Quick Answers
Here are some quick tips for storing fondant without it drying out:
- Store fondant in an airtight container like a plastic container or ziplock bag.
- Wrap the fondant tightly in plastic wrap if storing in a container.
- Add a slice of bread to the container to absorb excess moisture.
- Store fondant in the refrigerator for up to 2 months.
- Store fondant in the freezer for up to 6 months.
- Allow fondant to come to room temperature before using after refrigerating.
- Knead fondant after removing from fridge to restore flexibility.
- Add shortening or glycerin to fondant if it becomes stiff or dry.
Picking the Right Storage Container
The key to preventing fondant from drying out is to store it in an airtight container. This prevents moisture from evaporating out and the fondant from being exposed to air, which can dry it out.
Good airtight containers for fondant include:
- Plastic containers with tight-fitting lids
- Glass containers with tight-fitting lids
- Ziplock bags – squeeze out excess air before sealing
- Food storage bags – remove air and seal tightly
Avoid storing fondant in containers that are not airtight or expose the fondant to air. Containers to avoid:
- Bowls covered in plastic wrap
- Cardboard boxes
- Paper bags
- Open containers
Be sure to select a storage container that is large enough to hold the quantity of fondant without cramming it in. Fondant needs a bit of room so it’s not compressed, which can affect the texture.
Use Plastic Wrap for Extra Protection
For extra insurance against fondant drying out, you can wrap the fondant tightly in plastic wrap before placing it in the storage container. This gives it an extra barrier against air exposure.
To wrap fondant:
- Lay a large piece of plastic wrap on a flat surface.
- Place the fondant in the center of the plastic wrap.
- Bring the sides of the plastic wrap up and over the fondant, removing any air pockets.
- Press the plastic wrap around the fondant to seal it tightly.
- Use your hands to smooth out any creases or air bubbles.
- Place the wrapped fondant into the airtight container.
The plastic wrap should press right against the surface of the fondant to prevent air reaching it. Trim away any excess plastic wrap if desired.
Refrigerator Storage
The refrigerator is a great place to store fondant for up to 2 months. The cool temperature helps prevent fondant from drying out.
Tips for refrigerator storage:
- Make sure fondant is sealed in an airtight container.
- Place fondant on a refrigerator shelf, not in the door where it may get knocked around.
- Allow refrigerated fondant to come to room temperature before using. This prevents condensation.
- Knead fondant after removing from fridge until smooth and flexible.
- Add shortening or glycerin if fondant seems dry or stiff after refrigerating.
Add a Slice of Bread
An old trick is to add a slice of fresh white bread to the fondant storage container. The bread will absorb any excess moisture from the fondant, helping prevent stickiness and sogginess.
Simply place the bread in the bottom of the airtight container, then place the wrapped fondant on top. Replace the bread every 1-2 weeks.
Freezer Storage
For long term storage of fondant, up to 6 months, the freezer is ideal.
Tips for freezer storage:
- Double wrap fondant in plastic wrap, squeezing out air.
- Place in air-tight container or freezer bag.
- Lay fondant flat in freezer, not on its side.
- Allow frozen fondant to thaw gradually before using.
- Do not refreeze thawed fondant.
Fondant can develop freezer burn if not stored properly. Prevent this by double wrapping, removing air, and sealing the container well. Freezer bags designed for long term freezing are a good choice.
Thaw Properly
Always allow frozen fondant to come to room temperature gradually when thawing. Do not thaw at room temperature or use the microwave.
To thaw fondant properly:
- Remove fondant from freezer and unwrap outer layer of plastic wrap.
- Place still-wrapped fondant in refrigerator overnight to thaw slowly.
- After fondant has thawed, leave wrapped at room temperature 1-2 hours until completely soft.
- Unwrap fondant and knead until smooth before using.
If thawed too quickly, fondant can become sticky or develop condensation. Allow time for the fondant to transition slowly from frozen to thawed for best results.
Signs Your Fondant is Drying Out
Even when stored properly, fondant can start to dry out over time. Here’s what to look for:
- Cracked appearance – Fondant will develop cracks and dry patches when dehydrated.
- Firm texture – Stiff, tough, and difficult to knead or roll out.
- Dull color – Bright white color fades as fondant dries out.
- Won’t spread smoothly – Dry fondant won’t glide evenly when rolled over surface.
- Holds imprints – Indentations from fingers or tools remain instead of disappearing.
If your fondant shows any of these signs, it likely needs some moisture restored. Luckily, it’s easy to rehydrate dried out fondant!
Rehydrating Dried Out Fondant
Don’t despair if you discover your fondant has dried out – in most cases, it can be revived with a little TLC.
Knead in Shortening
Work a small amount of shortening into stiff, dry fondant to soften it up. Start with 1/2 teaspoon shortening and knead it in until incorporated. Add more shortening gradually if needed.
Shortening adds a little fat to fondant, which lubricates it and makes it more pliable. Choose vegetable or canola shortening, not butter – butter can change the flavor.
