Vegan Fondant Recipes
VEGAN FONDANT
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.
VEGAN FONDANT
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
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
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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.
- Mix the agar powder with water in a small saucepan and let it soak for a while. It will become of a thicker, gelatinous consistency. After about 10 minutes place the saucepan on the stove top on low heat. The goal is to dissolve the agar mixture. This has to be done slowly. (Otherwise the water will simply evaporate and agar speckles are left in the bottom of the pan.) Stir constantly and add more water by the tablespoon as needed so the mixture doesn't dry out.
- When you see that all the agar powder is dissolved (it will take probably around 10 minutes) take the pan off the heat. Some grains that were stuck to the side of my pan didn't dissolve, but I didn't worry about those. Now, add the glucose/corn syrup and shortening. Stir the mixture until all of the shortening dissolves. Stir in glycerin and flavoring.
- Put half of the sifted powdered sugar into another bowl. Make a well and pour in the agar mixture. Stir together with a spatula as much as possible, adding more icing sugar when needed. When you can't stir anymore start kneading in the powdered sugar as needed by hand. It takes me usually almost 4.5 cups icing sugar to get the right fondant consistency. Form the fondant into a ball.
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