Veena Azmanov

Cake Artist and Food Enthusiast

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Homemade Vegetarian Fondant Recipe from scratch – Vegan & Parve

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Homemade Vegetarian Fondant Recipe – Vegetarian Sugar Paste Recipe

This homemade vegetarian fondant recipe is a fondant recipe without gelatin.  This simple easy and effortless recipe uses agar-agar which is plant-based. The recipe is adapted from my most popular recipe homemade fondant recipe from scratch. This vegetarian fondant is also vegan, eggless, dairy-free and Parve and can be used to cover cakes, cookies or cupcakes.

This homemade vegetarian fondant recipe is simple easy and derived from my most popular recipe on this blog homemade fondant recipe from scratch. It is suitable for all kinds of cakes and temperatures and needs no special tools or equipment.

Homemade Vegetarian Fondant Recipe from scratch

While my homemade Fondant recipe is very very popular, it also contains gelatin making it unsuitable for vegetarian consumption.  And I have tons of people requesting how to change or substitute it to vegetarian fondant. So, of course, I had to go and figure out how it would work out without gelatin.

This homemade vegetarian fondant recipe is simple easy and derived from my most popular recipe on this blog homemade fondant recipe from scratch. It is suitable for all kinds of cakes and temperatures and needs no special tools or equipment.

Homemade Vegetarian Fondant Recipe

So finally I did test my recipe and am happy to say this is what works best for the vegetarian fondant version.  This recipe is basically adapted from my homemade fondant recipe as you can see most of the ingredients are the same with changes made to the amounts so do try and keep the amounts mentioned in this recipe accurate.

Here is the cake I made with this Vegetarian Fondant. I did not take any progress pictures because the method is exactly the same as my Homemade Fondant recipe.

This homemade vegetarian fondant recipe is simple easy and derived from my most popular recipe on this blog homemade fondant recipe from scratch. It is suitable for all kinds of cakes and temperatures and needs no special tools or equipment.

How to make Vegan fondant, Homemade Vegetarian fondant recipe

Agar Agar

This is a vegetarian seaweed-based gelatin that comes in powder form. It works quite the same as gelatin most often. Different qualities are available in the market and often some set a better than the other so do take a note of that.
Those of you in India who get agar-agar in the form of china grass. I think that’s what the term is. It is agar-agar but very diluted and does not set much the same. So if you use it you may find that the fondant is less stretch or elastic.

This homemade vegetarian fondant recipe is simple easy and derived from my most popular recipe on this blog homemade fondant recipe from scratch. It is suitable for all kinds of cakes and temperatures and needs no special tools or equipment.

Homemade Vegetarian Fondant Recipe from scratch

Let’s talk ingredients and substitutes (Save/Pin for later)

  • Water – water is the easiest to dissolve agar-agar, having said that I personally often use fresh cream (just like my homemade fondant recipe). If you want you can use fresh cream but not everyone seems to have success with agar-agar dissolving in fresh cream. So to keep things easy – let’s just do water.
  • Light corn syrup – can be found in any cake decorating store. If you cannot find light corn syrup you can also use glucose. Use the same quantity the only difference is glucose is thicker than light corn syrup. That’s ok.
  • Agar Agar – You can use 1 tbsp of vegetarian gelatin instead. I made a special note about agar-agar  – please read above. 
  • Glycerin – Please use edible glycerin found at most cake decorating stores or pharmacy. Often non-edible glycerin can be found for the purpose of cosmetic use.
  • Clear Vanilla – The purpose of clean vanilla is to maintain the white color of the fondant. If you cannot find clear vanilla you can also use rose extract or almond extract.
  • Powder Sugar – also called confectioners sugar or icing sugar. I highly recommend using powder sugar made with cane sugar, not beet sugar. Beet sugar has the tendency to be very grainy.
    Make sure you do not have lumps in your powder sugar -if necessary sift the sugar. These lumps of sugar can be a real pain in the finished fondant (don’t ask me how I know that)

Here is another cake I made using this fondant

This homemade vegetarian fondant recipe is simple easy and derived from my most popular recipe on this blog homemade fondant recipe from scratch. It is suitable for all kinds of cakes and temperatures and needs no special tools or equipment.

