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Fondant Icing

creative.chef's picture
  Water 5 Cup (80 tbs)
  Water 2 Tablespoon
  Sugar 2 Cup (32 tbs)
  Cream of tartar/2 tablespoons glucose 1 Pinch

1. Take a heavy-bottomed pan, add water and sugar.
2. Place on low heat and without boiling, dissolve sugar to form a syrup.
3. Dip a brush in cold water and use it to wipe the pan sides at syrup level to avoid crystallization of the syrup.
4. Dissolve glucose or cream of tartar in a little water and add to sugar syrup.
5. Allow the mixture to boil steadily till a candy thermometer shows 240°F at eye level.
6. Take a heat-resistant bowl and transfer the mixture into it. Keep aside till a skin appears on the syrup top.
7. With a wooden spatula, stir the mixture, like 8, to allow it to turn firm and opaque.
8. Knead to a smooth form.
9. Transfer to an airtight container and store till used.

10. When required, add to a bowl placed above hot water along with a little sugar syrup and heat to a heavy cream consistency.
11. Add color and flavor as desired.

12. Use instantly to ice a 7 to 8 inch cake or 24 petit fours.

Recipe Summary

Difficulty Level: 
Preparation Time: 
10 Minutes

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1549 Calories from Fat 0

% Daily Value*

Total Fat 0 g

Saturated Fat 0 g

Trans Fat 0 g

Cholesterol 0 mg

Sodium 0.34 mg0.01%

Total Carbohydrates 400 g133.4%

Dietary Fiber 0 g0.01%

Sugars 399.6 g

Protein 0 g

Vitamin A Vitamin C

Calcium 0.4% Iron 0.36%

*Based on a 2000 Calorie diet

Fondant Icing Recipe