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Michele Foster's Fondant

Since the original post of this recipe has brought up so many comments and questions I decided to post an updated recipe with alternate versions and additional information. I have also made a few corrections to some of the ingredients. Thank you for all of the wonderful comments. Michele

Michele Foster's Fondant

Ingredients

  • 1/2 cup cream 2 Tbsp. unflavored gelatin 1 cup corn syrup 2Tbsp. butter 2Tbsp. glycerin 2 tsp. clear vanilla dash salt Approximately 3 1/2 lbs. powdered sugar

Instructions

  1. 1. Place milk in 2 cup measuring cup, add gelatin, stir to combine.
  2. 2. Let gelatin "bloom" or become firm, usually less than 5 minutes.
  3. 3. Place mixture in microwave and heat for 1 minute on high. Stir. If gelatin does not become liquid, microwave in 15 second intervals until the gelatin is melted. Stir between heating cycles.
  4. 4. Put corn syrup, butter, glycerin, vanilla, and salt in large measuring cup, add this mixture to the melted gelatin. Stir.
  5. 5. Microwave mixture for 2 minutes on high setting. Butter should be almost melted. Stir, set aside to cool to LUKE WARM.
  6. 6. Add 2 lbs. of powdered sugar to large mixing bowl. A Kitchen Aid mixer works best for this. Do not use a hand mixer.
  7. 7. Strain LUKE WARM mixture into the powdered sugar; mix by hand until just blended. Straining removes any lumps that did not dissolve during the cooking process.
  8. 8. Place the bowl on the mixer, add several cups of powdered sugar, and mix very slowly with the dough hook.
  9. 9. Continue to add powdered sugar, about a cup at a time, until fondant forms a soft ball. It should not slide down the dough hook and there may be some powdered sugar left in the bottom of the bowl. This is normal. Keeping the mixer covered with a damp dish towel will prevent powdered sugar from coating the kitchen.
  10. 10. While the mixer is running prepare a surface for kneading. You will need some powdered sugar and a non-stick surface. Also have plastic wrap prepared with a think coat of cooking oil. Do not use spray, this can cause the fondant to crust.
  11. 11. When fondant is ready, remove from the bowl and knead in a small amount of powdered sugar until the fondant is smooth. It will still be slightly soft.
  12. 12. Wrap in oil coated plastic wrap; wrap again, and then place in an air tight container such as a zipper bag or plastic tub.
  13. 13. Allow fondant to rest at least 6 hours or over night.
  14. 14. Knead only the amount required until smooth before rolling out to cover cake or board.
  15. VARIATIONS AND OTHER INFORMATION:
  16. CHOCOLATE - add 6 ounces of semi-sweet chocolate chips to the corn syrup. Follow the recipe as normal. Add brown food coloring to make it darker.
  17. WHITE CHOCOLATE- add 6 ounces of white chocolate chips to the corn syrup. Follow the recipe as normal.
  18. DAIRY-FREE FONDANT - Replace equal amounts of water, non-dairy creamer, fruit juice, or other liquid for the cream. Replace the butter with equal amounts of shortening. This also works for unflavored fondant when only covering cake dummies.
  19. GENERAL INFORMATION
  20. *If the fondant is too soft or stretchy, knead in additional powdered sugar in small amounts until fondant is of the consistency of play dough.
  21. *If the fondant is too stiff knead in small amounts of glycerin until softened. This is easier by working in small batches and then blending the batches together. Keep any unused fondant covered.
  22. *Fondant can be stored at room temperature for at least a month. For longer periods, place well wrapped fondant in the freezer. Allow fondant to warm slowly to room temperature before using, usually over night. DO NOT THAW IN THE MICROWAVE.
  23. *The sugar and cooking process preserves the dairy ingredients, so there is no worry of spoilage.
  24. *Chocolate can be a little stiff, more glycerin might be needed. If you add brown food coloring remember that it has glycerin in it (gel colors) and will soften the fondant.
  25. *Please remember that many things can affect the consistency of the fondant. This includes temperature, humidity, temperature of the mixture when added to the powdered sugar, any flavorings that are added, and even the temperature of your own hands. THE FIRST 5 INGREDIENTS MUST BE MEASURED ACCURATELY.
  26. *Color can be added during the cooking stage or the mixing stage. Adding color after the fondant has rested is much more difficult, but it can still be done.
  27. *This recipe is naturally off-white. Add white food color for whiter fondant. Gel color will change the consistency.

