Best EVER Homemade Fondant
If you want to know how to make fondant that’s affordable and also tastes good, then this is it. This homemade fondant recipe is soft, elastic, and works great in any weather. No more struggling with fondant and no more elephant skin. Most important, unlike store-bought fondant, it actually tastes delicious.
I accept the commercial fondant is not the most delicious in fact some really taste bad. Though it is the most convenient to use and has a long shelf life.
I started my career as a cake decorator using store-bought sugarpaste that people hated to eat. I noticed that parents were bothered when they saw kids eat it.
So, I tested and tried many homemade sugar paste recipes so I could use them on the kids’ cakes. Some recipes worked great sometimes and at other times it can be a nightmare. But, I didn’t give up and finally managed to make my own homemade sugar paste recipe successfully every single time. Yes, I do believe this is my no-fail fondant recipe!
Why you’ll love this fondant?
- I have spent months perfecting this fondant. It has the perfect texture and is a dream to work with. Even if you are a novice and making your first decorated cake, you will master this like a pro. And, if you are a cake decorator, your clients will enjoy this fondant.
- Also, kids will love to eat it because it tastes like sweet buttercream.
- The best thing about this fondant is that it has good elasticity.
- I don’t like a thick layer of fondant on my cakes. Unlike store-bought fondant, due to good elasticity, you can roll this out really thin.
- The best part is that it has a long shelf life. Leftovers can be put in plastic wrap and in an air-tight container. It will keep on the counter for a month than in the refrigerator for 3 months or in the freezer for up to a year.
- You can use this fondant for cakes, cupcakes as well as cookies. And yes, you can use them for your regular shaped celebration or wedding cakes, or novelty cakes.
- This recipe uses ingredients like corn syrup, glycerin, and gelatin. If you don’t have these ingredients I highly recommend making homemade marshmallow fondant that uses only two ingredients marshmallows and confectioners sugar.
Ingredients and substitutes
- Powdered sugar – Also known as confectioners sugar or icing sugar. You want to use 10x, well-sifted powdered sugar to prevent a lumpy fondant. Ideally, cane sugar will give you a better smoother fondant while fondant made from beet sugar can be grainy.
- Gelatin – This is what gives fondant that elasticity. So, make sure to use a brand that works well. Agar-agar is a vegetarian to make homemade vegetarian fondant recipe.
- Light corn syrup – This is available in most supermarkets these days. And, if not, try liquid glucose, which is usually available in most cake decorating or pastry shops these days. Both glucose and light corn syrup work the same, so use the same quantity.
- Glycerin – Keeps the fondant soft. And, if you can’t find glycerin, you can omit it. You will find that the fondant is a bit tough and needs more kneading.
- Non-dairy creamer – Use non-dairy creamer to extend the fondant’s shelf life. But I love using heavy cream because the fondant tastes better and can be kept out for over a month, thanks to the high sugar content. Also, milk or water can be used instead of cream. However, thinner liquids will use more powdered sugar. Therefore, fondant made with water will need more powdered sugar than fondant made with thick, fresh cream.
Step-by-step: How to make rolled fondant icing
Prepare
- Dry ingredients – Place 600 grams of powdered sugar in the bowl of a stand mixer with the dough hook attachment along with the meringue powder and salt. Stir to combine and set aside.
Pro-tip – If you do not have a good stand mixer that can manage a heavy dough such as fondant you can also do this in a large bowl and wooden spoon then, knead by hand. - Wet ingredients – add the whipping cream into a microwave-safe bowl. Sprinkle the gelatin over the cream and let bloom for 2 minutes. You can also do this over a double-boiler
Pro tip – soaking will dissolve the gelatin better otherwise it can be grainy and cloudy. - Dissolve the gelatin in the microwave on high for 30 seconds or more until completely dissolved.
Pro-tip – do not overheat the gelatin as it can lose its gelling ability - Next, add the corn syrup, glycerin, and vanilla extract to the dissolved gelatin and combine well. The mixture must still be barely warm. If the gelatin is already setting, warm it up for 10 seconds more.
Pro tip – depending on the temperature of the ingredients you may or may not need to warm it further. What’s important is that the gelatin is still liquid not setting. - This is your wet ingredients mixture. If you plan to make the full batch with one color you can add your gel food color at this point. Alternatively, you can make the base fondant and then color it in small batches as you need.
