerin not medicinal glycerin. Thanks
Meringue powder is know as powdered egg white in the UK. Hope that helps.
Thanks Brenda
Hi Veena,
I have a little experiece making wedding cakes, but I did not plan my time well enough. We live in another state, and travel was delayed for a day.
Is there any way to speed up the time table to prepare the fondant so I can apply it to the cake tonight? (Within 4 hours?) Yesterday we spead up the ganache by setting the bowls on air conditioning registers. It worked great.
Any ideas are appreciated., Beckie
Beckie – yes just spread the fondant in the bag well so it’s more thinner but still well covered then place in the coolest part of the fridge until it’s really cold. You just want the gelatin in the fondant to set
I just made your fondant today, and promptly threw out all other recipes. I really don’t like these sugary coverings, but yours may make a believer out of me. It tastes very similar to buttercream frosting so I would think most people would like it. Thank you so much, I was about to give up on decorating my cookies with fondant .A delicious cookie with horrible tasting fondant wasn’t an option.
I am now excited about making your chocolate fondant. There is no liquid non dairy creamer here, so I am wondering if I can use cream?. I’m going to try it tomorrow, probably before you have time to answer this.
It works so well in the the other fondant I don’t see why not here also.
I’ll be following you from now on. Thank you so much
Thank you Marina. I am so happy to hear that. I love this fondant as well. I actually use fresh cream in winter and it’s stays out long but summer here is really hot and humid so I prefer the non dairy version. But yes you can use cream – it taste delicious too!
Well, I’ve had so much fun with this fondant, didn’t get around to the chocolate, but it’s next on the list. My cookies look so professional and beautiful with this fondant. It’s so forgiving when working with cookies. It was a little to soft, definitely not able to use on a cake, but with these cookies, it really didn’t matter. I just love this fondant. I even ate 2 cookies:).
Thank you Marina. So happy to hear such positive feedback. If the fondant is too soft you can add a bit of powder sugar to make it more stiff to roll for a cake. Glad you enjoying your cookies
Hi Veena! Thanks for sharing your recipe! Ill give it a try. But may I ask first, can I do bain marie method in heating gelatin instead of using microwave?
Yes absolutely Cielo. You can use a abin marie to heat gelatin just like you do to melt chocolate Thanks
Plz how many grams is the 1cup you used in your recipe?
What are you referring to? Liquid is 240 ml. Powder sugar is 125 grams for 1 cup.
Veena Thank you so much for sharing your recipes!
I made your fondant for my sons 3d minion cake and it was awesome.. so easy to work with and to make.. I also made your Velvet American Butter Cream. This was so yummy I had to make 2 batches because I kept eating it..
Thank you so much Jeannine. So happy to hear that.. I know what you mean. Six years caking and I still eat the buttercream ha!
This is the smoothest, nicest tasting fondant i have ever had. And really easy to make, thnaks to Veena’s generous spirit sharing the recipe and showing how to do it on Youtube. It is silky and buttery and sophisticated. Made me feel like a real baker using it.
Aww..Thank you so much Janis. You made my day. So happy to hear that. Appreciate you writing such a sweet message. Hugs
Hi veena I wanna know that can I use karo light corn syrup instead of liquid glucose as liquid glucose instead of karo light corn syrup in any fondant recipe?2nd question about fresh whipping cream here I can get fresh cream but fresh whipping cream can’t understand explain,tell substitute or solution for this 3rd question do you recipe for rainbow cake 4rth question what tin you use and what is better height,width depth in tins for baking 5th question do you have recipe for tyloos powder from scratch 6 question what is better option for making flower,figures and other fondant decoration Oh so many questions oops Thanks in advance
Hi Sonia..
