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Icing, fondant, homemade

Fondant icing is a sugar-based mixture used to cover or decorate cakes and other baked foods. The figures here describe homemade fondant icing prepared from a recipe. Per 100g, it provides 90g of carbohydrate, including 89g of sugars, and 1463 kJ of energy. It contains only trace amounts of fat and fibre, with little protein.

Carbohydrate provides energy for the body. The high sugar content of fondant icing is relevant for people monitoring their sugar or energy intake. Frequent consumption of foods containing sugar can contribute to tooth decay. The nutritional content of homemade icing can vary with the recipe used. Full nutrient figures are provided in the tables below.

Nutrition per 100g

Nutrient

Per 100g

Energy

343 kcal

Energy

1463 kJ

Fat

Trace

of which saturates

Trace

Carbohydrate

90g

of which sugars

89g

Fibre

Trace

Proteine

1.3g

Sale

0.08g

Acqua

13g

Colesterolo

0mg

Vitamins and minerals per 100g

Nutrient

Per 100g

Vitamin A (retinol equivalent)

0µg

Vitamina D

0µg

Vitamina E

0mg

Vitamina C

1mg

Thiamin (B1)

Trace

Riboflavin (B2)

0.05mg

Niacin (B3)

Trace

Vitamina B6

0.01mg

Vitamina B12

Trace

Folato

1µg

Calcio

9mg

Ferro

0.18mg

Magnesio

3mg

Phosphorus

3mg

Potassio

24mg

Sodio

30mg

Zinco

0.1mg

Copper

0.11mg

Selenio

1µg

Iodio

Trace

Other types of icing

Food

Calories per 100g

Protein per 100g

Fat per 100g

Fibre per 100g

Icing, butter, homemade

507 kcal

0.2g

29g

0g

Icing, glace, homemade

333 kcal

Trace

0g

–

Icing, Royal, homemade

354 kcal

1.1g

Trace

Trace

About these figures

Values are per 100g of the food as described (Recipe). "Trace" means only a very small amount was found. Nutrients that were not measured are not shown. Salt is calculated from sodium.

Ulteriori letture e riferimenti

  • Public Health England. McCance and Widdowson's The Composition of Foods Integrated Dataset 2021. GOV.UK.

Storia dell'articolo

Le informazioni su questa pagina sono scritte e revisionate da clinici qualificati.
  • 4 Nov 2026 | Ultima versione
  • 3 Nov 2026 | Pubblicato originariamente