White Chocolate Fondant

Preparation info

  • Difficulty


Appears in

The Baking Bible

By Rose Levy Beranbaum

Published 2014

  • About


White Chocolate Plastique

white chocolate containing cocoa butter, chopped . 7.7 ounces 218 grams
corn syrup ¼ cup (59 ml), cup lightly coated with nonstick cooking spray 2.9 ounces 82 grams

Classic Rolled Fondant Base

powdered sugar, preferably India Tree Fondant & Icing Powdered Sugar 4 cups (lightly spooned into the cup and leveled off) 1 pound 454 grams
water 2 tablespoons (30 ml) 1 ounce 30 grams
powdered gelatin ½ tablespoon . 4.5 grams
glucose (see Notes) ¼ cup (59 ml), cup lightly coated with nonstick cooking spray 3 ounces 85 grams
glycerine (see Notes) ½ tablespoon (7.5 ml) . 9 grams
solid white shortening, preferably Spectrum (see Notes) 1 tablespoon . 12 grams

Completed White Chocolate Fondant

White Chocolate Plastique . 10 ounces 285 grams
Classic Rolled Fondant Base . 20 ounces 567 grams
luster dust, preferably orchid color (see Note) a small sprinkling . .


In a small microwavable bowl, stirring with a silicone spatula every 15 seconds (or in the top of a double boiler set over hot, not simmering, water, stirring often—do not let the bottom of the container touch the water), heat the white chocolate until almost completely melted.

Remove the chocolate from the heat source and continue stirring until it is completely melted.

Using a silicone spatula, stir in the corn syrup until uniform but not smooth in consistency. Cover the container tightly with plastic wrap. Cool for about 2 hours, until no warmer than 75°F/24°C (if warmer, the cocoa butter will leak out of the fondant while kneading it).

Make the Fondant Base

Into a large bowl, sift the powdered sugar.

Into a small bowl, pour in the water and sprinkle the gelatin over the top. Stir to moisten and soften the gelatin and let it sit for 5 minutes. Heat the gelatin in the microwave, stirring with a silicone spatula every several seconds (or set it over a pan of hot, not simmering, water, stirring constantly) until it has dissolved. Scrape the mixture into a small saucepan and stir in the glucose and glycerine. Add the shortening and heat the mixture over medium-low heat, stirring often, until the shortening has melted.

Pour the gelatin mixture over the powdered sugar. Using a wooden spatula or spoon, lightly coated with nonstick cooking spray, stir until the gelatin mixture is blended into the sugar. Lightly coat your hands with nonstick cooking spray. Mix and then knead until most of the sugar is incorporated.

Lightly coat a smooth work surface, such as Formica or marble, with nonstick cooking spray. Scrape the mixture onto the work surface and knead until smooth and satiny. If the fondant seems dry, spritz with water and knead well. If the fondant seems too sticky, knead in more powdered sugar. The fondant should resemble a smooth, well-shaped stone. When dropped, it should spread very slightly but retain its shape. It should be malleable like clay, but not sticky. Wrap the fondant tightly with plastic wrap and place it in an airtight container until ready to add the white chocolate plastique.

Complete the Fondant

Using a silicone spatula, stir and fold the white chocolate plastique until it is uniform in consistency and it begins to come together. Empty the mixture onto the counter and knead it to form a smooth ball that is uniform in color.

Lightly coat the counter and rolling pin with nonstick cooking spray. Roll the fondant base into an oval about ¼ inch thick. Roll the white chocolate plastique into an oval smaller than the fondant. Do not be concerned if the plastique tears or has holes because it will integrate smoothly into the fondant. Place the plastique on top of the fondant and fold the fondant over it in thirds, like a business letter. Turn it so that the closed end is to the left. Roll the fondant and plastique into a long rectangle. Fold the fondant into thirds, turn it to the left, and roll again. When the fondant begins to become uniform in color, knead it into a ball. Continue rolling and folding until the fondant is completely uniform with an ivory color. The fondant will be very elastic until the cocoa butter from the white chocolate has a chance to firm. If used sooner, it will stretch too thin and not look smooth on top of the cake.

Shape the fondant into a ball and flatten it into a disc. Wrap it tightly with plastic wrap and let it rest for several hours. The fondant will firm slightly on standing.

The fondant can be stored at room temperature for 1 month or frozen for 1 year.