Quick Pour Fondant Icing Recipes

QUICK POUR FONDANT ICING

Quick Pour Fondant Icing image

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

Ingredients

6 cups confectioners' sugar, sifted
½ cup water
2 tablespoons light corn syrup
1 teaspoon almond extract

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

EASY POURED FONDANT ICING RECIPE

Easy Poured Fondant Icing Recipe image

This easy fondant icing recipe is designed for pouring, not rolling, over things like tortes, petit fours, and cookies. It comes together in 10 minutes.

Provided by Barbara Rolek

Categories Dessert

Time 10m

Number Of Ingredients 3

Ingredients

6 cups sugar (confectioners')
1/4 cup water
1 tablespoon corn syrup (light)

Steps:

Place confectioners' sugar, water, and corn syrup in a small saucepan and stir until well mixed. Set over low heat and stir until dissolved. Don't let the temperature exceed 100 F on a candy thermometer. If glaze doesn't look opaque enough, add more confectioners' sugar.
Pour warm fondant over item to be glazed (which has been set on a cooling rack over a sheet pan), tiling the item until all sides have been coated.
Scrape any fondant that has dripped onto the sheet pan. Rewarm, strain and save to be used again.

Nutrition Facts : Calories 329 kcal, Carbohydrate 84 g, Cholesterol 0 mg, Fiber 0 g, Protein 0 g, SaturatedFat 0 g, Sodium 4 mg, Sugar 83 g, Fat 0 g, ServingSize Enough for 1 torte (8 servings), UnsaturatedFat 0 g

QUICK POUR FONDANT ICING

Quick Pour Fondant Icing image

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

Ingredients

6 cups confectioners' sugar, sifted (about 1 1/2 lbs.)
1/2 cup water
2 tablespoons light corn syrup
1 teaspoon clear almond extract (may substitute any clear flavor, lemon is also delicious)
food coloring, if desired

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

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