Massage in Glycerin
Glycerin is very effective at rehydrating dry fondant. It helps restore moisture and flexibility.
Start by kneading in 1/2 teaspoon glycerin until absorbed. Add more 1/4 teaspoon at a time until fondant reaches the desired smooth, pliable texture.
Glycerin can sometimes make fondant sticky, so use sparingly. Too much glycerin can also break down fondant.
Apply Water Sparingly
While moisture is good, adding straight water to fondant can make it slimy. Use very small amounts of water, 1/2 teaspoon at first.
Rub water between your fingers before working into fondant. Only add more water if fondant still seems dry and isn’t getting sticky.
Avoid Oils and Flavorings
Avoid adding oils like vegetable oil or coconut oil to dry fondant. Oils will prevent fondant from drying properly when exposed to air.
Flavor extracts like vanilla can thin fondant too much. They are best added during the fondant making process, not for rehydrating existing fondant.
Knead Thoroughly After Rehydrating
Once your fondant is softened up, give it a good 5-10 minutes of kneading to fully restore the texture.
Knead fondant against a smooth surface until it feels soft, smooth, and elastic. It should gently stretch without cracking or sticking.
Proper kneading ensures any added moisture or shortening evenly penetrates the fondant for the best results.
Allow Fondant to Rest
After kneading, wrap fondant in plastic and let it rest at room temperature for 1-2 hours. This allows time for moisture to fully absorb and the fondant to relax.
Fondant will become firmer but still smooth and flexible after resting. If it becomes stiff again, repeat kneading in shortening or glycerin.
Adjusting Your Storage Method
If your fondant dried out fairly quickly, re-evaluate your storage method to prevent more drying.
Ensure Container is Airtight
Check that your storage container seals tightly and prevents air from getting in. Plastic containers with tight lids work best.
If using plastic wrap, make sure fondant is wrapped seamlessly with no openings where air can sneak in.
Add Bread Back to Container
A slice of bread can absorb excess moisture that leads to drying. Place a fresh slice of bread in the container under rehydrated fondant.
Refrigerate Instead of Countertop
Storing at cool refrigerator temperatures between 35-40°F helps prevent fondant from drying out prematurely.
Consider Freezing for Long Term
If you won’t use fondant for many weeks, freezing may be better than refrigerating. Just remember to wrap well and thaw properly.
Tips for Working with Rehydrated Fondant
Rehydrated fondant will behave slightly differently than fresh fondant. Here are some tips:
- If fondant seems sticky, avoid adding more shortening/glycerin.
- Chill sticky fondant 10-15 minutes to improve handling.
- Use confectioners’ sugar to coat work surface to prevent sticking.
- Avoid adding color to softened fondant as it may bleed.
- Allow fondant to firm up overnight before decorating if very soft.
Don’t worry if your rehydrated fondant isn’t perfect. Even experts have trouble with fondant drying out occasionally. Just remember these tricks to restore it!
Preventing Fondant from Drying Out
While reviving dried fondant is handy, it’s better to prevent it from happening in the first place. Follow these pro tips for keeping fondant moist:
- Seal fondant in airtight container, removing excess air.
- Cover tightly with plastic wrap before storing.
- Refrigerate or freeze for long term storage.
- Allow refrigerated fondant to come to room temperature before using.
- If using only part of fondant, re-wrap remainder well.
- Add a slice of bread to the container to absorb moisture.
- Coat hands and work surface lightly with shortening when handling.
- Avoid excessive kneading and re-rolling of fondant when using.
With proper storage and handling, you can keep fondant in ideal smooth, pliable condition for months!
Frequently Asked Questions
How long does fondant last in the fridge?
Properly stored fondant will last 2-3 months stored in the refrigerator. Be sure it is sealed in an airtight container to prevent drying out.
Can you freeze fondant?
Yes, fondant can be successfully frozen for 4-6 months. Wrap it very tightly in plastic wrap with no air pockets before freezing.
What happens if fondant gets too dry?
Dry fondant will become stiff, crack easily, and be hard to roll out smoothly. Luckily, it can be rehydrated by kneading in glycerin, shortening, or small amounts of water.
Why does my fondant get sticky?
Excess humidity can make fondant sticky. Storing fondant in the refrigerator prevents stickiness. If fondant seems sticky, avoid adding more moisture.
Can you fix dried out fondant?
Yes, dried out fondant can be repaired by massaging in glycerin, shortening or a tiny bit of water followed by thorough kneading. Let the fondant rest before using.
Key Takeaways
- Store fondant in an airtight container like plastic or glass to prevent drying.
- Refrigerating fondant keeps it fresh for up to 2 months.
- Freezing allows fondant to be stored for up to 6 months.
- Signs of dry fondant include cracks, tough texture, and losing sheen.
- Knead shortening or glycerin into dry fondant to rehydrate it.
- Avoid adding oils or flavorings when restoring fondant.
- Adjust storage methods like sealing container better to prevent repeat drying.
- With proper storage and handling, fondant will stay smooth and pliable.
