Quick Pour Fondant Icing recipe

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Ingredients

6 cups confectioners' sugar, sifted
½ cup water
2 tablespoons light corn syrup
1 teaspoon almond extract

Nutrition Info

152.8 calories
carbohydrate: 39 g
cholesterol: : -
fat: : -
fiber: : -
protein: : -
saturatedFat: : -
servingSize: -
sodium: 1.8 mg
sugar: 37.4 g
transFat: : -
unsaturatedFat: : -

Directions

  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. Stir in the almond extract.

  2. To cover cake: frost cake smoothly with buttercream (see Editor's Note) 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.

  3. Excess fondant can be stored, tightly covered, in the refrigerator for about four weeks. Reheat over a double boiler just until pourable.

Recipe Yield

4 cups - enough to cover 1- 10 inch cake

Recipe Note

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.

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