1. Yes you can use Light Corn Syrup instead of Glucose
2. I use fresh cream in liquid foam in a carton – it’s usually 38 % fat
3. Yes I do have a recipe for Rainbow cake
4. I use all cake tins – depending on the shape I need. I prefer to use 3″ deep pans You can see some of the items I use in my tools collection
5. Tylose powder is edible gum. It’s an ingredient not a recipe.
6. I use sugar paste with cmc for my figures and gum paste for my flowers
XX
Hi,
All these days ive been using store bought fondant because most of the ppl here do not like the taste of it, hence they go for buttercream icing with fondant decorations. Your recipe intrigued me. I would really want to make my own fondant, but i would like to know a few things.
Why do we use the whipping cream?
wont it make the fondant sour if left out for a month? also I get whipping cream with 25% fat here, is that ok to use?
Can this be used to make figures too. Sorry to ask too many questions.
Sharon…. Whipping cream taste better than water. The amount of powder sugar is so much that it act as a preservative, so keeping the fondant out for month works fine. 25 % cream works too!
Excellent recipe! thank you so much for sharing
Thank you so much !
Hi Veena
Sorry to trouble you
Plz help me
I gave question dose Gelatine , TYLOS,CMC and gum Tex have expiry date
And if they have expire date and kept in cool place “”still be having “” strong strength as fresh ??
Thank you
I’m sure gelatin and agar agar usually have expiry dates. I have not use them after expiry so cannot tell if you if they will still be strong and stretchy as fresh.
Thank you so much for your help and I have a feeling that gelatin was expired and you told me to use Tylos which I did but to try so I took 150gm Fondant and 1/8 heapt teaspoon Tylos mix well and leave wrap over nite next day same time i knead well and then I roll and stretch and it works 🙂 🙂
Thank you so so muchfor your Help and Time 🙂
Noorjehan
Great.. Glad to hear it works….
Hi Veena (DISASTER) this is noorjehan I am already in your list you help me for chocolate fondant ? Thank you
And I am very found of your fondant I give you full star you are the best thank you for sharing yr recipe
BUT THIS TIME I HAVE DONE SOME THING WRONG MAY BE I HAVE OVER HEAT GELATINE
WHEN I pour in icing sugar it become soft 🙂 little disappoint but I have kept in fridge and I will see tomorrow .
CAN YOU PLZ HELP ME IN THIS WHAT CAN I DO SHALL I MAKE FLOWERS EXTRA OR APPLY ON CAKE
WILL I PUT SOME TYLOS 🙂 Plz plz help me Note: DOSE GELATINE HAVE EXPRIY DATE ??
When you say you over heated the gelatin what did actually happen? Is it not stretchy? I think it might still work. Once you knead it well. just see if you can roll it. First knead well with veg shortening. Avoid too much powder sugar. If necessary add a 1 tsp tylose but if veg shortening does the trick it should be key. Most importantly – knead well. !!
Hi Veena thank you for your quick reply? . I WAS SO HAPPY TO SEE YOUR REPLY
THANK YOU THANK YOU SO MUCH ???
I soaked gelatine in whipping cream, cream was not room temperature and I soaked for 2to 5 mints
I stir but was not proper bloom so I thought may be I warm and will be ok
But I remove from microwave and stir still it was running . I put all liquid veggie shorting and stir but was so nervous and stared putting in Khicten Aid After mixing 🙁 I can not remove from ball so sticky put some more icing sugar ( between 700 to 950gm ) with gently roll and make 3 bags and put in ziblock bags and leave it in fridge for 4 days .
Today I took it out roll it’s shining ,sticky and not stretchy as should. “There was no Exp.date on gelatine so don’t may be Question **dose Tlyso,CMC and GumTex work after expiry dates***
I ALSO MAKE YOUR GUM PASTE TOO FOR MODELLING , Flowers
I AM VERY VERY HAPPY TO USE YOUR RECIPES
I am always so confident with your fondant recipe My girls never eat fondant but they eat your recipe and CHOCOLATE FONDANT ***** OMG ?**** ALWAYS HAPPY ?
