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

Ingredients

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

Instructions

    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.


Comments

kitcae Says... 25 Sep 2009 , 2:30pm

Does it dry- well/quickly?

Bonnelope Says... 10 Feb 2011 , 6:35pm

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

astokes2 Says... 12 Mar 2012 , 2:44pm

can you use this over a different frosting besides buttercream?

plunker219 Says... 10 Aug 2012 , 4:12pm

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

puffpuff Says... 23 Oct 2012 , 6:09am

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


Login To Leave A Comment