Wednesday, October 5, 2011

Homemade Rolled Fondant

I start this post with a warning. This stuff is not easy to make. It's not exactly hard to make, it's just definitely not easy. I also reiterate my recommendation that you try working with a store-bought fondant a few times before you make your own so that you know what consistency you're looking for.

What You Need
1 Tbsp. + 1 tsp. water*
1 Tbsp. powdered gelatine
1/3 cup corn syrup
1 Tbsp. butter
1 Tbsp. glycerine
2 tsp. clear vanilla
pinch of salt
1 1/2 - 2 lbs. powdered sugar (approx. 6-8 cups)

*Note: if you're not interested in making white-white fondant, substitute half-and-half or heavy cream for the water here. You'll get a little more "ivory" colored fondant, but it's richer and yummier.

Start by sprinkling the gelatin over the water (or cream) in a small, microwave-safe bowl or measuring cup. Stir it to combine.

Let it sit for about 5 minutes, until it hardens, like this.

While you wait for that to harden, in another small bowl, combine the 1/3 cup corn syrup, 1 Tbsp. butter, 1 Tbsp. glycerine, 2 tsp. clear vanilla, and a pinch of salt.

Heat the hardened gelatin in the microwave on high for about 15-20 seconds, until it's liquid. Then add the syrup mixture to the liquid gelatin. Put that mixture back into the microwave for 35-45 seconds. Until the butter is almost completely melted.

Stir until the butter is completely melted. Then, let it cool until it is just warm, not hot, to the touch.

In a stand mixer fit with the dough hook, pour about 3/4 lb. of powdered sugar (about 3 cups). Turn the mixer on low and, when it is no longer hot, pour in the liquids. Continue to add another 1-2 cups of sugar until the fondant begins to form a ball.

Turn it out onto a non-stick surface covered with another 1-2 cups of powdered sugar.

Knead the fondant, incorporating most of the additional sugar until the fondant is no longer terribly sticky, and forms a nice ball. (You might not add all of the sugar. That's fine.)

It will look like this.

Finally, lay a sheet of plastic wrap out, and spray it with cooking spray.

Wrap it tightly in the plastic wrap, and store it in an airtight container or zip top bag. Let it rest at least 24 hours before kneading, rolling or using it to decorate.

Click the Links Below to See:
Fondant 101 - The basics & how-to of fondant
How Homemade Fondant Stacks Up Against Other Fondant in a Taste Test
Marshmallow Fondant Recipe
Fondant Decorating Ideas

Get the latest ideas from Beki Cook's Cake Blog. 
Click Here to Sign Up on the Email List.


  1. How much fondant does this make? Enough for how many cakes?

    1. It makes between 1 1/2 and 2 pounds. Enough to cover an 8-10 inch 2-layer cake.
      Sorry for leaving that information out.
      - Beki

  2. I don't remember using butter in my Fondant. Also, I find splitting the flavor to half vanilla (Madegascar or Tahitian) with almond flavor gives it a better taste as well.

    Loved your comparison and I have never used store bought fondant. I find that I and a lot of my people are eating my fondant. Fresh is definitely better than boxed.

    Thanks for the info. Great job.


Please note that comments containing profanity or those that are spam will not be approved on this website.