Knead
- In the bowl of your stand mixer with the powdered sugar, make a hollow in the center and add in the liquid ingredients. Then, start mixing at medium speed.
Pro tip – And if you are doing this by hand, start mixing from the center out incorporating powdered sugar as you go. - Make sure you get all the powdered sugar mixed well and incorporated before you add any more powdered sugar.
Pro tip – You may not need more powdered sugar, but it’s best to add less now. Also, you can always add more later even before using. - Next, knead in the butter or veg shortening while kneading – this also helps with the stickiness.
Pro tip – The fat combined with the gelatin will make it more elastic. - Once you have a dough formed, transfer to a flat surface or counter lightly dusted with powdered sugar and knead. And if you feel the mixture is dry, grease your hands and counter with butter or vegetable shortening and knead. Alternatively, if the dough is too sticky, add a tablespoon or two of powdered sugar.
Pro tip – If possible, do not add any more powdered sugar at this point as it will stiffen when the gelatin sets. You want the fondant to form a dough but not be too dry. A little sticky is ok too. - Divide into two or four portions and place each in a zip-lock bag. And seal well.
Pro tip – Fondant is sugar, so it dries very easily. And if it forms a crust it will give you are very grainy fondant. So, make sure to always keep it double wrapped with plastic wrap then in a storage bag or plastic and then in an air tight container. - Then, leave in the fridge overnight or at least 4 hours.
Pro tip – It’s important to let the fondant rest because this gives the gelatin time to set and become elastic. Once set, you can store it at room temperature.
How to use homemade fondant?
- Take the fondant out of the fridge and leave it at room temperature. When ready to use, knead it until it is smooth and pliable.
Pro tip – If the fondant icing is hard, you can warm it in the microwave for 10 seconds. However, making it too warm will result in a too soft fondant that is difficult to handle. - It is best to use vegetable shortening to knead the fondant. However, if it is still quite sticky you can add powdered sugar.
Pro tip – The elasticity of your fondant is dependent on the quality of your gelatin and the amount of powdered sugar used. - Lightly dust your counter with mix of powdered sugar and cornstarch and roll the fondant using a rolling pin ( I like to make a pouch using a sock or stockings and fill it with equal amount of corn starch and powdered sugar).
Can you see the elasticity? You should be able to pull it like this – like taffy. Also, read my 14 tips for working with fondant.
How much fondant do I need for my cake?
As a professional cake decorator for over 10 years, this is for novice cake decorators and my students. The chart below is based on 4-inch-tall cakes. For shorter cakes, you will need less, and tall cakes will obviously need more.
Having said that, this presumes rolling fondant to a thickness closer to 1/8″. So, if you roll fondant too thick, closer to 1/4″ thick, you will need more. Adjust accordingly!
| 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 | |
How do you color homemade fondant?
I have shared two posts related to fondant. One was 14 must-know tips for working with fondant and the other is How to color fondant. In addition, I’ll also give you a few important tips here. But, if you are new to fondant, you may find those useful.
- First, always use edible food color gels for coloring fondant. Because they will not make your fondant too soft 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 glove also helps between colors. However, I find that working with gloves is not easy, especially with sticky fondant. So, I work with fondant by just rubbing my hand with vegetable shortening, and then washing them clean with a cream-based detergent.
I colored this batch of fondant and used it on this cake. And, I also have a tutorial for this Brush Embroidery on this cake.
Troubleshooting
- Storing fondant – Fondant can be stored in a cool dry place away from heat and sunlight for up to 4 weeks at room temperature. And, you can also keep it for up to six months in the fridge and up to 2 years in the freezer.
However, make sure to always wrap the fondant well in cling wrap first, then place it in a ziplock bag, then in an airtight container to ensure it does not dry out. - Fondant is too hard? Thaw the fondant in the fridge for 10 seconds so you can knead it. Then, add a teaspoon or two of glycerin to help soften it. Next, add vegetable shortening and knead it some more.
And, if this still does not work, it’s best to use this fondant for decorative purposes and decorations. And, make a fresh batch for covering the cake - White fondant – If you need a white fondant, I recommend you use white-colored gelatin (unlike Knox which is almost beige), and veg shortening instead of butter (because veg shortening is white while butter is yellow).
- Dairy-free fondant – Also, if you want to make this parve or non-dairy, use non-dairy liquid creamer and veg shortening instead of butter.
