Quick Pour Fondant Icing

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."


25 m servings 153 cals
Serving size has been adjusted!

Original recipe yields 20 servings



  • 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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  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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  1. 37 Ratings


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...

In my opinion, the key to this recipe is the temperature. I messed up a lot of cake, but I learned to start with all ingredients room temp. Mix everything together, then put it on the stove. Slo...

This came out WONDERFUL! A little time consuming but it is worth it. I did take the advice of others and use dark corn syrup rather than light, and I heated until 110 degrees. The color and t...

I tried this recipe as shown and it didn't coat the cake well. Then I used a suggestion of a previous review of using dark syrup and raising the temp. The second way made it taste like molassas ...

This was my first attempt at making petits fours and unfortunatly it did not work out so well. I followed this recipe almost exact, with the exception of increasing the temp. as one review sugge...

Wonderful recipe for glazing petit fours, wouldn't use anything else.

Recipe works great. the procedure needs to be changed. I had stunning results, but I had to adjust the way I prepared the fondant. Heat the water, syrup and flavor to 110 or 125. Put liquid i...