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
March 2nd, 2009 at 5:29 am
To everyone having a hard time finding glycerin: I texted ‘ChaCha’ and asked them where to find it. They replied that if you could not find it in the baking isle of your grocery store, ask the pharmacist/ chemist. If you still can’t find it, they also said most major baking stores carry glycerin, or you can order it online. So, following this advice, I asked the pharmacist if they had glycerin, and sure enough, they did.
Hope this helps ^^
March 1st, 2009 at 4:15 pm
Hi! I’m so excited to have come across this recipe, and the great information! I’m curious as to how far in advance I can make the cake and cover with fondant. I need the cake for Sunday, but I don’t want to make it on Saturday. If I make it on Friday, will it be okay for Sunday? Should I refrigerate in a box or leave it out in a box? Thanks so much for your help!
February 28th, 2009 at 11:12 pm
I live in Michigan and Hobby Lobby is where I found the glycerin.
February 28th, 2009 at 4:38 pm
Um, nevermind the question about flavoring, it’s well covered above, LOL.
February 28th, 2009 at 4:23 pm
I am very happy to have come across this recipe after a simple google search. I will be trying this fondant recipe today, as I’ve never made fondant from scratch and since I’m making the groom’s cake at my niece’s wedding this summer, I want to do the very best I can, and NOT use commercial anything.
TWO QUESTIONS: (I sure hope you’re still responding to this!)
1. Room temperature at my mom’s house is about 10 degrees off mine … we keep our house cold. So what do you call room temperature, I CAN adjust.
2. Flavor - Is almond extract the only flavoring you use, or have you used anything else, such as vanilla … once I was watching Food Network, a cake contest, and one of them said to use a little Grand Marnier, but I think that was in the buttercream.
February 28th, 2009 at 3:06 am
When reading all the other questions I didn’t catch what size cake this recipe will cover. If I make one batch will there also be enough left over for decorations? I am excited to make my first cake with fondant tomarrow. It is my daughters 16th birthday and she really wants a cool cake like those on “Ace of Cakes”. Wish me luck lol I was most worried about the fondant tasting bad however I am ready to taste this recipe as everyone seems to like it.
Thanks for your help
February 26th, 2009 at 11:25 pm
i have been looking for a fondant recipe for months and am so happy to find one that seems to work for so many people….i have a question…
how do you get the shapes of the animals etc for the cake- i know this may sound silly but i have no clue! do you flatten it and then cut it out with cookie cutters?
appreciate your help!
February 26th, 2009 at 7:32 pm
Hi,
I was just wondering if I can use it right after making it or if I have to refrigerate it? If I do for how long?
February 26th, 2009 at 9:46 am
Hi Sarah
Thank you for your comment.
It filled me with joy so I made a post out of it to encourage everyone to try this fondant recipe.
The post is at: http://thecookduke.com/howtomakefondant-daisycake/
Happy Cooking
February 26th, 2009 at 9:41 am
[...] read my post “how to make fondant” and followed my fondant [...]
February 26th, 2009 at 9:08 am
Hi Christenannemarie
If your fondant turned out dry and cracked when you tried to roll it out to put on the cake, I guess you were using too much of the confectioners’ sugar.
I suggest that next time use the vegetable shortening to grease your working surface instead of the sugar, and pay extra attention when adding the sugar in the last part of the recipe (“add as much of the remaining sugar as the mixture will take”)
Don’t give up, you’ll be amazed by the fondant you can make.
Hope to get some pictures of the cakes you’re about to make.
Happy Cooking
February 26th, 2009 at 8:55 am
Hi Toni
There’s no need for boiling, the Gelatin, Flavoring, Corn syrup and Glycerin “soup” holds everything together.
As for the taste, I never tried the recipe you’re talking about, but by following this recipe you get fondant that tastes just GREAT
Happy Cooking
February 26th, 2009 at 8:44 am
Hi Becky
I use the vegetable shortening to grease my working surface.
Some people use a light dusting of powdered sugar to keep the fondant from sticking to the counter top, but the powdered sugar dries out the fondant more quickly and can leave white residue on colored fondant, so the greased surface technique is my favorite.
The greased surface make it easy for you to pick it up off the counter when done.
Happy Cooking
February 26th, 2009 at 8:26 am
Hi Terezza
You know that you use the right glycerin when it says it’s a food grade glycerin.
There’s usually a sentense saying: “This Vegetable Glycerine is food grade and is pure enough to be taken internally.”
Happy Cooking
February 26th, 2009 at 8:03 am
Sorry Yenny, never heard of it.
If any of the readers has the answer please post it here or send it to me and I’ll be happy to present it and credit you.
