Poured Fondant Icing

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Poured Fondant Icing

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Published prior to 2008

This frosting is the traditional coating for such baked goods as petits fours. It can be tinted any color you like, and makes a lovely, slightly sheer glaze over a cake or cupcakes. You work with it warm, and pour it over whatever you're planing to frost. The excess can be remelted and strained of crumbs to use again, or poured into molds to make candies.
See step-by-step photos and detailed directions for this recipe at our Flourish blog.

1 cup (5 ounces) white confectionery coating or white chocolate chips
4 cups (1 pound) confectioner's sugar or glazing sugar
1/4 cup (2 3/4 ounces) light corn syrup
1/4 cup (2 ounces) hot water
1 teaspoon vanilla extract
food coloring

In a saucepan set over low heat, or in the microwave, melt the white coating or chocolate, stirring until smooth. Sift the confectioners' or glazing sugar into a large bowl, and add the corn syrup and hot water, stirring till smooth. If you're using a mixer, set it on low speed so the icing doesn't become too aerated.

Add the melted coating to the sugar mixture, then add the vanilla and the coloring (if you're using it). If the mixture is too thick to pour, reheat it briefly over low heat, and stir in 1 to 3 tablespoons additional water. The mixture is easiest to work with, and pours smoothly, at about 100°F.

To make candies from leftover fondant, pour it by the teaspoonful onto parchment-lined or lightly greased baking sheets, or into lightly greased candy molds. Allow to dry overnight, then store, cool and dry for 1 week. Yield: 3 to 3 1/2 cups.

Reviews

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  • star rating 11/22/2014
  • from
  • star rating 11/06/2014
  • Rena from Ohio
  • One suggestion to those who are concerned with how opaque the icing is, I use colored melts for the white chocolate.
  • star rating 09/18/2014
  • from
  • 09/10/2013
  • gigi from livermore, ca
  • can you use milk chocolate instead of white chocolate to make it chocolate poured fondant ?
    A direct substitution would probably not work. Please give our toll free Bakers' Hotline a call for recipe suggestions, 1-855-371-2253. Elisabeth
  • star rating 01/04/2013
  • Toni from MI
  • This was awesome! I made it for a "big cupcake" on top of a birthday cake and didn't want to lose the detail that's baked into it. I tinted half pink for the top and half brown for the bottom of the cupcake. It turned out so well. I'm going to use this for my daughters birthday where she wants lots of "crates" for the Minecraft video game. I did have to add more water than what's stated. I was able to pour twice on the top with no problems. It tastes good also with the chips in it. I thought mine came out even more opaque than the picture, no problem with coverage.
    Thanks for sharing your fondant success! Happy Baking! Irene @ KAF
  • star rating 01/01/2013
  • Kat from Quail Valley, California
  • I made this recipe tonight and poured it over raspberry filled sponge cakes. It was fairly easy to make, it has a nice texture and tastes great. I made one slight change and that was to melt the chocolate in a double boiler because I scorched the first melting. I have RA and I cannot stir by hand for the amount of time it takes to melt the chocolate. I used Almond Bark. Thank you for sharing!
  • star rating 04/11/2012
  • debleague1 from KAF Community
  • I loved this recipe. Very easy to make and use. I didn't have a problem with transparency. I do recommend keeping the fondant over simmering water - it cools down and thickens quickly. One problem I experienced, I stored the cakes in an airtight container and the fondant became moist and sticky? Also, how long will unused fondant last in the refrigerator?
    I am sorry your little cakes became tacky but this is pretty normal even in an airtight container. The sugar draws in moisture from both the air and the cake and continues to liquify. The best idea is to ice close to service especially when the climate is humid! Do not store in the frig because this will both dry out your cakes and draw moisture to the fondant. I would store this at room temperature. Once it has lost its sheen, time to produce a new batch. Constant re-heating may not be the best! Elisabeth
  • star rating 03/24/2012
  • erinhibshman from KAF Community
  • I have made this twice - once for a royal wedding watching party and again for a bridal shower. Reading the other reviews helped me use a glass bowl and to not be afraid to add a little more hot water if needed to get the right consistency. I was not a fan of using the fondant to decorate with using a piping bag - the heat was something I was not accustomed to, This recipe is definitely a keeper for a special occasion.
  • star rating 02/11/2012
  • Keyaughni from KAF Community
  • I was asked to make petit fours for a Valentine's Sweetheart Dinner; I've never made them before; so I went to the interent, and found this King Athur web site. THANK YOU KING ARTHUR, you saved the day. This recipe turned out wonderful, I did have to add more water to the mixture, but it tastes great. I was afraid the icing would become to hard when it dried, but it was perfect. Thank you so much for the step by step instructions.
  • 12/13/2011
  • from
  • How did you modify it to make it more opaque- I need it as non-transparent as I can get it.
    You could add more white chocolate or confectioner's sugar. Both additions would not only make it thicker, but sweeter also, so be sure to keep that in mind.
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