My How to Make Rolled Fondant recipe makes professional-looking cakes at home easy and affordable with 7 simple ingredients.
- ¼ cup (2 fl oz/60 ml) water , cold
- 2 teaspoons unflavored powdered gelatin
- ½ cup (5 oz/142 g) glucose syrup
- 2 tablespoons (1 oz/30 g) vegetable shortening
- 1 tablespoon glycerin
- 1 teaspoon vanilla extract
- 8 cups (2 lb/920 g) powdered sugar , sifted and divided
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In a large heatproof bowl, stir together the water and gelatin and let stand for 5 minutes to bloom.
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Place the bowl over a double boiler. Add the glucose syrup, vegetable shortening, and glycerin. Stir constantly until completely melted, about 2 minutes. Remove from the heat, stir in the vanilla extract, and let cool until lukewarm, about 5 minutes.
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To the same bowl, add 4 cups (1 lb/460 g) of powdered sugar and mix until combined. Gradually, add more powdered sugar until the mixture has stiffened and is no longer sticky.
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Turn out the fondant onto a clean surface and knead in the remaining powdered sugar until smooth and pliable.
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Use fondant to decorate cakes or cupcakes. Store leftovers in an airtight container in the fridge for up to 3 days. When ready to use, bring it to room temperature and knead again until soft.
Watch the Recipe Video!
- Wrap if necessary. Fondant can dry out quickly. If you need to store it for short periods of time, wrap it in cling film or plastic wrap and store it in a resealable plastic bag.
- Tips for longer storage. Roll the fondant into a ball, then coat it with a little vegetable oil. Wrap in plastic wrap, then place the wrapped fondant in an airtight container. It can be stored for up to two months this way. Do not refrigerate or freeze the fondant.
- How to fix sticky fondant. If your fondant is too soft or sticky to roll, knead in a little additional powdered sugar.
- Keep your work environment pristine. Make sure your hands are clean when handling, and avoid wearing clothing with fibers that might shed.
- Frost first. If you're covering a cake or cupcakes with rolled fondant, lightly cover with a glaze or buttercream frosting first to create a smooth surface.
- Rolling advice: To smooth the fondant, roll it out with a rolling pin on a smooth work surface coated with additional powdered sugar. For large sheets to cover cakes and cupcakes, and for cutting out decorations, roll out a sheet about 1/4 to 1/8 inch thick.
- Make fondant sprinkles! It's easy to create colorful homemade sprinkles with this fondant recipe.
NOTE: I don't recommend agar agar instead of gelatin as others have had issues using it.
8 cups of powdered/icing sugar will make about 1kg of fondant.
- 8 cups of sieved powdered sugar will be a bit less than 1000g/1kg. Cups are a measure of volume, when the sugar is sieved the volume increases a little.