Dec 202012

FondantSource :

Ingredients for 1 cake :
1 tbs unflavored gelatin
1/4 cup water
1/2 cup corn syrup, or sugar syrup (1-1/4 cups sugar and 1/3 cup water, boiled together until syrupy)
1 tbs vegetable oil
2 tbs shortening, or butter
8 cups confectioners’ sugar
1/4 cup confectioners’ sugar, for rolling out the dough

Place gelatin and water in a small saucepan over low heat. Stir until gelatin is melted. Remove from heat.
Combine the confectioners’ sugar, vegetable oil, shortening, and corn syrup in the bowl of a stand mixer. Turn the mixer on low, and add the gelatin mixture. Beat on low speed until a paste is formed. Refrigerate for 15 minutes to let harden slightly.
To use, roll the fondant to 1/4 inch thickness, using confectioners’ sugar to coat the work surface and the rolling pin. Transfer fondant by rolling it around the rolling pin. Place fondant over cake and unroll it, stretching it into place as necessary. Use a paring knife to cut away the excess.
Store unused fondant in an airtight container.

Notes :
Make sure the fondant is absolutely cooled (the gelatin will be warm) before using.
In Europe, consider adding a little cornstarch to the confectioners’ sugar.

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  2 Responses to “Fondant icing”

  1. […] The day before Christmas : Use fondant icing. […]

  2. […] cover your cake with fondant […]

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