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Fondant icing
Icing used on cakes and pastries / From Wikipedia, the free encyclopedia
For other types of fondant, see Fondant (disambiguation).
Not to be confused with fondue.
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.[1] It does not have the texture of most icings; rolled fondant is akin to modelling clay,[2] while poured fondant is a thick liquid. The flavor is generally considered a weak point, as it is sweet and chalky.[3] It is generally chosen for its appearance rather than the way it tastes.[4]
Quick Facts Type, Place of origin ...
![]() Wedding cake covered and decorated with fondant | |
Type | Confectionery |
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Place of origin | France |
Main ingredients | Poured fondant: sugar, water, gelatin, glycerine Rolled fondant: sugar, water, gelatin or agar, food-grade glycerine |
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The word, in French, means 'melting,' coming from the same root as fondue and foundry.