Log in Register

Follow Nigella on: Facebook Twitter Vimeo Pinterest Instagram

Kitchen Queries

Welcome to Kitchen Queries, where the nigella.com team will answer your cooking or food related questions.  We’d love you to submit some of your recipe problems, dilemmas or queries for us to get our teeth into!

Submit your query

Please note, we are only able to answer questions selected for publication and aren't able to enter into personal correspondence.

Latest Queries

  • Storing Fondant (Ready to Roll) Icing

    Hi, can you please tell me how to store fondant icing once opened? I have tried everything, even clingfilm, but nothing seems to work. I find I am wasting more than I am using by having to cut the dry parts off. I have tried putting the icing in clingfilm and sealing in a plastic container but the icing still drys out all around the edges. Thankyou, Jean Perry

    From the nigella team:

    Unfortunately rolled fondant icing (ready to roll icing) does dry out once it comes into contact with the air and will not store indefinitely once opened but we have a couple of tips to hopefully keep it usable for 3-4 weeks. First if you are rolling out the icing and saving the leftover trimmings the try not to use too much icing sugar or cornflour on the rolling surface as this will dry out the icing more quickly. If possible roll out on a non-stick silicone mat or you can also grease your rolling surface very lightly with a white fat (eg White Flora, Trex or Crisco) to reduce sticking.

    To store the leftover icing first wrap it very tightly in a double layer of clingfilm (plastic wrap) then put it in a resealable plastic food bag and squeeze all of the air out of the bag. Seal the bag well - if you have a large plastic clip then use this to seal the bag just above the ball of icing to reduce the risk of air getting in. Finally put the whole lot in an airtight plastic box and seal the lid tightly then store in a cool place and preferably away from light. It is slightly laborious but does seem to keep the icing soft for 3-4 weeks. We would not recommend freezing left over fondant as it tends to develop beads of moisture as it thaws and can end up being a little "gummy" after defrosting.

Need some help in the kitchen?

Ask Nigella

Submit your query


Remember you can use the search bar to delve through our Kitchen Queries archives.