Tillie Doyle
Fondue frosting is a fun and creative way to decorate cakes and cupcakes. Fondant is a soft, thick icing that is used to coat and decorate cakes and is similar in texture and consistency to playdough, making it easy to work with and shape. Fondant frosting can be made at home with simple ingredients like marshmallows, powdered sugar, butter, vanilla extract, and food colouring. Fondant can be flavoured with almond, lemon, rose water, or orange extract. It can also be made with cream cheese, sugar, and Sephra Belgian White Chocolate for a unique twist.
| Characteristics | Values |
|---|---|
| Ingredients | Glucose syrup or corn syrup, glycerin, gelatin, vanilla extract, water, confectioner's sugar, marshmallows, vegetable shortening, food colouring |
| Consistency | Thick, pliable, similar to play dough |
| Taste | Dense marshmallow, cream filling in an Oreo |
| Storage | Keep in an airtight container at room temperature |
What You'll Learn
Fondue frosting ingredients
Marshmallow Fondant
The most common type of fondant is marshmallow fondant, which is made by combining marshmallows and powdered sugar. This type of fondant has a soft, thick icing that is pliable and easy to work with. It can be flavoured and coloured as desired.
- Marshmallows (mini, white)
- Powdered sugar (also called icing sugar or confectionary sugar)
- Water
- Shortening (for greasing)
- Food colouring (optional)
Rolled Fondant
Another type of fondant is rolled fondant, which can be made with the following ingredients:
- Gelatin
- Cold water
- Glucose syrup or corn syrup
- Glycerin
- Shortening
- Vanilla extract
- Confectioners' sugar
Cream Cheese Fondue Frosting
For a savoury option, you can make a cream cheese fondue frosting with these ingredients:
- Cream cheese
- Powdered sugar
- Granulated sugar
- Milk
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How to make fondue frosting
Fondant is a soft, thick icing used to cover and decorate cakes. It is pliable, similar in texture and consistency to playdough, which makes it easy to work with and shape.
Ingredients:
- 16 oz mini marshmallows
- 32 oz powdered sugar
- 4 tbsp water
- 1 tsp shortening
- Food colouring (optional)
Method:
Start by putting the marshmallows, water, and shortening in a glass microwavable bowl. Microwave for 20 seconds, then stir. Repeat this process four times.
Once the marshmallows are melted, pour the mixture into a mixer and mix well using the dough attachment. Gradually add in the powdered sugar, a cup at a time. Keep mixing until the shine is completely gone and the fondant has a matte appearance. You may not need to use all the sugar, just keep adding until the fondant has the consistency of playdough and is no longer sticky to the touch.
When the fondant becomes too stiff to mix in the mixer, transfer it to a counter and knead it by hand, adding more sugar if needed. At this point, you can also knead in food colouring if you want to create a coloured fondant.
Now, you're ready to roll out the fondant and place it on a cake or cupcakes. When working with fondant, keep all surfaces and hands lightly covered in shortening to prevent sticking.
Tips for Working with Fondant:
- If you're covering a cake with fondant, it's recommended to first frost the cake with a layer of buttercream frosting to help the fondant stick.
- To smooth out the fondant and create a seamless finish, use a fondant smoothing tool or a flat spatula.
- Fondant can be made ahead and stored for later use. However, it will dry out, so it's important to store it in an airtight container or wrap it completely in plastic wrap.
- When adding colour to your fondant, it's best to use paste food colouring instead of liquid colouring as it is more concentrated and won't dilute the fondant.
- If you want to add flavour to your fondant, you can substitute the vanilla extract in the recipe with a few drops of your favourite extract, such as almond, lemon, rose water, or orange extract.
Alternative Recipe:
Ingredients:
- ⅔ cup sweetened condensed milk
- 6 cups confectioners' sugar, or more as needed
- 1 dash vanilla extract
- Food colouring (optional)
Method:
Mix butter, sweetened condensed milk, confectioners' sugar, and vanilla extract in a mixing bowl until the fondant has the consistency of modelling clay. If the fondant is too moist, knead in additional confectioners' sugar.
Roll out the fondant on a work surface generously dusted with confectioners' sugar to your desired thickness.
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How to colour fondue frosting
To colour fondant frosting, it is recommended to use a gel colouring as these are much brighter than liquid colours. You can also use paste colours, but be aware that they are very concentrated, so only a tiny quantity is needed. Powder colours should be dissolved in liquid before use, and liquid colours should be cake decorating versions to ensure a nice consistency.
