Frosting Recipe – Rolled FondantHere’s how to make fondant to roll and seal in the freshness of and decorate a cake. Rolled fondant originated in England where it was used to cover fruit cakes to keep them fresh. This fondant recipe produces a soft, matte glow, fondant surface.
Frosting Recipe Ingredients
1 tablespoon gelatin
3 tablespoons water
1/2 cup corn syrup
1 tablespoon glycerine
2 tablespoons solid white shortening
8 cups confectioner’s sugar
Frosting Recipe Directions
Sprinkle the gelatin over the water in a 2-cup heatproof glass measure or bowl and allow to sit for 5 minutes.
Set in a small pan of simmering water and stir until the gelatin is dissolved.
Blend in the corn syrup and glycerine.
Add the shortening and stir until melted.
Remove from heat.
Place the sugar in a large mixing bowl and make a well in the center.
Add the gelatin mixture and stir with a lightly greased wooden spoon until blended.
Mix with lightly greased hands and knead vigorously in the bowl until most of the sugar is incorporated.
Turn out onto a smooth, lightly greased surface such as a marble pastry board or Formica and knead until smooth and satiny.
If the fondant seems dry, add several drops of water and knead well. If it seems too sticky, knead in more confectioner’s sugar. The fondant should resemble clay, soft but not sticky.
Cover the fondant with plastic wrap and allow it to rest for several hours.
When ready to roll the fondant, spray the work surface and rolling pin with nonstick vegetable spray.
Roll the fondant to 1/4 inch minimum thickness. If it is rolled thinner than 1/4 inch the imperfections of the cake will show through. NOTE: To roll the fondant evenly, use 1/4-inch rings attached to the rolling pin.
Storage: Store in an airtight container for up to 1 month at room temperature. Freeze indefinitely.
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