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.
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.
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.
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.
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.
Storing homemade fondant / sugar paste (Save/Pin for later)
- Regular Fondant can last for months if kept properly.
- The high quantity of powder sugar works as a preservative. This fondant will stay at room temperature for about a month on the counter. I usually portion mine into 1 kg / 2-pound bags.
- Having said that, in the interest of safety If you are not using your fondant it’s best to keep it in the fridge rather than on the counter especially in summer months.
- You can place them in the fridge for up to 3 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.
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.
Recipe – how to make fondant at home – Best fondant (Save/Pin)
- 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
Makes : This recipe makes about 1 Kg Fondant. (depending on the amount of powder sugar you use)
- 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)
- Have all your ingredients ready.
- Place 600 grams powder 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.
- 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 powder 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.
Using the fondant
When ready to use. Remove from the fridge and let it come to room temperature. Once at room temperature, knead well until soft but not sticky. At this point, you can add more powder sugar if needed.
I hope you enjoy this recipe, Please feel free to give me feedback. Please do give me the credit I deserve should you share my recipes with others. And here’s the finished cake – I have a tutorial on my blog on how to do the Brush Embroidery on this cake. I hope you will check it out as well.
Don’t forget to save this recipe on Pinterest for later.
You can find a collection of my tutorials and recipes here on Pinterest.
The BEST Homemade Fondant Recipe aka How to make fondant
If you looking for a fondant 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.
Ingredients - Choose (Metric or US Customary) below
- 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
Have all your ingredients ready.
Place 600 grams powder 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 gel color at this point.
Make a hollow in the center of the powdered sugar and add in the liquid ingredients
Start mixing from the center outwards.
Make sure you get all the sugar mixed well and incorporated before you add any more powder sugar.
Once you have a dough formed, transfer to a flat surface and knead. If you feel the mixture is dry add a tbsp of butter or Vegetable shortening to your hands and knead.
Do not add any more powdered sugar at this point as it will stiffen with the gelatin
You want the fondant to form a dough but not be too dry.
Divide into two or four portions and place each in a zip-lock bag. Seal well.
Leave in the fridge overnight to rest.
Recipe Video - full version (detailed)
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
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