Freeze Facts

Can You Freeze Fondant Icing?

The Art of Freezing and Storing Fondant Icing

Creating a beautifully decorated cake often involves the use of fondant icing. This smooth and pliable sugary substance is a favorite among bakers and cake decorators for its versatility and ability to create stunning designs.

However, once you’ve made a batch of fondant icing, you may find yourself wondering how to handle the leftovers. Can you freeze it?

How should you store it? In this article, we will explore the world of freezing and storing fondant icing, providing you with all the information you need to make your cake decorating adventures even more convenient.

1) Freezing Fondant Icing

Types of Fondant (Rolled and Quick-Pour)

Before we dive into the freezing process, it’s essential to understand the different types of fondant icing available. Rolled fondant is the most common type.

It is a thick, malleable icing that is rolled out and draped over cakes to create a smooth, seamless finish. On the other hand, quick-pour fondant is a more liquid-like consistency, making it ideal for pouring over cakes, creating a shiny glaze.

Freezing Process for Fondant Icing

Freezing fondant icing is a fantastic way to extend its shelf life and be more efficient with your supplies. Follow these steps to freeze your fondant icing properly:


Ensure that your fondant is properly prepared and ready for freezing. If you are freezing rolled fondant, make sure it is rolled out to the desired thickness and free from air bubbles.

If you have quick-pour fondant, ensure it is mixed well and ready to pour. 2.

Once your fondant is ready, choose a freezer-safe container. Airtight plastic containers or resealable plastic bags work well for this purpose.

3. Take your fondant icing and wrap it tightly with plastic wrap.

This extra layer will prevent freezer burn and help maintain its original texture. 4.

Label the container or bag with the date and contents. This step may seem simple but will be immensely helpful when you need to locate the fondant icing another time.

5. Finally, place your labeled and wrapped fondant icing in the freezer, making sure it is flat to avoid any misshaping.

Keep it in a part of the freezer where it won’t be disturbed. Defrosting Fondant Icing: Once you decide to use your frozen fondant icing, it’s important to defrost it properly.

Here are the steps to follow:

1. Remove the frozen fondant icing from the freezer and allow it to thaw in the refrigerator overnight.

By defrosting it slowly, you’ll help maintain its original consistency. 2.

Once the fondant has thawed, you may notice that it has become slightly sticky. Don’t worry! Simply knead in some powdered sugar until it reaches the desired consistency.

Reheating Fondant Icing: If you have quick-pour fondant icing and need to reheat it, follow these steps:

1. Remove the desired amount of fondant icing from the freezer and place it in a microwave-safe bowl.

2. Heat the fondant icing in the microwave for short intervals of 10-15 seconds, stirring in between.

This will prevent it from overheating and becoming too runny. 3.

Continue heating and stirring until the fondant is warm and easy to pour.

2) Storing Fondant Icing

Storage of Rolled Fondant Icing

If you have extra rolled fondant icing that you don’t want to freeze, proper storage is key to maintaining its quality. Follow these guidelines:


After you’re done working with the fondant, wrap it tightly in plastic wrap to prevent it from drying out. Be sure there are no air bubbles to avoid any discoloration.

2. Place the wrapped fondant in an airtight container or resealable plastic bag.

3. If you plan to use the rolled fondant within a few days, it can be stored at room temperature.

However, if you want it to last longer, refrigeration is recommended. Just be sure to bring the fondant back to room temperature before using it, as cold fondant can be difficult to work with.

Storage of Quick-Pour Fondant Icing

Quick-pour fondant icing can also be stored for later use, ensuring that you have some on hand whenever inspiration strikes. Here’s how to store it properly:


Pour any leftover quick-pour fondant into an airtight container or resealable plastic bag, making sure to scrape as much as possible from the mixing bowl. 2.

Seal the container or bag tightly to prevent air from drying out the icing. 3.

If you plan to use the quick-pour fondant within a few days, it can be stored at room temperature. However, for longer storage, refrigeration is recommended.

Remember to bring it back to room temperature before using it to ensure optimal consistency. By following these storage techniques, you can keep your fondant icing fresh and ready to use at a moment’s notice.

In conclusion, freezing and storing fondant icing is an excellent way to extend its lifespan and have it readily available when you need it. Whether you’re working with rolled fondant or quick-pour fondant, the freezing and storage techniques shared in this article will help you make the most of your supplies.

