Fondant Recipe for the best Fondant Icing
Fondant Recipe - how to make fondant, is it difficult to follow the fondant recipe?
Like most things in life, practice gets perfection, but to make fondant is not too complicated, and given the upgrade it gives to the cake, I would sure give it a try.
Fondant recipe - How to make fondant
When you come to make fondant it’s important to use the right fondant recipe and follow it to the letter.
I know many people who tried some shortcuts on my fondant recipe and ended up with a fondant they just couldn’t take off of the table.
The fondant gets greasy, sticky or just resembles the taste of a commercial fondant, which is bad enough J
Three important tips before we move to the actual “how to make fondant” instructions and the fondant recipe:
- When you make fondant, both the dough and the icing, make sure to make it in room temperature – Too cold or too warm room will hurt the dough
- When you calculate the quantity of fondant icing required, it’s better to have too much fondant icing rather than too little, as leftover icing can be stored and used at a later date, or used for extra decorations
- Make sure you make fondant on a clean and smooth working surface.
Jewelry on your fingers or wrists or fluffy clothing could hurt the fondant’s surface
Ingredients required to make the fondant recipe:
- 1 Tbsp of unflavored gelatin
- 1/4 cup of cold water
- 1 tsp of almond extract
- 1/2 cup of light corn syrup (If a corn syrup is not available, you can substitute it with a sugar syrup made with 1-1/4 cups sugar and 1/3 cup water, boiled together until syrupy)
- 1 Tbsp of glycerin (some recipes say it’s optional, believe me, it’s a must)
- 2 lbs 10X confectioners’ sugar
- 1/2 tsp of white vegetable shortening
Directions how to make the fondant recipe:
- Sprinkle the gelatin over cold water in a small bowl and let it rest for 2 minutes to soften
- Place the bowl in a microwave for 30 seconds on High, until the gelatin dissolves
- Add the Almond extract
- Add the corn syrup and the glycerin and stir until the mixture is smooth and clear (if the mixture is not turning smooth and clear, microwave it for an additional 15 to 20 seconds on high and stir again)
- Sift 1 1/2 pounds of the sugar into a large bowl
- Make a hole in the sugar and pour the liquid mixture to it
- Stir with a wooden spoon until the mixture becomes sticky
- Sift some of the remaining 1/2 pound of sugar onto a smooth work surface and add as much of the remaining sugar as the mixture will take
- Knead the fondant, adding a little more sugar if necessary, to form a smooth, pliable mass
- Rub the vegetable shortening on your thumbs and knead it into the fondant
- Wrap the fondant in plastic wrap and place it in a tightly sealed container to prevent it from drying out
If the icing dries out and harden it can often be revived by popping it into a microwave oven for a few seconds and then kneading it back to life
Now you know how to make fondant, I hope the following pictures will inspire you to give this easy, tasty Fondant Recipe 
But first, if you want to take your fondant recipe to the next level, you’re welcome to visit my post How to Color Fondant
And one update (11/02/09) - A few of my readers sent me pictures of cakes they made following the instructions on this post.
I advice you to go and check it out, to see what to expect when you learn how to make fondant
An update from January 15 2008:
About 6 month ago I got a mail from one of my readers asking me how to make fondant.
I never thought it’d be the most popular post on my blog…
Anyway, from the comments I get I see that many people finds it easy to make, it makes me so happy as that’s the purpose of this blog.
Now that you see that how to make fondant is very easy you can go to the next level by trying to color it (see “how to color fondant”) or get inspired with baby cake decoration ideas at my previous posts “baby shower cakes” , “children’s birthday cakes” and “more children’s birthday cakes”
I’d appreciate if you could recommend this fondant recipe using one of the social networks below.
Happy Cooking
February 5th, 2010 at 6:44 am
You can buy glycerin at Acme, Stop and Shop and A.C. Moore. It is very INexpensive for a bottle. Thank you for the fondant recipe. I have been baking cakes for years, including my sons wedding cake last year. The only thing I dreaded was the cost of the store bought fondant as I couldn’t find a fondant recipe that tasted right (good) or had the correct texture. You have cured that problem for me. Thanks a million.
