Quick Pour Fondant Icing

Quick Pour Fondant Icing

31
MARCIAMOLINA 0

"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."

Ingredients 25 m {{adjustedServings}} servings 153 cals

Serving size has been adjusted!

Original recipe yields 20 servings

Adjust

Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 153 kcal
  • 8%
  • Fat:
  • 0 g
  • < 1%
  • Carbs:
  • 39g
  • 13%
  • Protein:
  • 0 g
  • 0%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 2 mg
  • < 1%

Based on a 2,000 calorie diet

On Sale

What's on sale near you.

Directions

  • Prep

  • Cook

  • Ready In

  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.
Tips & Tricks
Whipped Cream Cream Cheese Frosting

Cream cheese and whipped cream make this frosting addictive.

How to Frost a Cake

See simple steps to frost a cake like a professional baker.

Rate recipe

Your rating

{{ratingWords}}
Cancel
Submit

Reviews 31

  1. 37 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  
the allrecipes staff
6/3/2003

We have updated this recipe due to a typo in the amount of water. It has been changed from 1 cup to 1/2 cup.

coleman
1/4/2005

I used dark corn syrup and raised the temperature to 110 degrees. The mixture came out perfect and absolutely opaque. I poured it over a sour cream pound bundt cake and the result was a hit. This one is definitely a keeper.

Aggie89
12/6/2003

I've been using this one for years. It is easy and it tastes good. The only short coming is that it is a very translucent icing, even with coloring added. That's the only reason I keep searching for a recipe that is more opaque (and is still easy!). Icing tip: dip cake-frosting knife into icing to start (this will keep cake from slipping off), place cake on knife, hold over sauce pan, spoon icing over cake, slide cake off onto wire rack with table knife. It's easy to coat the sides with this method. You get crumbs in the icing, but most of these slide off as you ladle.