Homemade Vegetarian Fondant from Scratch

Recipe – Vegetarian Fondant, Vegan Fondant, Parve Fondant, Dairy Free Fondant  (Save/Pin)

Tools

Ingredients 

  • Water  – 60 ml (¼ cup water)
  • Agar agar powder – 2 tbsp
  • Light corn syrup – 120 ml (½ cup)
  • Veg shortening – 3 tbsp
  • Glycerin – 1½ tbsp
  • Powdered sugar /confectioners – 700 grams to 1 kg
  • Clear vanilla extract – 1 tsp
  • Tylose powder – 1 tsp
  • Salt – 1 tsp

Method

  • Prepare a bowl with 400 grams of powder sugar, salt, and tylose powder.
  • Make a hollow in the center ready for our agar agar mixture.

Dissolved Agar Agar

  • Dissolve agar agar flakes in water – let sit for 5 minutes.
  • Add light corn syrup after the agar-agar has soaked in the water.
  • Place on the stovetop on medium-low heat (takes time but it will dissolve).
  • Stir continuously until well dissolved.
  • Add glycerine and stir well.
    Tip – if you find the agar-agar is setting – place it back on the heat to ensure it’s melted again.
  • While still warm and liquid – pour right the mixture immediately into the bowl with powder sugar.
  • (note – if the agar-agar is not completely dissolved – pour the mixture thru a sieve so you won’t have grains in the finished product).

Combine well

  • Working quickly.
  • Use a wooden spoon to combine the powdered sugar and liquid.
  • Then knead with your hand – adding additional powdered sugar to make a pliable dough.
  • Note: Do not add too much powder sugar as the fondant will firm as it rests in the fridge.
  • You want it to be pliable but not sticky nor do you want it to be stiff. You can add more powdered sugar later too.

Rest until set

  • Divide the mixture into two (or more) portions and place in a ziplock bag.
  • Place these zip lock bags in a plastic container to prevent drying.
  • Let rest in the fridge for a couple of hours or overnight.

Using the fondant

  • Bring fondant to room temperature by leaving it out for a couple of hours.
  • Once set fondant can be stored at room temperature (see storage).
  • Knead well before you use. Kneading is key to getting a smooth fondant covered cake.
  • If the fondant is too stiff – a 5 sec burst in the microwave works great.

Storage

  • Regular Fondant can last for months if kept properly.
  • The high quantity of powder sugar works as a preservative.
  • This fondant can 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. If you have hot and humid weather it’s best to keep the fondant in the fridge if not using for a few days just to be safe and ensure good preservation.
  • You can place them in the fridge for up to 3 months. If you need to keep it longer store it in the freezer. Thaw it in the fridge Just take it out a couple of hours or the night before you need it.
  • Being a cake decorator my fondant doesn’t usually stay long. I make a couple of batches in one month. So if you do have any information to share please put a comment at the bottom of this post so it will help the other users.

Agar Agar Powder 2oz - Excellent Gel Strength 900g/cm2
Agar Agar Powder 2oz - Excellent Gel Strength 900g/cm2
List Price:$7.75
Price:$7.75
Price Disclaimer
Vegetable Gelatin powder PME - 20 g
Vegetable Gelatin powder PME - 20 g
Price Disclaimer
Wilton Vegetable Glycerin, 2 oz.
Wilton Vegetable Glycerin, 2 oz.
Price:$3.99
Price Disclaimer

Don’t forget to save this recipe on Pinterest for later.
You can find a collection of my tutorials and recipes here on Pinterest.

This homemade vegetarian fondant recipe is simple easy and derived from my most popular recipe on this blog homemade fondant recipe from scratch. It is suitable for all kinds of cakes and temperatures and needs no special tools or equipment.

Homemade Vegetarian Fondant Recipe from scratch

This homemade vegetarian fondant recipe is simple easy and derived from my most popular recipe on this blog homemade fondant recipe from scratch. It is suitable for all kinds of cakes and temperatures and needs no special tools or equipment.

Homemade Vegetarian Fondant from Scratch

This homemade vegetarian fondant recipe is a fondant recipe without gelatin.  This simple easy and effortless recipe uses agar-agar which is plant-based. The recipe is adapted from my most popular recipe homemade fondant recipe from scratch. This vegetarian fondant is also vegan, eggless, dairy-free and Parve and can be used to cover cakes, cookies or cupcakes.  
5 from 54 votes
Print Pin Rate
Course: Dessert
Cuisine: Italian
Adjust Servings Here: 1 kg
Calories: 359kcal
Author: Veena Azmanov
Prep Time: 10 mins
Cook Time: 2 mins
Total Time: 12 mins

Ingredients

  • 60 ml Water
  • 2 tbsp Agar agar powder
  • 120 ml Light corn syrup
  • 3 tbsp Veg shortening
  • 1 1/2 tbsp Glycerin
  • 700 grams Powdered sugar /confectioners sugar
  • 1 tsp Clear vanilla extract
  • 1 tsp Tylose powder
  • 1 tsp Salt
Metric - US customary

Instructions

  • Prepare a bowl with 400 grams of powdered sugar.
  • Make a hollow in the center ready for our agar agar mixture.

