Rolled fondant is a versatile and essential component in cake decorating, providing a smooth and polished finish to your creations. This pliable icing can be easily colored and flavored to suit any theme or occasion, making it a favorite among bakers and cake artists alike.
While most of the ingredients for rolled fondant are common pantry staples, you might need to pick up a few items at the supermarket. Light corn syrup and shortening are not always found in every household, so be sure to check the baking aisle for these. Additionally, confectioners' sugar is essential for the right texture and consistency.
Ingredients for Rolled Fondant Recipe
Light corn syrup: A sweet, thick syrup that helps to keep the fondant pliable and adds sweetness.
Shortening: A fat that contributes to the smooth texture and prevents the fondant from drying out.
Vanilla extract: Adds a subtle flavor to the fondant, enhancing its taste.
Confectioners' sugar: Also known as powdered sugar, it provides the bulk and structure to the fondant.
Salt: Balances the sweetness and enhances the overall flavor.
Technique Tip for Making Fondant
When kneading the fondant, if it becomes too stiff or dry, you can add a small amount of corn syrup to soften it. This will help achieve a smoother texture, making it easier to roll out and cover your cake.
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Alternative Ingredients
light corn syrup - Substitute with honey: Honey provides a similar sweetness and viscosity, making it a good alternative for binding and sweetening.
light corn syrup - Substitute with agave nectar: Agave nectar has a similar consistency and sweetness level, making it a suitable replacement.
shortening - Substitute with butter: Butter adds a rich flavor and similar fat content, though it may slightly alter the texture.
shortening - Substitute with coconut oil: Coconut oil provides a similar fat content and can help achieve a smooth texture, with a slight coconut flavor.
vanilla extract - Substitute with almond extract: Almond extract offers a different but complementary flavor profile, adding a unique twist.
vanilla extract - Substitute with lemon extract: Lemon extract provides a fresh, citrusy flavor that can brighten the overall taste.
sifted confectioners' sugar - Substitute with sifted powdered sugar: Powdered sugar is essentially the same as confectioners' sugar and works identically in recipes.
sifted confectioners' sugar - Substitute with granulated sugar blended into powder: Blending granulated sugar into a fine powder can mimic the texture and sweetness of confectioners' sugar.
salt - Substitute with sea salt: Sea salt provides a similar level of saltiness and can be used in the same quantity.
salt - Substitute with kosher salt: Kosher salt has a similar flavor profile and can be used as a direct replacement, though you may need to adjust the quantity slightly.
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How to Store or Freeze Your Fondant
To store your rolled fondant, wrap it tightly in plastic wrap to prevent it from drying out. Place the wrapped fondant in an airtight container to keep it fresh.
If you need to store the fondant for a longer period, you can refrigerate it. Ensure it is well-wrapped and placed in an airtight container. Before using, let it come to room temperature and knead it until it is soft and pliable.
For freezing, wrap the fondant in plastic wrap and then place it in a zip-top freezer bag. Squeeze out as much air as possible before sealing. Label the bag with the date to keep track of its freshness.
When you are ready to use the frozen fondant, remove it from the freezer and let it thaw at room temperature. This process may take a few hours, so plan accordingly. Once thawed, knead the fondant until it is smooth and ready to use.
Avoid storing fondant in direct sunlight or near heat sources, as this can cause it to become too soft or melt. A cool, dry place is ideal for maintaining its consistency.
If your fondant becomes too hard, you can soften it by microwaving it for a few seconds. Be cautious not to overheat it, as this can make it too sticky. Knead it thoroughly after microwaving to ensure even consistency.
For added flavor, you can incorporate flavor extracts or food coloring into the fondant before storing. This allows the flavors and colors to meld together, enhancing the final product.
Always check the fondant for any signs of spoilage, such as an off smell or discoloration, before using it. If in doubt, it's best to make a fresh batch to ensure the quality of your desserts.
How to Reheat Leftovers
Microwave Method:
- Place the fondant in a microwave-safe bowl.
- Heat on low power for 10-15 seconds.
- Check the consistency and stir. If needed, heat for an additional 5-10 seconds.
- Knead the fondant until smooth before using.
Double Boiler Method:
- Fill the bottom of a double boiler with water and bring to a simmer.
- Place the fondant in the top part of the double boiler.
- Stir continuously until the fondant becomes pliable.
- Remove from heat and knead until smooth.
Warm Water Bath Method:
- Place the fondant in a resealable plastic bag.
- Submerge the bag in a bowl of warm water for a few minutes.
- Remove the bag and knead the fondant until it reaches the desired consistency.
Oven Method:
- Preheat the oven to its lowest setting (usually around 170°F or 75°C).
- Place the fondant on a baking sheet lined with parchment paper.
- Warm in the oven for 5-10 minutes, checking frequently.
- Knead the fondant until smooth before using.
Best Tools for Perfect Fondant
Large mixing bowl: This is essential for combining the corn syrup and shortening smoothly and for mixing in the confectioners' sugar.
Wooden spoon: Useful for stirring the ingredients together until the mixture becomes too stiff to stir.
Measuring cups: Necessary for accurately measuring the corn syrup and confectioners' sugar.
Measuring spoons: Needed for measuring the vanilla extract and salt precisely.
Plastic wrap: Used to wrap the fondant and let it rest at room temperature.
Sifter: Important for sifting the confectioners' sugar to ensure there are no lumps.
Rubber spatula: Helps in scraping down the sides of the bowl to ensure all ingredients are well incorporated.
Clean countertop or silicone mat: Provides a surface for kneading the fondant until it becomes smooth.
Kitchen scale: Useful for weighing the confectioners' sugar to ensure you have the correct amount.
Stand mixer with paddle attachment: Optional but can make the initial mixing process easier and more efficient.
Plastic gloves: Helps keep your hands clean while kneading the fondant and prevents sticking.
How to Save Time on Making Fondant
Prepare ingredients in advance: Measure and sift the confectioners' sugar ahead of time to streamline the mixing process.
Use a stand mixer: Utilize a stand mixer with a paddle attachment to combine the corn syrup, shortening, and confectioners' sugar quickly and efficiently.
Pre-soften shortening: Allow the shortening to come to room temperature before starting to make it easier to mix.
Divide and conquer: If making a large batch, divide the fondant into smaller portions to knead more easily and save time.
Rolled Fondant Recipe
Ingredients
Main Ingredients
- 1 cup Light Corn Syrup
- 1 cup Shortening
- 1 teaspoon Vanilla Extract
- 2 lb Confectioners' Sugar sifted
- 0.25 teaspoon Salt
Instructions
- In a large mixing bowl, stir together the corn syrup and shortening until smooth.
- Add the vanilla extract and mix well.
- Gradually add the confectioners' sugar, one cup at a time, mixing well after each addition.
- When the mixture becomes too stiff to stir, knead it with your hands until smooth.
- If the fondant is too sticky, add more confectioners' sugar, a little at a time, until it reaches the desired consistency.
- Wrap the fondant in plastic wrap and let it rest at room temperature for about 30 minutes before using.
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