Fondant Frosting

Fondant Frosting

8

"This is a fluffy whipped frosting that is lovely on cakes. Makes enough to frost one 9x13 inch cake."
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Ingredients

30 m servings 236 cals
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Original recipe yields 12 servings

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Nutrition

  • Calories:
  • 236 kcal
  • 12%
  • Fat:
  • 0 g
  • < 1%
  • Carbs:
  • 60.6g
  • 20%
  • Protein:
  • 0.6 g
  • 1%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 115 mg
  • 5%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. 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.
  2. Beat egg whites in a large mixing bowl with the vanilla extract, almond extract, and salt until stiff but not dry.
  3. 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.

Reviews

8
  1. 11 Ratings

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Most helpful positive review

I was able to get the temp. of the eggs up to 160 by heating the whites to 120 in a double boiler prior to beating them, just make sure you're conscious of the egg temperature while making this ...

Most helpful critical review

Drizzling in the hot syrup will not heat the eggs sufficiently to kill any bacteria. The American Egg Board provides instructions on how to make your favorite recipes, including frostings, by s...

Drizzling in the hot syrup will not heat the eggs sufficiently to kill any bacteria. The American Egg Board provides instructions on how to make your favorite recipes, including frostings, by s...

This totally RUINED my sister's birthday cake! I was amazed that the golden syrup became white frosting after beating it, but after frosting the cake with it and putting it in the fridge for an...

This frosting tasted great and looked beautiful on my cakes! Unfortunately, it is tedious to make, and clean up is a hassle. Be careful not to spill any on yourself or your counters, as the fros...

This is not a petits fours frosting. It is called "fluffy frosting" and is really pretty on presentation cakes. It does not lend itself well to the flavor or presentation of petits fours.

I baked with a digital thermometer exactly to 248 like it said. This never firmed up!! I added a pound of confectionars sugar in an attempt to stiffen up, I just got twice the amount of the sa...

it was pretty good. Not what I was expecting for fondant frosting. THe flavor was ok... probably not going to make it again. But it did look nice!

I was able to get the temp. of the eggs up to 160 by heating the whites to 120 in a double boiler prior to beating them, just make sure you're conscious of the egg temperature while making this ...

i followed all the directions, when i frosted the cake it was the consistancy of paste, then ran off and continued to run off the cake like melting ice cream. is there a trick to this? or is i...