Cream fondant (Помада вершкова) is a GOST recipe for a rich, dairy-flavored fondant made with sugar, glucose syrup, and condensed or evaporated milk. The milk component gives this fondant a creamy color, a softer texture, and a distinctive caramel-dairy flavor compared to plain sugar fondant.
Recipe per 10 kg of finished fondant
- Granulated sugar (TS 99.85%) — 5.200 kg
- Glucose syrup (TS 78%) — 1.300 kg
- Condensed milk (TS 74%) — 2.600 kg
- Vanilla flavoring — 0.010 kg
- Water — 1.200 kg
Technological map
Sugar is dissolved in water, combined with glucose syrup and condensed milk, and boiled to 115–118 °C. The condensed milk undergoes partial Maillard browning during cooking, contributing to the characteristic cream color and caramel notes. The hot syrup is cooled on a marble table to 35–40 °C and worked mechanically until fine crystallization produces a smooth, plastic mass.
The glucose syrup serves as an anti-crystallizer, controlling crystal size. Cream fondant has a slightly lower total solids content (86–88%) than plain sugar fondant due to the moisture from condensed milk. It is used for filling caramels, glazing cakes, and as a standalone confection. Shelf life is shorter than plain fondant due to the dairy component.