Frequently asked questions
How long does fondant keep?
Fondant is high in sugar which works as a natural preservative. Fondant can be stored in a cool dry place away from heat and sunlight for up to 4 weeks at room temperature. And, you can also keep it for up to six months in the fridge and up to 2 years in the freezer. However, make sure to always wrap the fondant well in cling wrap first, then place it in a ziplock bag, then in an airtight container to ensure it does not dry out.
What is fondant made of?
Well, there are many different recipes and variations. The common ingredients in all fondants are powdered sugar or confectioners sugar along with butter or shortening.
This recipe uses light corn syrup, glycerin, and gelatin. A vegetarian version will have agar-agar instead of gelatin. Add cocoa powder to make a chocolate version.
Of course, one of the easiest is to make fondant with marshmallows. You can also make it with chocolate marshmallows.
How long do fondant cakes keep?
The shelf life of a cake depends on the cake recipe as well as the fillings and frostings used. In fact, fondant does do a good job of locking in moisture, which automatically extends the life of the cake.
Is fondant edible?
Yes, fondant contains all edible ingredients and is definitely edible. And, it is sweeter than most other frostings.
However, often fondant is used for just decorative purposes. If a cake decorator claims the fondant is not edible, it’s probably because she has used some non-edible ingredients like metallic silver or gold dust.
How thick should I roll fondant?
The fondant needs to be rolled between 1/4 to 18 inches. Too thick will crack the fondant around the edges and too thin will tear the fondant around the edges. Plus no one wants to eat a thick layer of sugar on top of a cake.
How far in advance can you cover a fondant cake?
A basic chocolate or vanilla cake with buttercream or ganache can be covered in fondant 2 to 3 days ahead and left at room temperature. And, if the cake has any perishable filling or frosting it must be kept in the fridge.
How to store fondant cakes?
At room temperature! Leave a fondant-covered cake in a cool dry place at room temperature away from open windows or wind. And, if the cake contains perishable frosting, you can also store it in the fridge.
The BEST Homemade Fondant Recipe
If you are looking for the best homemade fondant, sugar paste, 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, 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 work with.
Video
Ingredients
- ¼ cup (60 ml) Non-dairy liquid creamer or fresh whipping cream
- 1 ½ tbsp (14 g) Gelatin
- ½ tsp Meringue powder
- ½ cup (120 ml) Light corn syrup or glucose syrup
- 3 tbsp (45 g) Unsalted butter or veg shortening
- 1 ½ tbsp Glycerin
- ½ tsp Salt
- 2 tsp Vanilla extract or other flavorings
- 5 cups (600 g) Powdered sugar
- 1½ cups (180 g) Powdered sugar additional for kneading, as necessary
Method
- Dry ingredients – Place 600 grams of powdered sugar in the bowl of a stand mixer with the dough hook attachment along with the meringue powder and salt. Stir to combine and set aside.Pro-tip – If you do not have a good stand mixer that can manage a heavy dough such as fondant you can also do this in a large bowl and wooden spoon then, knead by hand.½ tsp Meringue powder , ½ tsp Salt , 5 cups Powdered sugar
- Wet ingredients – add the whipping cream into a microwave-safe bowl. Sprinkle the gelatin over the cream and let bloom for 2 minutes. You can also do this over a double-boilerPro tip – soaking will dissolve the gelatin better otherwise it can be grainy and cloudy.¼ cup Non-dairy liquid creamer , 1 ½ tbsp Gelatin
- Dissolve the gelatin in the microwave on high for 30 seconds or more until completely dissolved. Pro-tip – do not overheat the gelatin as it can lose its gelling ability
- Next, add the corn syrup, glycerin, and vanilla extract to the dissolved gelatin and combine well. The mixture must still be barely warm. If the gelatin is already setting, warm it up for 10 seconds more. Pro tip – depending on the temperature of the ingredients you may or may not need to warm it further. What's important is that the gelatin is still liquid not setting.½ cup Light corn syrup , 3 tbsp Unsalted butter , 1 ½ tbsp Glycerin, 2 tsp Vanilla extract
- This is your wet ingredients mixture. If you plan to make the full batch with one color you can add your gel food color at this point. Alternatively, you can make the base fondant and then color it in small batches as you need.
Knead
- In the bowl of your stand mixer with the powdered sugar, make a hollow in the center and add in the liquid ingredients. Start mixing at medium speed.Pro tip – if you are doing this by hand start mixing from the center out incorporating powdered sugar as you go.
