Quick Pour Fondant Icing

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.

Original recipe makes 4 cups – enough to cover 1- 10 inch cake

Ingredients

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

  • PREP

    5 mins

  • COOK

    10 mins

  • READY IN

    25 mins

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 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.

Nutrition

Calories: 153 kcal
Carbohydrates: 39 g
Cholesterol: 0 mg
Fat: 0 g
Fiber: 0 g
Protein: 0 g
Sodium: 2 mg

Related Recipes:

Quick Pour Chocolate Fondant Pecan Fondant Logs Home Made Rolled Fondant Glossy Royal Icing Quick Fudge Icing Quick and Almost-Professional Buttercream Icing Marshmallow Fondant Rolled Buttercream Fondant Rolled Fondant Rolling Fondant