This homemade vegan fondant recipe includes agar-agar powder rather than traditional gelatin. It is wonderful to make fondant decorations or to cover vegan cakes. Try this version of fondant icing whenever you have a need to prepare desserts for a crowd or someone who leads a vegan lifestyle.
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Is Fondant Vegan Friendly?
Traditionally, fondant is not appropriate for vegans. However, THIS vegan fondant IS. The reason that vegans cannot usually have fondant is that it contains gelatin, which includes collagen from animal bones. The replacement for gelatin in this recipe is agar-agar powder, which results in something equally as good as the original but appropriate for both vegans and vegetarians.
Agar-agar Powder
Agar-agar powder is a powder that comes from red algae. As a result, it is perfectly appropriate for vegans or vegetarians to consume. Some believe that it may have originated in Japan, although several Asian cuisines use it in the present. Moreover, it has become a favourite tool for pastry chefs to create vegan-friendly desserts, such as mousse cakes.
Agar-agar powder isn't as easy to find as powdered gelatin, but more and more stores are starting to carry it. While your local grocery store may not have it in stock, you should be able to find it at any natural food store or even online (agar agar on Amazon). I have managed to find it at Asian food stores. If all you can get are agar flakes, you can use a ½ tablespoon rather than a ¾ teaspoon of agar-agar powder.
Powdered Sugar
Another reason that vegans can't usually eat fondant is because of the powdered sugar - also called confectioners sugar or icing sugar. After doing a little bit of research, I found out that the sugar brands available to me at the major grocery stores use bone char (charcoal from animal bones) in the refining process. For this reason, I buy organic icing sugar for vegan baking from Wholesome Sweeteners, which is also certified vegan.
Glycerin
After I received comments/emails regarding the glycerin in this recipe, I also learned that there are different types of glycerin, some of which come from animal fat. For this vegan fondant recipe be sure to use glycerin that is NOT animal-based and therefore suitable to use for vegans. Look for food grade vegetable glycerin.
How to Make Vegan Fondant
While you may think that making vegan fondant is complicated, it really isn't. To start, you should sift your powdered sugar through a fine-mesh metal strainer into a bowl. This helps remove any clumps so that the icing sugar incorporates with the other ingredients easily.
Dissolving the Agar-agar Powder
Next, in a saucepan, stir the agar-agar powder with the cold water until it is dissolved, and allow to sit for about 10 minutes. During this time, the mixture will thicken and become a gelatinous consistency.
The next step is to heat the mixture over low heat to dissolve it back to a fluid consistency. You should heat the mixture slowly so that you don't evaporate all of the water. It should take a total of 10 minutes or so for the agar-agar to completely dissolve, but don't worry if there are still a few undissolved flakes around the edges.
Adding Glucose, Shortening, Glycerin, and Flavourings
At this point, you stir in your glucose and shortening until dissolved followed by the glycerin and your choice of flavouring. Most traditionally, you might want to add vanilla extract (use clear vanilla if you don't want it to tint the fondant). These can help reduce the sweetness from the icing sugar.
Adding the Powdered Sugar
To complete the fondant, you place half of the powdered sugar in a separate bowl and make a well in its center. You don't want to start with the full quantity of confectioners sugar as you may find that you won't need all of it. Next, you pour the agar mixture into the well and stir the mixture to combine, adding more powdered sugar as needed.
You will know when you don't need to add any more powdered sugar because the mixture will become quite stiff and difficult to stir. I find that 4 ½ cups is the perfect amount usually, but quantities may vary depending on humidity levels, evaporation or measuring. At this point, you can remove the fondant to a clean surface and knead it until it reaches a smooth consistency before shaping it into a ball.
Storing Your Vegan Fondant
You can use the fondant straight away or store it for later use. If storing, wrap it in plastic wrap and place it in a sealable bag to protect it from air that will dry out the fondant. Properly wrapped you can keep the fondant at room temperature for at least 1 month.
If you want to refrigerated it, be sure it also is wrapped completely airtight. Once you want to use it, the refrigerated fondant will have to come to room temperature and be kneaded well again to return to its soft and pliable consistency.
The Colour of Vegan Fondant
You may have noticed that the fondant is not pure white. That is alright for me as I like to colour it whenever I make fondant animals for cupcake toppers or cover my cakes.
