Faux Fondant Icing
|Confectioners' sugar||3 1⁄2 Cup (56 tbs), sifted|
|Water||1⁄3 Cup (5.33 tbs) (More If Needed)|
|Light corn syrup||2 Tablespoon|
1) In a medium saucepan add sugar, water, and syrup. Combine the mixture until smooth.
2) Stir the mixture over very low heat just until the glaze is warm, 92° to 95°F.
3) If the temperature rises 95°F, start over again.
4) Add warm water to thin to a heavy creamlike consistency.
5) Use immediately.