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, 2009 at 4:19 am
Hi I’m planning to buy already made fondant. Do you Have any idea how much it costs or where you buy it plzzz Help
February 5th, 2009 at 2:14 am
Hi there!
Just a real quick question that I would looove for you to answer:)
I’ve been trying to make the perfect cake for a lon time, and since so many of your fans are raving about this fondant here, I thought i would give it a try.
My question to you is, how much will this recipe make? An estimate as to how many 8×10 cakes it could cover would really help. Thank you!
February 4th, 2009 at 5:14 pm
Hi,
I just wanna ask if its okey to cover my fondant 2-3 days before the event? Would it affect my cakes if I don’t refrigerate after I covered it? I have a business making cakes and this is my first time to make a fondant cake as requested. Please help! Thanks and more power!
February 4th, 2009 at 2:39 pm
Thanks so much for this recipe! It was super easy and I’ll be making it again soon. I was a little freaked at first since it was so gooey, but kept at it and it is just perfect.
February 4th, 2009 at 1:41 pm
No, I wanted a chocolate flavored fondant. I found a really wonderful recipe I used this past weekend. It was very simple and worked beautifully. whatscookingamerica.net/PegW/FondantRecipes.htm
However, I used your recipe for all the decorations.
February 3rd, 2009 at 10:07 pm
How do I make chocolate fondant?
February 1st, 2009 at 11:31 am
Hi Julie (comment 58)
Are you interested in a chocolate fondant recipe just for the color?
If that’s the case you can use this fondant recipe and simply color it when it’s done.
Happy Cooking
February 1st, 2009 at 11:15 am
Hi Kevin (comment 41)
Yes and yes
The decorations on the cake are made of fondant, and yes, you do use it like clay.
Another option is to make the decorations out of fimo, so they could be kept for a long time after the party is over
February 1st, 2009 at 11:08 am
Hi Paola (comment 53)
Vegetable Shortening is A cooking fat, which is basically flavorless, that is produced from vegetable oils. Through a manufacturing procedure known as hydrogenation, shortening is produced from oil and chemically transformed into a solid. During this process, the oil is converted into a saturated fat with trans fatty acids, and effectively removing the healthier polyunsaturated fats.
Shortening is used as an ingredient in many baked goods to “shorten” the amount of flour required, which makes breads, pastries and other baked goods tender and flaky. When used in making cookies, if shortening is used instead of butter, the cookie will have a fluffier texture, but will not be a flavorful. Using butter increases the amount of water, since most shortening does not contain water, resulting in a thinner dough and thus a thinner cookie. Therefore, a common procedure is to use half butter and half shortening to provide both texture and taste to the cookie. If an alternative fat is desired, there are a variety of fats available that can be substituted for shortening. When storing, shortening can be kept in an airtight container at room temperature for approximately 12 months.
Happy Cooking
February 1st, 2009 at 9:44 am
Hi Khoa
I get many comments saying they can’t find glycerin, I usually buy it at the nearest drugstore or pharmacy, and it can also be found on amazon.
As for choosing between the vanila and almonds, it’s totaly up to which flavor you like best, as it has no impact on the fondant itself (I usually use the almonds).
Happy Cooking
January 31st, 2009 at 7:18 pm
Well, I did it! The Terrible Towel Cake is complete (I sent you a couple of pictures CookDuke!). I did change my mind about the second tier…I ended up making football helmets, footballs, and Steelers logos with colored fondant instead.
This is BY FAR the BEST fondant recipe I’ve ever used. It will become a staple in my cake making. It tastes great, it’s smooth and easy to roll out and looks fantastic on the cake. THANK YOU!!!
January 31st, 2009 at 4:03 pm
Hi Carol
I’m happy that you posted in addition to your mail, as for some reason i didn’t get your mail.
The corn syruo substitution should work just as the real thing, I’m waiting to hear how it turned out for you!
Happy Cooking
January 30th, 2009 at 2:48 pm
hey duke
i’ve just seny u an email but thought i should write here,2 since its so urgent
i live in egypt and we dont have corn syrup here so i’ve just read thr substitution recipe that u wrote for the light corn syrup so i will try it and tell u how it turned out i really wish this recipe will work since i’ve tried so so so so many recipes and turned out to be a huge failure ..
thank you
January 30th, 2009 at 12:16 pm
Hye..i’m new in this fondant things..so sorry if my question sounds studid.
but, where i can find glycerine? i’m from malaysia, so does the temperature here can effect the fondant in a long time?
January 28th, 2009 at 6:16 pm
I cant seem to find the Glycerin anywhere! I am making a tetris cake for my friends birthday, and which would you recommend, vanilla or your almond?
January 27th, 2009 at 6:20 pm
Hi Nena
Thank you for your kind words.
