Best 8 Rolling Fondant Recipes

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Rolling fondant is a type of icing used to cover cakes and other desserts, giving them a smooth, professional finish. The process of making rolling fondant can be time-consuming, but it is well worth the effort for the beautiful results it produces. This guide will take you through the steps of making rolling fondant at home, providing tips and tricks to help you achieve the perfect texture and consistency. We will also discuss different ways to color and flavor fondant, so you can create custom designs that match your personal style. For those who are short on time, there are also options for purchasing pre-made fondant, which can save you valuable hours in the kitchen. Whether you are a seasoned baker or a novice, this guide is designed to help you master the art of making rolling fondant and create stunning desserts that will impress your friends and family.

Check out the recipes below so you can choose the best recipe for yourself!

ROLLED FONDANT



Rolled Fondant image

This is a good, reliable rolled fondant recipe. I used this recipe for 10 years in my custom cake business.

Provided by Eileen Gray

Categories     Fillings & Frostings

Time 8h30m

Number Of Ingredients 5

24 oz (6 cups, 685g) confectioner's sugar
2 oz (1/4 cup, 60 ml) cool water
1 Tbsp gelatin powder
3.5 oz (1/4 cup plus 2 Tbsp, 95g) white corn syrup
.75 oz (1 Tbsp, 20g) glycerin

Steps:

  • Sift the confectioner's sugar into a large mixing bowl or in a stand mixer bowl with the hook attachment.
  • Put the water in a small microwave-safe bowl. Sprinkle the gelatin powder evenly over the surface of the water. Whisk 1-2 times to combine. Let the gelatin "bloom" for 5 minutes.
  • Heat the gelatin in the microwave for 15 seconds to melt. Whisk the corn syrup and glycerine into the warm gelatin (see note if you want to tint the fondant). Heat another 15 seconds in the microwave to make sure everything is melted.
  • Pour the warm gelatin mixture into the sugar all at once. If working by hand use a wooden spoon to stir the mixture until most of the sugar is incorporated. If using a stand mixer, use the dough hook on medium-low until most of the sugar is incorporated.
  • With the fondant still in the bowl, use your hands to finish kneading the rest of the sugar into the fondant. It will be quite sticky and messy at this point, just keep kneading. A plastic bowl scraper is helpful for handling the fondant.
  • Turn the fondant out onto the plastic wrap. Wrap 2x in plastic wrap and let it set at least 8 hours or overnight before using.
  • When ready to use, knead the fondant until it's smooth and supple. Roll on a surface dusted with powdered sugar. When not using always keep the fondant covered so it doesn't form a skin.

Nutrition Facts : Calories 165 calories, Carbohydrate 49 grams carbohydrates, Sodium 9 milligrams sodium, Sugar 49 grams sugar

ROLLED FONDANT



Rolled Fondant image

This recipe taste a hundred times better then the boxes you get in the store. I use this all the time when I am making a wedding cake. But if your wanting rich colors, you may need to change the recipe a bit. It tends to crumble after adding to much food colouring.

Provided by Luscious Creations

Categories     Dessert

Time 30m

Yield 10-15 serving(s)

Number Of Ingredients 7

1/4 ounce unflavored gelatin
1/4 cup cold water
1/2 cup corn syrup
1 tablespoon glycerine
2 tablespoons shortening
1 teaspoon vanilla extract (or your flavour of choice)
6 cups confectioners' sugar, sifted

Steps:

  • Combine gelatine and cold water; let stand until thick. Warm gelatine mixture and heat until dissolved(Do Not Boil).
  • Add corn syrup and glycerine, 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 large bowl. Make a well in the center and using a wooden spoon, stir in the lukewarm gelatine mixture. Mix in the sugar and add more a little at a time, until stickiness disappears.
  • Switching to your hands, knead in remaining sugar making sure to keep a lot of icing sugar between your hands and the fondant to prevent the fondant from sticking to your hands. Knead until the fondant is smooth, pliable and does not stick to your hands. If fondant is to soft, add more sugar; to stiff, add water(a drop at a time).
  • Wrap fondant tightly in plastic wrap and store in a n air tight container. Allow the fondant to set for at least 12 hours before using it.
  • When ready to use dust the table with cornstarch and dust rolling pin as well. Roll out fondant as desired and cover cake. Will cover a 12 inch cake.

Nutrition Facts : Calories 349.8, Fat 2.6, SaturatedFat 0.6, Sodium 3.3, Carbohydrate 83.7, Sugar 74.6, Protein 0.6

ROLLING FONDANT



Rolling Fondant image

Fondant is a smooth sugar paste cake coating that is rolled out with a rolling pin. The smoothness of this icing allows you to decorate a cake more extravagantly then you can with your typical icing. If you have ever wondered how professionals got their cakes to look so smooth, this is the secret.

