Homemade Vegetarian Fondant -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.
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.
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.
Agar Agar
This is 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 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.
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 a 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
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
How to make Homemade Fondant Recipe – Vegetarian, vegan and Parve, Dairy-Free(Save/Pin)
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.
- Note: keep the heat to med-low or the water will all evaporate. If the mixture becomes to thick add a few tablespoons of water.
- 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.
- Use vegetable shortening to knead
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.
Using the fondant
Lastly, when ready to use. Remove from the fridge and let it reach room temperature. Once at room temperature, knead well until soft, and yet not sticky. Now, you can also add more powdered sugar if needed. Can you see the elasticity? You should be able to pull it like this – like taffy.
How do you color homemade rolled fondant
Being a cake decorator, I have tons of posts related to fondant, including tutorials. So I won’t bore you by repeating myself. Therefore, I shared two detailed posts one was 14 must-know tips for working with fondant and the other being How to color fondant. In addition, I’ll also give you a few important tips here.
- Always use edible food color gels for coloring fondant. Because they will not make your fondant too soft in consistency since they are very concentrated in color.
- And if you don’t have food color gels – you can also use liquid color at the beginning of the recipe while reducing the original quantity of liquid in the recipe.
- Food color gels will intensify over time. So if you color it ahead of time – make it one shade lighter and keep it for a few days. That way you won’t have to add more white or use too much color gel.
- Also, color gels can dye your hands. So it’s best to use gloves when coloring fondant. In addition, rubbing veg shortening on your gloved hands also helps. Personally, I find that working with gloves is not easy, especially with sticky fondant. So, I work with fondant by just rubbing my hand with vegetable shortening, and then washing them clean with a cream-based detergent.
How much fondant do I need for my cake?
The chart below is based on 4 inch tall cakes. For shorter height you will need less and tall cakes will obviously need more.
Having said that, this presumes rolling fondant closer to 1/8″ thickness. If you roll fondant too thick closer to 1/4″ inch thick you will need more.
| Round | Square | Metric | lbs | OZ |
| 6-inch | 5-inch | 600 g | 1.3 lbs | 18 oz |
| 7-inch | 6-inch | 750 g | 1.6 lbs | 20 oz |
| 8-inch | 7-inch | 900 g | 2 lbs | 24 oz |
| 9-inch | 8-inch | 1 kg | 2.2 lbs | 30 oz |
| 10-inch | 9-inch | 1.2 kg | 2.6 lbs | 36 oz |
| 11-inch | 10-inch | 1.5 kg | 3.4 lbs | 40 oz |
| 12-inch | 11-inch | 1.7 kg | 3.7 lbs | 48 oz |
| 14″inch | 12-inch | 2.5 kg | 5.5 lbs | 72 oz |
| 14-inch | 2.7 kg | 6 lbs | 108 oz | |
Frequently asked questions
Yes, fondant contains all edible ingredients and is definitely edible. It is sweeter than most other frostings.
However, often fondant is used for just decorative purposes. So if a cake decorator says the fondant is not edible she has probably used some ingredients that not edible like a metallic silver or gold dust.
Absolutely! One issue when using a stand mixer is that we tend to add too much powdered sugar. It’s best to add just until the mixture is coming together then finishing it off by hand on a counter so you get a better understanding of how much powdered sugar you need.
Homemade fondant can last for up to 2 years if stored properly. Fondant is sugar paste which is high in sugar and works as a natural preservative. The storage instructions for this fondant recipe is detailed above.
Fondant can be stored in a cool dry place away from heat and sunlight for up to 4 weeks at room temperature. You can keep it for up to six months in the fridge and up to 2 years in the freezer.
Make sure to always wrap the fondant well in cling wrap first, then place in a ziplock bag, then in an airtight container to ensure it does not dry out.
Use a measuring tape and measure the top and height of the two sides of the cake and add a few more inches for a hangover.
For example, an 8-inch cake will be 8 inches on top and 4 inches tall so I will need to roll 8 + 4 + 4 = 16 inches and a few extra inches.
I have givens a detailed chart above that gives you an approximate amount of fondant needed for your cake.
At room temperature! Leave a fondant covered cake in a cool dry place at room temperature away from open windows or wind. If the cake contains perishable frosting, you can even store it in the fridge.
The shelf life of a cake depends on the cake recipe as well as the fillings and frostings used. Fondant does do a good job of locking in moisture which automatically extends the life of the cake.
Yes, you can put fondant covered cakes in the fridge. When you take it out of the fridge there will be some condensation depending on the weather – just leave it alone and the condensation should dry off on it’s own as the cake comes to room temperature.
Fondant needs to be rolled between 1/4 to 18 inch. 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.
A basic chocolate or vanilla cake with buttercream or ganache can be covered in fondant 2 to 3 days ahead and left at room temperature. If the cake has any perishable filling or frosting it must be kept in the fridge.
Water! Fondant is sugar so water melts the sugar and when dried it stick together. But you can also use Tylose glue, sugar glue, and vegetable shortening.
