Homemade American Sugar Paste (Rolled Fondant) for 8–12 Inch Cakes
This homemade rolled fondant is every cake decorator's best friend — silky smooth, brilliantly white, and effortlessly easy to color or flavor. Master this 40-minute recipe and achieve a flawless, professional finish on any cake.
🛒 Ingredients
4 servings
- 75 ml cold water (6 tablespoons)
- 7 g unflavored powdered gelatin (1 tablespoon)
- 1 kg (8 cups) powdered sugar, sifted
- 2 tablespoons vegetable shortening
- 2 tablespoons white corn syrup
- 2 tablespoons corn syrup
- 1 teaspoon citric acid
- 1 tablespoon food-grade glycerin
- Flavor extracts and gel food coloring, to taste
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Directions
- 1
Pour the cold water into a small bowl, sprinkle the gelatin powder over it and let it bloom for 5 minutes without stirring.
- 2
Melt the bloomed gelatin gently over a double boiler on very low heat — never allow it to boil — or microwave for 15 seconds until fully liquid and clear.
- 3
Add the vegetable shortening, both corn syrups, citric acid, and glycerin to the melted gelatin. Microwave for another 15 seconds, then stir vigorously until you have a smooth, completely homogeneous liquid.
- 4
Pour this mixture gradually over the sifted powdered sugar, stirring first with a spatula and then kneading by hand until a firm dough comes together.
- 5
Knead on a surface dusted with powdered sugar for 5–8 minutes until the paste is smooth, pliable, and no longer sticky. Add flavorings and gel colors at this stage if desired.
💡 Chef's Tip
Wrap tightly in plastic wrap, seal in an airtight bag, and store at room temperature away from moisture for up to 3 months. Dust the work surface with powdered sugar or cornstarch when rolling. If the paste dries out, knead in a small amount of vegetable shortening to restore its elasticity.
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