Quick Pour Fondant Icing Recipe

Ingredients
<br>- 6 cups confectioners' sugar, sifted
<br>- 1/2 cup water
<br>- 2 tablespoons light corn syrup
<br>- 1 teaspoon almond extract
<br><p></p>Directions
<br>step 1: 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.
<br>step 2: 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.
<br>step 3: Excess fondant can be stored, tightly covered, in the refrigerator for about four weeks. Reheat over a double boiler just until pourable.
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Ingredients
- 6 cups confectioners' sugar, sifted
- 1/2 cup water
- 2 tablespoons light corn syrup
- 1 teaspoon almond extract

Directions
step 1: 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.
step 2: 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.
step 3: Excess fondant can be stored, tightly covered, in the refrigerator for about four weeks. Reheat over a double boiler just until pourable.

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