Quick Pour Fondant Icing Recipe
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Quick Pour Fondant Icing

By: MARCIAMOLINA 
"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."

This Kitchen Approved Recipe has an average star rating of 2.7 Rate/Review | Read Reviews (31)

Prep Time:
5 Min
Cook Time:
10 Min
Ready In:
25 Min

Servings  (Help)

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Original Recipe Yield 4 cups - enough to cover 1- 10 inch cake
 

Ingredients

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

Directions

  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.
  2. To cover cake: Frost cake smoothly with buttercream 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.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 153 | Total Fat: 0g | Cholesterol: 0mg Powered by ESHA Nutrient Database

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The reviewer gave this recipe 0 stars. This recipe averages a 2.7 star rating.
Reviewed on Jun. 3, 2003 by the allrecipes staff   view full review
We have updated this recipe due to a typo in the amount of water. It has been changed from 1...
The reviewer gave this recipe 5 stars. This recipe averages a 2.7 star rating.
Reviewed on Jan. 4, 2005 by MTRITT   view full review
I used dark corn syrup and raised the temperature to 110 degrees. The mixture came out...
The reviewer gave this recipe 4 stars. This recipe averages a 2.7 star rating.
Reviewed on Dec. 6, 2003 by Aggie89   view full review
I've been using this one for years. It is easy and it tastes good. The only short coming is...
The reviewer gave this recipe 4 stars. This recipe averages a 2.7 star rating.
Reviewed on Nov. 30, 2007 by KSUMMER79   view full review
In my opinion, the key to this recipe is the temperature. I messed up a lot of cake, but I...
The reviewer gave this recipe 5 stars. This recipe averages a 2.7 star rating.
Reviewed on Oct. 19, 2007 by Brianne   view full review
This came out WONDERFUL! A little time consuming but it is worth it. I did take the advice...
The reviewer gave this recipe 1 stars. This recipe averages a 2.7 star rating.
Reviewed on Nov. 10, 2006 by SuziSweets   view full review
I tried this recipe as shown and it didn't coat the cake well. Then I used a suggestion of a...
The reviewer gave this recipe 2 stars. This recipe averages a 2.7 star rating.
Reviewed on Jun. 4, 2007 by Shel   view full review
This was my first attempt at making petits fours and unfortunatly it did not work out so well....
The reviewer gave this recipe 5 stars. This recipe averages a 2.7 star rating.
Reviewed on Jan. 4, 2006 by ZZZORBA   view full review
Wonderful recipe for glazing petit fours, wouldn't use anything else.
The reviewer gave this recipe 1 stars. This recipe averages a 2.7 star rating.
Reviewed on Sep. 1, 2003 by HINA   view full review
this did not work for me at all! it took forever to sift the powdered sugar and then the...
The reviewer gave this recipe 1 stars. This recipe averages a 2.7 star rating.
Reviewed on Sep. 1, 2003 by CLSTOCK   view full review
This one was a complete failure! I think the temp was too low, 92 F is no where near the...

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