Friday, June 11, 2010

Vegan Fondant - well, almost

When someone requests for a recipe which I happen to know, I usually get around to giving them the recipe. Parita had asked me long time back about fondant recipe and I posted 'Marshmallow Fondant Recipe'. But, marshmallows are not available all over the world. This recipe uses gelatin equivalent (if you are alright using gelatin, I have that information too) so that you can make the fondant yourself at home. This post is especially for those people who are interested in 'Cake Decorating' but can't find all the ingredients easily. This is adapted from Toba Garrett's recipe.


Ingredients:
  • 1 TBSP of Agar Agar Powder (Original recipe has 1 TBSP  unflavoured gelatin)
  • 1/4 cup cold water
  • 1 tsp lemon, 1 tsp butter extract (Original recipe had 1 tsp lemon, almond or orange extract and since I didn't have any clear vanilla, I didn't add that. Otherwise it tastes better with vanilla extract)
  • 1/2 c  light corn syrup
  • 1 Tbsp glycerin (optional but I would highly recommend using this since it helps in pliability and reduces cracks)
  • 2 lb - 2 1/2 lbs confectioner's sugar sifted (if you are vegan, use vegan confectioner's sugar)
  • 1 - 2 TBSP vegetable shortening 

Method:
In a microwave safe bowl, take the water. Add agar agar (gelatin). Let it sit for 2 - 5 minutes till it gets soft. Microwave for up to 30 seconds so that it becomes clear. Now, add the corn syrup, glycerin, extracts. Microwave for 15 - 30 seconds and stir well. Dump 2 lbs of confectioner's sugar and with a strong wooden spoon coated with vegetable oil spray, start mixing the dough. When you can no longer stir, grease your palms very well with vegetable shortening (remove jewelery) and start kneading like a bread dough. Add more sugar if needed. End product has to be not sticky but not too dry. You might not need all the sugar mentioned in the ingredients.When the fondant is no longer sticky, stop adding more sugar. Coat with vegetable shortening and wrap in a plastic wrap. Let it sit at room temperature at least for 24 hours. You can start using it the next day. It stays well at room temperature for about a month. If storing for longer, freeze it. When you want to use, bring it to room temperature on the counter and then use it.

To roll, you could dust the surface with equal parts of confectioner's sugar and corn starch. If the fondant is too soft, knead in more confectioner's sugar. If too dry, add some shortening and knead. I have used this recipe before and this is a better tasting fondant than the wilton's fondant. It is not as easy to work with compared to commercial fondants, but covering medium sized cakes is not an issue with it.

Points about Agar-Agar:
I used the block that you see. I use half of that block and if you can get the powder agar-agar (also shown in the picture), measure it the same way as gelatin. I made half a batch, if you made full batch, you'll get double of this.


Enjoy!! Pin It

34 comments:

  1. I am far away from using fondant, but will save the links for future :)

    Please do see my request too in last post comment :)

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  2. I don't think I will be decorating cakes anytime soon. I am more of a savory baker than the dessert variety.I am sure you would have guessed by now..
    Now to the thing that interests me -
    that marble pastry board. U see, I have this granite counter-top that could serve very well as as giant pastry board but my DH goes ballistic if he sees me rolling pastries or roti on it. So my Q is, where did u get that?

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  3. this is amazing! :) i have tried the commercial variety of fondant and found them to taste funny, so have been looking out for a recipe that is relatively easy to handle. given that this recipe uses agar-agar, it also bridges the gap for vegetarians and vegans :) thanks so much for putting it up - im bookmarking it!! :)

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  4. Thanks for putting up this post. I personally may not be trying it any time soon, but will sure be of help in case I decide to.

    You have MW water+agar agar for 30 minutes. Does it take that long or is it a typo?

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  5. Jayasree, Thanks for pointing it out. It is a typo. It should be seconds not minutes. The whole process of making the fondant itself is less than 10 minutes. Thanks again.

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  6. Thanks for sharing such a useful recipe.

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  7. thank you so so so much for sharing this recipe... very help full for me since I don't wanto touse gelatin. Bookmarked....

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  8. thanks 4 sharing a wonderful recipe. would be very helpful to decorate cakes

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  9. This is fantastic!! Thanks for sharing the recipe!! You bet we need these kind of recipes, this part of the world:-)

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  10. thanks a ton for this. I love to decorate cake but never get any readymade fondant here. I will definitely try this out with gelatin and will let you know how it turns out. between which variety of glycerin do you use? I reside in Bangalore can you point any brand? thanks in advance.

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  11. Thanks everyone for leaving a comment.
    Sayantani, I don't live in Bangalore. I wouldn't know about what brand is available. I know one thing though. Glycerine is available in medical stores. As long as it is consumable, you can even use that. Glycerine is just a lubricator or moisturizer basically. Hope that helps. Maybe someone who is in B're will be able to help you.

