Fondant Icing

Recipe View Bloom the Gelatin: In a small bowl, combine the gelatin and cold water. Let stand for 5-10 minutes until the gelatin softens and thickens. (Time: 5-10 minutes)

Recipe View Dissolve and Combine: Place the gelatin mixture in the top of a double boiler or a heatproof bowl set over a simmering pot of water. Heat until the gelatin is completely dissolved. Add the glucose syrup and glycerin, mixing well to combine. (Time: 5-7 minutes)

Recipe View Incorporate Shortening and Vanilla: Stir in the shortening. Just before the shortening is fully melted, remove the mixture from the heat. Stir in the vanilla extract. Allow the mixture to cool until it is lukewarm to the touch. (Time: 10-15 minutes cooling)

Recipe View Incorporate Sugar: Place 4 cups of sifted confectioners' sugar in a large mixing bowl. Create a well in the center of the sugar. Using a sturdy wooden spoon or spatula, gradually stir in the lukewarm gelatin mixture. As the mixture comes together, begin adding the remaining confectioners' sugar in batches, mixing until the stickiness disappears and the fondant begins to form. (Time: 10-15 minutes)

Recipe View Knead to Perfection: Turn the fondant out onto a clean, lightly confectioners' sugar-dusted surface. Knead the fondant until it is smooth, pliable, and no longer sticks to your hands. If the fondant is too soft, gradually add more confectioners' sugar, a tablespoon at a time, until the desired consistency is reached. If the fondant is too stiff, add water, a drop at a time, until it softens. (Time: 5-10 minutes)

Recipe View Rest and Store: Use the fondant immediately or store it in an airtight container in the refrigerator. When ready to use, bring the fondant to room temperature and knead again until it is soft and pliable. (Time: Varies based on storage)