When colouring fondant, it is important to start with a small amount of colouring and add more as needed. This is because it is difficult to lighten fondant that has too much colouring in it. To add the colouring, roll the fondant into a sausage or tube shape to provide more surface area for the colouring. Then, dab a little of the colouring onto a tool such as a clean artist's brush or a toothpick, and stroke it across the surface of the fondant. Avoid digging into the fondant to prevent pockets of air from forming. Next, roll the fondant with your fingertips until the colour is evenly distributed. If you want a marbled effect, stop rolling when the fondant looks streaked or striped.
It is also important to note that some colours may have issues. For example, Daffodil Yellow is an all-natural food colouring that contains alcohol, and deep red colouring may result in a bitter aftertaste. Additionally, when mixing colours, avoid mixing too many together as this can result in an undesirable murky brown colour.
Finally, if you are using different colours, it is recommended to wear plastic gloves to avoid discolouring your hands.
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How to store fondue frosting
Fondue frosting can be stored in an airtight container in the fridge for up to a week. If you don't store it properly, it can start to develop mould and bacteria, which can make it unsafe to eat. Fondue frosting can also be frozen, but it may not taste as good as fresh fondue frosting.
To store fondue frosting in the fridge, simply place it in an airtight container and put it in the fridge. Make sure the fondue frosting is cold before storing it in the fridge.
To freeze fondue frosting, wrap it tightly in plastic wrap or cling film and place it in an airtight container or resealable plastic bag. It can be stored in the freezer for up to two months.
It is important to note that fondue frosting should not be refrigerated or frozen if it has already been used to cover a cake. The condensation from refrigeration or freezing can cause the fondue frosting to become wet and soggy, affecting its texture and appearance.
Additionally, if you are storing fondue frosting for later use, it is important to keep it in an airtight container or wrap it completely in plastic wrap to prevent it from drying out.
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What to dip in fondue frosting
Fondue is a fun and interactive way to enjoy food with friends and family. While cheese and chocolate fondues are the most popular, there is also a fondue frosting that can be used to coat and decorate cakes. Here are some great options for what to dip in fondue frosting:
Fruits
Fruits are a popular choice for dipping in chocolate fondue, and for good reason. The sweetness of the fruit combines perfectly with the creamy chocolate. Strawberries are a classic option, but you can also try other berries like blackberries or raspberries. Tropical fruits like pineapple, mango, and papaya are also excellent choices, adding a touch of exotic flavour to your fondue experience.
Cookies and Biscuits
Buttery shortbread cookies or biscuits are a fantastic option for dipping in chocolate fondue. They provide a nice contrast in texture and their semi-sweet flavour will complement the chocolate nicely. For an extra indulgent treat, look for cookies that are already dipped in semi-sweet chocolate; dipping them again in your fondue will create a truly decadent dessert.
Pretzels and Potato Chips
For a savoury twist on the traditional chocolate fondue, try dipping pretzels or potato chips. The salty, crunchy texture of these snacks provides a delightful contrast to the smooth, sweet chocolate. Go for sturdy options like pretzel rods and wavy chips to ensure they can withstand the weight of the fondue without breaking.
Marshmallows
Marshmallows are a classic fondue dipping choice and for good reason. They are soft and fluffy, providing the perfect vessel for absorbing your fondue frosting. You can eat them as-is or get creative and make s'mores by sandwiching them between graham crackers.
Cheesecake
For a truly indulgent fondue experience, try dipping slices or cubes of cheesecake into your fondue frosting. This combination is for the true sweet tooth, as the rich and creamy cheesecake pairs perfectly with the chocolate. Just be careful when dipping, as cheesecake is delicate and can break easily.
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Frequently asked questions
You will need marshmallows, water, shortening, butter, vegetable oil, vanilla extract, glycerin, glucose syrup, gelatin, powdered sugar, and food colouring.
First, combine gelatin and cold water in a double boiler and let stand until thick. Then, heat until dissolved and add in glucose and glycerin. Stir in shortening and vanilla extract, and allow the mixture to cool. Next, put confectioners' sugar in a large bowl and make a well in the centre. Stir in the lukewarm gelatin mixture and mix in sugar until the stickiness disappears. Finally, knead in the remaining sugar until the fondant is smooth.
For short-term storage, wrap the fondant in plastic wrap or cling wrap and store it in a resealable plastic bag. For longer storage, roll it into a ball, coat it with vegetable oil, wrap it in plastic wrap, and place it in an airtight container. It can be stored for up to 2 months at room temperature.
Yes, you can add food colouring to your fondant to create different colours. For light colours, simply add a small amount of colouring to your white fondant. For darker colours, add the colouring during the mixing process. As for flavouring, you can add a few drops of your favourite extract, such as almond, lemon, rose water, or orange extract, in place of vanilla extract.