Plz help me so next time I don’t make any mistake
Waiting for your reply ? Thank you is there anything I can do for you “”As I have told u in Pass I am in Canada”” Bye
I’m sure gelatin and agar agar has expiry dates. I do have a video that shows you have I melt the gelatin. It has to be melted gently and slowly. It is sticky too. If you stay it was sticky means the gelatin has elasticity so the fondant should be stretch. I suggest you knead it well with veg shortening.
Glad ot hear you are enjoying the other recipes too. Thank you !
Can you make a batch of white fondant and then color it later? I want to make some decorations but do not know where in the process to start separating some small amounts out to add color. Thank you for your help.
Yes of course that’s what I do almost 90% of the time. Make white then add color as much as I need
Pls can i use a powder milk with water in place of the cream?
Just use water instead – works too <3
hi maam can i just let it rest at room temperature overnight, instead of puting it in the fridge. If im going to use it the following day.
You can if you live in a cool dry place. The gelatin needs to cool and firm up so yeah you can leave it at room temperature
Hi mam, how much cmc to add for above recipe…I already did fondant… I planned to make different shapes using it…can I add it to prepared fondant and knead again ?will it hold shapes?
Yes you can add to the fondant now and knead well. About 1 tsp to 250 grams is a good start. You can add more or less is fine too.
Also, can you tell me how much this would cover? I’m looking at a 14″ 10″ & a 6″. Would I need 2 batches?
Yes you would need at least two batches; more if you roll it thick.
After hearing all the reviews on your fondant I would like to use it to do my daughters wedding cake in September. I may be doing the icing embroidery on it. My question is if I put it in the fridge & the fondant sweats after, will that soften the royal icing embroidery?
Do not put royal iced cakes in the fridge. You can keep fondant cakes out or in the fridge but do not put piped royal icing in the fridge please
I’ve been trying out different fondant recipes because I’m going to make my own wedding cake. This is far and away the very best one. Great flavor, great texture, and so easy to work with! Not to mention a really easy recipe. Amazing! Thank you so much!
How much does one recipe of your fondant typically cover?
Depends I could cover an 8 and 6 inch cake some may roll more thick or thinner <3
Hello. I really wanted to know that is meringue powder is quite essential? Can it be omitted?
NO you can omit the meringue powder for sure. However, if you are in a hot and humid climate MP would help with humidity
Dear Ms. Veena, I came across your website and found this very different recipe and I can already tell it is superior to others I have come across. I really want to make a cake for my daughter’s birthday coming up in June. I want to ask you if I make it ahead and put it in the fridge (I too live in a humid environment). I plan to make the cake at least 1-2 days ahead of time…should I let it come to room temperature and then color it? I plan to use food coloring for the cake different colors to be exact do you have any advice on that? This will be my first time and I really cannot afford to buy all the ready made fondant as I plan to use white, yellow pink black and purple and when i saw how much they sell them, I thought twice. I usually use buttercream and have a hard time keeping it together since I like all butter buttercream. I sincerely would like to thank you for posting this it is people like you who truly help people out there learn!!!! thanks again. sincerely, ashley
HI Ashley, Yes you can make the fondant ahead of time and keep it in the fridge. You can also color it ahead of time. The colors will deepen over time so it’s usually a prefered option. Hi humidity is a problem with most fondants – I use this very successfully and Yet I know some have issues so my advice would be to do a small test cake and see how the fondant reacts in your weather. Use Cornstarch to roll the fondant. If the cake sweats under the fondant.. leave is alone for a few hours – usually the condensation dries off. Another option with high humidity is to fill your cake with buttercream between layers and then frost it with Chocolate ganache. The recipe is here on my blog. That will really help you a lot.
have fun..
Thank you so much for your help!! truly appreciate it.
Hello…veena
I just made your fondant recipe. Looks good. It was still a lil sticky so I added a bit more powdered sugar. It was still a tad sticky wen I put it the frige I hope it doesn’t get hard.? I don’t like fondant usually it really doesn’t taste very good to me. But I’m making a cake for this weekend and thought I’d try it. Can I ask….700 grams would be about 3 cups. Am I right to assume That? Thank you again…blessings!
