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Fondant Icing
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Prep Time:
30 minutes
Cook Time:
5 minutes
Total Time:
35 minutes
Homemade fondant icing: a sweet, smooth finish for cakes, using confectioners' sugar, glucose, and glycerin.
Ingredients:
  • 1 (.25 ounce) package unflavored gelatin
  • 0.25 cup cold water
  • 0.5 cup glucose syrup
  • 1 tablespoon glycerin
  • 2 tablespoons shortening
  • 1 teaspoon vanilla extract
  • 8 cups sifted confectioners' sugar
Instructions:
  • Mix gelatin with cold water and allow it to thicken. Transfer gelatin mixture to the top of a double boiler and heat until fully dissolved.
  • Combine glucose and glycerin, ensuring they are well incorporated. Add shortening and stir gently until just before melted. Remove from heat and mix in vanilla extract. Allow the mixture to cool until it reaches a lukewarm temperature.
  • In a large bowl, place 4 cups of confectioners' sugar. Create a well in the center and stir in lukewarm gelatin mixture using a wooden spoon. Gradually mix in the remaining sugar until stickiness is gone. Knead until the fondant is smooth, pliable, and non-sticky. Adjust consistency by adding more sugar if too soft or water (a drop at a time) if too stiff. Use immediately or store airtight in the fridge. Before using, bring to room temperature and knead until soft.
  • For best results, either use fondant right away or keep it fresh in an airtight container in the fridge. Before using, simply allow it to come to room temperature and knead until soft.

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