FONDANT FROSTING
This is a fluffy whipped frosting that is lovely on cakes. Makes enough to frost one 9x13 inch cake.
Provided by Carol
Categories Desserts Frostings and Icings White
Time 30m
Yield 12
Number Of Ingredients 7
Steps:
- 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.
- Beat egg whites in a large mixing bowl with the vanilla extract, almond extract, and salt until stiff but not dry.
- 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.
Nutrition Facts : Calories 236 calories, Carbohydrate 60.6 g, Protein 0.6 g, Sodium 114.6 mg, Sugar 53.7 g
FONDANT
This recipe is from www.thecookduke.com and it actually tastes good! Tips from the website: 1. When you make fondant, both the dough and the icing, make sure to make it in room temperature - Too cold or too warm room will hurt the dough 2. When you calculate the quantity of fondant icing required, it's better to have too much fondant icing rather than too little, as leftover icing can be stored and used at a later date, or used for extra decorations 3. Make sure you make fondant on a clean and smooth working surface. Jewelry on your fingers or wrists or fluffy clothing could hurt the fondant's surface
Provided by cuppythecake
Categories Dessert
Time 15m
Yield 1 sheet for 9x13 (this highly depends on how you rol
Number Of Ingredients 7
Steps:
- Sprinkle the gelatin over cold water in a small bowl; Let it rest for two minutes to soften.
- Place the bowl in a microwave for 30 seconds on High, until the gelatin dissolves (*I suggest doing this in 10 second increments as the first time I did this it boiled over in the microwave).
- Add the flavoring.
- Add the corn syrup and the glycerin and stir until the mixture is smooth and clear (if the mixture is not turning smooth and clear, microwave it for an additional 15 to 20 seconds on high and stir again)
- Sift 1 1/2 pounds of the sugar into a large bowl (*I did not sift and it was not lumpy!).
- Make a hole in the sugar and pour the liquid mixture to it.
- Stir with a wooden spoon until the mixture becomes sticky.
- Sift some of the remaining 1/2 pound of sugar onto a smooth work surface and add as much of the remaining sugar as the mixture will take.
- Knead the fondant, adding a little more sugar if necessary, to form a smooth, pliable mass.
- Rub the vegetable shortening on your thumbs and knead it into the fondant.
- Wrap the fondant in plastic wrap and place it in a tightly sealed container to prevent it from drying out.
- If the icing dries out and harden it can often be revived by popping it into a microwave oven for a few seconds and then kneading it back to life.
EASY POURED FONDANT ICING RECIPE
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
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
ROLLED FONDANT
Provided by Food Network
Categories dessert
Time 9h
Yield icing for a 9-inch cake, 4 inc
Number Of Ingredients 7
Steps:
- In a large bowl (do not use metal), sift the sugar and make a well in the center. In a small saucepan, add the water and sprinkle the gelatin on top to soften for about 5 minutes. Begin to heat the gelatin and stir until the gelatin is dissolved and clear. Do not boil. Turn off the heat and add the glucose and glycerine, stirring until well blended. Add the flavoring. Pour into the well of sugar, and mix until all of the sugar is blended. Use hands to knead icing until it becomes stiff. Add small amounts of confectioner's sugar if the mixture is sticky.
- Form the mixture into a ball and wrap tightly in plastic wrap. Place in an airtight container. This icing works best if allowed to rest at room temperature for about eight hours before using, particularly if the weather is humid. Do not refrigerate.
- To cover a cake with fondant: Dust a clean pastry cloth, or a smooth, clean surface, with cornstarch and roll the fondant with a rolling pin until it is approximately 1/4 inch thick. Make sure that the fondant is large enough to fit over the top and sides of the cake. Slide both hands under the fondant and carefully center it on top of a cake that has been freshly iced with buttercream. (The icing makes the fondant adhere to the cake.)
- Dust your hands with cornstarch and smooth the fondant, starting at the top and working down the sides until the entire surface is even and flat. Cut off the excess icing around the bottom of the cake with a pizza cutter or sharp knife. Decorate the cake with buttercream or royal icing. This fondant keeps a cake fresh for two days at room temperature. Do not refrigerate a cake with fondant icing.
MARSHMALLOW FONDANT ICING
A tasty, cheap and easy substitute for store-bought fondant icing.
Provided by h8iswibblywobbly
Time 30m
Yield Serves 12
Number Of Ingredients 0
Steps:
- Dust your counter or a large cutting board with icing sugar. Place the marshmallows and the water in a large microwave-safe bowl. Microwave on high for 1 minute, until the marshmallows are puffy and expanded.
FONDANT
Steps:
- In a saucepan, over medium heat, combine the sugar and water. Stir until the sugar dissolves. Stir in the corn syrup. Bring the mixture to a boil and cook until the mixture reaches the soft-ball stage, between 234 and 240 degrees on a candy thermometer. Pour the mixture over a dampened marble slab. Sprinkle it with a little water to prevent a crust from forming and leave to cool for 2 to 3 minutes. Using a triangular scraper work the sugar syrup scraping it from the slab and turning the sides to the center. Alternatively, work the fondant in an electric mixer with a dough hook. Work vigorously particularly when the fondant starts to thicken and become creamy. After 3 to 5 minutes it will suddenly become stiff. Break off one piece of fondant at a time and work it by pinching it hard in your fingers until pliable and smooth. Press all the pieces of pliable fondant together and knead in any flavoring or coloring. Pack into an airtight container and leave in the refrigerator or a cool place at least 1 hour, preferably 1 day to mellow.
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HOW TO MAKE CHOCOLATE FONDANT FROM SCRATCH
From food.onehowto.com
4.9/5 (16)
- As with any traditional fondant recipe, start by heating the marshmallows in the microwave. If you prefer, you can make your own marshmallows following this recipe.To melt the marshmallows properly, take a bowl and grease it with a little butter. Add the 15 ml of water and the marshmallows and heat them for 2 to 3 minutes, depending on the power of your microwave. Watch them closely to prevent burning! Ideally, the marshmallows should be melted enough to be scooped up with a spoon or spatula, but not completely.
- When the marshmallows are ready, you can move on to make the chocolate fondant. Stir the sugar paste with a spoon or spatula, making sure it doesn't stick to the sides of the bowl. Then, add the cocoa powder and mix it with the marshmallows.It's recommended to use pure cocoa powder, but if you don't have it on hand you can use hot chocolate powder. Keep in mind that in that case the color and flavor of the homemade chocolate fondant will not be as intense.
- Once you've thoroughly mixed the cocoa powder with the marshmallows, you can gradually add the icing sugar.Although you can make your own icing sugar, in when you make chocolate fondant from scratch we recommend using commercial icing sugar to prevent the result from being too granular. Of course, if you make your own icing sugar don't forget to sift it before adding it to the mixture.
- Now, mix the icing sugar with a spoon or spatula. When the homemade chocolate fondant acquires the proper consistency, remove it from the bowl and begin to knead with your hands.Don't forget to sprinkle icing sugar on the surface where you knead the dough to prevent it from sticking and put a little on your hands as well.
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