With a little preparation and organization, you can ensure that your fondant icing retains its quality and creates stunning masterpieces on your cakes. So don’t let leftover fondant go to waste freeze it or store it, and enjoy the convenience it brings to your cake decorating endeavors.

3) Refreezing Fondant Icing

Refreezing Quick-Pour Fondant Icing

While freezing fondant icing can be a great way to extend its shelf life, refreezing it is not recommended for quick-pour fondant icing. Quick-pour fondant has a higher moisture content than rolled fondant, which can affect its texture and consistency if frozen and refrozen multiple times.

The repeated freezing and thawing process can cause the fondant to become watery and lose its smooth, glossy finish. This is why it is best to freeze quick-pour fondant icing only once and use it up entirely after thawing.

However, if you find yourself with leftover thawed quick-pour fondant icing that you want to refreeze, follow these steps to minimize any negative effects:

1. Assess the consistency of the fondant icing.

If the texture and appearance are still suitable for use, you can proceed with refreezing it. However, if the fondant has become overly watery or has developed a grainy texture, it is best not to refreeze it.

2. Divide the fondant icing into smaller portions.

This will allow you to thaw and use only the required amount in the future, minimizing the need for repeated thawing and refreezing. 3.

Place each portion of fondant icing in a separate airtight container or resealable plastic bag. 4.

Label the containers or bags with the date and contents for easy identification later on. 5.

Make sure the fondant icing is tightly sealed to prevent any air or moisture from entering, as this can further affect its consistency. 6.

Transfer the labeled portions to the freezer and store them properly until needed.

Refreezing Rolled Fondant Icing

Unlike quick-pour fondant icing, refreezing rolled fondant icing is not recommended. Rolled fondant already has a lower moisture content, which makes it more susceptible to drying out when thawed and frozen repeatedly.

The texture of the fondant can become crumbly and difficult to work with if subjected to multiple freezing and thawing cycles. To ensure the best results and the highest quality, it is best to use rolled fondant icing up entirely after thawing.

4) Effects of Freezing on Fondant Icing

Effects on Taste and Texture

Freezing fondant icing can alter its taste and texture to some extent. While some fondant icings freeze well and maintain their quality, others may not fare as well.

The components and additives in the fondant can affect how it responds to freezing. Rolled fondant icing is generally more resilient to freezing and thawing, as it has a lower moisture content.

When properly wrapped and stored, rolled fondant can retain its taste and texture reasonably well. However, it is important to note that refrigeration or repeated freezing and thawing can ruin the texture of rolled fondant, making it dry and crumbly.

On the other hand, quick-pour fondant icing, which has a higher moisture content, is more susceptible to changes in texture and consistency when frozen and thawed repeatedly. The moisture can separate from the sugar and create a grainy, watery texture, affecting the overall quality of the fondant.

Recommendations for Reheating Thawed Fondant Icing

If you have thawed fondant icing that you need to reheat, it is important to approach the process with care to avoid ruining the delicate texture. Follow these recommendations to reheat thawed fondant icing:


Heat the fondant icing slowly. Rapid heating can cause the fondant to become overcooked and lose its desired consistency.

Use low heat settings or short intervals in the microwave, stirring in between, until the fondant reaches the desired temperature. This gradual heating process will help maintain the smoothness and texture of the icing.

2. If using a microwave, be cautious not to overheat the fondant.

Microwaves can vary in power, so it is essential to monitor the fondant closely and heat in shorter intervals to prevent it from becoming too runny or overheating. 3.

If you prefer to reheat the fondant on the stovetop, use a double boiler or place a heat-safe bowl over a pot of simmering water. Stir continuously until the fondant reaches the desired consistency.

This gentle heating method will help maintain the delicate nature of the fondant. By following these recommendations, you can reheat thawed fondant icing without compromising its texture and delicacy.

In conclusion, freezing and refreezing fondant icing should be approached with caution. While frozen fondant icing can be convenient, it is crucial to consider the moisture content and texture of the specific type of fondant being used.

Refreezing quick-pour fondant icing is not recommended due to its higher moisture content, which can lead to adverse effects on its texture. Rolled fondant icing, on the other hand, can be more resilient to freezing, but refreezing is still not advised to prevent dryness and crumbliness.

Additionally, it is important to be aware of the potential effects freezing can have on the taste and texture of fondant icing. By reheating thawed fondant icing slowly and with care, you can maintain its delicate texture and enjoy beautiful cakes with minimal fuss.

So, take these precautions into account when handling and storing fondant icing to ensure the best results in your cake decorating endeavors.

