Homemade Fondant

Learn how to make smooth, silky homemade fondant in minutes! Perfect for covering cakes or decorating your favorite desserts. (With Video Tutorial)

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Prep Time 15

Cook Time 0

Total Time 15

Course Homemade Ingredients

Cuisine European

Servings g

Pour the water into a small bowl. Sprinkle the gelatine powder on top and mix it. Then add the lemon juice and mix again. Set it aside for about 5 minutes until it becomes thick and solid, that means it has bloomed.
In another bowl, mix the liquid glucose and glycerine. If you’re using flavoring or extract, add it now. Stir it all together.
Once the gelatine has bloomed, microwave it in 15-second steps until it melts into a liquid. Mine took 30 seconds total. It should be fully melted, but not too hot. Add it to the bowl with the other liquids and mix well.
Sift your powdered sugar into a large bowl. Make a little well in the center, then pour in the liquid mixture.
Start mixing with a spoon. When it gets too hard to stir, use your hands instead, or just use your hands from the start if you prefer. Mix until the dough comes together and all the powdered sugar is used.
Place the dough on your counter and start kneading. If it feels sticky, sprinkle a bit more powdered sugar.
Keep folding the dough from the bottom up and pressing it down. This helps build elasticity, which is really important. Once it starts to feel soft and easy to stretch, roll it and keep pulling and folding it a few more times.
When your fondant is smooth and stretchy, you can rub a little vegetable shortening on it to keep it soft (optional). Then put it in a ziplock bag, press out all the air, and seal it. This will keep it from drying out.

Recipe should cover 1 to 2 8inch cakes or 18 to 24 cupcakes.
Nutrition info is estimated and may vary based on ingredients and portions. For the most accurate details, consider using a nutrition tool or checking our full Nutrition Information Disclaimer.

Serving: 500gCalories: 1800kcalCarbohydrates: 460g

Keyword fondant recipe, homemade fondant

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