Fondant Frosting is the secret to creating cakes that look as stunning as they taste. With its smooth, pliable texture and subtle vanilla sweetness, this frosting rolls out beautifully, draping over cakes for a flawless, professional finish. It’s ideal for wedding cakes, celebration desserts, or any treat that needs an elegant touch.
While fondant has been around for centuries, its modern version—made with gelatin, glycerin, and powdered sugar—became a cake decorator’s staple in the 20th century. This recipe strikes the perfect balance between workability and flavor, giving you a finish that’s both beautiful and delicious.
Unlike store-bought versions, this homemade fondant is softer, fresher, and far easier to shape. Whether you’re covering a cake, creating delicate bows, or forming flowers, this frosting will hold its shape without cracking. And the best part? It can be made ahead and stored until you’re ready to decorate, making it a must-have for every cake artist’s kitchen.
Recipe Yield: Covers 1 standard 9-inch cake
INGREDIENTS
8 cups powdered sugar, sifted (plus extra for kneading)
2 tbsp unsalted butter, softened
1 tbsp unflavored gelatin powder
1/2 cup light corn syrup
1 tbsp glycerin (food-grade)
1/4 cup cold water
2 tsp clear vanilla extract
INSTRUCTIONS
1. Bloom the gelatin:
In a small heatproof bowl, sprinkle gelatin over cold water. Let it sit for 5 minutes to bloom.
2. Melt and combine:
Place the bowl over a pot of gently simmering water. Stir until gelatin dissolves completely. Add corn syrup, glycerin, and butter, stirring until smooth and combined. Remove from heat and stir in vanilla.
3. Form the fondant dough:
In a large mixing bowl, place half of the powdered sugar. Make a well in the center and pour in the warm gelatin mixture. Stir with a wooden spoon until thick and sticky. Gradually add the remaining powdered sugar until a soft dough forms.
4. Knead until smooth:
Lightly dust a clean surface with powdered sugar. Knead the fondant for 5–7 minutes until smooth, pliable, and slightly elastic. If sticky, add a little more powdered sugar.
5. Rest before use:
Wrap tightly in plastic wrap and place in an airtight container. Let rest at room temperature for at least 8 hours before rolling and using to cover cakes or create decorations.
HELPFUL TIPS TO PERFECT THIS RECIPE
- Control Stickiness: Always dust your hands and surface with powdered sugar to prevent sticking while kneading.
- Avoid Dry Fondant: Keep fondant wrapped airtight when not in use—exposure to air will dry it quickly.
- Smooth Rolling: Roll fondant on a lightly sugared surface or silicone mat for an even, lump-free finish.
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