Quick Pour Fondant Icing31 Reviews
- Prep: 5 min
- Cook: 10 min
- Ready In: 25 min
“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.” - by MARCIAMOLINA
Original recipe yields 4 cups - enough to cover 1- 10 inch cake
- 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.
- 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.
Amount Per Serving (20 total)
- 153 cal
- 0 g
- < 1%
- 39 g
Based on a 2,000 calorie diet
Reviews (31)Rate This Recipe
"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...." See more"
"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 o..." See morene is definitely a keeper."
"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 fo..." See morer 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."
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