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The Hidden Mystery Behind What Is Fondant Made Of.

Have you ever wondered what is fondant made of?

Rolled fondant, also known as stretched fondant, is a dough made basically of water, sugar, and fat. It is basically used to cover cakes, making it possible to decorate them with countless options, giving them shape, color and even flavor.

The fondant is usually bought already prepared and it is possible that many of you think that the homemade fondant recipe is difficult to make or that the ingredients you need are difficult to find, but nothing is further from the truth.

There are more and more brands of fondant some are more humid and elastic fondant, others harder, others very sweet, others excessively expensive…

Let me ask you a question what if it is difficult for you to find the one that best suits your way of working or your climate?

Homemade fondant recipe to the rescue.

Today I explain how to make fondant step by step, you can also adapt it to your tastes and needs, that is, you can give it the aroma you want and the texture that your climate requires.

Take note of this recipe for extended fondant, also known as American dough. If you need more quantities you just have to multiply the ingredients by the amount you want.

Homemade Fondant Recipe Ingredients:

  • 1 kg of icing sugar 
  • 2 teaspoons CMC or tylose powder 
  • 7 sheets of unflavored gelatin 
  • 2 tablespoons glucose 
  • 2 tablespoons glycerin 
  • 2 tablespoons margarine 
  • 6 tablespoons cold water 
  • 1/4 of teaspoon of transparent vanilla extract (or another essence that you like)

Steps On How to Make Fondant Icing

  • Sift the icing sugar and separate it into two different bowls. To the first of them we add the two teaspoons of CMC and mix with a hand stirrer.
  • Reserve the other bowl with sugar for last. We put the water in a container suitable for the microwave(if we do not have a microwave we can do it in a water bath). We introduce the gelatin sheets and let them hydrate for about 5 minutes or until the gelatin has slightly increased in volume and is soft.
  • Once the gelatin is ready we add the glucose, glycerine and butter. We put in the microwave for a few seconds until the margarine has dissolved. If we do it in a bain-marie it will take a little longer. We strain the butter mixture to remove any impurities that may have remained. We add the essence of vanilla (another flavor that I like a lot for the fondant is that of orange, for this we will add a few drops of orange aroma, if it is concentrated with a couple of drops it will help us).
  • Take back the bowl of icing sugar with CMC and we make a hole in the middle with our hands.Add the melted butter mix and blend with a spatula. We will have a yellowish liquid mass. Little by little we are adding the icing sugar from the bowl that we had reserved at the beginning and we are kneading with the spatula at the beginning and at the end, when the mixture begins to be more compact, we will do it with our hands.
  • If it is too wet (it will depend a lot on the area in which you live), you should add a little more sugar and if on the contrary it is excessively dry we can add a few droplets of water.. We leave it wrapped in plastic wrap in an air tight container, outside the fridge. It lasts a couple of months and it is advisable to let it rest for a few hours before using it to decorate cakes.

As you can see, homemade fondant can be a very inexpensive alternative to packaged fondant, in addition, you can choose to put one more teaspoon of CMC to obtain modeling paste. It has saved me from a tight spot more than once.

How To Preserve Homemade Fondant

You can keep it out of the fridge wrapped in film and in an airtight container for about two months, in the fridge for up to five or six months. If you keep it in the fridge, before using it again, leave it out of the fridge for a few hours until it reaches room temperature and knead it again.

And we have our homemade fondant ready to line cakes…

I hope that answers your question what is fondant made of.

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READ NEXT:What To Do With Left Over Cake

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