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Ingredients
| powdered sugar (unsifted): 6 cups (sifted) |
| water: 1/2 cup |
| light corn syrup: 2 Tbl |
| almond extract: 1 tsp |
Quick Pour Fondant Icing
Credit: AllRecipes
User rating:
"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."
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Prep Time
5 min -
Cook Time
10 min -
Servings
20 serving(s)
Tags
Directions
- 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.