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Fondant Frosting

Fondant Frosting

  • Prep

    20 m
  • Cook

    10 m
  • Ready In

    30 m
Carol

Carol

This is a fluffy whipped frosting that is lovely on cakes. Makes enough to frost one 9x13 inch cake.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 12 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 236 kcal
  • 12%
  • Fat:
  • 0 g
  • < 1%
  • Carbs:
  • 60.6g
  • 20%
  • Protein:
  • 0.6 g
  • 1%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 115 mg
  • 5%

Based on a 2,000 calorie diet

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Directions

  1. Cook sugar, corn syrup, and water in a saucepan over low heat, stirring constantly until sugar dissolves. Cover then cook for 2 to 3 minutes longer. Uncover and continue cooking to the firm ball stage 244 to 248 degrees F (118 to 120 degrees C). Remove from heat.
  2. Beat egg whites in a large mixing bowl with the vanilla extract, almond extract, and salt until stiff but not dry.
  3. Pour hot syrup in a slow, steady stream over beaten egg whites, beating constantly. Continue beating until frosting stands in peaks and begins to lose its gloss, about 10 minutes. If necessary, thin with a few drops of cream.
  4. All done! Now take a photo, rate it, and share your accomplishments!
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Reviews

DFLEON
64

DFLEON

5/29/2003

Drizzling in the hot syrup will not heat the eggs sufficiently to kill any bacteria. The American Egg Board provides instructions on how to make your favorite recipes, including frostings, by slowly bringing the raw eggs to the appropriate temperature in a double boiler - along with some of the sugar and liquid to prevent curdling - and then continuing with your original recipe (see Egg Safety).

Honor Ross
56

Honor Ross

3/30/2009

This totally RUINED my sister's birthday cake! I was amazed that the golden syrup became white frosting after beating it, but after frosting the cake with it and putting it in the fridge for an hour, it slid off the cake and soaked into it. Very fortunately, we had a boxed cake and frosting in the pantry that saved our lives! I am scared to try this again now.

JMCDOWELL
54

JMCDOWELL

1/4/2004

This frosting tasted great and looked beautiful on my cakes! Unfortunately, it is tedious to make, and clean up is a hassle. Be careful not to spill any on yourself or your counters, as the frosting is like spackle and is hard to clean up. I would defenitly make it again, but only for "special presentation" cakes.

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