I’m sure you’ll master this fondant recipe, it’d be great if you sent me pictures of the cake you made, I’ll be more than happy to post the pictures and give you the credit.
Good luck
January 27th, 2009 at 5:44 pm
Hi there Cook Duke! As many others, I happened upon your site while looking for a fondant recipe.
Over the next four days, I am undertaking a “Superbowl” cake for my hubby’s family…all from Pittsburg Pennsylvania(USA)…home of the Pittsburg Steeler’s!
My plan is to make a “Terrible Towel” base cake, then a Steeler’s football helmet as the second tier…LOL, this will either be a disaster or an epic success.
But I absolutely LOVE the fondant recipe…I’ve made fondant on many occasions that turned out terribly…bought the stuff in the store that tastes like sand, etc. But I can tell this one will be superb…thanks so much for sharing it!
January 23rd, 2009 at 9:46 pm
forget about the glycerin question…i found some at Michael’s that seems to be the right one. i’m going to try a cake this weekend to practice…i’ll let you know how it goes!
January 23rd, 2009 at 8:23 pm
Hi! i have a question and i couldn’t find where to ask my question…
if i took a jar of jam and added unflavored gelatin to it, would it still soak into the cake while i waited for the arrival of an ingredient for the fondant? Or would it be better if i made my fondant first, stored it, then made my cake and layered it?
thanks!
January 23rd, 2009 at 12:59 am
Ok I made my fondant and I goofed. I left out the shortning. Do I need it ? do I need to unwrap and add it. It feels good , taste good, looks good. What does the shortning do ? Help. I wont be using it for a couple of days. So your help please. Thank you
January 22nd, 2009 at 10:05 pm
Hey, Its my friends birthday coming up and i decided to make him a cake. I did a lot of research because i want to get this cake just right. And i have never made a cake before, so this will be very fun and probably frustrating adventure. My friend loves Tetris so i will be making him a tetris cake. I just hope a beginner like me can make your fondant!
January 22nd, 2009 at 6:47 pm
Hi cookduke!
I bake more for fun than anything else and with Valentine’s Day coming up soon, I wanted to make a special cake for the staff at my son’s preschool. I’ve always wanted to try fondant, but other recipes that I’ve tried never came out quite right or tasted pretty nasty. So I’m going to try this one after reading all of the reviews. Everyone seems to have something positive to say, so here goes nothing! I do have one question though…in this recipe, how much fondant does this actually make? How much surface area does it cover? Thanks!
- Mari, mommy2tonynevie
January 22nd, 2009 at 3:36 pm
Hi, I am very keen on making fondant, but i live in india and we dont get shortenings here, is there any other substitute which i can use? Beautiful cakes you have made…keep it up
January 20th, 2009 at 4:22 pm
I was wondering what glycerin is used. I went to my local grocery store and the only glycerin there, the bottle says not to be ingested… to call poison control if ingested and for external use only. Is this the same product or is there another product for cooking called the same thing?? And if this item is used for this recipe I can see why most people say the fondant is great but taste bad…hahahahaha
thanks for the reply
January 20th, 2009 at 6:39 am
After I couldn’t find glycerin in my town, looked for another fondant recipe and this is what I found and love this recipe because its easy and fast to make.
Marshmallow fondant recipe:
1 bag of Jet-Puffed mini marshmallows
1/2 tablespoons of water
1/2 a bag of powdered sugar
1/2 a cup of crisco shortening
Melt marshmallows and a 1/2 tablespoons of water in a microwave for 30 seconds. open microwave and stir, back in microwave for 30 seconds more, open microwave and stir again, and continue doing this until melted. It usually takes about 1 minutes total for me (time is different for all microwaves).
Place 3/4 of the powdered sugar on the top of the melted marshmallow mix. Now grease your hands GENEROUSLY - palms, backs and in between fingers, then heavily grease the counter you will be using and dump the bowl of marshmallow/sugar mixture in the middle. (By the way, this recipe is also good for your hands. When I’m done, they are baby soft.)
Start kneading like you would bread dough. You will immediately see why you have greased your hands. If you have children in the room they will either laugh at you or look at you with a questioning expression. You might even hear a muttered, “What are you doing?”
Keep kneading, this stuff is sticky at this stage! Add the rest of the powdered sugar and knead some more. Re-grease your hands and counter when the fondant is sticking. If the mix is tearing easily, it is to dry, so add water (about ½ tablespoon at a time then knead it in). It usually takes me about 8 minutes to get a firm smooth elastic ball so that it will stretch without tearing when you apply it to the cake.
Its best if you can let it sit, double wrapped, overnight (but you can use it right away if there are no tiny bits of dry powdered sugar). If you do see them, you will need to knead and maybe add a few more drops of water.
