Fondant is an icing used to decorate cakes and pastries. It has a smooth, velvety texture and can be sculpted into various shapes and designs. But what exactly goes into making this sweet icing? Here’s a look at the main ingredients that make up fondant icing.
Sugar
The key ingredient in fondant icing is sugar. Fondant contains a high concentration of sugar, which gives the icing its sweet flavor and allows it to be rolled out and shaped.
There are a few types of sugar that can be used to make fondant:
- Powdered (icing) sugar – The most commonly used sugar for fondant is powdered sugar, also known as confectioners’ or icing sugar. Powdered sugar has a very fine texture, which results in a smooth fondant.
- Granulated white sugar – Though not as common as powdered sugar, granulated white sugar can also be used to make fondant. The texture is slightly more coarse.
- Glucose – Glucose, also called corn syrup, is sometimes added to fondant. It helps prevent crystallization and makes the fondant more pliable.
Powdered sugar is the best type of sugar for fondant because it dissolves well and delivers the perfect sweetness. Fondant recipes typically call for anywhere from 2 to 4 cups of powdered sugar.
Shortenings/Fats
In addition to sugar, some type of fat or shortening is essential to the texture of fondant. Shortenings give fondant its signature smoothness and flexibility, allowing it to be molded and draped over cakes.
Common fats used in fondant include:
- Vegetable shortening – Shortening has a neutral flavor and creates very pliable fondant. The most frequently used shortening is Crisco all-vegetable shortening.
- Marshmallow cream – Marshmallow cream or marshmallow fluff contains gelatin and corn syrup, which adds pliability similar to shortening.
- White chocolate – Melted white chocolate can be used in place of shortening to add flavor and fat to fondant.
- Sweetex – Sweetex is a ready-to-use white vegetable fat made specifically for icings and fondants.
Recipes typically call for 1⁄4 to 1⁄2 cup of shortening or fat. Vegetable shortening is most commonly used.
Liquids
A small amount of liquid is used to bring the fondant together into a cohesive dough. The liquid moistens the ingredients and allows them to combine.
Common liquids found in fondant recipes include:
- Water – Plain tap water is most frequently used. It brings the ingredients together easily without adding other flavors.
- Clear corn syrup – Clear corn syrup helps prevent fondant from drying out and becoming stiff.
- Clear vanilla extract – A teaspoon or two of vanilla extract can add flavor to fondant.
- Lemon extract – Similarly, lemon extract gives the fondant a light citrus flavor.
- Light corn syrup – Light corn syrup also prevents fondant from drying out too quickly.
Usually 1 to 3 tablespoons of liquid is enough for fondant recipes. Water is the most commonly used.
Gelatin
Many modern fondant recipes call for gelatin. Gelatin is derived from collagen and is added to fondant to give it more structure and stability.
There are two main types of gelatin used:
- Powdered gelatin – Powdered gelatin needs to be sprinkled over a small amount of water to dissolve before adding to the fondant.
- Sheet gelatin – Sheet gelatin comes in thin sheets that melt easily in liquids. It quickly dissolves into fondant.
The gelatin sets as the fondant dries, helping to hold shapes and designs. About 1⁄2 to 1 teaspoon of gelatin is used in most recipes.
Food Coloring
While not a necessary ingredient, food coloring is commonly added to fondant to achieve different colors for decorating. Any edible food coloring gel or paste can be used.
Food coloring gels tend to result in more vivid, intense hues. Start with just a drop or two of food coloring and mix well into the fondant icing.
Flavorings
Fondant has a relatively mild flavor on its own, so bakers often add additional flavorings.
Common fondant flavorings include:
- Vanilla extract – A teaspoon or two of vanilla provides a sweet enhancement.
- Almond extract – Almond extract gives fondant a lovely, nutty profile.
- Peppermint extract – Peppermint delivers a refreshing burst of minty flavor.
- Lemon oil or extract – Lemon brightens up fondant with fruity, citrusy notes.
- Coconut extract – For a tropical twist, a bit of coconut extract can be used.
Keep flavorings minimal so they don’t overpower the sweetness of the fondant. About 1⁄2 to 1 teaspoon is usually sufficient.
Making Fondant from Scratch
While ready-to-use fondant can be purchased, many bakers take the time to make it from scratch themselves. Here is a step-by-step overview of making fondant icing:
- Sift together the powdered sugar to remove any lumps. Set aside.
- In a large bowl, cream together the shortening and liquid until well combined.
- Stir in any flavorings or food color at this stage.
- Gradually mix the powdered sugar into the creamed mixture.
- Once combined, knead the fondant by hand until all ingredients come together in a smooth, pliable dough.
- Wrap tightly in plastic and allow the fondant to rest for at least 30 minutes before using.
- Knead again before rolling out on a lightly floured surface to your desired thickness.
Making fondant does take some time and practice to perfect, but the end result is an icing with unbeatable workability for decorating cakes and cupcakes.
Ready-to-Use Fondant
While homemade fondant is ideal, there are many quality ready-made fondants that can save time and effort.
