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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.
Prep 5 mins Cook: 10 mins Additional: 10 mins Total: 25 mins Servings: 20 Yield: 4 cups - enough to cover 1- 10 inch cake
Quick Pour Fondant Icing
6 cups confectioners' sugar sifted
½ cup water
2 tablespoons light corn syrup
1 teaspoon almond extract
Dessert Step 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. Step 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. Step 3 Excess fondant can be stored tightly covered in the refrigerator for about four weeks. Reheat over a double boiler just until pourable.
Servings Per Recipe:20 Calories: 152.8 % Daily Value * Carbohydrates: 39g 13% Sugars: 37.4g Calcium: 0.8mg Magnesium: 0.1mg Potassium: 0.8mg Sodium: 1.8mg Calories From Fat: 0.4
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Nutrition information is provided for reference only. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
Comparison based on the ESHA Research Database © 2018, ESHA Research, Inc.
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