- Make sure you get all the powdered sugar mixed well and incorporated before you add any more powdered sugar. Pro tip – You may or more not need more powdered sugar but best to add less than more right now. Also, you can always add more later even before using.
- Knead in the butter or veg shortening while kneading – this also helps with the stickiness.Pro tip – the fat combined with the gelatine will make it more elastic.
- Once you have a dough formed, transfer to a flat surface or counter lightly dusted with powdered sugar and knead. If you feel the mixture is dry grease your hands and counter with butter or vegetable shortening and knead. Alternatively, if the dough is too sticky add a tablespoon or two of powdered sugar.Pro tip – If possible do not add any more powdered sugar at this point as it will stiffen when the gelatin sets. You want the fondant to form a dough but not be too dry. A little sticky is ok too.
- Divide into two or four portions and place each in a zip-lock bag. And seal well.Pro tip – fondant is sugar so it dried very easily. If it forms a crust it will give you are very grainy fondant. So, make sure to always keep it double wrapped in a plastic then storage bag or plastic then container.
- Leave in the fridge overnight or at least 4 hours. Pro tip – it is important to let the fondant rest because this gives the gelatine time to set and become elastic. Once set you can store it at room temperature.
Using fondant
- Take the fondant out of the fridge and leave it at room temperature. When ready to use knead it until it is smooth and pliable. Pro tip – if the fondant is hard you can warm it in the microwave for 10 seconds but making it too warm will result in a too soft fondant that is difficult to handle.
- It is best to use vegetable shortening to knead the fondant. However, if it is still quite sticky you can add powdered sugar. Pro tip – the elasticity of your fondant is dependent on the quality of your gelatin and the amount of powdered sugar used.
Notes
- Storing fondant – Fondant can be stored in a cool dry place away from heat and sunlight for up to 4 weeks at room temperature. And, you can also keep it for up to six months in the fridge and up to 2 years in the freezer.
However, make sure to always wrap the fondant well in cling wrap first, then place it in a ziplock bag, then in an airtight container to ensure it does not dry out. - Fondant is too hard? Thaw the fondant in the fridge for 10 seconds so you can knead it. Then, add a teaspoon or two of glycerin to help soften it. Next, add vegetable shortening and knead it some more.
And, if this still does not work, it’s best to use this fondant for decorative purposes and decorations. And, make a fresh batch for covering the cake - White fondant – If you need a white fondant, I recommend you use white-colored gelatin (unlike Knox which is almost beige), and veg shortening instead of butter (because veg shortening is white while butter is yellow).
- Dairy-free fondant – Also, if you want to make this parve or non-dairy, use non-dairy liquid creamer and veg shortening instead of butter.
Fondant covered cakes
- How far in advance can you cover a fondant cake? A basic chocolate or vanilla cake with buttercream or ganache can be covered in fondant 2 to 3 days ahead and left at room temperature. And, if the cake has any perishable filling or frosting it must be kept in the fridge.
- How to store fondant cakes? – At room temperature! Leave a fondant-covered cake in a cool dry place at room temperature away from open windows or wind. And, if the cake contains perishable frosting, you can also store it in the fridge.
- How long do fondant cakes keep? The shelf life of a cake depends on the cake recipe as well as the fillings and frostings used. In fact, fondant does do a good job of locking in moisture, which automatically extends the life of the cake.
Equipment you will need
Nutrition
Tried this recipe?
Mention @veenaazmanov_kitchen or tag #veenaazmanovkitchen!
Tried this recipe for the first time and obviously I must be doing something wrong. I combined the liquid ingredients with the powdered sugar and worked it in until the sugar was gone and it was still beyond sticky, like straight up gooey. I kneaded in the vegetable shortening and it helped for a moment with the stickiness but any working with it whatsoever and the stickiness would come back. So I kneaded in more sugar. And more sugar. And more sugar. Kneaded in more shortening. All that would help for maybe a minute and then once the shortening or sugar really worked in it would become glue again. It said not to use too much sugar because it will stiffen with the gelatin, but it was a soft mess of glue no matter how much sugar I kneaded in. It also had a “grainy”/shaggy/lumpy look when stretched rather than being a smooth surface. Maybe you have some ideas where I went wrong because it is completely unworkable and un useable as is.
