Sugar-Free Classic Fondant
Indulge your creativity with this **Sugar-Free Classic Fondant**, a delightful and healthier twist on the traditional fondant icing. Perfect for those watching their sugar intake, this recipe uses natural sweeteners like xylitol or erythritol, combined with a touch of liquid stevia, to achieve the perfect balance of sweetness without compromising on taste or texture. The addition of vanilla extract and vegetable glycerin ensures a smooth, pliable dough that's ideal for rolling and shaping into intricate cake decorations or covering baked masterpieces. With just 20 minutes of prep time, this fondant is surprisingly simple to make, and its silky finish will impress. Whether you're decorating a birthday cake or creating edible art, this sugar-free fondant guarantees to keep your desserts beautiful and guilt-free!
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Recipe Information
Ingredients
- 150 grams Xylitol or Erythritol
- 60 milliliters Water
- 2 teaspoons Unflavored gelatin
- 1 teaspoon Liquid stevia
- 1 tablespoon Vegetable glycerin
- 1 teaspoon Vanilla extract
- 1 tablespoon Butter, softened
- 40 grams Cornstarch or arrowroot powder
- 1 teaspoon Powdered sucralose (optional, for extra sweetness)
Instructions
Begin by pouring 60 ml of water into a small saucepan and sprinkling 2 teaspoons of unflavored gelatin over the surface. Allow it to bloom for 5 minutes until the gelatin absorbs the water.
Place the saucepan over low heat and stir continuously until the gelatin has completely dissolved. Be careful not to let it boil.
Once dissolved, add 150 grams of xylitol or erythritol to the gelatin mixture and stir until the sweetener has melted and the mixture is clear and smooth.
Remove from heat and stir in 1 teaspoon of liquid stevia, 1 tablespoon of vegetable glycerin, and 1 teaspoon of vanilla extract. Mix until combined.
In a large mixing bowl, combine 40 grams of cornstarch or arrowroot powder with the gelatin mixture, stirring until it forms a dough-like consistency. If desired, add 1 teaspoon of powdered sucralose for extra sweetness and adjusted to taste.
Add 1 tablespoon of softened butter to the mixture and knead with your hands until the fondant is smooth and pliable. The dough should not be sticky; if it is, add a little more cornstarch or arrowroot powder as needed.
Turn the fondant onto a clean, flat surface lightly dusted with cornstarch or arrowroot powder. Continue kneading the fondant until it is silky and smooth, about 5 minutes.
Wrap the fondant tightly in plastic wrap and let it rest at room temperature for at least an hour before using. This will ensure it retains its pliability.
Use your sugar-free fondant to cover cakes, cupcakes, or to craft decorations as you would with regular fondant. Store any unused fondant in an airtight container to prevent it from drying out.
Nutrition Facts
Calories |
717 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 11.6 g | 15% | |
| Saturated Fat | 7.3 g | 36% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 31 mg | 10% | |
| Sodium | 118 mg | 5% | |
| Total Carbohydrate | 201.0 g | 73% | |
| Dietary Fiber | 0.4 g | 1% | |
| Total Sugars | 0.5 g | ||
| Protein | 5.4 g | 11% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 8 mg | 1% | |
| Iron | 0.2 mg | 1% | |
| Potassium | 14 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.