Comments (48)

In the ingredient list u have 1/2 cup cream, but in the instructions it list 1. Place milk in 2 cup measuring cup, add gelatin, stir to combine. Is the cream the milk? I want to make the white cholcolate version but since U say "THE FIRST 5 INGREDIENTS MUST BE MEASURED ACCURATELY", I was not sure if I should attempt until I hear from U about the ingredients. I dont want to mess this up. Thanks
thanks Michelle I hope to try it soon
I have not tried your recipe, I have been working in cake decorating for more than 28 years and this is what I have been using, for me this is wonderful, after ylou cover the cake you use your hands to buff it and it gets a satin look. Fondant Icing Ingredients 1¼ lb icing sugar 2 large egg whites 3 tablespoon liquid glucose Method Sieve the icing sugar into a bowl. Add the glucose and ¾ of the egg white and mix well. Knead it, on a sifted-sugar-dusted surface, until smooth and pliable – this will take about 10 minutes. Put it in a bowl covered with a t-towel and allow it to rest for 30 minutes or so. You now have enough icing to cover an 8” round cake, and to provide some decoration. Lift it on your rolling pin and slide it off gently onto the cake. Pat it firmly and smooth it out with your hands. If you want to colour your fondant it’s best to use a paste colouring rather than liquid, which changes the consistency. You’ll need to knead it a lot to achieve an even colour. And only add a little at a time!
Forgot to tell you!! It doesn't get hard, is easy to cut.
Thank You for the recipe =] It's a BIG help!! I was wondering if you could tell me where to buy glycerin? I looked all over walmart and couldn't find it or someone who knew where to find it =p Do you shop at a cake store or just a regular grocery store? Thank You!
I buy my glycerine at Michael's Craft Store. If all else fails, online always works!
i have a question about cream? what it is?
Wal-Mart sells glycerin in the pharmacy section. It's used to soften hands and has other uses. It's cheaper than buying Wilton's.
Kenia22 I used heavy Whipping cream and it works fine :]
If anybody has questions about this, search the forums for "MFF Information". It has a lot of explanations and additional instructions, such as using ANY liquid, or subbing the butter for Crisco. This is awesome!
Did someone seriously post a different recipe on Michelle's page? Holy...good God...ok. Breathe.
omg...a quick scroll and I thought there was 35 steps to make this MFF...perhaps I should read more carefully!!! I can't wait to try this one instead!!!
It is really easy to make - She just lists a lot of extra help and suggestions to make it easier if you have a problem or want to change the flavor :) - Have fun with this, it is the best!
How does this compare to the MM fondant in workability and taste? What's the big deal about someone else posting a recipe in the comments. The point of all of this is to share recipes...right? Here or elsewhere...does it really matter that much?
I used this recipe for 2 birthday last weekend for my family. The Fondant was perfect to work on . Thank you a lots .
i love this. i added a bit of butter flavoring. taste really good. it is a dream to work with. and it rolls wonderfully. it seemed a bit soft, so i made a practice cake. (it is actually a pet food bowl turned upside down) and made fondant roses (winged how to make them very new at this fondant stuff) twisted ropes, and draped a swag. OMG the swag looks fantastic. i posted a pic in my photos if you want to get a look at this fondant. this is a for sure 100% go to keeper.
Do you think you could add white chocolate for flavor?
I just used this recipe for the first time and I added the white chocolate . It turned out beautifully and tasted soooo good. It was as if you were eating white chocolate. It melted in your mouth. I will say at first it took a bit to adjust the pliabilty because of the addition of the white chocolate, but after kneading and adding a tad bit more glycerin, it seemed to soften and spread out and looked beautiful. Thanks for sharing!
I just made this receipe and it tasted great. However, the consistence was very crumbly. Any suggestions?
can you use this with the cricut cake machine for covering the cake but importantly using it to cut out the designs????
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