The fondant you prepare doesn't have to be the same recipe over and over again. New food extracts, natural coloring, and amazing flavorings can make the outside of your cake as beautiful and delicious as the inside. If this is your first time making fondant, give yourself enough time to prepare it slowly and to knead it properly. It might require a lot of work at first but once the fondant has come together, the kneading part of the process is actually easy.
Our buttercream fondant has a lovely buttery taste and rich texture, and the ingredients make enough to cover a stacked 9-inch cake. If you want to make chocolate buttercream fondant simply add 1 cup of cocoa and remove 1 cup of the icing sugar to even up the measurements. For a chocolate fondant recipe check our variation section.
- 4 cups unsalted butter or butter-flavored shortening
- 4 cups corn syrup, clear, not colored
- 3 tablespoons clear vanilla extract
- 2 tablespoons flavored food extract, such as maple, banana, almond
- 1 teaspoon sea salt
- 8 pounds confectioners' sugar
Gather the ingredients.
In the bowl of a standing mixer (or in a large bowl with a hand beater) combine the butter, corn syrup, vanilla, flavored extract, and salt. Cream the ingredients until smooth and homogenous, scraping down the sides of the mixing bowl at least once.
Sift the confectioner's sugar into the butter mixture, 1 cup at a time, beating well after each addition. After the sixth cup of sugar, it's possible that a hand beater won't mix much anymore due to the density of the fondant, so you'll have to finish the process mixing by hand.
Add almost all of the sugar until you achieve the desired denseness; you want the end product to be thick and not too sticky.
Turn the buttercream fondant out onto a board and knead until smooth and pliable, at least 15 minutes. Dust your hands with confectioner's sugar if you feel the fondant is sticking to your hands, and keep kneading until it's a soft and pliable dough.
Once ready, store the fondant wrapped snugly in plastic wrap until you need it, but knead it again before using it for at least 5 to 8 minutes until soft.
Chocolate Rolled Fondant
This chocolate fondant is more a dark beige than a true deep brown, but despite its color limitation, which can be fixed with food coloring, this recipe makes a lovely and chocolatey fondant, with a smooth texture that rolls easily and evenly.
- 50 ounces good-quality semi-sweet chocolate, chopped
- 12 cups liquid glucose
- 4 large egg whites, room temperature
- 12 cups confectioners' sugar
- In a double boiler over barely simmering water, mix the chocolate and glucose, stirring constantly with a wooden spoon.
- Remove the mixture from the heat and let the melted chocolate cool slightly.
- Beat the egg whites until soft peaks form.
- Whisk the beaten egg whites into the cooled melted chocolate until well incorporated.
- Continue to stir the chocolate mixture while slowly sprinkling in the confectioners' sugar until a stiff paste is formed. Be patient as this might take a while to come together.
- Turn the chocolate fondant out onto a dusted board and knead until smooth and pliable.
- Store the fondant in a cool place (not the fridge!) wrapped in plastic wrap until you need to use it.
- To roll out, dust a work surface with confectioners' sugar. Roll out the fondant.
- Drape your cake with the fondant, and remove any visible white streaks by gently blotting the fondant surface with a clean damp cloth or paper towel.