Valerie
February 4th, 2010 at 9:05 pm
I think some of those cakes are really wonderful and I happen to be makeing one my self and I acsally got the fondant recipe off of this website so thank very much
January 16th, 2010 at 6:51 pm
Hi Val
I don’t mix anything with my fondant when I make shapes and decorations, the beauty of this fondant recipe is that it’s a kind of a one stop shop - you can use it for anything in decorating your cake.
If you use my fondant recipe I’d be happy to post pictures of the cakes you made.
Happy Cooking
January 16th, 2010 at 6:44 pm
Hi Yvette
Thanks for your contribution, many readers don’t try this fondant recipe as they can’t find Glycerin.
Unfortunately Glycerin is important for the success of my fondant recipe so thanks again for your help!
happy Cooking
January 15th, 2010 at 12:24 pm
il be posting my pix once i’ve tried your fondant recipe… thank you for sharing your fondant recipe to us… it was a great move you did for all the cake lovers….
January 14th, 2010 at 6:29 pm
Courtney: You can buy glycerin as well as glucose (some fondant recipes call for this) at craft stores that sell cake baking supplies. I was able to buy both of these at Michael’s. It’s relatively cheap. I paid less than $2 for the glycerin and only $5 for a container of glucose.
January 14th, 2010 at 12:44 am
Do you mix gum paste with your fondant when making bows — or shapes that your want to harden well?
January 2nd, 2010 at 8:48 pm
Would I be able to find glycerin for the fondant recipe at hobby lobby? that place has a place for cake decorating I was wondering if maybe I could find it there.
January 2nd, 2010 at 8:36 pm
This fondant recipe requiers glycerine which is hard to find but ended up working out for me. Thanks a bunch!
January 2nd, 2010 at 8:40 am
Hi Jessica
This fondant recipe is enough to cover two 10” round cakes, with enough fondant leftovers for decorations.
Happy Cooking
January 2nd, 2010 at 8:33 am
Hi Katie
I hope you mastered my fondant recipe and you got the perfect cake for your birthday.
I’d appreciate if you could send me pictures of the cake you made so I can post them in my blog, convince other readers not to fear trying this fondant recipe
Happy Cooking
December 29th, 2009 at 6:42 pm
hi, im making my 14th birthday cake and this fondant recipe will be a life saver! thanks! (:
December 28th, 2009 at 3:20 am
Hiii I just turned 12 a week before Christmas and I’m having 16 or 18 girls over at house and I want to make a cake.I’m 12 and it doesn’t look to hard but I get angry when things don’t turn out right i hope this fondant recipe will work I’m so happy I could find u online!!!!!!!!!! Cya thanx
December 27th, 2009 at 9:35 pm
how much does this fondant recipe make?
December 24th, 2009 at 10:37 pm
10x is powdered sugar.
December 4th, 2009 at 4:24 pm
I don’t understand why a 13 year old would make fandant by themselves.
Argument time!
December 3rd, 2009 at 11:03 pm
Also where can i get white vegetable shortening for this fondant recipe….. thank you
November 27th, 2009 at 4:51 pm
Where can you find 10x sugar for this fondant recipe?
November 22nd, 2009 at 7:04 pm
Ah! Heather don’t use the glycerin you find in a store unless it’s a decorating store!!! The stuff you found could be poisonous!!! Don’t use it!!! I know this entry was a while ago but you can get really sick from that stuff, i told a friend once that they needed glycerin and i forgot to tell them to get it from Michael’s which is a craft store and they bought it at a regular store! They got really sick afterwords!!
November 15th, 2009 at 7:00 pm
Hi Trista
Thank you for your kind words, I’m so happy you loved my fondant recipe.
Can you send me the pictures of the cakes you made so I can post it on my site (giving you the credit of course)
Thanks, and Happy Cooking
November 9th, 2009 at 6:40 pm
I LOVE your recipse I am trying to start a small hobby/side business, doing cakes and your recipe has taught me so much thank you. please check out some of the cakes I’ve made using your fondant recipe. THANK YOU
November 3rd, 2009 at 11:36 pm
omg what a lovely fondant recipe happy cooking:)
November 2nd, 2009 at 4:29 am
Cute
November 1st, 2009 at 8:48 pm
I love this fondant recipe! fun making it!
