Best Homemade Fondant Recipe

I am always looking for really good fondant recipes.  Home made fondants often taste much better than store bought ones, but they can be a lot harder to work with.  Marshmallow fondant tastes good and has good stretch but can get tough, rip easily and is really hard to roll for large cakes. So if you are looking for a good tasting home made fondant, this one is my favorite. 

Most of the ingredients are easy to come by, but glycerin might be new to some of you.  So far the only place I have found it is Bulk Barn but I wouldn't be surprised if Michaels carries it in their cake supply section.  I did not create this recipe I found this recipe on cake central and have posted the link if you want to check out the original recipe.

Michele Foster’s Updated Fondant

Ingredients

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

Instructions

1. Place milk in 2 cup measuring cup, add gelatin, stir to combine.

1. 2. Let gelatin “bloom” or become firm, usually less than 5 minutes.
2. 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.
3. 4. Put corn syrup, butter, glycerin, vanilla, and salt in large measuring cup, add this mixture to the melted gelatin. Stir.
4. 5. Microwave mixture for 2 minutes on high setting. Butter should be almost melted. Stir, set aside to cool to LUKE WARM.
5. 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.
6. 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.
7. 8. Place the bowl on the mixer, add several cups of powdered sugar, and mix very slowly with the dough hook.
8. 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.
9. 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.
10. 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.
11. 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.
12. 13. Allow fondant to rest at least 6 hours or over night.
13. 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.
20. GENERAL INFORMATION
21. *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.
23. *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.
25. *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.
27. *The sugar and cooking process preserves the dairy ingredients, so there is no worry of spoilage.
29. *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.
31. *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.
33. *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.
35. *This recipe is naturally off-white. Add white food color for whiter fondant. Gel color will change the consistency.
37. Variations of this recipe can be found in the cook book “The Sugar Fix, the recipes and rantings of an obsessive-compulsive cook”. Go to www.lickthespoonproductions.com to order. Please leave a message to the seller if you would like for it to be signed. This is only available through Lick the Spoon Productions.

Read more at 

 http://www.cakecentral.com/recipe/7432/michele-fosters-updated-fondant#UCg9qmo9jMJU5K3l.99

No Fail Swiss Meringue Buttercream Recipe

 My friend Julie asked if I could give her my Swiss Meringue recipe so I thought I would share it with all of you.  This is a pretty standard Swiss Meringue with some of my own notes added.  Swiss Meringue can be a little intimidating because it has a tendency to separate and look like it is curdled and totally ruined.  The first time I made this butter cream I almost threw the whole thing in the trash because it completely separated.  But never fear....all you have to do is BEAT IT in to SUBMISSION! If you just keep beating the frosting it will come right back together to the light silky yummy consistency it is supposed be.  I love the consistency of Swiss Meringue butter cream it is lighter and less sweet than American butter cream.  So without any further rambling from here is the recipe....

Swiss Meringue Butter Cream
This recipe makes enough frosting for a 9 inch 2 layer cake or 2 dozen cupcakes and can easily be doubled.

Ingredients
5 large egg whites
1 1/4 cups granulated sugar
3 sticks of butter or 1 1/2 cups if you use unsalted butter add 1/4 tsp fine salt (must be room temp)
2 teaspoons pure vanilla extract

Directions
Wipe out the bowl of your electric mixer and the bowl you plan on using to double boil to remove any trace of grease. Place bowl over sauce pan of simmering water. Try not to let the bowl touch the water.
Add your egg whites and sugar to the bowl, whisking gently but constantly, until the temperature reaches 140F, or until the sugar is completely dissolved and egg whites are hot.
Pour the hot mixture into the bowl attached to your mixer. Use the whisk attachment and whip until the meringue is thick and glossy, and the bottom of the bowl no longer feels warm, about 7-10 min.
Switch over to the paddle attachment, and lower the speed. Then add your butter stick one at a time. It is essential that the butter is at room temperature. Continue beating until it has reached a silky smooth texture. This is where it might curdle on you. If  it does turn up your mixer a little bit and just keep on beating it...it may take a few minutes but it will come back together if you beat it long enough!
Add the vanilla and salt if needed, and continue to beat on low speed until well combined.  If you have a flavour or puree add it in now.  The butter cream should be a silky smooth texture.

To Store
Keep in an airtight container for up to a week or the freezer for up to 2 months. When ready to use, bring to room temperature then rewhip.  You can not use it with out rewhipping.

Fondant
To use under fondant frost the cake as smooth as possible then place in refrigerator until the butter cream has hardened before you cover it with the fondant while the cake and icing are still cold.


I hope you like this recipe...more recipes and tips coming soon!  Please follow my blog!