Fondant Icing

Ingredients

• 1/4 cup water
• 1 tablespoon unflavored gelatin
• 1/2 cup light corn syrup
• 1 tablespoon glycerin
• 1 tablespoon vegetable shortening, plus more for hands
• 1 teaspoon vanilla extract
• 8 cups powdered sugar, sifted, divided
• 1/4 teaspoon salt

Method

1. 1

   Pour the water into a small heatproof bowl and sprinkle the gelatin evenly over the surface. Let stand 5 minutes until the gelatin absorbs the water and softens.

   5:00 · Soften gelatin
2. 2

   Set the bowl over a saucepan of barely simmering water and warm, stirring, until the gelatin fully dissolves into a clear liquid, about 2 minutes.

   2:00 · Dissolve gelatin
3. 3

   Stir the corn syrup, glycerin, and shortening into the dissolved gelatin and warm until the shortening melts and the mixture is smooth, about 2 minutes.

   2:00 · Melt mixture
4. 4

   Remove from the heat and stir in the vanilla extract.

5. 5

   Place 7 cups of the powdered sugar and the salt in a large bowl and make a well in the center. Pour in the warm gelatin mixture.

6. 6

   Stir with a wooden spoon or sturdy spatula until the mixture becomes too stiff to stir, then turn it out onto a work surface dusted with some of the remaining powdered sugar.

7. 7

   Knead the fondant, working in the remaining powdered sugar a little at a time, until it forms a smooth, non-sticky, pliable dough, 8 to 10 minutes. Grease your hands with shortening as needed to prevent sticking.

   8:00 · Knead fondant
8. 8

   Shape the fondant into a ball, rub the surface lightly with shortening, and wrap tightly in plastic wrap.

9. 9

   Let the fondant rest at room temperature at least 2 hours, or overnight, before rolling out, to allow it to firm up and become easier to handle.

10. 10

    Knead the rested fondant briefly on a powdered sugar-dusted surface until smooth and roll out to about 1/4 inch thickness for draping over a cake.