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Fondant Icing

in Diana's Recipe Book

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(total ratings: 22)
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Servings: Makes approximately 3 cups icing
 
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What is Fondant?

Fondant
Definition: [FAHN-duhnt] Used as both candy and icing, fondant is a simple sugar-water-cream of tartar mixture cooked to the soft- ball stage. After cooling, the mixture is beaten and kneaded until extremely pliable. It can be formed into decorations or candy, which can be dipped in chocolate.

Heating fondant makes it soft enough to be used as an icing to coat large and small cakes such as petit fours. Food coloring and a variety of flavorings can be added to fondant for visual and taste appeal. It can be refrigerated, tightly wrapped, for up to 3 months.

Copyright (c) 1995 by Barron's Educational Series, from The New Food Lover's Companion, Second Edition, by Sharon Tyler Herbst

"Here we have a recipe for Fondant Icing opposed to "Rolled" Fondant" which is used for cake icing and covering candy. This Fondant "Icing" is used to cover Petit Fours, little miniature cakes.

Ingredients:
2 3/4 cups granulated sugar
Dash salt
1/4 teaspoon cream of tartar
1 1/2 cups water
About 2 1/4 cups sifted (sift before measuring) confectioners' sugar
1/2 teaspoon almond, lemon or raspberry extract
Food coloring (optional)

Instructions:
1. In medium saucepan, combine granulated sugar, salt and cream of tartar with 1 1/2 cups water. Over low heat, cook, stirring, until sugar is dissolved.

2. Over medium heat, cook, without stirring, to 226 degrees F (107 degrees C) on candy thermometer.

3. Transfer to top of double boiler; let cool to lukewarm (110 degrees F/43 degrees C) on candy thermometer).

4. With wooden spoon, gradually beat in just enough confectioners' sugar to make frosting thick enough to coat spoon but thin enough to pour. Add extract. Remove half of frosting (about 1 1/2 cups) to small bowl. Add a few drops food color, to tint the frosting a delicate color (optional).

5. Keep white fondant frosting over hot, not boiling, water in double boiler, to keep thin enough to pour. If frosting is too thin, add a little more confectioners' sugar; if too thick, thin with a little warm water. After using white fondant frosting, heat tinted frosting, and use in same way.

Makes approximately 3 cups fondant icing.

Source: McCalls Cookery #5. Publisher: Field Publications.

Source: McCalls Cookery Number 5
Date: August 3, 2003

Reviews

Reviewer: Amanda Jean
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Very good!

 
Reviewer: toxic girl
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thank you so much. my little sister loved the cake i made. thank you

 
Reviewer: mary
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are you sure this will work?

 
Reviewer: Diana, Diana's Desserts
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Hi Mary, Yes I'm sure this will work. Good luck....Diana, Diana's Desserts

 
Reviewer: jen
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where can i get tartar?

 
Reviewer: Diana
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Hi Jen

You can purchase cream of tartar at the supermarket in either the section where they have baking supplies or in the section where spices are kept. If you live in a country other than the USA, you may find it at a pharmacy. Hope this helps.....Diana, Diana's Desserts

 
Reviewer: ekimura
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thanks for the recipe and the tips....

 
Reviewer: Kristina Pereyra
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This worked very well. Some kids ate the whole cupcake, some ate the frosting off, but nobody ate the cake and left the frosting behind - a high compliment from six-year-olds.

 
Reviewer: donna
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Very helpful! I'm a beginner, excited to get started!

 
Reviewer: fazeela
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Reviewer: Pam
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How do you keep the cake from melting when you pour the fondant over it? I've tried several recipes, all with the same result -- when I pour the fondant over the little pieces of cake, the cake gets all soggy and falls apart, and the fondant never really sets well.

 
Reviewer: kristin
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my boyfriend and i also had serious problems with this recipe. We followed the directions to the T and still came up with sugar water and a huge waste of time and money....

 
Reviewer: Crystal Miller
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It didn't work! Me and my Friend spent two hours mixing the ingredients, heating, cooling...and now all that we have this watery sugar syrup. It isn't hardening...we followed the directions very closely. We we're really hoping for a wonderful treat...and this recipe only brought disapointment.

 
Reviewer: chandni sharma
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wonderful!

 
Reviewer: Mandy
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please may you provide details on how to pour it effectively! Every time i've tried it all just stays at the top and messes everything! Thanks!

 
Reviewer: Shelly Ladden
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Some of the recipes I have looked at call for Marzipan to top the petit fours. Is it necessary and where can you get it? Can I freeze petit fours un-iced and add the icing the day before if I store them in the refrigerator?

 
Reviewer: Emily
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Review:
Didn't even get to put it on the cake (just tasted like a lot of ingredients mushed together!) Don't know what went wrong, followed every step to the last word... hopefully my friend and i will find something that works...

 
Reviewer: Gloria Lo
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Thank you so much. I have been looking the recipe for a few days. Finally, I found your recipe. It is simple to make. Thanks

 
Reviewer: Winehart
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Turned out really good. It was kind of like powdered sugar frosting, but set up much better. Only problem I had was that it didn't cover the sides very well, as in I could see the texture of the cake underneath. I don't know, maybe another coating was needed, but that just seems like too much sugar to me. For now this will work great for my petit fours till I can get the hang of poured fondant.

 
Reviewer: Tonya
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Horrible if you want a pourable fondant. Great if you want nothing more than a powdered sugar icing. The thing is, I can make that with the sugar & a bit of milk in a few minutes.

 
Reviewer: rothere
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Nice! It worked perfectly! Thanks!

 
Reviewer: Gloria
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Is this necessary to use the extract?

 

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