Dissolved Agar Agar

  • Dissolve Agar Agar flakes in water - let sit for 5 minutes.
  • Add light corn syrup after the agar-agar has soaked in the water. 
  • Place on the stovetop on medium-low heat (takes time but it will dissolve).
  • Stir continuously until well dissolved.
  • Add glycerine and stir well.Tip - if you find the agar-agar is setting - place it back on the heat to ensure it's melted again.
  • While still warm and liquid - pour right the mixture immediately into the bowl with powdered sugar.
  • (note - if the agar-agar is not completely dissolved - pour the mixture thru a sieve so you won't have grains in the finished product).

Combine well

  • Working quickly.
  • Use a wooden spoon to combine the powdered sugar and liquid.
  • Then knead with your hand - adding additional powdered sugar to make a pliable dough.
  • Note: Do not add too much powder sugar as the fondant will firm as it rests in the fridge.
  • You want it to be pliable but not sticky nor do you want it to be stiff. You can add more powder sugar later too.

Rest until set

  • Divide the mixture into two (or more) portions and place in a ziplock bag. 
  • Place these zip lock bags in a plastic container to prevent drying.
  • Let rest in the fridge for a couple of hours or overnight.

Using the fondant

  • Bring fondant to room temperature by leaving it out for a couple of hours.
  • Once set fondant can be stored at room temperature (see storage).
  • Knead well before you use. Kneading is key to getting a smooth fondant covered cake.
  • If the fondant is too stiff - a 5 sec burst in the microwave works great.

Nutrition Information

Serving: 100g | Calories: 359kcal | Carbohydrates: 83.8g | Protein: 0.1g | Fat: 3.9g | Saturated Fat: 1g | Polyunsaturated Fat: 2.4g | Monounsaturated Fat: 0g | Trans Fat: 0.5g | Cholesterol: 0mg | Sodium: 13mg | Potassium: 0mg | Fiber: 0.1g | Sugar: 81.6g | Vitamin A: 0% | Vitamin C: 0% | Calcium: 0% | Iron: 0%
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you
Tried this recipe?Mention @veenaazmanov or tag #veenaazmanov!

If you use homemade fondant often, you may like to check out the
other Homemade Fondant Recipes I have for you

A Collection of Homemade Fondant Recipes on this blog by Veena Azmanov

A Collections of Homemade Fondant Recipes by Veena Azmanov

Are you new to cake decorating? Do you love cake decorating?
Click here to see some of my Index of all cake tutorials from basic to advance.

A Collection of cake decorating tutorials by Veena Azmanov

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Comments

  1. Hey, I’ve noticed you’re based in Israel so I wanted to ask – the veg shortening for this recipe – where the heck do I get it here?? 😛
    Thanks in advance

    Reply

  3. Hi, I am trying to make fondant using powder agar(2tb) and water (1/4 cup). The water is not enough and the mix is just a crumble.. Should I be adding more water? What am I doing wrong here

    Reply

    • Nam, are you using agar-agar powder? not china grass! They are not the same. Agar-agar powder should have worked in this amount of water, you can add a few tbsp more and see if it helps.

      Reply

  4. Hi, thank you for the amazing recipe. However, I’m facing the same crumbly problem as some of the decorators here, My fondant was soft as stretchy when it is still warm, then it turned solid and crumbly as it cooled. In Japan, there are 2 types of jelling agent derived from seaweed: agar and kanten. Kanten even has a stronger setting ability than agar and the final product tend to be firm and brittle. And in the west, both agar and kanten are being sold under the name agar agar and there is no indication of which type of seaweed it is made from. I wonder if this can be a contributor of the crumbly fondant.

    Reply

    • Hi Berry, Sorry to hear that. Not sure about the different agar-agar found. Perhaps because I have never encountered any problems with my agar-agar so far. But it’s kinda weird that some have this problem with the agar agar while there are those of us that make this successfully over and over again. Is it possible that you can add a bit of tylose and see if it helps? Sorry not sure what else to say.

