Icing Sugar Or Cornstarch To Roll Out Fondant?

Decorating By Limpy Updated 13 Mar 2009 , 9:31pm by mbt4955

Limpy Posted 13 Mar 2009 , 6:31pm
post #1 of 13

I am soooo confused. Different recipes/sites give different advice. When rolling out fondant, do you use icing sugar or cornstarch?

12 replies
cakesdivine Posted 13 Mar 2009 , 7:02pm
post #2 of 13

I find that using sugar makes it too sticky. I use cornstarch and it does not alter the taste.

brincess_b Posted 13 Mar 2009 , 7:43pm
post #3 of 13

i think it comes down entirely to personal preference, and the job your doing. i use icing sugar for big bits, fat for small ones.

tiggy2 Posted 13 Mar 2009 , 7:54pm
post #4 of 13

I use a 1-1 mix of both in a dusting puff made out of a handi wipe. Crisco also works well.

sugarshack Posted 13 Mar 2009 , 8:59pm
post #5 of 13

your choice. both work fine.

sweetjan Posted 13 Mar 2009 , 9:04pm
post #6 of 13

Cornstarch works well and doesn't dry things out quite as much in my climate

allie73 Posted 13 Mar 2009 , 9:09pm
post #7 of 13

I also prefer cornstarch. I saw a demo where she used cooking spray however, so I tried it the last time I used fondant. It worked a treat, so I just might do it again!

bashini Posted 13 Mar 2009 , 9:13pm
post #8 of 13

I prefer cornstarch, but it all come down to what works best for you! icon_biggrin.gif

miss_sweetstory Posted 13 Mar 2009 , 9:19pm
post #9 of 13

Hi, the following text is something that I wrote in another thread earlier this week. (edited to remove info pertinent to only that thread)

I use shortening, with the addition of sieved powdered sugar when necessary.

A lot of people use cornstarch (called cornflour in the uk). If you are considering this, you should be aware that there is some risk. When cornstarch comes in contact with moisture and sugar, fermentation can begin. In some cases this can result in bulging, or a weird fluid seepage. The longer the cake is kept, the bigger the risk of problems. I am not criticizing anyone who uses this method, and I know a lot of people have used cornstarch for years and have never had a problem. But you should know about any risk, in case circumstances work against you.

By the way, I use cornstarch when I'm working on models, or elements that will be on the outside of a cake, as there is no where for the gases produced by fermentation to get trapped...just not when covering a cake.


sillywabbitz Posted 13 Mar 2009 , 9:21pm
post #10 of 13

What does everyone use to make their puffs? When I think of a handy wipe I think of those ore dampened cloths. So I'm not 100% sure what to use?

brandywinecakes Posted 13 Mar 2009 , 9:25pm
post #11 of 13

I don't like either. I prefer to spread a small amount of Crisco on the surface. That way, I don't end up with white powder on my fondant. I also discovered a siltpat recently and REALLY like that.

mbt4955 Posted 13 Mar 2009 , 9:27pm
post #12 of 13

Handy Wipes are disposable cloths, but they come dry. I have used them before and they work great. Nicholas Lodge uses knee high hose. Put the corn starch in and fold it back over itself so that you end up with a double layer of nylon. I have also cut the bottom off of panty hose when they are no longer wearable.

mbt4955 Posted 13 Mar 2009 , 9:31pm
post #13 of 13
Originally Posted by Limpy

When rolling out fondant, do you use icing sugar or cornstarch?

I normally use Crisco, but also use corn starch. It just depends on the consistency of my fondant/gumpaste. Most of the corn starch will brush off, but you can rub a little bit of Crisco into the completed cake. It starts out shiny, but the corn starch disappears and the Crisco is absorbed into the fondant.

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