Homemade American Sugar Paste (Fondant)
A silky-smooth, pliable sugar paste that gives your cakes a flawless, professional finish. Made with just a handful of pantry staples, this homemade fondant is easier than you think. Time to ditch the store-bought version for good!
🛒 Ingredients
1 servings
- 3 tablespoons liquid glucose
- 3 tablespoons hydrogenated vegetable shortening
- 1 tablespoon edible glycerin
- 3 envelopes (21 g) unflavored powdered gelatin
- ¾ cup (180 ml) cold water
- 1 kg (about 8 cups) sifted powdered (icing) sugar
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Directions
- 1
Sprinkle the gelatin over cold water in a bowl and let it bloom for 5 minutes until fully absorbed.
- 2
Combine the bloomed gelatin, liquid glucose, vegetable shortening, and edible glycerin in a saucepan.
- 3
Heat over a double boiler (bain-marie) on low heat, stirring gently until a smooth, clear syrup forms. Remove from heat.
- 4
Allow the syrup to cool to lukewarm (about 35–40 °C / 95–104 °F) before proceeding.
- 5
Add the sifted powdered sugar in batches, first mixing with a spatula then kneading by hand.
- 6
Knead on a surface lightly dusted with powdered sugar until the paste is smooth, elastic, and non-sticky. Wrap in plastic wrap and rest for 30 minutes before use.
💡 Chef's Tip
Before covering your cake, apply a thin layer of buttercream or ganache. This ensures the sugar paste adheres evenly and creates a perfectly smooth base to work on.
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