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
- 1 (.25 ounce) package unflavored gelatin
- ¼ cup cold water
- ½ cup glucose syrup
- 1 tablespoon glycerin
- 2 tablespoons shortening
- 1 teaspoon vanilla extract
- 8 cups sifted confectioners' sugar
Directions
Step 1
Combine gelatin and cold water; let stand until thick. Place gelatin mixture in top of double boiler and heat until dissolved.
Step 2
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.
Step 3
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.
Step 4
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.
Tips
Glucose and glycerin can be found at most cake decorating supply stores.
Nutrition Facts (per serving)
Nutrition Facts | |
---|---|
Servings Per Recipe 16 | |
Calories 293 | |
% Daily Value * | |
Total Fat2g | 2% |
Saturated Fat0g | 2% |
Sodium2mg | 0% |
Total Carbohydrate70g | 25% |
Total Sugars61g | |
Protein0g | |
Calcium1mg | 0% |
Potassium2mg | 0% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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