The reason for the colour is organic icing sugar. As a result, if you can get away with traditional powdered sugar, you can use that and end up with pure white fondant. However, if you choose to use organic and need white fondant, you can add some white food colouring at the point that you add the flavourings or knead it in at the end.
Original Photos from 2011
More Vegan Dessert Recipes
- Easy Chocolate Mousse
- Coconut Flour Cookies (they work great with flax egg substitute)
- Vegan Coconut Caramel Sauce
Vegan Fondant Recipe
Ingredients
- ¾ teaspoon agar agar powder
- ⅛ cup cold water
- ¼ cup glucose I use light corn syrup
- 1 tablespoon vegetable shortening
- ½ tablespoon glycerin vegetable-based
- 1 lb (4 cups) vegan powdered sugar + a little extra
- 1 teaspoon vanilla extract or other flavoring extracts (use clear extracts if you need white fondant)
Instructions
- 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.
- If you are not using it right away wrap in plastic wrap and place in a ziploc bag. Refrigeration is not required and not recommended for this fondant.
- The finished fondant should be sufficient to cover a 8"x4" or a 10"x3" round cake.
Rayana
Hello! Do you think I could substitute heavy whipping cream for the water when dissolving the agar agar?
Jennifer @ Leelalicious
Yes, the agar agar should be fine with heavy whipping cream rather than water. Let us know how it goes!
Rayana McGuire
Hello again ! I tried dissolving the agar agar powder with heavy cream, and it dissolved with no problem. I had to adjust my agar to cream ratio, but it went well for my first time. The 1:1 tbsp substitute for gelatin was a no-go. But, my finished product went from smooth the sticky. When I would roll it out on the counter, the fondant would crack and stick to the surface. Any guesses as to why that could be?
Jennifer @ Leelalicious
Hi Rayana, it is so frustrating when that happens! My guess is that it could be due to humidity. Since fondant has such a high sugar content, it tends to get wet and sticky in high humid areas. Running a dehumidifier and fan while you are working may help with the process. I hope this helps, but let us know if you feel it could be due to something else.
madison
how long can the fondant be stored after making it?
Regina | Leelalicious
Properly wrapped (airtight) the fondant can be stored at room temperature for at least 1 month. Even longer in the fridge, but be sure to let it come to room temperature when you want to use it again. And then knead it to get the soft and pliable texture back.
Lj
I have the same question someone asked earlier but no apparent answer was given. Mine came out on the dry side. I am no stranger to making fondant and never had this problem. How can dry fondant be fixed?
Regina
It sounds like you may have too much icing sugar. You can always spritz the fondant or your hands with a little water to make it smoother and more pliable again. Another option is to rub more shortening on you hands and knead it into the fondant.
Samantha Gasmire
Thank you for this recipe. I’m sure it was because where I live was quite humid when I made this but I had to add a cup of cornstarch to get it to the consistency of fondant. I put it on a 6” cake and the size worked well. Unfortunately, it started to melt and slip off the cake as it stood out on the counter. Once it was put in the fridge it stayed put.
hunter
hi! first i would like to express my gratitude to you for sharing your recipe! i am really excited! i have always wanted to incorporate fondont into my recipes but hadn't done so yet! so thank you for helping with the encouragement and recipe! i do have a few questions i am hoping you can help me with! i am making some vegan red velvet cupcakes! possibly a small cake in the center! ooh..just got an idea! fun! so my question.. 🙂 if i wanted to split the recipe in half, could you help me do so? also, if i wasn't planning on using all of the fondont, is it possible to store it in the freezer? i wanted to put a small green leaf on top of each cupcake on the frosting. i am making a creative am cheese frosting to pipe in the center of the cupcakes and between the small cake. i am trying to figure out how to make a light and fluffy vegan cream cheese buttercream frosting! 🙂 p.s... thanks again! i look forward to your response! have a beautiful day! all is full of love~
Natalia
Is there another option to use instead of Margarine/shortening?
Thanks
Regina
Coconut oil might work
Shanelle
Hi when and how do you add the food coloring if you're wanting different colors from the same batch? Thank you
Regina
In that case I would just knead the food coloring into sections of the finished fondant
Shanelle
Thank you for your help! And liquid food coloring is okay to knead in?