      Reply

  5. Hi Veena,
    Could you please clarify the following:
    The agar agar I bought is made from seaweed. The instructions mention to boil the water for 5 min to to make the contents completely dissolved. It also mentions to use 1 GM to prepare 100ml solution. I am confused as to what is the exact amount of agar agar to be used. Also I read in certain places that agar agar is more stronger than gelatin.
    Should I simply follow the exact measure of agar agar (2 table spoons) and heat in microwave and not boil the water. Kind regards Sneh

    Reply

    • Hey Sneh, I think we use the same agar-agar and I think most agar-agar packages say the same. Not sure though. I highly recommend you use the same amount I have used. To prevent waste perhaps you can half the recipe to see how it works. I think you can use the stovetop method too! As long as you do not use too much liquid. Hope this helps.

      Reply

      • Hi Veena, Thank you very much for replying to my query. I will half the qty, use the exact amount of agar in your recipe and use the microwave to heat the agar to dissolve. If I understand, please correct me, the goal is to completely dissolve the agar and not boil it. As boiling the agar dries up the water and requires additional water. I have my fingers crossed. I will come back with the outcome. Kind regards Sneh

        Reply

        • Let me know how it goes. Yes, the idea is to make sure your agar-agar is properly dissolved whether you use a microwave or stove top. The liquid measure is important so you don’t use too much powdered sugar.

          Reply

  6. hiii.i made the agar agar fondant but sth went wrong.its not stretchy and i cant roll it.i try to stretch it and i get chunks of fondant.nothing like a playdoh thing…i added alittle glycerine and it got softer but still not stretchy….what cna i do or what did i do wrong????

    Reply

    • Sounds like the agar agar did not give it any stability or stretch. Did you heat it properly? Usually it should work well. Sorry to hear that. I highly recommend checking the quality of your agar agar.

      Reply

  7. Hi veena.. Thank u for the wonderful recipe.. Can u pls temme how could i store it for a longer time say foe an year.. Any preservatives that i can add??

    Reply

  8. I finally have success with homemade fondant. Thank you so much. My search for the best fondant recipe is over. Will be using this from now on.

    Reply

  9. Hi madam, thanks for the veg fondant recipe. I have veg gelatin can I use that and I wanted to know the quantity of the same. One more thing can this fondant be used for making 3 d models are do we add anything for that please let me know.it will be of great help. TIA

    Reply

    • You can use veg gelatin for sure Reena. Same amount 2 tbsp per batch. You can make models with fondant but they tend to be very soft – to make them firm we add Tylose or CMC with are edible gums that helps make the fondant firm and are vegetarian too.

      Reply

  11. Hello Veena,

    Thanks for sharing the vegetarian fondant. Its a great help ?.
    But for some rrason even am facing the same problem with agar agar powder. My fondant doesnt come out to be stretchy. When the agar agar powder dissolves in the water while heating it does it end up in a clear liquid ? Can we add more water while heating if the mixture seems tp dry up ?

    Today was my 4th attempt.have kept it aside for the fondant to set. Not very hopeful though ?

    Thanks again !

    Reply

    • Ah Sorry to her that Neha.. I will check the recipe again and see what I can do to find a solution to this. If you add more water you will need to add more powder sugar too resulting in less stretch.

      Reply

      • Thanks Veena ?.. do you remember the btand of agar agar you got from ebay ? I know i am doing something wrong while heating it. Not sure how long to cook and how the dissolved agar agar look like.

        Reply

        • Sorry Neha.. you having issues with this. I have just ordered another batch of agar agar – unfortunately I order from ebay so the names are in language I don’t understand. It’s not branded so just regular agar agar. You are not the only one having this issues recently. SO I plan to re test this recipe and see again what I can do about it.
          I’d take the recipe off but there are a few who seem to be having great results with it so I’m confused and will retest it again.

          Reply

  12. Hello veena
    Thank you very much for the recipe!!! love you!!
    got some problems with agar agar pwd. When I mixed it with water & kept it for blooming it was hard paste after heating it doesn’t devolve at all (heated around a minute steering in between), still it was hard paste. Tried with cream proportion . was bit okay. still was confused if its ghee on top but Then I need to strain it. still can see small bits in fondant. will you suggest some thing?
    Thank you

    Reply

    • Sorry to hear that Shweta.. Not sure what to say. I will try a different brand or agar agar and see if it gives me different results. I Have made this a couple of times. I use a agar agar I got on ebay and it always works for me. I will retest this recipe again soon. I know you have to heat the agar agar slowly until it’s liquid… The only thing I can say is may be the agar agar is different?

