Rolled Fondant
Transform your cake decorating skills with this easy and versatile Rolled Fondant recipe, perfect for creating stunningly smooth finishes on your cakes, cupcakes, and cookies. Made from simple pantry staples like sifted powdered sugar, unflavored gelatin, and glucose syrup, this homemade fondant boasts a pliable, silky texture ideal for rolling, molding, and shaping. The optional addition of glycerin enhances elasticity, while a touch of vanilla extract allows you to customize the flavor to your liking. With just 30 minutes of prep time, this DIY fondant is a cost-effective and customizable alternative to store-bought varieties. Whether you're crafting intricate cake decorations or covering an entire tiered masterpiece, this recipe is your go-to for bakery-quality results right at home.
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Recipe Information
Ingredients
- 900 grams Powdered sugar (sifted)
- 2 teaspoons Unflavored gelatin (powdered)
- 60 milliliters Cold water
- 120 milliliters Glucose syrup or light corn syrup
- 1 tablespoon Glycerin (optional, for added elasticity)
- 1 teaspoon Vanilla extract or other flavoring (optional)
- 1 tablespoon Vegetable shortening
- 30 grams Cornstarch or extra powdered sugar (for dusting)
Instructions
In a small bowl, sprinkle the unflavored gelatin over the cold water and let it sit for about 5 minutes to bloom.
Place the bowl with bloomed gelatin over a pot of simmering water (double boiler method) and stir until the gelatin is completely dissolved and liquid is clear.
Add the glucose syrup or light corn syrup and glycerin (if using) to the gelatin mixture. Continue stirring until fully combined and heated through, but do not boil.
Remove the bowl from the heat and stir in the vanilla extract or other flavoring if desired.
In a large mixing bowl, sift the powdered sugar to ensure there are no lumps. Make a well in the center of the sugar.
Pour the gelatin mixture into the well of the powdered sugar. Begin mixing with a wooden spoon or silicone spatula until the mixture becomes too stiff to stir.
Dust a clean work surface with cornstarch or powdered sugar. Transfer the fondant mixture to the surface and knead it with your hands until it forms a smooth and pliable dough. If the fondant is too sticky, add a little more powdered sugar, a tablespoon at a time, as you knead.
Knead in the vegetable shortening to make the fondant smooth and prevent it from drying out.
Once smooth and elastic, wrap the fondant tightly in plastic wrap and store it in an airtight container. Allow it to rest for at least 8 hours before use.
Before rolling or shaping, dust your work surface and rolling pin lightly with cornstarch or powdered sugar to prevent sticking.
Nutrition Facts
Calories |
4242 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 12.0 g | 15% | |
| Saturated Fat | 3.1 g | 16% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 24 mg | 1% | |
| Total Carbohydrate | 1024.3 g | 372% | |
| Dietary Fiber | 0.3 g | 1% | |
| Total Sugars | 974.5 g | ||
| Protein | 5.2 g | 10% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 3 mg | 0% | |
| Iron | 0.0 mg | 0% | |
| Potassium | 2 mg | 0% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