I believe you can. I have never had to freeze a cake with fondant. If you wrap the cake well in plastic and then parchment paper you should be able to freeze the cake. Thaw it in the fridge overnight, not on the countertop. This will keep the condensation on the wrappers, not the cake.
Clean the work surface well then dust with powdered sugar or cornstarch. Rotate and keep moving the fondant around when rolling to ensure it does not stick. If necessary, add a little more dusting on the work surface.
Troubleshooting
My rolled fondant is cracking when rolled?
Often the issue here is that too much powdered sugar has been added.
Why is my rolled fondant tearing on the cake?
Fondant needs to be rolled between 1/4″ to 1/8″ thick. 1/4″ is too thick which can cause the fondant to break with its own weight. 1/8″ is thin and can cause the fondant to tear as you stretch it. Finding that right thickness that works for you comes with practice so don’t give up.
My homemade fondant is too sticky?
If you making homemade fondant and the fondant is still too sticky – you probably need more fondant. If you live in a hot humid place and over-knead the fondant it can also become sticky. In this case, you need to let the fondant rest and then roll again later. Or place in the fridge until it cools off a bit.
My fondant is too hard what can I do?
Thaw the fondant in the fridge for 10 seconds so you can knead it. Then add a teaspoon or two of glycerin to help soften it. Next, add vegetable shortening and knead it some more.
If this still does not work, its best to use this fondant for decorative purposes and decorations. Make a fresh batch for covering the cake.
What other fondant can I make if I don’t have these ingredients?
This homemade fondant uses a few ingredients but there are others with fewer ingredients too.
A marshmallow fondant uses two main ingredients and is just as easy to use.
And if you plan to make a cake that needs brown fondant, then perhaps make chocolate fondant. That way, you can skip the process of coloring, and it’s chocolate. And who doesn’t like chocolate? In addition, I also have two brown fondant recipes for you, and one made with chocolate marshmallow fondant.
While, if you need a black fondant, I would prefer to make a black fondant from scratch rather than just add colors. In addition, you do need a lot, and the result is a very soft fondant.
Homemade Vegetarian Fondant from Scratch
Print Pin RateDescription
Equipment /Tools
- Stand Mixer
- Storage Container
Ingredients
- 60 ml (0.24 cups) Water
- 2 tbsp (1.04 oz) Agar-agar powder
- 120 ml (0.35 cups) Light corn syrup
- 3 tbsp (1.56 oz) Veg shortening
- 1 1/2 tbsp (0.78 oz) Glycerin
- 700 grams (5.83 cups) Powdered sugar confectioners sugar or icing sugar
- 1 tsp (1 tsp) Clear vanilla extract
- 1 tsp (1 tsp) Tylose powder
- 1 tsp (1 tsp) Salt
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. It will become thick and gelatinous in consistency.
- Add light corn syrup to the soaked agar-agar.
- Place on the stovetop on medium-low heat (takes time but it will dissolve).
- Stir continuously until well dissolved. Note: keep the heat to med-low or the water will all evaporate. If the mixture becomes to thick add a few tablespoons of water.
- When the agar agar is 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. Use vegetable shortening to knead.
- 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.
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Nutrition Information
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you
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Darina
Dea Veena,
It is my understanding that agar-agar needs to boil to activate. Maybe that is the reason for various outcomes. Also, I don’t seem to find at what stage do you add the vegetable fat and tylose which are listed in the ingredients. I have tried the fondant with gelatine using 8 sheets, but I think it was too much. It was very nice to work with. Thank you for the recipe.
Veena Azmanov
Hey Darina. I don’t bring agar-agar to a boil – as it overworks the mixture. I make it very hot until it’s all completely dissolved.
The tylose is added to the powder sugar on the first line and the veg shortening is used to knead the fondant.
Thanks
Ashley Judd
This cake looks so delicious and festive! I love it that it’s veg!
Veena Azmanov
Thanks Ashley
Adi
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
Veena Azmanov
Hey Adi. My son’s name is Aadi. I get my Criso from Meatland on Ahuza/Bar Ilan street – I think even Tasa near the mall keeps it. Thanks
Adi
Great! Thank you for the answer 🙂
Heather Miller
Can I use coconut oil in place of the vegetable shortening? Thank you.
Veena Azmanov
I think it should be fine. if it not liquid but the same consistency of veg shortening. I have not tried it though but don’t see why not. Let me know how it goes.
Nam
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
Veena Azmanov
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.
Berry
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.
Veena Azmanov
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.
Sneh
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
Veena Azmanov
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.
Sneh Arora
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
Veena Azmanov
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.
dimitra
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????
Veena Azmanov
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.
Shruti agarwal
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??
Veena Azmanov
Hey Shruti. Yuu can freeze the fondant for a longer time. Just thaw it in the fridge a day before you need to use it.
Cameron
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.
Veena Azmanov
Thank you Cameron. Happy to hear you finally found your recipe. Thank you for coming back to write this feedback. Appreciate it very much.
Reena Chirbi
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
Veena Azmanov
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.
Tanvi
Hello Veena ji
I am not able to find vegetable glycerine in my area. Can I omit it?
Thanks in advance.
Veena Azmanov
You can omit – you may find your needs a bit more needing though..
