Grocery
White Fondant Icing
What it is
This is a pliable, sweet dough made primarily from sugar, water, and sometimes glucose syrup or gelatin. It is commonly used as a decorative covering for cakes and pastries. Its smooth texture and ability to be rolled thin make it ideal for creating a flawless finish. It sets firm but remains soft enough to cut when served.
How people cook with it
Fondant is a versatile ingredient for creating professional-looking baked goods. It can be used to cover entire cakes or to create smaller decorative elements.
- Covering celebration cakes
- Making sugar flowers
- Creating edible figurines
- Decorating cupcakes
To use, knead the fondant until it is soft and pliable. Roll it out on a surface lightly dusted with cornstarch or icing sugar to prevent sticking. Drape the rolled fondant over your cake, smoothing it down from the top and sides. Trim any excess with a sharp knife or pizza cutter. For smaller decorations, cut out shapes or mold the fondant into desired forms.
How it differs from similar foods
Unlike buttercream, fondant provides a very smooth, matte finish that is less prone to melting in warm conditions. It also holds its shape better for intricate designs. While buttercream offers a rich, creamy flavor, fondant's primary purpose is aesthetic, with a milder, sweet taste.
Who it is for
Home bakers and professional cake decorators use fondant to achieve polished and elaborate dessert presentations.
How to keep the rest
Store any unused fondant in an airtight container or tightly wrapped in plastic wrap at room temperature. Avoid refrigerating, as this can make it sticky and difficult to work with. Ensure it is well-sealed to prevent it from drying out.