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.
Does it dry- well/quickly?
I use this recipe in a double boiler. It never fails.
can you use this over a different frosting besides buttercream?
I just made this and it tastes amazing! Hoping they pour well onto the petit fours!
Is corn syrup the same thing as sugar syrup? Or how do you make corn syrup? With what ingredients?
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