Happy Cooking
February 25th, 2009 at 11:11 pm
HEY DO YOU KNOW ABOUTH SWISS FONDANT QHAT THE DIFERENT AND WHATS THE RECIPE
February 23rd, 2009 at 8:40 pm
Hey I was wondering what kind of Glycerin did u use, can u give me the brand name ! thank you so much for the recipe, I am a lil afraid of using the incorrect glycerin, ’cause as far as i know it is used mainly for beauty products, can it been eaten then ?? thank you in advance!
February 23rd, 2009 at 2:08 pm
Hi Randi
I’m sure you’re going to do just great!
There’s no problem in using a different flavored extract, and yes, I color it with food coloring.
You can read my post about “how to color fondant” at http://www.thecookduke.com/howtocolorfondant/
Happy Cooking
February 23rd, 2009 at 6:33 am
I didn’t know they made a food grade glycerin :/ I thought you were crazy for saying to put it in your fondant because I have glycerin but it’s for your skin…deffinatly not for eating lol. I also wondered if it would be ok to use a different flavored extract because I think almonds taste like crap. And you color it with food coloring right?
February 22nd, 2009 at 3:55 pm
I made your Fondant icing and for a first timer, I think it came out pretty good. How do you keep it from sticking to the counter top when your rolling it out, or picking it up off the counter easily?
February 21st, 2009 at 5:37 pm
hi, i have not tried your recipe yet but i hope to try it soon. ihave tried one that failed. i’ll let you know the result. thanks
February 20th, 2009 at 4:48 am
I made the marshmallow fondant and it was very easy! Thanks for the great tips as I had not used fondant before and now I will try the regular recipe!
February 19th, 2009 at 11:48 am
I’m making cupcakes for my brother’s birthday and I’m going to try out this recipe. I just have some quick questions: why is there no boiling going on here? Does the gelatin hold everything together? And does it taste like the fondant I know (sugar+water+glucose-boil, let cool, knead- done)?
February 18th, 2009 at 8:30 am
Hi Novice
It’s not essential to use the almond extract every time, you can easily replace it with other extracts such as vanilla extract.
It only effects the fondant’s taste, you can easily suit it to your preferred flavor.
Happy Cooking
February 17th, 2009 at 5:47 pm
hi.. this is the first time i will be making this.. just a quick ques…
for the flavoring, is it essential to use the almond extract every time? what else can i use?a bit of a stupid ques but still… i’ll be really grateful if u can answer it..
February 17th, 2009 at 11:27 am
Hi Angela
2 lbs equals 900 grams, if you have the box’s weight you’ll know what percentage of it to use.
Hope it helps…
Happy Cooking
February 17th, 2009 at 5:11 am
I have a box of bakers sugar and was wondering approximately how many cups are equivalent to 2lbs? I can’t wait to make this fondant for a birthday party this weekend. It will be a poker themed cake and I’d like to make the decorations out of fondant.
February 16th, 2009 at 1:29 am
how much oz. does it make?
February 15th, 2009 at 9:35 pm
I followed the recipe exactlly, and ended up with fondant that tasted great! But was dry, and cracked when I tried to roll it out to put on my cake, any ideas?
February 15th, 2009 at 2:53 pm
Hi Mozzie
Sorry, I don’t know any “off the shelf” fondant I can recommend.
Usually when you buy fondant you get a bad taste fondant.
I truly recommend that you try to follow this “how to make fondant” recipe, you’ll be surprised to see how easy it is.
Happy Cooking
February 14th, 2009 at 3:03 pm
Greetings Cookduke,
After searching the internet for bridal shower cake ideas and deciding that I wanted to make a bow on top of my cake, I searched the web for a fondant recipe. Fortunately, I came upon your wonderful recipe and read through all the comments that were very encouraging to me. I have never used fondant before but wanted to give it a try because I love how smooth the cake looks (a look I can never achieve with regular icing). I started with 1/2 a batch just to get a feel for the fondant and to experiment with it. The cake turned out great. It isn’t perfect but it still looks good. It is a four layer 10″ round cake with a fondant bow on top and gerbera daisy’s all around the sides. It was a wonderful learning experience. Thank you for sharing your recipe. My next challenge will be trying to cut the cake. I am going to email you with a picture of the cake.
Thanks again,
Sarah
February 13th, 2009 at 10:28 pm
And as for glycerin you can find it at Micheals in the cake area. just ask for it
February 13th, 2009 at 10:27 pm
Is it supposed to be really sticky. mine is every time i touch it, it sticks to my fingers and everything i followed the recipe but don’t know why it doesn’t seem right.
February 12th, 2009 at 9:32 am
Hi Chelsea
No, it doesn’t mean 20 lbs, I guess it’s my bad as the term “10X confectioners’ sugar” might not be in use out of the cook’s kitchen.
