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Fondant Icing

Holiday.Cook's picture
  Lump sugar 1
  Water 8 Tablespoon
  Cream of tartar 1 Pinch

1) In a saucepan, add sugar and water and without stirring, place over low heat and dissolve.
2) To prevent a crust from forming, dip a brush in cold water and at the syrup level, wipe around the pan to prevent a crust from forming.
3) Mix in the cream of tartar, that is dissolved in 1 teaspoon of water.
4) Cover the saucepan, raise the heat and allow to boil.
5) After 2 minutes takeoff the lid and insert a sugar thermometer in and allow to boil till it reaches 240°F.
6) Take the pan off the heat and when the bubbles subside, gradually pour the mixture on to a damp marble or laminated plastic slab.
7) Work the mix till it becomes a firm and white fondant.
8) Taking only a small piece of fondant at a time, knead with fingertips till smooth.
9) To store, pack fondant icing in an airtight jar or tin.
10) When you want to use it, add a little sugar syrup and gently warm the fondant to make a smooth cream.
11) The consistency of the icing should be easy flowing.
12) Just before serving, flavor and color with vanilla, lemon, etc.

13) Using a palette knife, spread all around cake.

Recipe Summary

Difficulty Level: 
Preparation Time: 
30 Minutes
Cook Time: 
30 Minutes
Ready In: 
60 Minutes

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Average: 4.3 (18 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2 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 0.41 g0.14%

Dietary Fiber 0 g0.01%

Sugars 0 g

Protein 0 g

Vitamin A Vitamin C

Calcium 0.01% Iron 0.14%

*Based on a 2000 Calorie diet

Fondant Icing Recipe