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.
Provided by MARCIAMOLINA
Categories Desserts Frostings and Icings Fondant Recipes
Time 25m
Yield 20
Number Of Ingredients 4
Steps:
- 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 (see Editor's Note) 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.
- Excess fondant can be stored, tightly covered, in the refrigerator for about four weeks. Reheat over a double boiler just until pourable.
Nutrition Facts : Calories 152.8 calories, Carbohydrate 39 g, Sodium 1.8 mg, Sugar 37.4 g
QUICK FONDANT
Number Of Ingredients 4
Steps:
- Mix butter, sweetened condensed milk, confectioners' sugar, and vanilla extract in a mixing bowl until fondant has the consistency of modeling clay. If fondant is too moist, knead in additional confectioners' sugar. Roll out on a work surface generously dusted with confectioners' sugar to desired thickness.
MARSHMALLOW FONDANT
Homemade fondant is achievable - all you need are marshmallows, water and confectioners' sugar (and a microwave).
Provided by Food Network Kitchen
Time 10m
Yield 1 ball
Number Of Ingredients 3
Steps:
- Combine the marshmallows and 1 1/2 teaspoons water in a large microwave-safe bowl. Microwave for 30-second intervals, stirring in between each, until melted and smooth, about 1 1/2 minutes.
- Add about three-quarters of the sifted confectioners' sugar into the marshmallow mixture and stir to combine. Once the mixture becomes too stiff to stir, grease your counter and hands with shortening (or wear greased plastic, disposable gloves) and dump the mixture onto the counter. Knead, adding the remaining quarter of confectioners' sugar, a little at a time, until the fondant is very smooth, not sticky and holds its shape into a ball without relaxing. Use right away or grease it lightly with additional shortening, wrap tightly in plastic wrap and store in an airtight plastic bag or container at room temperature for up to several days.
QUICK POUR FONDANT ICING
Make and share this Quick Pour Fondant Icing recipe from Food.com.
Provided by Can Burn Water
Categories Dessert
Time 35m
Yield 2 1/2 cups, 1 serving(s)
Number Of Ingredients 5
Steps:
- Cover cupcakes lightly with buttercream icing. Let set 15 minutes.
- Place sugar in saucepan. Combine water and corn syrup; add to sugar and stir until well-mixed. Cook over low heat. Don't allow temperature of mixture to exceed 100°F Remove from heat; stir in extract and icing color.
- Place cooled cupcakes or mini cakes on cooling grid positioned over cookie sheet or pan to catch excess icing. Cupcakes which will be covered completely should be turned bottom side up. Pour icing on center of cupcake using pan or measuring cup. Or, pipe icing from a cut decorating bag. Cover the cupcake completely, or use your coating as a glaze to simply cover tops and drip over the sides. Touch up any bare spots with spatula. Let set.
- Excess icing may be reheated just to pouring consistency. Don't overheat the icing as it will lose its shiny finish.
Nutrition Facts : Calories 2937.4, Fat 0.1, Sodium 42.5, Carbohydrate 752.7, Sugar 716.5
QUICK FONDANT
Number Of Ingredients 3
Steps:
- In large bowl, combine corn syrup and condensed milk mix well. Add powdered sugar gradually, stirring to form a stiff, smooth dough. (If all powdered sugar cannot be stirred in, place fondant on cookie sheet and knead in powdered sugar.) Divide fondant in half. Shape each half as directed in Cherry Almond Fondant and Classic Neapolitan Fondant Slices recipes.
Nutrition Facts : Nutritional Facts Serves
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