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  12. Woww vegan fondant looks amazing and quite like the fondant we make with marshmallows..

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  13. Hi!
    Thanks for sharing this recipe. The way you explain it makes it look so easy! Will surely try this fondant :-)Do you think it would be ok to use powdered agar- agar? I have only seen powdered one here, maybe I should reduce the quantity?

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  14. Sweetartichoke, Yes, You may use powdered agar agar. Use the quantity I have specified same as gelatin. I wanted to show both in the picture and since the block was the first one I could get my hands on, I used that. Later I found powder in another store. Thanks for leaving a comment.

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  15. Thanks for your advices, dear!
    I will try soon.
    Have a nice week-end!

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  16. wow 10 min. & home made fondant...good one...home made is always good...btw about agar agar what else can be use for....i mean do u have any receipes of using the same on this blog....

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  17. Spice, thanks for taking time to leave a comment. Agar agar can be used anywhere you use gelatin. Like Mousse, jello etc. I have a strawberry mousse on the blog which uses jelly crystals which has agar agar. I haven't experimented putting agar agar directly in that since it is easy to get flavored jelly crystals from Indian stores. Hope this helps.

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  18. You're truly a skilful baker, Champa. I've never tried fondant-- your recipe sounds wonderful, and its almost vegan too which makes it doubly good.
    Do you think fruit pectin might work as a substitute for gelatin?

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  19. Vaishali, I do not know if fruit pectin can work the same way as gelatin. That is why I have used agar agar in its place. You can get it in chinese/korean stores. Some websites sell them too. Fruit pectin might work since that is also a gelling agent, but don't know if it can be left out at room temperature for a month or not. If refrigeration is needed, fondant is difficult to work with since condensation will make it watery.

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  20. THANK YOU so much Champa...thanks a million, I have bookmarked this recipe and planning to use it very soon!

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  21. Looks very good! I will try it as soon as I get some agar agar. I have avoided this ingredient all this time.

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  22. Thanks for this recipe. I wil ldefinitely try it out.
    Just wanted to know if i can add color to this fondant such as red/black ?

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  23. RV,
    Yes. You can either add it when you start kneading to the entire batch or knead and then split and color with different colors.

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  24. Champa..u have a amazing blog..v informative with wonderful recipes......my daughter has been hunting for a veg fondant recipe...n here it is..thnx a ton..

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  25. hi i have got the recipe which uses
    gelatine ,liquid glucose,gylecerine icing sugar and cmc powder....and when the lady made it it was perfect.
    but im a vegetarian so i used veg gelatine.
    result = dry dough which cracks when i rool breaks when i try to make bow.
    will agar agar give the same effect as gelatine ?
    will my fondant crack again after using agar agar powder ?
    i live in delhi india.i dnt knw if i can get vegetable shortening
    can i substitute agar agar instead of gelatine in my recipe(given above)
    do i need to have vegetable shortening when using agar agar?

    plz help

    rajanidaga@gmail.com

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    Replies
    1. Rajani (I am assuming that is your name),
      Vegan fondant made with agar agar is definitely difficult to handle compared to the one with gelatin. But, if you roll it a little thick, it should be fine. If the fondant is cracking, that means it is dry and you added too much confectioner's sugar. Shortening is same as Dalda. Use it and if you knead it well, it should come out fine. When making bow and other decorations, you will have to add some gum paste or tylose powder to make it keep its shape. Good luck.

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  26. Hi Champa,

    Came here searching for a eggless and non gelatin fondant, can Dalda be substituted with any other thing like butter or oil.. Please let me know because I don't use dalda, regularly and I am little apprehensive about getting Dalda just for this sake...It would be really helpful if you can suggest....Thanks a lot.. :)

    Indira

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  27. Hi Champa,

    Came here searching for an eggless and gelatin less fondant...and found a very wonderful recipe...but I've a small doubt here, can Dalda be replaced with any other things like, butter or oil. The reason being that I don't use Dalda regularly and I am just a bit apprehensive about buying it just for this sake. It would be very helpful, if u could suggest...Thanks a lot :)

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    Replies
    1. Indu, You could use oil but use very less by spreading in your palm and rubbing it. It will smell if you use oil and can't keep it for long, so make a very small batch enough for your project. Also use a odorless oil like canola oil.

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    2. Thanks a lot Champa, can rice bran oil be used??

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    3. Thanks a lot Champa, can rice bran oil also be used?

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    4. Indu, I have never used rice bran oil so can't say, but if it has no flavor, you probably can. As I said, use very less on your palm and rub it on the mixture to work it through. Don't pour spoonfuls of oil on the mixture.

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If you have a question and you leave it as a comment, I'll surely answer the question to the best of my knowledge. Thanks for visiting.