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How to Preserve Fondant

by Esperance Barretto, studioD

You can easily preserve rolled fondant and poured fondant at room temperature, or in the refrigerator for several weeks. Rolled fondant has a dough-like consistency and provides a satin-smooth finish when rolled over cakes. Poured fondant dries to a semi-hard, smooth finish when poured over cakes, cookies and other desserts. Prepare the fondant in advance, whether you are using it to decorate cakes and other desserts. Use proper storage techniques to preserve it, or reuse existing fondant.

Poured Fondant

Place freshly prepared or unused poured fondant in a clean, airtight storage container. Seal the lid tightly to close.

Store at room temperature for approximately two weeks. For longer storage, refrigerate at 40 degrees Fahrenheit for around six weeks.

Warm the preserved fondant before using. Pour in a microwave-safe container and heat in the microwave for one minute. Use the heated fondant immediately.

Rolled Fondant

Place freshly prepared or leftover rolled fondant on a clean countertop. Use your hands to shape it into a ball of dough.

Coat the fondant dough ball with vegetable shortening. Use your fingers to rub the vegetable shortening all over the fondant dough ball.

Roll out a sheet of plastic wrap and place the fondant over it. Join both ends of the plastic wrap to seal the fondant. Cover the fondant with another sheet of plastic wrap to prevent it from drying out during storage.

Place the wrapped fondant in a re-sealable plastic bag, or in an airtight storage container. Store at room temperature for up to two months.

Items you will need
  •  Airtight storage container
  •  Microwave-safe container
  •  Vegetable shortening
  •  Plastic wrap
  •  Re-sealable plastic bag


  • Ensure that your hands are clean while handling rolled fondant. Do not wear fuzzy garments, as dirt and other material can cling to the fondant and spoil its texture.
  • Do not refrigerate or freeze rolled fondant icing.

About the Author

Based in London, Esperance Barretto has been writing professionally since 1996. Several of her featured articles have appeared in Indian publications such as the "Cuffe Parade-Colaba Express" magazine, the "Times of India" and the "Afternoon Despatch and Courier." She holds a Bachelor of Arts in English literature from the University of Mumbai.

Photo Credits

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