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
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.
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.
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
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
SUGAR PASTE (FONDANT WHITE ICING)
Make and share this Sugar Paste (Fondant White Icing) recipe from Food.com.
Provided by Charishma_Ramchanda
Categories Dessert
Time 40m
Yield 1 7inch cake requires so much
Number Of Ingredients 6
Steps:
- Sieve icing sugar.
- Keep aside.
- Place water in a double boiler.
- Sprinkle gelatin and keep stirring.
- Add glycerin and liquid glucose to the gelatin.
- Stir well.
- Make a well in the icing sugar.
- Pour the mixture in the centre.
- Add egg white.
- Knead to form a soft dough.
- Store in an airtight container.
Nutrition Facts : Calories 2958.1, Fat 0.8, SaturatedFat 0.1, Sodium 77.2, Carbohydrate 747.2, Sugar 734.6, Protein 9.6
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