Fondant icing
Wedding cake covered and decorated with fondant | |
| Type | Confectionery |
|---|---|
| Place of origin | France |
| Main ingredients | Poured fondant: sugar, water, gelatin, glycerine Rolled fondant: sugar, water, gelatin or agar, food-grade glycerine |
Fondant icing, also commonly just called fondant (/ˈfɒndənt/, French: [fɔ̃dɑ̃] ⓘ; French for 'melting'), is an icing used to decorate or sculpt cakes and pastries. It is made from sugar, water, gelatin, vegetable oil or shortening, and glycerol. It does not have the texture of most icings; rolled fondant is akin to modelling clay, while poured fondant is a thick liquid. The flavor is generally considered a weak point, as it is sweet and chalky. It is generally chosen for its appearance rather than the way it tastes.
The word, in French, means 'melting,' coming from the same root as fondue and foundry.