Store-bought fondant is typically made from sugar, hydrogenated vegetable oil or palm oil, and emulsifiers like glycerine or sorbitol. Natural flavors and food colorings are often added as well.
Popular brands of ready-to-use fondant include:
| Brand | Description |
|---|---|
| Satin Fine Foods | Smooth, premium fondant available in many colors |
| Wilton | Pliable, glycerine-based fondant in white, vanilla, chocolate, and more |
| Cake Mate | Ready-to-use fondant in over 10 colors |
Store-bought fondant offers convenience for decorating. Just be sure to read the ingredients list to know exactly what’s included.
Vegan Fondant Options
For bakers avoiding animal products, there are several options for vegan fondant icing without gelatin, eggs, or dairy ingredients.
Popular vegan fondat ingredients include:
- Coconut oil or non-hydrogenated vegetable shortening
- Almond milk or soy milk
- Vegan marshmallows
- Powdered sugar
- Agar agar as a gelatin substitute
There are also many store-bought brands of vegan fondant available made without any animal-derived ingredients. These are ideal for vegan baking needs.
Fondant Alternatives
While regular fondant is most common, there are a few alternatives worth considering:
- Marshmallow fondant – Made from marshmallows and powdered sugar. Very soft and easy to work with.
- Chocolate fondant – Uses chocolate instead of shortening for a deep, rich flavor.
- Buttercream – Can be used like fondant for decorating if you prefer the flavor.
These provide slightly different flavors and textures compared to traditional fondant. But they can be great options depending on your cake decorating needs.
Storing and Using Fondant
To keep fondant fresh for decorating, proper storage is key. Here are some tips:
- Wrap fondant tightly in plastic wrap or store in an airtight container.
- Keep fondant at room temperature away from moisture, heat, and direct sunlight.
- Fondant keeps best for 1-2 months at room temperature.
- Refrigeration can extend shelf life but may harden the fondant.
- Allow chilled fondant to come to room temp before rolling out.
- Knead fondant gently before using if it feels stiff or dry.
When using fondant, work quickly with well-floured hands and roll out on a lightly floured surface. Avoid overworking as it can become sticky.
Fondant gives you the freedom to unleash your creativity on cakes! With proper storage, it can be used for months of decorating projects.
Troubleshooting Common Fondant Issues
Even with the perfect recipe, fondant decorating doesn’t always go smoothly. Here are some common issues and how to fix them:
| Issue | Solution |
|---|---|
| Dry, crumbly fondant | Knead in a bit of vegetable shortening or corn syrup |
| Sticky, tacky fondant | Dust hands and surface lightly with powdered sugar |
| Fondant cracking | Cover with thin layer of buttercream before applying |
| Difficult to roll out | Allow to rest 30 mins – 1 hour before rolling |
| Fondant sticking to surface | Use powdered sugar and silicone rolling mats/guides |
Be patient and allow time for resting if fondant seems unworkable. With some minor adjustments, you can get it back to the perfect consistency.
Creative Uses for Fondant
From decorating cakes to making edible art, fondant is a versatile canvas for creativity. Here are some fun ways to use fondant:
- Sculpt 3D flowers, animals, or shapes on cakes
- Cut out fondant with cookie cutters for patterns and shapes
- Create delicate lace and filigree effects
- Make edible bows, ruffles, and ribbons
- Hand-paint designs, patterns, and writing
- Texture fondant with silicone molds or rubber stamps
- Shape fondant into miniature figurines
- Accent cupcakes with cut-out fondant toppers
- Cover entire cakes for a smooth finish
- Craft lifelike fruits, veggies, leaves with colored fondant
The possibilities are endless when it comes to decorating with fondant icing! A simple cake can be transformed into a stunning, professional-quality creation.
Fun Facts About Fondant
- The word “fondant” comes from the French word “fondre” meaning “to melt.”
- Pouring melted sugar into ice water produces pourable fondant, a precursor to modern icing.
- Fondant originated in the 17th century in France as an edible art material for decoration.
- The first examples of poured sugar sculpture with pourable fondant emerged in the 19th century.
- Fondant as an icing for cakes and pastries became popular in the U.S. in the 1970s.
- Wedding cakes were among the first creations to showcase the artistry of fondant.
- Rolled fondant like we know it today was perfected in the 1990s.
- Mexico’s Carlos Lischetti is considered the father of modern fondant and authored seminal books on techniques.
- Fondant comes in an array of colors today, though white remains most traditional.
- Marshmallow and chocolate fondant offer tasty alternatives to classic vanilla fondant.
Conclusion
With its blend of sugar, shortening, liquids, gelatin, and flavors, fondant transforms from a simple sweet mixture into an edible art material. Its pliability allows for limitless creativity decorating cakes, cupcakes, and more. Mastering the art of fondant requires patience but unlocks incredible possibilities. Whether making fondant yourself or buying ready-made, proper storage is key to keep it smooth and workable for months. With versatile applications from sculpted flowers to painted designs, fondant acts as the perfect canvas for imaginations to run wild.