Fondant Frosting Recipe - Allrecipes.com
Fondant Frosting Recipe
  • READY IN 30 mins

Fondant Frosting

Recipe by  

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

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Ingredients Edit and Save

Original recipe makes 2 1/2 cups Change Servings
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Directions

  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.
Kitchen-Friendly View
  • PREP 20 mins
  • COOK 10 mins
  • READY IN 30 mins
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Reviews More Reviews

Most Helpful Positive Review
Dec 01, 2010

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.

 
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).

 

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.

 
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.

 
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.

 
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 !

 
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!

 
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?

 

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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.

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