Prepare the fondant for storing by coating it with a good layer of Crisco shortening, wrap in a plastic- type wrap product and then put it in a re-sealable or Ziploc bag. Squeeze out as much air as possible. MM Fondant will hold very well in the refrigerator for weeks.
I also used food coloring with my mm fondant and it turned out fine. MM fondant also only cost me $3 dollars for 3 bags of marshmallows, water- free, crisco shortening was $1.75, and 2 bags of powdered sugar was only $2.00 dollars. So I only had $6.75 in it! If you want color than it will cost you about $8.00 dollars.
I hope you like.
January 20th, 2009 at 12:01 am
Where can I find glycerin? I live in Mississippi and can’t find it at Wal-Mart. I looked for it in the wedding aisle where you will find candy making stuff and their fondant, but no glycerin. Can I get it at a baking store or someone’s cake shop? I have to make fondant this weekend for my son’s birthday cake. Its a pirate chest and the bakery in town said they can make the cake for me for $100 dollars and I have everything to make cake and the fondant, but for glycerin. How much is glycerin too? I’ve spent about $25 dollars on my cake mixes and other stuff and that has me thinking why on earth the bakery said $100 to feed about 150 people, when I got my stuff for $25 but for the glycerin and I don’t think its going to be $75 dollars for it. So, what I want to know is where I can get glycerin and how much is it going to be.
~Valarie
January 19th, 2009 at 7:01 pm
In a fiew weeks, I am going to turn 15, so I was going to make a practice birthday cake. So I wanted to try and make a cake using some fondant! I was really excited! But I am very sorry to say that even though it really tasted good, it did not really turn out.
January 19th, 2009 at 4:47 pm
Hi Cookduke,
I’m going to give making my own wedding cake a whirl (wish me luck), and this is the first recipe I’ve found where the posts have raved about how good the fondant tastes. Anyway, I’m from the United States, transplanted in Ecuador where I can’t find glycerine in the grocery store!!! It’s also incredibly difficult to order things off-line–I don’t even know if I have a mailing address, so ordering it from Amazon won’t work. Any suggestions or is it hopeless?
January 18th, 2009 at 2:33 am
hi..thank you so much for your recipe but I really need a subtitute for the vegetable shortening as I really never found it here in Egypt..*sighs*..thanks again!
January 16th, 2009 at 12:24 pm
I was at the point of suing the cook book for giving me a fondant reciepe that just does not work. the minute i started yours it felt right. I coloured it and have finished it off. Your site has been book marked and i have given the link to my friend. thank you again.
Mumbi
January 15th, 2009 at 8:19 am
Hi Mumbi
Thank you so much
About 6 month ago I got a mail from one of my readers (my email is theduke@thecookduke.com) 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 tomake, 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” at http://thecookduke.com/howtocolorfondant/) or get inspired with cake decoration ideas at my previous posts “baby shower cakes” at http://thecookduke.com/baby-shower-cakes/ , “children’s birthday cakes” at http://thecookduke.com/childrens-birthday-cakes1/ , and more “children’s birthday cakes” at http://thecookduke.com/childrens-birthday-cakes1/
Happy Cooking
January 14th, 2009 at 7:23 pm
hi,
i struggled with a fondant recipe for 2 days till i hit on this one…..i type this with sugar covered fingers so pleased that it has turned out fantastic!!!! i am an avid cake baker but have never tried fondant icing. My daughters birthday is on sunday and i promised her a fabulous cake. thanks so very much
January 14th, 2009 at 6:05 pm
Do you have a chocolate fondant recipe?
January 13th, 2009 at 6:03 pm
I was doing a birthday cake last month and wanted to try using fondant for the first time. I went out and purchased a small pack of Wilton brand just to give it a try, see what it was like to work with it, what it tasted like.. and much to my surprise, its gosh-awful. After a Google search I ended up here, read all the comments, and set off to make my own fondant!
Thank you SO much for sharing this with everyone!! You’re helping people turn out tastier cakes!
Going from the mixing bowl to the table was the worst part- it was such an ooey gooey mess! But I had fun making it, and it honestly is a great recipe! Ive had a few people ask me for ‘my’ recipe since I started using it. Seasoned baking veterans have asked me…
Also, I used Vanilla extract instead of Almond. (Just a side note)
January 11th, 2009 at 12:48 am
Hi! i’ve been reading your fondant recipe, and it sounds quite easy… i just have one problem!! i really dont speak english verry good and i just cant figure out what vegetable shortening is!! so if someone could just explain me i´ll apreciate it… hoe it looks or what is it for so i can find the translation
thanks
January 8th, 2009 at 5:05 am
Hey what’s glycerin? I can’t find it where can I get it? New to this fondant making
January 7th, 2009 at 3:15 pm
To Rebecca, Swati, and everyone asking about the corn syrup.