October 30th, 2009 at 10:37 pm
i neva knew i would find such easy tips on how to make fondant cake.i will try it n give u feedback.thanks a lot.
October 30th, 2009 at 12:47 am
where can i find 10x confectioners sugar?!?
October 24th, 2009 at 6:40 pm
Hi Karen
I think 13 is a great age to make your first fondant!
It’s really easy, and once you make your first fondant it opens a new world for creative cake decoration (Just make sure you have an adult with you at the first few times to assist if needed)
Happy Cooking
October 22nd, 2009 at 9:10 pm
I found the glycerin in walmart - careful now becuase if you ask a sales clerk they will send you to the glycerin suppositories! LOL I found the bottle of clear plain glycerin in the skin care/wound area by the bandaids. Happy cooking
I’m gonna be brave an make my own wedding cake!
October 22nd, 2009 at 4:50 pm
I was wondering if there was a surface that made rolling out the icing easier.. wood ? Plastic stone? .. should I use a mat or just roll it out right on the counter ? and I was also wondering if you had a butter cream recipe you prefer to use with fondant? I have one i really like, it begins with a milk and flour base… I like the taste because it is not and sweet as most.. but I haven’t used it with fondant yet and I am worried about it bleeding b/c it is a little more buttery then other recipe I have tried… is that a common thing or are most better creams safe to use with fondant.
thanks from a first timer,
Stephanie
October 21st, 2009 at 11:01 am
Hi
Been to many “how to make fondant” sites, your fondant recipe is by far the best.
thanks
October 20th, 2009 at 10:28 pm
Is it possible to make this fondant recipe in black?
I’m making a four layer birthday Halloween themed cake for my girlfriend’s birthday dinner this weekend and I’m wondering if the Wilton icing color gel (black) will turn it black black. Or is it going to be a lame grey?
Thanks a bunch!
October 14th, 2009 at 7:40 am
hey i watch food network often and see fondant on there all the time but was wondering were do u get glycerin?
October 8th, 2009 at 12:38 am
I want to know if is a special kind of glycerin o where I can buy it?
October 7th, 2009 at 9:28 pm
Dear Cook Duke,
Do you think it would be okay for a 13 year old to make fondant?
October 3rd, 2009 at 10:24 am
Hi Lisa
Thanks for the tip, if you could send an exact address it’s be great as I want to publish “where to find glycerin” by city.
Looking forward pictures of the cakes you make using this fondant recipe.
Happy Cooking
October 3rd, 2009 at 10:21 am
Hi Mommyof2
I usually use almonds extract in my fondant recipe, but you can easily replace it with any other extract such as vanilla.
The fondant recipe will be just as good.
Happy Cooking
October 3rd, 2009 at 10:16 am
Hi yesenia
I didn’t mention any marshmellows or choclate as they’re not needed.
The beauty about this fondant recipe is that it taste GREAT just the way it is.
Please send me a picture of the cake you made using this fondant recipe, i’m sure you goanna love the taste.
Happy cooking
October 3rd, 2009 at 10:03 am
Hi Melissa
I’m so happy you enjoyed my fondant recipe!
You can send me the pictures to theduke@thecookduke.com.
I’d appreciate if you could tell me where did you buy the glycerin, many of my readers have hard time finding it.
Happy Cooking
October 1st, 2009 at 11:16 pm
I love your fondant recipe! I just have one question how is it on the taste side? I noticed that you didn’t mention using any marshmallows or chocolate.
September 30th, 2009 at 8:31 pm
Hi there,
I wanted to let you know that I make your fondant recipe and it was my first attempt at making fondant. It was THE BEST. I was always afraid to use this as everyone I tasted was bad. THANK YOU so much.
Just curious if you have ever made gum paste as I would like to try that next for decorations on the cakes.
Thanks again for sharing. I would like to share the picture of the cake but not sure how to get that to you.
Melissa
September 29th, 2009 at 12:45 am
thats really great its just it takes to long and recipes that are long gets on my nerves ok sweetie and don’t think your all that just because your fondant recipe is good
September 26th, 2009 at 4:38 pm
Do i have to use the Almond extract in the fondant recipe or can i substitute it?