Crumb Boss Poured Fondant Icing Recipe 355 Food

HOMEMADE POURABLE ICING

Steps:

• In a large bowl or stand mixer, stir butter well until very light and fluffy. A stand mixer works best.
• Add in powdered sugar, stir until combined.
• Add vanilla or lemon extract.
• Slowly add in milk, one tablespoon at a time. Mix well as you add milk. If butter separates, slow your milk additions and be sure to increase stirring inbetween additions.
• Stir after each addition of milk to see if it has reached a consistency that will pour. It will look thick, but a little runny.
• Slowly drizzle over cake in a circular motion, making sure it evenly coats all sides. Use an offset spatula or butter knife to smooth out any lumps or uneven areas.
• Pop cake in fridge and let set for 5-10 minutes.
• Repeat icing drizzle step for a thicker more fondant like coat, then return to fridge. Repeat as needed.
• If adding sprinkles or decorations, add them before setting, or they will not stick well.
• If icing is too thin, add more powdered sugar. If too thick, more milk.

EASY POURED FONDANT ICING RECIPE

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.

CRUMB BOSS POURED FONDANT ICING RECIPE - (3.5/5)

Steps:

• In saucepan, combine all ingredients except food color, on low heat, warm the mixture until the sugar is dissolved and the mixture is smooth. Add food color in very small amounts, one drop at a time. Color becomes dark very quickly. Keep the icing warm, but use a thermometer to be sure it doesn't go above 100 degrees. It shouldn't be too thick, or it will not pour over cookies or cakes smoothly. Simply use a teaspoon of water at a time until a thinner consistency is reached. ***FOR CHOCOLATE take out 6oz of confectioners sugar and substitute that same amount with cocoa powder

ROLLED FONDANT

Steps:

• Combine gelatin and cold water; let stand until thick. Place gelatin mixture in top of double boiler and heat until dissolved.
• Add glucose and glycerin, mix well. Stir in shortening and just before completely melted, remove from heat and stir in vanilla. Mixture should cool until lukewarm.
• Place 4 cups confectioners' sugar in a large bowl. Make a well in the center and using a wooden spoon, stir in the lukewarm gelatin mixture. Mix in sugar and add more a little at a time, until stickiness disappears. Knead in remaining sugar. Knead until the fondant is smooth, pliable and does not stick to your hands. If fondant is too soft, add more sugar; if too stiff, add water (a drop at a time). Use fondant immediately or store in airtight container in fridge. When ready to use, bring to room temperature and knead again until soft.