Creating smooth, silky rolled fondant is easier than you think, and it’s perfect for elevating cakes and desserts into edible masterpieces. With just 20 minutes from start to finish, this pliable dough offers a velvety texture that’s ideal for crafting flawless, professional-looking designs. Its neutral sweetness beautifully complements any cake flavor, making it a versatile addition to your baking toolkit.
Rolled fondant brings a polished finish that’s both elegant and fun, whether you’re sculpting intricate details or covering cakes in a seamless, satin-like layer. Its soft consistency allows for easy shaping, while its creamy richness adds a delightful touch to every bite. Quick to prepare and incredibly rewarding, this recipe is your secret to stunning desserts that impress every time.
Ingredients for Rolled Fondant
- 1 (.25 ounce, 2 full teaspoons) package unflavored gelatin
- 1/4 cup cold water
- 1/2 cup glucose syrup or corn syrup (substitute as needed)
- 1 tablespoon glycerin
- 2 tablespoons (1oz/30g) shortening or butter (softened)
- 1 teaspoon vanilla extract
- 8 cups sifted confectioner’s sugar* (plus extra for adjustments)
Step-by-Step Instructions
- Prepare the gelatin: Combine gelatin and cold water in a small bowl. Let it stand until it thickens, about 5 minutes.
- Dissolve the gelatin: Place the gelatin mixture in the top of a double boiler and heat until fully dissolved.
- Add wet ingredients: Stir in glucose syrup and glycerin until well combined. Add shortening and mix until almost melted. Remove from heat and stir in vanilla extract.
- Cool the mixture: Let the mixture cool until it is lukewarm to the touch.
- Mix in sugar: Place 4 cups of confectioner’s sugar in a large bowl. Make a well in the center and gradually stir in the lukewarm gelatin mixture using a wooden spoon. Add more sugar, a little at a time, until the mixture is no longer sticky.
- Knead the fondant: Knead in the remaining sugar until the fondant is smooth, pliable, and does not stick to your hands. If it’s too soft, add more sugar; if too stiff, add water (a drop at a time).
- Store or use: Use the fondant immediately or store it in an airtight container in the fridge. When ready to use, bring it to room temperature and knead again until soft.
Storage and Reheating Tips for Perfect Fondant
To keep your rolled fondant fresh, store it in an airtight container in the fridge for up to 2 weeks. If you need to store it longer, wrap it tightly in plastic wrap and place it in a freezer-safe bag for up to 2 months. When ready to use, let it come to room temperature and knead it until it’s smooth and pliable again. If it feels stiff, add a drop of water while kneading to restore its softness.
Common Questions About Rolled Fondant
Wondering why your fondant is too sticky or too dry? The consistency can vary based on humidity and ingredient brands. If it’s sticky, add more confectioners’ sugar, a tablespoon at a time. If it’s too dry, add water, but only a drop at a time to avoid over-softening. Also, if your fondant cracks while rolling, it’s likely too dry—knead in a bit of shortening or water to fix it.
Time-Saving Tips for Fondant Success
To speed up the process, measure all your ingredients before starting. Use a stand mixer with a dough hook to knead the fondant instead of doing it by hand—it’s faster and less tiring. If you’re short on time, you can also purchase pre-made fondant and customize it with food coloring or flavor extracts to suit your needs.
Equipment Guidance for Smooth Fondant Rolling
For best results, use a silicone rolling pin and a non-stick mat to roll out your fondant. These tools prevent sticking and make it easier to achieve an even thickness. Keep a small bowl of cornstarch or powdered sugar nearby to dust your surface and tools as needed. A fondant smoother is also handy for creating a polished finish on your cakes or decorations.
Recipe Variations to Customize Your Fondant
Want to add color or flavor? Mix in a few drops of food coloring while kneading for vibrant hues. For flavored fondant, replace the vanilla extract with almond, lemon, or peppermint extract. You can also add a pinch of edible glitter or luster dust for a shimmering effect. Experiment with small batches to find your favorite combination!
How To Make Rolled Fondant
Ingredients
- 1 package unflavored gelatin (.25 ounce, 2 full teaspoons)
- 1/4 cup cold water
- 1/2 cup glucose syrup or corn syrup
- 1 tablespoon glycerin
- 2 tablespoons shortening or butter (1oz/30g)
- 1 teaspoon vanilla extract
- 8 cups sifted confectioner’s sugar
Instructions
- Combine gelatin and cold water; let stand until thick.
- Place gelatin mixture in top of double boiler and heat until dissolved.
- Add glucose and glycerin, mix well.
- Stir in shortening and just before completely melted, remove from heat and stir in vanilla.
- Mixture should cool until lukewarm.
- Place 4 cups confectioners’ sugar in a large bowl. Make a well in the center and using a wooden spoon, stir in the lukewarm gelatin mixture.
- Mix in sugar and add more a little at a time, until stickiness disappears.
- Knead in remaining sugar.
- Knead until the fondant is smooth, pliable and does not stick to your hands.
- If fondant is too soft, add more sugar; if too stiff, add water (a drop at a time). IMPORTANT NOTE: IF YOUR FONDANT IS WET OR TOO SOFT WHILE MIXING, ADD MORE SUGAR. IT CAN DIFFER DEPENDING ON CLIMATE AND INGREDIENTS.
- Use fondant immediately or store in airtight container in fridge. When ready to use, bring to room temperature and knead again until soft.
