Are you tired of using store-bought fondant that tastes like chalk or contains ingredients you’d rather avoid?
Look no further!
In this article, we’ll show you how to make homemade fondant without glycerin and corn syrup.
With our helpful tips and tricks, you’ll be able to create a dreamy, malleable fondant that’s perfect for sculpting, shaping, and decorating tier cakes.
Plus, it’s so delicious that even kids will love to eat it!
So let’s get started on this sweet adventure.
How To Make Fondant Without Glycerin And Corn Syrup?
To make fondant without glycerin and corn syrup, you’ll need a few key ingredients: powdered sugar, butter, milk, and unflavored gelatin.
First, melt the butter in a saucepan over low heat. Once melted, add in the milk and stir until combined.
Next, sift the powdered sugar into a large mixing bowl. Slowly pour the butter and milk mixture into the bowl, stirring constantly until a thick dough forms.
In a separate bowl, mix together one tablespoon of unflavored gelatin with three tablespoons of cold water. Let it sit for a few minutes until it becomes thick and gooey.
Add the gelatin mixture to the fondant dough and knead it until it’s fully incorporated. If the dough is too sticky, add a tablespoon of powdered sugar at a time until it reaches the desired consistency.
Once the fondant is smooth and elastic, wrap it tightly in cling wrap and let it rest for at least an hour at room temperature before using it to decorate your cakes or cupcakes.
Why Make Fondant Without Glycerin And Corn Syrup?
There are several reasons why you might want to make fondant without glycerin and corn syrup. Firstly, some people may have dietary restrictions or preferences that limit their consumption of these ingredients. Additionally, using alternative ingredients can give your fondant a unique flavor and texture that sets it apart from traditional recipes.
Glycerin is often used in fondant to help prevent it from drying out and cracking. However, some people may be sensitive to glycerin or simply prefer to avoid it in their food. Making fondant without glycerin can be a great option for those who want to eliminate this ingredient from their diet.
Corn syrup is another common ingredient in fondant recipes, as it helps to keep the mixture pliable and easy to work with. However, corn syrup is also high in sugar and calories, which may be a concern for some individuals. By using alternative ingredients like unflavored gelatin and milk, you can create a fondant recipe that is lower in sugar and still yields great results.
Ingredients Needed For Homemade Fondant
To make homemade fondant, you’ll need the following ingredients:
– 2 pounds of powdered sugar (confectioners’ sugar)
– 1/2 cup of unsalted butter
– 1/4 cup of whole milk
– 1 tablespoon of unflavored gelatin
– 3 tablespoons of cold water
These ingredients are all readily available at your local grocery store and are affordable compared to store-bought fondant. By making your own fondant, you can also customize the flavor and color to your liking.
Step-by-step Instructions For Making Fondant Without Glycerin And Corn Syrup
Here are detailed step-by-step instructions for making fondant without glycerin and corn syrup:
1. Melt the butter in a saucepan over low heat. Once melted, add in the milk and stir until combined.
2. Sift the powdered sugar into a large mixing bowl.
3. Slowly pour the butter and milk mixture into the bowl, stirring constantly until a thick dough forms.
4. In a separate bowl, mix together one tablespoon of unflavored gelatin with three tablespoons of cold water. Let it sit for a few minutes until it becomes thick and gooey.
5. Add the gelatin mixture to the fondant dough and knead it until it’s fully incorporated.
6. If the dough is too sticky, add a tablespoon of powdered sugar at a time until it reaches the desired consistency.
7. Once the fondant is smooth and elastic, wrap it tightly in cling wrap and let it rest for at least an hour at room temperature before using it to decorate your cakes or cupcakes.
By following these simple steps, you can create a delicious and easy-to-work-with fondant without using glycerin or corn syrup. This recipe is perfect for novice bakers or experienced cake decorators looking for an alternative to traditional fondant recipes. So go ahead and give it a try – your taste buds (and your cakes!) will thank you.
Tips And Tricks For Perfecting Your Fondant
Making fondant can be a tricky process, but with these tips and tricks, you can perfect your homemade fondant:
1. Use vegetable shortening to soften the fondant dough: If you find that your fondant is too dry or too sticky, knead in more vegetable shortening when rolling it out. This will help to create a dough-like consistency that is easy to work with.