Hey Jessika. I know fondant is not the easiest thing to make. Being a professional cake decorator, this recipe has been my go-to for many years and if you look below in the comments, you will see many have had successes and failures too.
In your case, is it possible, you added the stuff very hot to the powdered sugar so it might have melted? It should be barely warm
Also, could it be possible that the gelatin was overcooked so it lost elasticity?
Make sure to use powdered sugar made from cane, not beet sugar. Beet sugar stays grainy.
I hope this helps, please feel free to ask any more questions if you have.
Thanks
Thanks for the feedback! I think I see what happened. I missed the part where you chill the gelatin mixture. I saw it in the instructions during my read-through to familiarize myself with the recipe, but then I think I forgot about it during the process. I’ll definitely try it again with the chill part of it and change the powdered sugar – see if that helps, In general I love your stuff! I’ve had a lot of success with your recipes which is why I chose this one to try for making fondant. Sorry if the frustration came through a bit in the post. The fondant was a mess, I’d obviously screwed up but couldn’t figure out what was going wrong, the kitchen was a sticky mess and right in the middle of the whole thing the water in our building was turned off for maintenance so it wasn’t a great moment.
That’s ok Jessika. I understand. It’s all good.
I have been there. My initial years as a cake decorator drove me crazy. Unfortunately, back then we didn’t have many people sharing recipes as they do these days. We had fewer options so we had to figure it as we go.
Yes, cooling the gelatin is important but also make sure you don’t put the cooled gelatin in the powdered sugar as it can also seize up immediately and become small grains. So do it slowly. Similar to tempering. Add a little powdered sugar to the gelatin – combine and add more. I hope that makes sense.
Hello, I will be making fondant for the first time and I am having a hard time finding meringue powder in stock nearby. Will the recipe work without it or is there a substitute I can use? Thank you so much for the great recipe and detailed instructions. Hopefully I will be able to get a good result. Thanks again!
Hey Anelia, You can omit the meringue powder. It does help in hot and humid climates but adding a bit more stability. But, it works great without it too,
Hi Veena, I made the fondant using your recipe and it turned out great. Everyone loved the cake and were surprised when they found out it was homemade. Thanks again for all of your help! I tried a couple of other fondant recipes before this one and I can honestly say that yours is the best!
Thank you, Anelia. I am so happy to hear that. Appreciate you coming back to write this feedback.
How long does it keep when made? Also do I colour it once it’s made?
Thanks
Jacqueline. you can color the whole batch when you are making it or you can make white fondant. Then color small portions as you need. It is easy to color fondant with gel food colors.
Does it have to be a non-dairy cream?
Well, non-dairy means you can leave it out for long hours even in hot and humid conditions. Dairy may not do so well in hot cilamate. But, yes, you can use dairy as well.
Love this recipe. This will be my go to from now on. Came out perfect the first time. Thank you for sharing!!!
Thank you, Heather.
Great recipe. Thank you!?
Thank you, An
Can you store your cake in the refrigerator after covering it with this fondant.
Yes, you can Natasha. In some places, humidity may cause condensation which will dry out. Best, not to touch condensation as it can leave fingerprints when it dries out. Hope this helps
Hi! I jz wanna ask for it is ok to replace meringue powder to egg white instead?
Yes, Loida. You can use egg white powder instead of meringue powder
First of all, I want to start by thanking u for your generosity in releasing such detailed and enormous information on fondant making. It has settled a lot of questions and given me better understanding too. I still have few more questions whose answers I believe will help achieve smooth and perfect fondant.
1. From ur recipe, I can see u added meringue. What is its effect on fondant and can it be totally left out if not easily found in my location?
2. What is the effect of liquid glucose on fondant? I thought it’s for elasticity but from ur notes, u said gelatin is for elasticity.
3. I realized CMC wasn’t included to ur first recipe. Why? And what is the effect of CMC on fondant.
Thank you one again for your kindness and generosity
1. Meringue gives the fondant a crust that works great in hot and humid places.
2. Both glucose and gelatin help with elasticity. Glycerin helps it keep it soft.
3. CMC adds stability but it can also make the fondant hard and dry. So in some fondants, we use it.
How much does this recipe make please? I would like to use the table you provided to determine how much Fondant is needed to cover my cakes, I need to know how many ounces or pounds does this recipe make? Thank you!
Vicki, the recipe card below shows that this batch makes about 700 grams