Shanelle
I used this recipe today and kneaded in the food coloring as you suggested it came out amazing thank you!!!
Regina
Awesome! So happy to hear this worked out well for you
vegan zombie
where could i get the ingridients ?
Regina
Which ones are you having trouble finding?
I get agar agar from a local Asia food store. Glycerin from the craft store in the cake decorating section.
Vegan powdered sugar from the health food store or the natural food section of the grocery store.
And of course, there is always Amazon 🙂
Liyana
Can i use vegetarian gelatin powder instead of Agar agar??
Regina
Liyana, if you have vegetarian gelatin powder available to you I would definitely try it. I have never seen vegetarian gelatin that why I used agar agar.
Liyana
Thanks i was able to find agar agar powder. I am using the fondant to make a figure. Would it be better to add gum tex once the fondant is made or mix it along with the sugar so that its evenly distributed. Thanks
Regina
If you are only making figure from it, you can add the gum right when mixing the sugar in. Maybe use a little less than you would usually use. You can always add more but taking it out is harder.
priyanka
hi
thx for the recipe .
what if i use agar agar strips rather than agar agar powder
if i can, than how much water i need to melt it
thanks...
Regina
Hi Priyanka,
I am not familiar with agar agar strips, but the amount of water needed kind of depends on how long the agar agar takes to dissolve anyway. I would start with just enough to cover your strips and add more water as needed. Add more water when the agar is still not fully dissolved but the water is evaporating.
Liyana
Hi,
Were you successful in using the agar agar strips as I am unable to locate the powder form. And how much of the strips do you use instead of the powder.
Elsa
Thank you for this recipe with agar, I never had the guts to just try, always something better to do, and the fluctuations in the Indian weather are such that you have to tweak your recipes all the time because and I need an even paste to work with. However, in a pinch, this will be perfect for me!!! I was wondering if boiling the agar would be needed, as it only really activates once boiled, then it gets fiddly with cooling times and amounts of water, but I guess I really need to get on with it and try!!!
Different results are brought on by ambient humidity and basically different products, a soft paste needs more sugar, a hard paste needs more syrup and or glycerine. Little by little is key.
For those who are looking for a vegan ready made option, Satinice is what I use here. For those not in North America, Crisco, Trex and Vegetaline are different brands of shortening available in India, the UK and France, respectively.
Thanks
Elsa
Regina
Thank you so much for your detailed comment Elsa!
You are absolutely right, it is impossible to give exact instructions that will work for everyone with something so delicate as fondant. Right now I live in a very dry prairie climate, so things will vary a lot from someone who lives in tropical humidity.
Regarding heating the agar. I don't actually bring it to a boil. First I soak it in water and then heat it on very low heat to dissolve. I think boiling will not speed up the process because the water just evaporates before the agar dissolves. Continuous low heat is what worked for me to dissolve the agar into the water.
Jayashree
Hello - Thank you for the vegetarian fondant recipe. I was looking for one. What role does Glycerin play in this? Is that something I can skip? I live in Bengaluru (South India) and unsure where I would buy glycerin from. Thanks.
Regina
Hi Jayashree, glycerin helps with the elasticity of the fondant. It also keeps it moist. Sometimes you can find glycerin from your pharmacy (just make sure it is food-safe). If you are going to try the recipe without it, I would increase the amount of glucose/corn syrup.
Shabana
You can find glycerine in the medical stores..
Regina
Yes, you are absolutely right Shabana. Just make sure to ask the pharmacist that the glycerine is 'food-grade'.
Ashia
Hi Regina,
I am probably going to try this out sometime, but I was also wondering if I could add in marshmallows to the fondant, I am wondering if I am able to do this with this same recipe, and if so, how much marshmallows to put in?
Thanks, Ashia
Regina
Hi Ashia, regular marshmallows contain gelatin and are therefore NOT vegan. There are vegan marshmallows out there but I have never tried them, especially not for fondant making.
Maybe try this site for more information on vegan marshmallow fondant http://talesofaknitterbakerpateachouxmaker.wordpress.com/2012/05/12/make-your-own-vegan-marshmallow-fondant-28-2/