      Reply

  13. Hii Ms Veena..
    Thank you for this recipe.. i want to know what is light corn syrup can it be made at home or what is glucose syrup water n glucose or something else. Please tell any method to make anyone of the above mentioned things at home if possible or are they easily available in market.. please do reply.. thank you once again. Mridu Kapoor

    Reply

    • Mridu – you can find light corn syrup or glucose syrup at any cake or confectionery shop. You can make homemade corn syrup but it’s not exact and not sure if it works because I have never tired it. I suggest you look for it as any shop that sells ingredients for cake or deserts.
      The glucose powder mixed with water is not the same as this glucose used here. This one like a syrup and is used in desserts and sweet confections.

      Reply

  15. Once again thanku for all the tutorials that u make for beginners like us. But this time we badly need ur tutorial on veg fondants. I have tried thrice following ur instructions but failed. First 2 time I used China grass but when it didn’t turned out good then I bought proper agar agar powder from cities mall delhi. I was very costly so thought it should turn out good. When I soaked it in 1/4 cup of fresh cream it turned out in lumpy dough. So again added 5 tablespoon of cream . But even after 3 times of microwave it never dissolved. So I think there is something wrong in the way I m handling it or the type of agar agar. If u will make a video then we will b able to see the quality of agar n how it becomes after microwaving.
    Also do u think we can make fondant using veg gelatin. As read in comments above I tried to add CMC to 1 tsp to the fondants but still then aren’t strechy n tear when I try to roll and wrap a cake. Plz help ma’am. Plz. I m totally relying on you. N sorry for such long comments

    Reply

    • Pallavi – I’m sorry to hear that.. I will re test the recipe again – if possible I will make a video as well. I have made this vegetable gelatin but it’s very hard to find here and quite expensive.

      Reply

  16. Dear Veena,

    I tried the vegan fondant and obviously am doing something wrong it’s just not working out. The fondant keeps cracking when I try to cover the cake. I feel I am going wrong with the agar agar…. Should I cook it to a transparent consistency or should I use flakes?

    Let me know ..

    Rashmi

    Reply

    • Rashimi.. Definitely sounds like something is not right with the agar agar. Sounds like you do not have any elasticity at all. Is the agar agar dissolving properly? would adding more help? perhaps this quality is not so strong? I don’t get flakes so have not tried the flakes but worth a try. Definitely sounds like you need more agar agar. Can you make a small batch with may be double agar agar then mix the old and new to see if you can help the old? Also adding a tsp of tylose might help.

      Reply

    • Sorry Deepthi!! Not sure pectin powder substitute darling..! Have not tried it yet. Is it stronger then agar agar? If so use the same amount – if not add a tsp extra lol. Try and let us know as well. Thanks

      Reply

  18. Thanks a ton for this amazing recipe dear veenaji. So many of us wanted this vegan recipe. Im so glad i came across this. I tried another recipe last year and it was a disaster ? but this time while i eas kneading it was actually blushing, coz the texture was exactly like a fondant. I cant express how happy i am. God bless you and please keep helping us beginners like this ??

    Reply

  19. Hello Ma’m, I want to make fondant lace with the receipe you gave here. I want to know if I can make the flexible lace that dries up faster with this receipe. Can you kindly help me in this?

    Reply

    • This is fondant recipe.. you can made fondant lace and that will be soft like fondant. You can add cmc to make it more firm and dry hard as well but then it will not be flexible. You can buy vegetarian lace.

      Reply

  20. Hello veena thanx for this recipe . I have one question regarding fondant, can I put fondant cover cake into the refrigerator or just leave it on counter.

    Reply

  21. As far as I know and internet sites confirm agar-agar and china grass powder are the same. May you please let me know what brand of agar-agar you use? Thank you.

    Reply

  30. Hi veena i hv tried this recipe atleast 3 times now and the agar is forming a thick gel with water and its not soluble . The fondant is just breaking when i try to roll . Cn u suggest sumthng by wich i cn gt a more elastic fondant

    Reply

  31. Hi veena,
    Successfully I hv made dis fondant. I hv to make a cake covered in fondant Wid simple flowers and butterflies sticked on it. Can u please suggest me whether to use dis fondant or gumpaste or fondant Wid Lil cmc to make flat flowers n Lil bit curvy flowers n butterfly..n a figure to stand upright on d cake. What is used to stick dis things on d fondant.
    Thanks.