I think 700 grams is about 5 to 5 1/2 cups !!
Hi, I would like to know how will this fondant holds in your weather since you mentioned that it is hot and humid. Here in Malaysia the weather is extremely hot and humid that most commercial brand fondant dries out and cracks.
Can this recipe be made in a kitchen aid mixer which the hook attachment? Also how long do you knead your fondant before placing it on the cake
Thank you so much for the recipe!
Melissa I replied to you comment – please check above.
This fondant works well for me that is why I shared the recipe. Ever weather is different and while I have not tested it in your weather I do often use it in my weather which is hot and humid. You will have to make a small batch and test it out for yourself as well.
As I said you can use a mixer as long as your mixer can take the load of the sugar dough, some old mixers / brand cannot take the load. You knead it until it’s soft and pliable. Thanks
Hi. Thank you for your tutorial. Just a quick question here in Msia the weather is really hot and humid. Can this fondant recipe work in this weather? Also can the recipe be made in a mixer when kneading? How long do you knead your fondant the next day?
You are welcome. The weather in summer her is also hot and humid and I have used this recipe. You can use a mixer as long as it can manage the load of the stiff sugar dough. Knead it till it become soft and pliable.
Thank you Veena for this recipe. i hate the taste and texture of fondant i normally use butter cream for this reason. but i am making a wedding cake for my son and thought i would use fondant this time. tried many recipes but they all where nasty tasting or fell apart to easy. then i found your recipe and i will say it is the best tasting and easier to work with. thank you again
Thank you so much Joseph – So glad to hear that.
You just made my day <3 Enjoy <3
good recpis – Was so easy to make. Thanks
I wanted to try your recipe for fondant because it looked like it would work really well. I live in the US and I think in starting the process, your ingredients are metric or imperial. I need to verify what system your measurements are in.
The first thing I did was to mix 1 1/2 tabelspoons(US) of gelatin with 1/4 cup(US) of heavy cream. I noticed in your video that when you did, it was moist and you heated it up it returned to a liquid. When I mixed the two together they just became a lumpy mess. So I went back to your video and it the cream looked like it was significantly more than 1/4 cup so I added another 1/4 cup(US) and it still looks lumpy.
I feel this has to be something in the translation from metric or imperial to US.
please help I am in desperate need!
I made a double batch in the video but the ingredients are the same. Weather you make half or double the recipe. You should have no problem dissolving the gelatin.
Please check your brand of cream and gelatin. Not sure but do you think that could be the problem. I think if you heat gelatin gently it should give you a nice smooth and sticky syrup. Thanks
Thanks so much for the reply. I tried the recipe again, and while I am still unsure as to the original problem, the second try seems to have come out fine. I will know later today when I pull it out of the refrigerator and try to roll it out. Thanks so much for making the tutorials and having the patience and taking the time to deal with dummies like me.
Not at all. I hope it works out. Its very important to be gentle with gelatin – not add it to the sugar when it’s cool or too hot.. that will create lumps. SO make sure the gelatin mix is warm and incorporates into the sugar easily <3
hello its me again , i actually gave this a try again however i really sifted everthing VERY precisely & even sifted the gelatin mixture… I put the gelatin rather hot it works better for me , the gelatin once warm starts to form lil gelatin balls quickly(not good at all for fondant rexture) my fondant is a pleasure to work with now..Thanks Veena for this recipe, I will only use this recipe for now on!!!
Hi veena made this recipe today but its sort of grainy/gritty & theres bits of little balls of gelatin in the fondant so my question is how to get rid of that?
Hi Veena, just for clarification.. you said you only need 750 grams for one batch in your video but in your recipe it's 900 grams to 1 kg. Which should I follow? Thank you very much
Hi veena. I love ur blog n I love Wat ur doing…pls can I make my own cream…cos I don’t want to use milk
Sure you can – The fat that floats on top of the milk is actually cream. That can then be collected. Boiled, strained and chilled – Once chilled well . Whip it to cream!!