Provided by HOLLY D

Categories     Desserts     Frostings and Icings     Fondant Recipes

Time 30m

Yield 16

Number Of Ingredients 7

1 tablespoon unflavored gelatin
¼ cup water
½ cup corn syrup
1 tablespoon vegetable oil
2 tablespoons shortening
8 cups confectioners' sugar
¼ cup cornstarch, for rolling out the dough

Steps:

  • Place gelatin and water in a small saucepan over low heat. Stir until gelatin is melted. Remove from heat.
  • Combine the corn syrup, vegetable oil, shortening, and confectioners' sugar in the bowl of a stand mixer. Turn the mixer on low, and add the gelatin mixture. Beat on low speed until a paste is formed. Refrigerate for 15 minutes to let harden slightly.
  • To use, roll the fondant to 1/4 inch thickness, using cornstarch to coat the work surface and the rolling pin. Transfer fondant by rolling it around the rolling pin. Place fondant over cake and unroll it, stretching it into place as necessary. Use a paring knife to cut away the excess. Store unused fondant in an airtight container.

Nutrition Facts : Calories 291.7 calories, Carbohydrate 69.5 g, Fat 2.5 g, SaturatedFat 0.5 g, Sodium 7.1 mg, Sugar 61.5 g

FONDANT RECIPE (LMF)



Fondant Recipe (LMF) image

A fondant recipe that doesn't rip, tear or get elephant skin! A favorite recipe from hobby bakers and professional cake decorators alike!

Provided by Elizabeth Marek

Categories     Dessert

Time 30m

Number Of Ingredients 5

32 oz powdered sugar (sifted (also called icing sugar, confectionary sugar))
16 oz marshmallows (WinCo, Hy-Top, Aldi, and Campfire brands work best)
20 oz Wilton fondant (Satin Ice fondant will also work)
2 tbsp warm water (For dark colors, use 1 tbsp warm water and 1 tbsp food color gel)
4 oz vegetable shortening (Also called white vegetable fat, trex, copha)

Steps:

  • Sift the powdered sugar and set aside in a large bowl.
  • Place vegetable shortening in a stand mixer bowl.
  • Heat marshmallows for 40 seconds in the microwave on high (or on stove top). Stir with spoon.
  • Place marshmallows back into microwave and heat for another 30 seconds (or on stove top). Stir with spoon.
  • Heat marshmallows (last time!) for 30 seconds in the microwave (or on stove top).Marshmallows should be ooey-gooey at this point and ready to be added to the mixer bowl. Pour your water on top of the marshmallows to get them to release from the sides of the bowl. Pour into bowl with vegetable shortening
  • Turn stand mixer on lowest setting (setting 1 on Kitchenaid stand mixers) with dough hook attachmentAdd in half of your sifted powdered sugar, a measuring cup at a time, and let mix for 2 minutes. It will be really rough looking at first
  • Don't stop mixing until it's sticking to the sides of the bowl and looks smooth. Add in another cup of powdered sugar.
  • Pull fondant off the dough hook attachment by putting vegetable shortening on your fingers and pulling it off the hook.
  • Take the soft mixture out of the bowl and put it into the large bowl with the rest of the powdered sugar.
  • Warm the Wilton fondant in the microwave for 40 seconds and add to the large bowl with the powdered sugar and marshmallow mix.
  • Knead until powdered sugar, marshmallows and Wilton fondant is mostly incorporated. You may not use all of the powdered sugar depending on your climate and that is completely fine.
  • Pull fondant like taffy until it is stretchy and smooth. If there are still rough spots or it's tearing, put everything back in the microwave for 30-40 seconds to make it really hot and pull like taffy with shortening on your hands until it pulls without breaking
  • Store in a zip-lock bag at room temperature. Fondant will keep for months in a zip-lock bag. To use again, reheat and knead well until stretchy before each use. You can add color as desired but for dark colors, you should add them during the mixing process or you could get a sticky mess.

Nutrition Facts : Calories 1469 kcal, Carbohydrate 318 g, Protein 2 g, Fat 25 g, SaturatedFat 6 g, Sodium 96 mg, Sugar 287 g, ServingSize 1 serving

ROLLED FONDANT



Rolled Fondant image

Provided by Food Network

Categories     dessert

Time 9h

Yield icing for a 9-inch cake, 4 inc

Number Of Ingredients 7

2 pounds confectioner's sugar, sifted
1/4 cup cold water
1 tablespoon unflavored gelatin
1/2 cup glucose (found in cake decorating stores) or white corn syrup
1 1/2 tablespoons glycerine (found in cake decorating stores)
1 teaspoon desired flavoring (vanilla will give the fondant an off-white color)
Cornstarch

Steps:

