If you are looking for the best homemade fondant, sugar paste, or rolled fondant recipe that's affordable and also tastes good, then this is it. This homemade fondant recipe is soft, elastic, and works great in any weather. And most of all, unlike store-bought fondant, it actually tastes delicious. This recipe is so simple, easy, and effortless. And it will have you making fondant for all your cakes. In addition, you will also be surprised at how easy it is to work with.
Homemade fondant is surprisingly easy to make. And even if you are a novice, and making your first decorated cake, you will master this like a pro. Also, kids will love to eat it because it tastes like sweet buttercream. Because it's made with fresh cream and meringue powder for taste and glycerin and gelatin for elasticity and stability.
If you need a white fondant, I recommend you use white-colored gelatin and veg shortening instead of butter also, if you want to make this parve or non-dairy, use non-dairy liquid creamer and veg shortening instead of butter.
Powdered sugar, gelatin, light corn syrup, glycerin, non-dairy creamer
Have all your ingredients ready.
Place 600 grams of powdered sugar in a mixer or bowl along with the Meringue powder and salt. Stir to combine.
In a separate microwave-safe bowl - add the cream. Sprinkle the gelatin over the cream and let bloom for 2 minutes.
Place in the microwave on high at 30-sec interval until all the gelatin dissolves.
Stir in the corn syrup, glycerin, and vanilla - and combine well.
If needed place back in the microwave for 10 secs more.
You can add your color gel at this point.
Make a hollow in the center of the powdered sugar and add in the liquid ingredients.
Start mixing from the center outwards.
Make sure you get all the sugar mixed well and incorporated before you add any more powdered sugar.
Add in the butter or veg shortening while kneading - this also helps with sticking.
Once you have a dough formed, transfer to a flat surface and knead. And if you feel the mixture is dry add a tbsp of butter or vegetable shortening to your hands and knead.
Do not add any more powdered sugar at this point since it will stiffen with the gelatin.
You want the fondant to form a dough and yet not be too dry.
Divide into two or four portions and place each in a zip-lock bag. And seal well.
Finally, leave in the fridge overnight to rest.
Remove from the fridge and let it reach room temperature. Once at room temperature, knead well until soft, and yet not sticky. Now, you can also add more powdered sugar if needed. Can you see the elasticity? You should be able to pull it like this - like taffy.