Homemade Fondant for CupCakes

bhavnaskitchen's picture

Oct. 30, 2013


For fondant
Water 1/4 Cup (4 tbs)
Granulated sugar 1 Cup (16 tbs)
Vegetable shortening 1 Cup (16 tbs)
Salt 1/2 Teaspoon (Optional)
Confectioners sugar 4 Cup (64 tbs)
Vanilla extract 2 Teaspoon
Food color 4 Drop (as needed) (Optional)



1. Place a saucepan on high flame and pour water in it. Add sugar and cook until the mixture gets a syrup consistency (like honey, corn syrup or maple syrup) or the temperature reaches 112-115 degree C/ 234-240 degree F when measured with candy thermometer.

2. Turn off the flame, place the pan on ice cold water and let the syrup cool.

3. In a bowl transfer the syrup, add vegetable shortening and salt (if using). Mix well.

4. Add sugar, one cup at a time and beat after each addition. Beat in vanilla . Knead well. Divide the dough and add food color. Knead again.

5. Roll dough into 1/8-1/4-inch thin sheet and cut into shapes.


6. Decorate cupcakes with fondant and serve.


Instead of sugar syrup you can use 1 cup of corn syrup.

To store fondant, cover it with plastic wrap and place in ziplock bag. You can keep it at room temperature for many days.

If it breaks while working add more shortening and knead well.

Recipe Summary

Difficulty Level: Medium
Cook Time: 15 Minutes
Ready In: 15 Minutes
Servings: 10

Nutrition Facts

Serving size

Calories 453Calories from Fat 181

 % Daily Value*

Total Fat 20 g30.8%

Saturated Fat 5 g25%

Trans Fat 0 g


Sodium 97 mg4.04%

Total Carbohydrates 68 g22.7%

Dietary Fiber %

Sugars 66 g

Protein %

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet