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How To Make Rolled Fondant Recipe

How To Make Rolled Fondant

Shaziya
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.
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Prep Time 20 minutes
Total Time 20 minutes
Servings 2 cakes

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.
Keyword cake decorating, fondant, homemade fondant, rolled icing, sugar paste
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