This is a great Fondant recipe that can be tinted with paste food color if desired. Pour over the top of cakes or petit fours to make a perfectly smooth and glossy surface. Excess fondant can be stored, tightly covered, in refrigerator for weeks. Reheat to use again. Recipe may be doubled or tripled.

Quick Pour Fondant Icing


  • 6 cups confectioners’ sugar, sifted
  • 1/2 cup water
  • 2 tablespoons light corn syrup
  • 1 teaspoon almond extract


1 In a saucepan, combine confectioners’ sugar, water and corn syrup. Cook over low heat, stirring constantly, until it reaches a temperature of 92 degrees F (33 degrees C.) Mixture should be thin enough to pour, but thick enough to coat cake.

2 To cover cake: Frost cake smoothly with buttercream and place on a cooling rack with a cookie sheet underneath. Pour fondant over iced cake, flowing from center and moving out in a circular motion. Touch up sides with a spatula.


kitcae Says... 2009-09-25 14:30:38

Does it dry- well/quickly?

Bonnelope Says... 2011-02-10 18:35:45

I use this recipe in a double boiler. It never fails.

astokes2 Says... 2012-03-12 14:44:14

can you use this over a different frosting besides buttercream?

plunker219 Says... 2012-08-10 16:12:45

I just made this and it tastes amazing! Hoping they pour well onto the petit fours!

puffpuff Says... 2012-10-23 06:09:49

Is corn syrup the same thing as sugar syrup? Or how do you make corn syrup? With what ingredients?

Login To Leave A Comment