  • In a large bowl (do not use metal), sift the sugar and make a well in the center. In a small saucepan, add the water and sprinkle the gelatin on top to soften for about 5 minutes. Begin to heat the gelatin and stir until the gelatin is dissolved and clear. Do not boil. Turn off the heat and add the glucose and glycerine, stirring until well blended. Add the flavoring. Pour into the well of sugar, and mix until all of the sugar is blended. Use hands to knead icing until it becomes stiff. Add small amounts of confectioner's sugar if the mixture is sticky.
  • Form the mixture into a ball and wrap tightly in plastic wrap. Place in an airtight container. This icing works best if allowed to rest at room temperature for about eight hours before using, particularly if the weather is humid. Do not refrigerate.
  • To cover a cake with fondant: Dust a clean pastry cloth, or a smooth, clean surface, with cornstarch and roll the fondant with a rolling pin until it is approximately 1/4 inch thick. Make sure that the fondant is large enough to fit over the top and sides of the cake. Slide both hands under the fondant and carefully center it on top of a cake that has been freshly iced with buttercream. (The icing makes the fondant adhere to the cake.)
  • Dust your hands with cornstarch and smooth the fondant, starting at the top and working down the sides until the entire surface is even and flat. Cut off the excess icing around the bottom of the cake with a pizza cutter or sharp knife. Decorate the cake with buttercream or royal icing. This fondant keeps a cake fresh for two days at room temperature. Do not refrigerate a cake with fondant icing.

HOW TO MAKE FONDANT (BOLD BAKING BASICS)



How to Make Fondant (Bold Baking Basics) image

Learn How to Make Rolled Fondant for easy cake decorating as part of my Bold Baking Basics. With my easy fondant recipe, even make homemade sprinkles!

Provided by Recipe from allrecipes.com

Categories     Dessert

Time 20m

Number Of Ingredients 7

1 (.25 ounce, 2 full teaspoons) package unflavored gelatin
1/4 cup cold water
1/2 cup glucose syrup or corn syrup
1 tablespoon glycerin
2 tablespoons (1oz/30g) shortening or butter
1 teaspoon vanilla extract
8 cups sifted confectioner's sugar*

Steps:

  • 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.

ROLLING FONDANT



Rolling Fondant image

Provided by Food Network

Categories     dessert

Time 23m

Yield Fondant for more than one cake

Number Of Ingredients 8

1 tablespoon gelatin
1/4 cup water
1/2 cup corn syrup
1 tablespoon vegetable oil
2 tablespoons shortening
8 cups confectioners' sugar, sifted
Cornstarch, for dusting
1 cake - see recipe for Classic Genoise (Show JQ1A03)

Steps:

  • Place gelatin and water in a small saucepan over low heat and melt it. Combine the remaining ingredients in the bowl of a stand mixer. Add the melted gelatin to the mixer and beat at low speed until combined. This will form a paste or dough. Place in the refrigerator for a few minutes to let harden slightly.
  • Use a rolling pin and roll the fondant to a thickness of about 1/4-inch thick. Use cornstarch to "flour" the work surface and the rolling pin. Roll the fondant around the rolling pin to transfer it to the top of the cake.
  • The next task will be easier if you use a turntable. Place the fondant over the cake and unroll it. Use your fingers to gently position the fondant and smooth the top and sides. Be careful to avoid folds. It may be easier if you gently stretch it into place. Use a paring knife and cut away the excess using the bottom of the cake as the guide. Reserve the rest for a future cake.

ROLLED FONDANT



Rolled Fondant image

Makes a perfectly smooth coating for cakes. Roll it out to 1/4 inch thickness for best results. Glucose and glycerin can be found at most cake decorating supply stores. You may color it with three drops of whatever food coloring you desire.

Provided by Marlene

Categories     Desserts     Frostings and Icings     Fondant Recipes

Time 35m

Yield 16

Number Of Ingredients 7

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

Steps:

  • 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). Use fondant immediately or store in airtight container in fridge. When ready to use, bring to room temperature and knead again until soft.

Nutrition Facts : Calories 292.9 calories, Carbohydrate 69.8 g, Fat 1.7 g, Protein 0.4 g, SaturatedFat 0.4 g, Sodium 1.7 mg, Sugar 61.4 g

Tips:

  • Choose the right fondant: Different types of fondant have different properties and are better suited for different purposes. Satin-finish fondant is the most common type and is great for smooth, even surfaces. Modeling paste is firmer and can be used for detailed decorations.
  • Prepare your surface: Before rolling out the fondant, make sure your work surface is clean, dry, and smooth. A silicone mat or a lightly greased surface will help prevent the fondant from sticking.
  • Use the right tools: A rolling pin and a fondant smoother are essential tools for working with fondant. You may also want to use a fondant cutter or a fondant crimper to create different shapes and designs.
  • Be patient: Working with fondant takes time and practice. Don't be discouraged if your first few attempts don't turn out perfectly. Keep practicing and you'll eventually get the hang of it.
  • Keep the fondant covered: Fondant dries out quickly, so it's important to keep it covered when you're not working with it. Wrap it tightly in plastic wrap or place it in an airtight container.

Conclusion:

With a little practice, you can use fondant to create beautiful and delicious decorations for your cakes, cupcakes, and other desserts. By following these tips, you can avoid common mistakes and achieve professional-looking results. So get creative and experiment with different techniques to create your own unique fondant designs. Remember, the key is to have fun and enjoy the process!

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