Vegan Fondant Recipes

VEGAN FONDANT

Vegan Fondant image

This is a great substitute for marshmallow fondant or rolled fondant. If you're vegan you probably know that marshmallows and gelatin are not vegan. Use agar agar flakes as a substitute for the gelatin and if you're out of Glucose, substitute with light corn syrup. The light corn syrup will make the fondant softer though.

Provided by The Veganista

Categories Dessert

Time 35m

Yield 1 roll, 6 serving(s)

Number Of Ingredients 9

Ingredients

1 tablespoon agar-agar flakes
2 teaspoons agar-agar flakes
1/4 cup cold water
1/2 cup liquid glucose (There is a glucose mixture that Wilton sells, but you can use light corn syrup, you'll just get a so)
2 tablespoons solid vegetable shortening
1 tablespoon glycerin
8 cups sifted confectioners' sugar (about 2 lbs., 8 cups is a lot, plan on using more like 6. The 8 really makes it stiff and dry or cra)
food coloring, as desired (icing color)
flavoring, as desired

Steps:

Combine agar flakes and cold water; let stand until thick. Place mixture on stove and boil 5 minutes, or until dissolved. Remove from stove add glucose and shortening, and mix until shortening dissolves. Add glycerin, flavoring and color. Cool until lukewarm (should happen pretty quickly). Next, place 4 cups confectioner's sugar in a bowl and make a well. Pour the lukewarm agar mixture into the well and stir with a wooden spoon, mixing in sugar and adding more, a little at a time, until stickiness disappears. Knead in remaining sugar. Knead until the fondant is smooth, pliable and does not stick to your hands. If fondant is too soft, add more sugar; if too stiff, add water (a drop at a time). Use fondant immediately or store in airtight container in a cool, dry place. Do not refrigerate or freeze. When ready to use, knead again until soft.
This recipe makes approximately 36 oz., enough to cover a 10 x 4 inches high cake.

Nutrition Facts : Calories 660.1, Fat 4.4, SaturatedFat 1.3, Sodium 1.8, Carbohydrate 159.4, Sugar 156.7

VEGAN FONDANT

VEGAN FONDANT image

Categories Cake Vegetable Vegan

Number Of Ingredients 7

Ingredients

1 tablespoon plus 2 teaspoons unflavored gelatin (I used agar agar flakes)
1/4 cup cold water
1/2 cup Glucose (There is a glucose mixture that Wilton sells, but you can use light corn syrup, you'll just get a softer fondant)
2 tablespoons solid vegetable shortening
1 tablespoon Glycerin
8 cups sifted confectioner's sugar (about 2 lbs.) -- 8 cups is a lot, plan on using more like 6. The 8 really makes it stiff and dry/cracked.
Icing color and flavoring, as desired

Steps:

Combine agar flakes and cold water; let stand until thick. Place mixture on stove and boil 5 minutes, or until dissolved. Remove from stove add glucose and shortening, and mix until shortening dissolves. Add glycerin, flavoring and color. Cool until lukewarm (should happen pretty quickly). Next, place 4 cups confectioner's sugar in a bowl and make a well. Pour the lukewarm agar mixture into the well and stir with a wooden spoon, mixing in sugar and adding more, a little at a time, until stickiness disappears. Knead in remaining sugar. Knead until the fondant is smooth, pliable and does not stick to your hands. If fondant is too soft, add more sugar; if too stiff, add water (a drop at a time). Use fondant immediately or store in airtight container in a cool, dry place. Do not refrigerate or freeze. When ready to use, knead again until soft. This recipe makes approx. 36 oz., enough to cover a 10 x 4 in. high cake.

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Start by sifting the powdered sugar into a bowl through a large metal strainer. Stirring the confectioners sugar with a spoon is a lot less messy than shaking the strainer or tapping it against your hand. This breaks up any lumps and the icing sugar is nice and airy. This will make kneading later on easier and you will avoid having lumps in the fondant.
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