Neha
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 !
Veena Azmanov
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.
Neha
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.
Veena Azmanov
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.
shweta lamkhade
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
Veena Azmanov
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?
Mridu Kapoor
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
Veena Azmanov
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.
Pooja
Hello Veena ji. what can be the substitute of vegetarian glycerin. It would be very much helpful.
Veena Azmanov
I don’t know Pooja… I’d say just omit it.
Pallavi narayan
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
Veena Azmanov
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.
Rashmi
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
Veena Azmanov
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.
Rupali
Can we first powderr the flakes and then use it.Is agar agar means falooda sev?
Veena Azmanov
Not sure the strength of the flakes is the same as the powder Rupali. I suggest you make a small batch so you do not waste ingredients – If it works then you know to make more.. Thanks
Deepthi
Hello veena ji can we substitute pectin powder with agar agar if so how much and in what proportion TIA
Veena Azmanov
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
Kanika Singh
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 ??
Veena Azmanov
Aww. Kanika…. thank you so much for this lovely comment. You made my day. Nothing makes me more happy than to see that my recipes give my fans successful results. Thank you !
Tushi
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?
Veena Azmanov
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.
Mithila
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.
Veena Azmanov
Yes you can keep it out or in the fridge.. If you live in a warm climate the fondant will have condensation but dry out on it’s own if you leave it alone <3
Madvi
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.
Veena Azmanov
I buy a non brand gelatin from the local cake shop <3
Anonymous
Is there any substitute for vegetable shotening…
Veena Azmanov
vegetable shortening is vegetable fat. You can use butter if you have veg!! Margarine works too <3
Manisha
Hii Veena.. Can I use honey instead of corn syrup?
Veena Azmanov
No I have not tried honey. I think Corn syrup or glucose would work
priyanka shah
Hi…. Can I use veg gelatin instead of agar agar??
Veena Azmanov
yes!! you can use vegetarian gelatin
Sunanda Kumar
She has out swap out alternatives if you want to make it vegan 🙂
Quenette Horn
I stay in south africa what can i youse, we do not have corn syrup or glucose syrup. What can i use. Can i use honey or normal syrup?
Jacquie Guess
This is not vegan, only vegetarian, it uses cream and butter
Mod Key
thanks veena
Mod Key
thanks veena
Karan Kay
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
Mru
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.
Veena Azmanov
I use gum paste to make all flowers. They dry hard and store well. But do not put them in the fridge.
love
please help me bc i am having trouble i used heavy cream and 2 tbsp of agar powder, it does not come out white and is still sticky.
i have also used 3 pounds if confect. sugar.
Veena Azmanov
What Agar Agar are you using? Check the quality of it please. I think some people mistaken china grass (I believe that’s the name) but it’s different.
shobha khatwa
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
Veena Azmanov
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.
Sahajbir Kaur
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?
Salma
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
Veena Azmanov
Not sure darling. try less power perhaps. I don’t have the clumping. Also ensure you let it soak well before you heat it up.
ankita gupta
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
Veena Azmanov
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
Revathy
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
Preety
Hi Veena,
Is confectioner sugar same as icing sugar?
Veena Azmanov
yes Confectioners sugar. powder sugar and icings sugar are all the same. They contain cornstarch to prevent the sugar from clumping together
Anha Nokshi Karu Polli
Hi veena Thank you somuch for your recipe.but bangladesh fondant jel colors and matareals not available.I want to buy how can buy this?
Amee Joshi
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!
Anonymous
How about using Veg gelatin we get in stores.. Will that work with the same recipe?
Veena Azmanov
Yes!!! Should work!
Jen and Jim
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!
Francis Lampignano
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…..
Afaaf
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.
Harini Srinivasa Rao
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?
Malavika Nair
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?
Rumpa
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.
Trupti Datye
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!!!
Veena Pamela Azmanov
Well agar agar is a substitute for gelatine darling. So you have to try and find at least one.. See the link above you can buy it online too <3
Veena Pamela Azmanov
Check the link above darling. You can buy it on line. <3
Veena Pamela Azmanov
Fresh cream is malai. I'm not sure if Amul cream will work it is made from veg fat not milk. SO try!!
Veena Pamela Azmanov
Thank you so much darling. I will stop by your page to have a look. <3
Tanvi Bansal
thanx for d reply Veena ji ….
Trupti Datye
Hi Veena,
Fresh cream is 'malai' or can I use Amul cream which is 25% fat?
Charishma Hegde
Amul cream with 25 % fat is perfect… I tried it and the fondant was the best ever… And amul is not veg fat… It’s diary
Pallavi narayan
Hii karishma need some information. What kind of agar did u use. Can u send a pic. Plz help me I hv failed thrice n so much of wastage. Plz help
Veena Azmanov
No brand Pallavi. Just something I picked on Ebay. I have to shop for it on line and buy what ever look good – so no brand here.
Tanvi Bansal
hello Veena ji ….agar agar or gelatin is not available here .can we make fondant without using agar agar.
Tayyaba Usman
Dear Veena what can be substituted instead of agar agar powder?