    Reply

  32. hi mam
    i have query i just work on your veg fondant recipe .it was not smooth and flexible its goes to break again again.please mam help me

    Reply

    • You need to look into your agar agar powder. It needs to dissolve well. It’s also not the same as China grass? If you are using the right agar agar and it’s still not elastic you can try increasing the amount next time. For now add a bit of cmc powder and I hope it helps.

      Reply

  33. Hi Veena!
    I was just trying this recipe and I'm getting stuck at the dissolving agar agar part. I tried with water and milk, both times left the powder in it and then microwaved. But all I'm left with is a solid mass which breaks into chunks. Seems like there isn't water to dissolve so much powder. Any tips or suggestions?

    Reply

  34. Hi Veena, thank you so much for sharing this recipe along with all your other recipes. I love your original fondant recipe and use it all the time. I have a question about this one. Regarding the agar agar powder, I tried heating it in the microwave like you suggest and ive also done it on the stove. Both times the powder is just clumping together and is not very liquidy like with normal gelatin. Any ideas what is going on?

    Thanks

    Reply

  35. Hi Veena,

    I tried your vegetarian Fondant recipe using agar agar powder. The problem I am facing is that the resultant fondant is still too soft ( even after overnight refrigeration) to work with..Tried rolling it but it keeps breaking.. Can you please let me know what could have gone wrong?

    Thanks
    ankita

    Reply

    • Sounds like you need to add more powder sugar. The weather effects the fondant needing more or less powdered sugar. Trying adding more Powder sugar until it’s easier to roll but not too dry. If you have add 1/2 tsp of cmc to stabilize it. Hope this helps

      Reply

  36. Hi Veena,

    U r so AWESOME AWESOME!!!
    your website really helping me a lot…
    i am not able to find recipe for vegetarian gum paste…
    Plz do help me to find the same in your wedsite…. or plz do share ur recipe…

    Thanks
    Revathy S

    Reply

    • yes Confectioners sugar. powder sugar and icings sugar are all the same. They contain cornstarch to prevent the sugar from clumping together

      Reply

  39. So thoroughly inspired by your art and talent Veena!
    I'm wondering, is the vegan fondant good for making decorations or better to cover a cake? I haven't made it yet but plan on it soon!

    Reply

  41. Hi Veena as always thank you for your time effort and love you give to all of your fans. I made the veg fondant and for those that say
    It’s too sticky adding more powdered sugar worked for me I didn’t measure but I kneaded in more powder sugar until it was no longer sticky. The 2nd time I made it I increased the glycerin to 2 tbsp and The fondant was perfect!

    Reply

  42. Hi! Venna, thanks so much for share…How can i paint this fondant? Do you know where can i found " vegetarian colors", I don't know if is correct name colors…..

    Reply

  43. Hello Veena could u please tell me what is corn syrup and how can we make it or is there any substitute for that.secondly what is the difference between icing sugar and confectioner sugar.
    I dont knw what is gum paste that is used to paste flowers and etc and for making bows or figures I read abt tylo .I have no idea.i will really appreciate your help.

    Reply

  44. Hi Veena, Thanks for your recipe! I tried the recipe exactly as you have mentioned but it still seems to be very sticky. I am not adding more powdered sugar at the moment (I have added more than 750gms I think and I have used cream) but as suggested by you I have put in the refrigerator. Hoping that when it rests for a while it will be less sticky but right now it is way too sticky – do you think I can add more powdered sugar when I take it out tomorrow? I saw some sites which suggest that we can add corn starch to dry it – do you think I could try that?

    Reply

  45. Hi Veena,
    Tried your recipe last week. The taste was great and it formed a soft smooth dough but it lacked the elasticity when rolling it out. What adds the elasticity to the mixture and what could have gone wrong?

    Reply

  46. Thanks for all the recipes. Have tried many of them including the fondant. The only trouble that i have with fondant is that it starts to bleed and melt . I had kept the decorated cake in the fridge and this happened when i took it out. I live in kolkata.

    Reply

  47. Thanks for your reply. I tried it today before reading your comment, so made it with Amuil cream. Its resting in the fridge now, so fingers crossed ! You are amazingly talented!!!

    Reply

  54. hello Veena ji ….agar agar or gelatin is not available here .can we make fondant without using agar agar.

    Reply

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