Pettinice Recipe (Home Use)

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  • February 9, 2013 2:21 pm
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A Recipe for making Home Made Pettinice (RTR) Icing

On the offset I must say this is something I would rather buy already made from a supplier (Available here)

The reason being some of the ingredients are not something every grocery store would have, although in any major area they can be found or are quickly readily available if you know where to look. Glycerin if often stocked in drug stores, or the craft store in the same area as soap making supplies.

In cooking terms, corn syrup is very often referred to as glucose. But it is not pure glucose; it also contains a fair bit of another, more complex, sugar, dextrin. Also, in that corn is largely an American crop, corn syrup has not been widely available in South Africa. So your South African cookbooks are really calling for pure glucose, which has probably been processed from grapes or honey.

Pure liquid glucose is available in supermarkets in most everywhere. So now that you’ve learned all that you need to, either track down some glucose, or use light corn syrup instead. After all, who’s going to notice a little extra dextrin? For all I know it will make it foam over the side of the bowl and turn green. =)

I have found it at a store that specializes in baking supplies, or online, but then you would have to pay freight. Again, exactly the reason I buy it pre-made. Usually, if you are using fondant to begin with, it will be a high profile cake, and I would hate for my consistency to be off or effected by things like heat or humidity, ruining the moment at a real inopportune time.

That said, enjoy making your fondant!

Fondant – homemade RTR – “Pettinice” Recipe

Est Prep Time: 30 mins or so depending on cooling and kneading time
Est Cooking Time: Approx 30 secs


1/4 cup water
1 tablespoon gelatine
3 tablespoons liquid glucose
1 tablespoon glycerine
5 cups sifted pure icing sugar
extra 1-1/2 cups sifted pure icing sugar


Place water in microwave safe jug – sprinkle gelatine over – microwave on medium or 80% power for 30 seconds – Gelatine should be dissolved but liquid should not boil. You may need another burst of power to ensure gelatine is completely dissolved.
Remove and add liquid glucose and glycerine – stir to combine. Cool to lukewarm. Place icing sugar into a bowl, make a well in the center, add liquid. Stir until icing sugar is combined with liquid. When mixture becomes too stiff to mix by hand, turn fondant out onto surface that has been well dusted with the extra icing sugar. Knead lightly until smooth, pliable and without stickiness.

Additional Info/Comments:

Depending on the weather – additional icing sugar may be required to achieve this non-sticky consistency.

If you want to may add slight bit of vanilla, strawberry, or other flavorants to change the taste slightly.

You may also use a colorant in small quantities to color your fondant for a specific use.


This is not a commercial recipe as commercial suppliers would add certain ingredients to extend shelf life.

If you have left and may want to use it in the near future seal it in a air tight bag and store in a cool dry place. (Preferably note the Fridge)

The Cake Directory Team


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