It means: 2 lbs OF “10X confectioners’ sugar”, meaning 2 lbs altogether.
10X confectioners’ sugar, also known as ultrafine or bakers sugar, is regular sugar that has been ground into a fine powder and contains about 3 percent cornstarch to prevent caking.
10X confectioners’ sugar is more finely milled than regular sugar, you should look for it in the baking section.
Happy Cooking
February 12th, 2009 at 5:39 am
Hey, maybe I’m just dumb but does that recipe mean you want 2 lbs of confectioners sugar 10 times? like 20 lbs?
February 11th, 2009 at 12:19 pm
[...] One of the most popular posts on my blog is the post called “how to make fondant“. [...]
February 11th, 2009 at 9:33 am
Hi Daisy
Valarie posted a recipe for a Marshmallow fondant recipe on comment #67, a fondant recipe she says it’s easy to make and delivers great results.
I would definately give it a try…
Happy Cooking
February 11th, 2009 at 8:53 am
To Everyone asking about the Glycerin:
What you’re looking for is a product called “food grade” glycerin.
I don’t know where you can find it near you, I found it online in two web sites: organickingdom.com/-p-3995.html and shop2.chemassociates.com/shopsite/Chemassoc2/ggcs.html
You can either but it there or in any other place, just make sure you’re getting a FOOD GRADE glycerin.
Happy Cooking
February 11th, 2009 at 1:03 am
I sent some cake photos of my animal cake. Maybe I used the wrong email. To what email address should I send them?
February 11th, 2009 at 12:24 am
Hi,
Your recepi says to use glycerin. When I went to buy it, I had to ask an employee to help me find it and it was only in the medicine section and the bottle lists it can not be taken internally and to call a poison center if swallowed. Is there a glycerin that is used for baking and extremely hard to find, Or is the glycerin that an employee helped me find the one to use? Please let me know since I am planning on making a cake with fondant in two days. Is it possible to use a substitute such as glucose?
February 10th, 2009 at 9:51 pm
Do you have the recipe using marshmallows
February 10th, 2009 at 7:08 am
Hi Michelle
Thanks for taking the time to leave your comment, I’m so happy to hear that your fondant turned out great.
Any chance you took pictures of the cakes you made?
If you did, I’d be happy if you sent me some pictures so I can post it in the site (and give you credit of course) as I want the readers to see in person how easy it really is and what a lovely results you can easily get.
Thanks, and Happy Cooking
February 10th, 2009 at 7:02 am
Hi Eddie
Thanks for your comment, I think it’s the first time one of my readers answered a question asked by another reader.
I think it’s great for many reasons - it shows involvement of the readers, it allows faster answers as I can’t answer all the questions as fast as I’d like to, and most important - in many cases my readers know more about a specific issue than I do.
So, thanks!
I hope that many readers will follow your lead and will provide their own insight when relevant.
Happy Cooking
February 10th, 2009 at 2:24 am
Hey Paola,
I was reading this blog and didn’t know if you can get a product called “Crisco” by you. It’s a premade vegetable shortening that works really well for baking…Check it out. You can probably buy it online…
February 9th, 2009 at 6:45 pm
I just made this fondant and covered a standard round cake and a cowboy hat shaped cake. It was absolutely wonderful to work with. My husband said that it was my best fondant work ever. And to top it all off, at the party the cakes were for were people who have been tasting wedding cakes and were complaining about how gross fondant is and they said this was delicious. I am so excited to continue working with this recipe and greatly appreciate you sharing. Thank you so much.
February 8th, 2009 at 8:58 pm
How much cake will this recipe cover. I am making a 2 tire cake with 2 layers of 8 and 2 layers 10 in cake. Do you think it will be enough?
February 6th, 2009 at 8:54 pm
You mentioned buying glycerin in the pharmacy or drugstore. Is there edible and on edible glycerin? I bought some to make sopa for bubles for my son, is this the same glycerin?
February 6th, 2009 at 3:58 am
Hi,
Thanks for posting this fondant recipe!! I haven’t tried it yet, but I will probably use it next weekend for a valentine’s day cake.
Do you recommend any particular brand or type of cake pans? I’m really trying to buy quality baking supplies and need help choosing the right ones.
February 6th, 2009 at 2:08 am
This will be my first time making the fondant….I’m not sure what glycerin is or where in the store to find it. And on a scale of 1 to 10 1 being the easiest how easy is this to make?? Please Help
February 5th, 2009 at 11:53 pm
I was going to purchase glycerin at CVS, but the package says “for external use only,” I just want to make sure that there aren’t more than one type of glycerin and that it is in fact safe to consume in spite of the packaging.
Thanks!