Did any one has a good recipe for fondant?

3 1/2 cups icing sugar 1/2 tsp cream of tartar 3 Tbsp whipped heavy cream 1 egg white, lightly whisked In a large bowl, sift together the sugar and cream of tartar. Stir in the cream and egg white until fully combined. The texture of the fondant should be firm but workable.

ive never made it myself but i took time to go online for you maybe this site will help: http://www.cooks.com/rec/search/0,1-00,fondant,FF.html

Rolled Buttercream Fondant SUBMITTED BY: Kelley "Great rolled fondant recipe for cakes or cookies. Tastes like buttercream frosting." INGREDIENTS * 1 cup light corn syrup * 1 cup shortening * 1/2 teaspoon salt * 1 teaspoon clear vanilla extract * 2 pounds confectioners' sugar DIRECTIONS 1. In a large bowl, stir together the shortening and corn syrup. Mix in the salt and vanilla flavoring, then gradually mix in the confectioners' sugar until it is a stiff dough. If you are using a stand mixer, use the dough hook attachment. Otherwise, knead by hand. If the dough is sticky, knead in more confectioners' sugar until it is smooth. Store in an airtight container at room temperature or in the refrigerator. 2. To use, roll out on a clean surface that has been dusted with confectioners' sugar until it is 1/8 inch thick or thinner if you can. Drape over frosted and chilled cakes and smooth the sides down, or cut into strips to make bows and other decorations. Rolled Fondant SUBMITTED BY: Marlene "Makes a perfectly smooth coating for cakes. Roll it out to 1/4 inch thickness for best results. Glucose and glycerin can be found at most cake decorating supply stores. You may color it with three drops of whatever food coloring you desire. INGREDIENTS * 1 (.25 ounce) package unflavored gelatin * 1/4 cup cold water * 1/2 cup glucose syrup * 1 tablespoon glycerin * 2 tablespoons shortening * 1 teaspoon vanilla extract * 8 cups sifted confectioners' sugar DIRECTIONS 1. Combine gelatin and cold water; let stand until thick. Place gelatin mixture in top of double boiler and heat until dissolved. 2. Add glucose and glycerin, mix well. Stir in shortening and just before completely melted, remove from heat and stir in vanilla. Mixture should cool until lukewarm. 3. Place 4 cups confectioners' sugar in a large bowl. Make a well in the center and using a wooden spoon, stir in the lukewarm gelatin mixture. Mix in sugar and add more a little at a time, until stickiness disappears. Knead in remaining sugar. Knead until the fondant is smooth, pliable and does not stick to your hands. If fondant is too soft, add more sugar; if too stiff, add water (a drop at a time). Use fondant immediately or store in airtight container in fridge. When ready to use, bring to room temperature and knead again until soft. Fondant Frosting SUBMITTED BY: Carol "This is a fluffy whipped frosting that is lovely on cakes. Makes enough to frost one 9x13 inch cake." INGREDIENTS * 3 cups white sugar * 1/2 cup light corn syrup * 3/4 cup water * 2 egg whites * 1 teaspoon vanilla extract * 1/8 teaspoon almond extract * 1/2 teaspoon salt DIRECTIONS 1. Cook sugar, corn syrup, and water in a saucepan over low heat, stirring constantly until sugar dissolves. Cover then cook for 2 to 3 minutes longer. Uncover and continue cooking to the firm ball stage 244 to 248 degrees F (118 to 120 degrees C). Remove from heat. 2. Beat egg whites in a large mixing bowl with the vanilla extract, almond extract, and salt until stiff but not dry. 3. Pour hot syrup in a slow, steady stream over beaten egg whites, beating constantly. Continue beating until frosting stands in peaks and begins to lose its gloss, about 10 minutes. If necessary, thin with a few drops of cream.