5) Duration of Freezing Fondant Icing

Freezing Time for Quick-Pour Fondant Icing

When it comes to freezing quick-pour fondant icing, it is best to consider a maximum freezing time of one month. The higher moisture content of this type of fondant makes it more prone to texture changes and loss of quality when frozen for extended periods.

By keeping the freezing time to a month or less, you can ensure that the quick-pour fondant retains its desirable properties upon thawing. To make the most of your frozen quick-pour fondant icing, it is recommended to use it up as soon as possible after thawing.

This will help maintain its optimal texture and consistency, preventing potential changes that may occur with further freezing and repeated thawing.

No Freezing for Rolled Fondant Icing

While freezing is a convenient way to prolong the shelf life of various food items, rolled fondant icing is an exception. It is not recommended to freeze rolled fondant icing.

The low moisture content and delicate nature of rolled fondant make it prone to drying out when subjected to freezing and thawing. As a result, the texture can become dry, crumbly, and difficult to work with.

To maintain the best quality and texture of rolled fondant icing, it is advisable to use it immediately or store it properly at room temperature or in the refrigerator for a short period. This way, you can ensure its freshness and enjoy the smooth and pliable consistency that makes rolled fondant so desirable for cake decorating.

6) Defrosting Fondant Icing

Thawing Process for Fondant Icing

When it’s time to thaw your fondant icing, it’s crucial to do so properly to preserve its texture and consistency. Here are the recommended steps for thawing fondant icing:


Transfer the frozen fondant icing from the freezer to the refrigerator. Let it thaw slowly in the fridge overnight or for approximately 8-12 hours.

This gradual thawing process helps maintain the integrity of the fondant’s structure and keeps its texture intact. 2.

Once the fondant icing has thawed in the refrigerator, remove it and allow it to come to room temperature naturally. This step ensures that the fondant is not cold, which can make it difficult to work with and cause cracking.

Bringing it to room temperature will restore its pliability and make it easier to roll out and apply to your cake. 3.

If you are in a hurry and need to thaw the fondant icing more quickly, you can heat it incrementally in the microwave on a low setting. However, be cautious not to overheat it, as this can compromise the texture and quality.

Heat the fondant icing in short intervals of 5-10 seconds, checking and stirring in between until it reaches the desired temperature and consistency.

Effect of Adding Frozen Fondant Icing to a Cake

It is important to note that you cannot add frozen fondant icing directly to a cake. Trying to do so can result in an uneven finish and a subpar appearance.

The block of frozen fondant icing can melt at different rates, causing some areas to become runny and others to remain frozen. This can lead to an inconsistent texture and shape, making it challenging to work with and achieve a smooth, professional look.

To prevent this, always make sure to thaw the fondant icing completely before applying it to your cake. Thawing the icing in the refrigerator and allowing it to come to room temperature will ensure that it is soft and pliable, making it easier to shape and apply smoothly to the surface of your cake.

By taking the time to properly thaw your fondant icing, you can achieve the best results and a flawless finish on your cake. In conclusion, understanding the nuances of freezing and thawing fondant icing is crucial for maintaining its quality and ensuring optimal results in cake decorating.

While quick-pour fondant icing can be frozen for up to a month, it is best to avoid refreezing it due to its higher moisture content. Rolled fondant icing, on the other hand, should not be frozen at all to preserve its delicate texture.

Proper thawing techniques, such as slow thawing in the refrigerator and allowing the fondant to reach room temperature, will facilitate ease of use and maintain the desired consistency. Lastly, it is important to thaw the fondant icing completely before applying it to a cake to achieve a smooth and consistent finish.

By following these guidelines, you can make the most of your fondant icing and produce stunning cakes with ease and elegance. In conclusion, understanding the freezing and thawing process for fondant icing is essential for maintaining its texture, quality, and overall appeal in cake decorating.

While freezing quick-pour fondant icing for up to a month is possible, refreezing and extended freezing times should be avoided to preserve its properties. Rolled fondant icing, on the other hand, should not be frozen at all due to its delicate nature.

Proper thawing techniques, such as refrigeration and allowing the icing to reach room temperature, ensure optimal consistency. Finally, it is crucial to fully thaw fondant icing before applying it to a cake to achieve a smooth finish.

By following these guidelines, you can make the most of your fondant icing, create stunning cakes, and ensure a memorable and enjoyable cake decorating experience.

Popular Posts