2. Add gelatin and glycerin for elasticity: Mixing in a tablespoon of unflavored gelatin and glycerin can help keep the fondant soft and elastic. This is especially helpful when sculpting or shaping tier cakes.
3. Add light corn syrup or vanilla extract for sweetness: For added sweetness, you can choose to add a teaspoon of vanilla extract or 1/2 cup of light corn syrup. These ingredients are common in fondant icing recipes but can be omitted to adjust the level of sweetness.
4. Use edible food color gels for coloring: Adding color to your fondant icing is easy with edible food color gels. These gels do not affect the consistency of the fondant and will intensify over time, making them perfect for themed desserts.
5. Make sugar glue for decorations: To make a perfect “glue” for all fondant decorations, melt marshmallow fondant with a little water. This glue is thicker than water and doesn’t run easily, making it ideal for decorating cakes and cupcakes.
6. Use shortening to adhere decorations: When decorating flat surfaces, rub the entire surface of your cake with shortening and apply fondant on fondant. This works great for adhering stripes or letters onto your cake.
7. Dilute corn syrup for cake boards: Diluting corn syrup with water creates a more glue-like consistency that works beautifully for sticking fondant to a cake board. Simply “paint” the surface of a cake drum before covering it with matching fondant.
By following these tips and tricks, you’ll be able to perfect your homemade fondant recipe without using glycerin or corn syrup. With practice, you’ll be able to create beautifully decorated cakes and cupcakes that taste as good as they look!
Decorating With Your Homemade Fondant
Now that you have made your homemade fondant, it’s time to put it to use and decorate your cakes or cupcakes. Here are some tips for decorating with your homemade fondant:
1. Roll out the fondant: Dust a clean surface with powdered sugar and roll out the fondant into a thin, even layer using a rolling pin. Make sure it’s large enough to cover your cake or cupcake.
2. Cover your cake or cupcake: Carefully lift the rolled-out fondant and drape it over your cake or cupcake. Smooth it out gently with your hands or a fondant smoother, starting from the center and moving outward to remove any air bubbles.
3. Add decorations: You can use cookie cutters to cut out shapes from colored fondant and place them on top of your cake or cupcake. You can also use fondant molds to create intricate designs.
4. Paint with food coloring: You can use food coloring mixed with a little bit of water to paint designs onto your fondant decorations. This is a great way to add detail and color to your creations.
5. Add texture: You can use textured rolling pins or embossing mats to create interesting patterns on your fondant decorations.
Remember, practice makes perfect when it comes to decorating with fondant. Don’t be afraid to experiment and try new techniques!
Frequently Asked Questions About Homemade Fondant Without Glycerin And Corn Syrup
If you’re new to making fondant without glycerin and corn syrup, you might have some questions. Here are some frequently asked questions to help you out:
1. What ingredients do I need to make homemade fondant without glycerin and corn syrup?
You’ll need powdered sugar, butter, milk, and unflavored gelatin.
2. Can I use any type of milk for this recipe?
Yes, you can use any type of milk you prefer, such as whole milk or almond milk.
3. Is unflavored gelatin necessary for this recipe?
Yes, unflavored gelatin is necessary to help the fondant hold its shape and remain malleable.
4. Can I substitute agar-agar for the gelatin to make a vegetarian version?
Yes, you can use agar-agar instead of gelatin to make a vegetarian version of this fondant recipe.
5. How long should I let the fondant rest before using it?
Let the fondant rest for at least an hour at room temperature before using it to decorate your cakes or cupcakes.
6. How do I store leftover fondant?
Wrap leftover fondant tightly in cling wrap and store it in an airtight container in a cool, dry place away from heat and sunlight. It can be stored at room temperature for up to 4 weeks, in the fridge for up to 6 months, and in the freezer for up to 2 years.
7. Can I add flavoring to the fondant?
Yes, you can add any flavoring you like, such as vanilla extract or mint extract, to give your fondant a unique taste.