Fondant icing can be made from scratch with confectioners' sugar, glucose, and glycerin for a super smooth covering on cakes. Perfect for decorating birthday cakes!
Ingredients
- unflavored gelatin: 1 pack (.25 ounce pack)
- water: 0.25 cup (cold)
- glucose syrup: 0.5 cup
- glycerin: 1 Tbsp
- shortening: 2 Tbsp
- vanilla extract: 1 tsp
- sifted confectioners' sugar: 8 cups
Metric Conversion
Stages of cooking
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Combine gelatin and cold water; let stand until thick. Place gelatin mixture in top of double boiler and heat until dissolved.
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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.
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Place 4 cups confectioners' sugar in a large bowl. Make a well in the center and using a wooden spoon, stir in lukewarm gelatin mixture. Mix in a little more sugar, in batches, until stickiness disappears. Knead in remaining sugar until 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). Use fondant immediately or store in airtight container in fridge. When ready to use, bring to room temperature and knead again until soft.
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Use fondant immediately or store in an airtight container in the refrigerator. When ready to use, bring to room temperature and knead again until soft.
