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
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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

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Directions

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  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.
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Reviews

31
  1. 37 Ratings

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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.

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. ...

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 search...