Homemade fondant is perfect for those who love decorating desserts with a creative and personal touch. Soft, elastic, and easy to mold, it allows you to create flowers, characters, animals, and many other decorations in a simple and fun way.
You can color it as you like, mixing colors to achieve bright and original shades, just like in festive or special occasion desserts.
Moreover, it has a delicate flavor and a melt-in-your-mouth texture.
With this quick recipe, you prepare delicious fondant ready to use in just minutes!
For those fond of decorating sweets with fondant, I suggest checking out my applications to then unleash your creative imagination.
- Difficulty: Medium
- Cost: Cheap
- Preparation time: 5 Minutes
- Portions: to cover 2 cakes of 9.5 inches or 50 cookies
- Cooking methods: No cooking
- Cuisine: Italian
- Energy 2,284.05 (Kcal)
- Carbohydrates 544.97 (g) of which sugars 461.75 (g)
- Proteins 5.57 (g)
- Fat 12.52 (g) of which saturated 8.13 (g)of which unsaturated 4.41 (g)
- Fibers 0.00 (g)
- Sodium 77.73 (mg)
Indicative values for a portion of 550 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 3 3/4 cups powdered sugar
- 1/3 cup cornstarch
- 2 tbsps water
- 1 tsp gelatin sheets
- 1 tsp vegetable glycerin
- 1/4 cup glucose syrup
- 1 tbsp butter
Tools
You can prepare the fondant by kneading by hand, and it’s not at all tiring, but for those who want to speed up the operation, I suggest using a stand mixer with a paddle attachment.
- 1 Stand Mixer
Preparation
To prepare homemade fondant, soak the gelatin in water and let it soften. When ready, add glucose, glycerin, and butter, then melt everything together in a bain-marie or microwave, whichever is more convenient for you. Please ensure the mixture becomes liquid but never boils. At this point, pour the liquids over the powdered sugar and cornstarch, and mix well until a soft and slightly sticky dough forms.
Transfer the dough to a work surface lightly dusted with cornstarch and knead it with your hands until it is no longer sticky. It’s ready when, touching it with a finger, it does not stick to the dough.
At this point, you can color the fondant with gel or powder colors, preferably dissolved in a drop of edible alcohol (like vodka). Avoid liquid colors, as they could change the dough’s consistency.
Wrap the fondant in plastic wrap and let it rest and cool completely. When it’s cold, it will be ready to shape into your decorations!
NOTES
If you want to prepare the fondant with a stand mixer, I recommend using the paddle attachment and setting a medium speed. Do not overwork it: stop as soon as the sugar has absorbed all the liquids well. If worked too long, there’s a risk of incorporating too much air and creating annoying bubbles when you roll it out.
If you have some leftover fondant, wrap it well in plastic wrap and then put it in an airtight container. It keeps for a long time! When you need it again and it’s a bit hardened, just heat it for a few seconds in the microwave to make it soft again.
If you liked the recipe or have questions, feel free to comment here or on social Facebook, Pinterest, Instagram and X.
How to store homemade fondant and how long does it last?
Fondant is stored wrapped in plastic wrap and sealed inside an airtight container, away from heat and moisture. Do not refrigerate! If stored well, it can last 1 or 2 months. If you find it a bit hard when you need it, just warm it for a few seconds in the microwave to make it soft again.