Of course if you do not whip it you can still use it in it’s liquid state for this recipe
What can i use instead of meringue powder?
Egg white powder, Veena writes in a comment above. Or replace with equal amount of gelatine.
Hi veena,
I will be trying your recipe tomorrow, i really looked up for a fondant recipe that can withstand hot weather like here in the Philippines. I hope that everything goes well.
I have a question, how do you color your fondant and can i use powder food color?
Thanks!
I use gel food colors and yes powder food colors will work too !
From a long time I was looking for fondant recipe and I thought it is something difficult to make but you explain it very nicely and I would love to try it.
Hi veena….can u plzz help me…i dont have light cornsyrup….if i use glucose…then what will b the quantity same as corn syrup…thankss
You can use Glucose – just add a few tsp of water to the glucose to bring to consistency
I tried your recipe today and I must be doing something wrong..as it came out very runny..the only thing I can come up with is the heavy whipping cream or the butter (I used margarine) please help!!!!
Thank you
Amber
Check the ingredients list. The Powder sugar may be needed more than the recipe once you have let it rest but it should not be runny.
Please read the quantities properly – Thanks
Hi Veena, I am from India but now a days living in Israel. I don't understand Hebrew. Because of that it is hard to find things in market (brand names, product names are in hebrew almost). I want to make fondant icing cake for our anniversary. Should i use marshmallows for icing? Is it ok? Or give me any other easy idea related this?
THANK YOU VERY MUCH ,VEENA! I LOVE THIS RECIPE. I LOVE ALL YOUR RECIPES
Hi, what is your tablespoon measure in Israel? 15ml same as US? or 20ml like where I am, Australia
Thank you so much for this recipe. It’s perfect.
Thank you very much I will try it today!
Dear Veena
I'd like to make a panda birthday cake for a little girl. Can I use this fondant to shape the body and head of a giant panda and 3 Cubs?
If i don't have meringue powder will this cause problem
If i don't have meringue powder will this cause problem
U an absolute artist.Love ur designs one or 2 questionscan corn syrup be substituted and the gelatin is it from animal..thnk u for sharing
Can i use liquid glucose instead of corn syrup…?
I tried ur fondant and it came out well.thanks for the recipe.I have a doubt ,can I use this fondant for human figure modeling or do I hv to use cmc or tylose.plz reply
Regular fondant does not taste great. I did try making marshamallow fondant, and I made a giant mess. It was delicious, though. I will try again with your recipe. Thanks!
Thank you Rachel. Glad you enjoyed it. Thanks for coming back to write this feedback. Appreciate it very much
Thank you for the sharing! Blessings.
Really liked it… Do u teach smwhere
Hi Veena,
Is there any substitution for glycerine? I could not find here in my place and would love to try this recipe.
Thanks
Sorry I don’t have a substitute for glycerine. You can omit it but the fondant will be firm so will take long to knead…
Hi Veena , need help In Canada we get two type of icing sugar 1. Pure icing sugar 2. Mix with corn starch . My question is with your recipe which powered sugar is pure or mix with cornstarch
Thank you for your help
Noorjehan
I use the one mixed with corn startch. thanks
Thank you so much
Incredible recipe. .. bt not getting meringue powder here . Please tell it's substitute
Hi Veena,
Thanks a lot….I tried Ur Fondant recipe -replaced Corn Syrup with Golden syrup, Meringue powder with Gelatin & Veg Shortening with Butter — it came out well, tastes awesome……only issue it’s soft, looks firm but when I tried to make roses it’s not holding its shape, pl help
U r so inspiring & helpful for a newbie like me, Thanks!
Reply
Honey – for roses you need to use gum paste not fondnat!! Look under recipes for gum paste recipe. Fondant is to cover cakes
Hi Veena greetings from mexico. I have used marshmellow fondant to make roses and they held their shape, didn’t know cmc or tylose even existed. Begginers luck or letting it dry long enough (days).