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READY IN 30 mins

Fondant Frosting

Read Reviews (8)

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

Ingredients Edit and Save

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Original recipe makes 2 1/2 cups Change Servings

3 cups white sugar
1/2 cup light corn syrup
3/4 cup water
2 egg whites

1 teaspoon vanilla extract
1/8 teaspoon almond extract
1/2 teaspoon salt

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Directions

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.

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PREP 20 mins
COOK 10 mins
READY IN 30 mins

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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 recipe. Check out the American egg boards website for tips and recipes at aeb.org.

—ValentineWiggan

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Most Helpful Critical Review

May 29, 2003

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 slowly bringing the raw eggs to the appropriate temperature in a double boiler - along with some of the sugar and liquid to prevent curdling - and then continuing with your original recipe (see Egg Safety).

—DFLEON

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11 Ratings

Mar 30, 2009

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 hour, it slid off the cake and soaked into it. Very fortunately, we had a boxed cake and frosting in the pantry that saved our lives! I am scared to try this again now.

—Honor Ross

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Jan 04, 2004

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 frosting is like spackle and is hard to clean up. I would defenitly make it again, but only for "special presentation" cakes.

—JMCDOWELL

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Apr 19, 2003

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.

—DUSANGPYONG

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Apr 14, 2010

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 same !

—Elizabeth Chubbuck

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Mar 09, 2009

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!

—BigSisChef

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May 06, 2012

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 it just a bad recipe?

—jbniemi

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Nutrition

Calories
236 kcal
12%

Carbohydrates
60.6 g
20%

Cholesterol
0 mg
0%

Fat
0 g
< 1%

Fiber
0 g
0%

Protein
0.6 g
1%

Sodium
115 mg
5%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Fondant Frosting

Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
** Calories: 236
** Calories from Fat: < 1

% Daily Value *
** Total Fat 0g < 1 %
** Saturated Fat 0g < 1 %
** Cholesterol 0mg 0 %
** Sodium 115mg 5 %
** Potassium 11mg < 1 %
** Total Carbohydrates 60.6g 20 %
** Dietary Fiber 0g 0 %
** Protein 0.6g 1 %
** Sugars 53.7g
** Vitamin A 0 %
** Vitamin C 0 %
** Calcium < 1 %
** Iron < 1 %
** Thiamin < 1 %
** Niacin < 1 %
** Vitamin B6 < 1 %
** Magnesium < 1 %
** Folate < 1 %

* 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.