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Homemade Fondant

Prep Time 30 mins
Total Time 30 mins
Servings 1 kg


  • 1/4 cup Whipping cream (I used Amul Fresh Cream)
  • 1 - 1/2 tablespoons Gelatin
  • 1/2 teaspoon Meringue powder
  • 1/4 cup Corn syrup Light
  • 3 tablespoons Butter shortening or veg
  • 1/2 teaspoon Salt
  • 2 teaspoons Vanilla Butter Clear or flavour
  • 800 gms Sugar Powdered


  • Place the gelatin and cream in a heatproof bowl. Rest for 2 minutes or till the gelatin absorbs the liquid.
  • Microwave on high.
  • Stir well till the gelatin is dissolved and there is no lump in it.
  • Stir in the corn syrup and mix well.
  • Add the butter. The heat in the cream mixture will melt the butter.
  • Add the glycerin, salt, meringue powder and flavouring. Mix well.
  • If you want a specific colour for the entire fondant, add and mix well.
  • Place 800 gms powdered sugar in a bowl.
  • Make a well in the centre and add the prepared cream mixture and start mixing.
  • Make sure you get all the sugar mixed.
  • Do not add more sugar at this point as the meringue is still blooming and there are still wet pockets in the sugar.
  • Once the dough is formed transfer it to a flat surface & knead well.
  • If you feel the dough is dry add butter or veg shortening to your hands & knead.
  • Wrap the dough & leave it in the fridge overnight to rest.
  • Once ready to use, take the sugar paste out of the fridge & let it come to room temperature.
  • Knead well until soft but not sticky.
  • If the dough is sticky add some icing sugar.
  • Your sugar paste or fondant is ready to be rolled.
  • Wrap the dough in a plastic wrap as well as a zip lock bag & place it in an air tight container.


Tips: If you feel that the fondant is not soft enough, add 1 teaspoon glycerine and 1 teaspoon shortening/butter for every 500 gms fondant, and knead well. Do not use too much corn flour or sugar powder for dusting as they tend to harden the fondant.
You can store the fondant in a freezer for upto 3 months.
Bring it to room temperature before rolling out.