How Do You Make Vanilla And Chocolate Fondant Icing?

Fondant is a wildly versatile, sugar-based, claylike medium that can be used to decorate cakes, cookies, cupcakes and other sweet confections. As opposed to the "rougher" texture of buttercream icings, fondant icing creates a smooth, polished finish on baked goods. Fondant is commonly utilized by professional chefs to achieve original and complex designs, but you can do it, too.

Sift 7 cups confectioner's sugar into a large bowl (do not use a metal bowl) for vanilla fondant. For chocolate fondant, sift 5 cups confectioner's sugar and 2 cups unsweetened Dutch cocoa. Make a well in the center of the sifted powder.

Set aside. Pour 1/4 cup water into a saucepan. Sprinkle 1 tbsp.

Agar-agar over the water and let it sit for 5 minutes. Place the saucepan on the stove over low heat. Stir to dissolve the agar-agar and cover.

Turn off the heat. Add 1/2 cup corn syrup and 1 1/2 tbsp. Glycerine.

Stir well to thoroughly combine. Stir in 1 tsp. Vanilla or chocolate extract.

Pour the liquid mixture ... more.

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