Well, Corn syrup is just what the name implies, a liquid derivative of corn starch, that is primarily the sugar called glucose.
It is used extensively in the manufacture of foods and beverages as it does not crystallize as readily as sugar.
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.
Hope it helps, now all is left is to enter the kitchen and enjoy this fondant recipe.
You’ll be amazed how easy it is to make fondant!
Happy Cooking
January 7th, 2009 at 8:56 am
i meant corn syrup not starch ..
Sorry
January 7th, 2009 at 8:54 am
Hey cookduke,
Iam from India and i have tried finding ligh corn starch every grocerie store possible but cannot find it ,is there any alternate which could be used would love to know..
cheers
January 6th, 2009 at 7:51 am
Im still a student but so far i love baking so that i believe that my life will be beautiful when it comes to baking and cooking………
This recipe help me to have more knowledge to do or even made a special one…..
thanks…
January 3rd, 2009 at 1:37 pm
Hi - Is it possible to roll out the colored fondant, apply sugar (I’m thinking of India tree sanding sugar or sparkling sugar, specifically), then cut out flowers with cookie cutters,and then store them in an airtight container until I’m ready to use them? Will the sugar stick? I feel like it would work but I just don’t see sanding sugar on fondant anywhere. Thanks!
BTW- I LOVE this post. You are truly wonderful for taking the time out of your life to do this. It helps a lot of people.
January 3rd, 2009 at 8:14 am
You will be one of the first one’s invited to the opening. No doubt about that. Trust me I will be probably hitting you up on the offer for the tips and tricks. I know I still have a lot to learn. I’m going to be starting a decorating class to hopefully enhance my decorating. (we’ll see how it works out). lol.
January 3rd, 2009 at 7:31 am
I need help. Where can I get glycerin? And what is it? I’ve never tried making fondant before. I decided to make some when I was watching MTV cribs and I saw pete wentz eating cupcakes from “Sprinkles Cupcakes”. They looked so good on tv and after reading many great reviews about the place I wanted to go. Unfortunately It was in Beverly hills and that’s a bit to far for a cupcake(don’t Think my parents will wanna drive me there cuz it takes an hour). Anyway remembered this girl makig a fondant covered cake for one of my classes and it tasted great. So I wanted to cover my cupcakes with fondant. Ya so I was looking at the recipe and I went on alberstons.com and I searched up glycerin and it’s a pill u stick up (somewhere). And Im pretty sure I don’t WANna put that in the mix. So I googled it and a website said It was bad to injest glycerin. Now I don’t know what to do
please help
January 3rd, 2009 at 4:01 am
I’m just a beginner at this whole cake decorating thing and I want to know how difficult it is to make fondant. If anyone can give me tips or anything that would be great. I decorate cupcakes
December 31st, 2008 at 12:16 pm
Hi Katie
Comments such as yours make the different between an ordinary day and a magical day.
I started my day reading your comment and I just know it’s going to be a great day!
I hope to be invited to the opening of your Pastry Shop, and if there’s any help you need in cooking/baking tips, tricks and recipes I’m always here for you.
You can also contact me directly at theduke@thecookduke.com
Have a great new year, a year of fulfilling your dreams and desires
The Cook Duke
December 28th, 2008 at 6:45 pm
ok well that face didn’t turn out to be a kissy face. lol. oh well
December 28th, 2008 at 6:43 pm
First things first, Thank you so much CookDuke.
I have been searching and searching for the right fondant recipe. Endless hours of store bought, different recipes I found the on the net even went to a bakery and shadowed them on their fondant recipe. Nothing ever turned out right for me. When I finally came across your recipe I was afraid to try it. It took me a few days to get my nerves back up and boy, when I did try it I loved how it turned out.
I will be using this fondant recipe for the rest of my baking life. Hopefully I will be able to use this recipe when I finally get my own Pastry Shop (which is in the works and hopefully will be open in the next couple of years) Trust me I will give you the credit and be proud to say that I got the recipe from you!!! Plus I have forwarded this recipe to my cousin that already has her own Pastry Shop. She instantly fell in love with it. At Christmas she told me she is no longer going to use the product she was buying. Once again thank you so much.
big kiss for you from me and my cousin!!
December 24th, 2008 at 1:07 am
I am making a cake for new years and i am using pearl dust. I would like to know if you know how to make cake paint, and how to incorporate the dust into the paint. Thank you, Vicki
December 23rd, 2008 at 6:12 pm
Hey Pickypaws
Thank you, I’m so happy to hear it turned out fine.
I hope you gonna use this fondant recipe in many happy occasions
Happy cooking
December 23rd, 2008 at 6:08 pm
Hi Lynnette
Thank you!
Comments such as yours makes me keep my blog running.
I’m happy to see that how to make fondant is actually easy, I’m sure your friends and family would just love the cakes you’re going to make with it