Cream Fondant

By
Elizabeth LaBau
Sweet Book of Candy Making Elizabeth LaBau
Elizabeth LaBau
A professional pastry chef, cookbook author, and writer, Elizabeth LaBau has published more than 600 articles on baking and candy making.
Learn about The Spruce Eats' Editorial Process
Updated on 04/27/22
fondant
Maren Caruso / Getty Images
Prep: 5 mins
Cook: 5 mins
Total: 10 mins
Servings: 45 servings
Yield: 4 cups
Nutrition Facts (per serving)
38 Calories
0g Fat
9g Carbs
0g Protein
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Nutrition Facts
Servings: 45
Amount per serving
Calories 38
% Daily Value*
Total Fat 0g 1%
Saturated Fat 0g 1%
Cholesterol 5mg 2%
Sodium 2mg 0%
Total Carbohydrate 9g 3%
Dietary Fiber 0g 0%
Total Sugars 8g
Protein 0g
Vitamin C 0mg 0%
Calcium 1mg 0%
Iron 0mg 0%
Potassium 8mg 0%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Fondant is one of the building blocks of candy making. It can be rolled and shaped into decorations, or flavored and used as the base for many cream candies. This recipe for uncooked fondant is a great starting place for new candy makers or those short on time.

Ingredients

  • 3 1/2 cups confectioners' sugar

  • 1/2 teaspoons cream of tartar

  • 3 tablespoons heavy whipping cream

  • 1 large egg white, lightly whisked

Steps to Make It

  1. Prepare your work surface by dusting it with confectioners' sugar.

  2. In a large bowl, sift together the confectioners' sugar and cream of tartar.

  3. Stir in the cream and egg white until fully combined. The texture of the fondant should be firm but workable.

  4. Dust your rolling pin with confectioners' sugar and roll the fondant out until it is about 1/2-inch thick. It can then be cut with a sharp knife or cookie cutters dipped in confectioners' sugar.

Tip

  • If you would like to add flavorings, add 1 teaspoon of your desired extract or flavoring oil when you add the cream and egg white. If you would like to add colors, knead a few drops of liquid food coloring into the fondant after all the ingredients have been combined.