Best 6 Poured Fondant Petit Four Icing Recipes

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QUICK POUR FONDANT ICING



Quick Pour Fondant Icing image

This is a great fondant recipe that can be tinted with paste food color if desired. Pour over the top of cakes or petit fours to make a perfectly smooth and glossy surface. Excess fondant can be stored, tightly covered, in refrigerator for weeks. Reheat to use again. Recipe may be doubled or tripled.

Provided by MARCIAMOLINA

Categories     Desserts     Frostings and Icings     Fondant Recipes

Time 25m

Yield 20

Number Of Ingredients 4

6 cups confectioners' sugar, sifted
½ cup water
2 tablespoons light corn syrup
1 teaspoon almond extract

Steps:

  • In a saucepan, combine confectioners' sugar, water and corn syrup. Cook over low heat, stirring constantly, until it reaches a temperature of 92 degrees F (33 degrees C.) Mixture should be thin enough to pour, but thick enough to coat cake. Stir in the almond extract.
  • To cover cake: frost cake smoothly with buttercream (see Editor's Note) and place on a cooling rack with a cookie sheet underneath. Pour fondant over iced cake, flowing from center and moving out in a circular motion. Touch up sides with a spatula.
  • Excess fondant can be stored, tightly covered, in the refrigerator for about four weeks. Reheat over a double boiler just until pourable.

Nutrition Facts : Calories 152.8 calories, Carbohydrate 39 g, Sodium 1.8 mg, Sugar 37.4 g

EASY POURED FONDANT ICING RECIPE



Easy Poured Fondant Icing Recipe image

This easy fondant icing recipe is designed for pouring, not rolling, over things like tortes, petit fours, and cookies. It comes together in 10 minutes.

Provided by Barbara Rolek

Categories     Dessert

Time 10m

Number Of Ingredients 3

6 cups sugar (confectioners')
1/4 cup water
1 tablespoon corn syrup (light)

Steps:

  • Place confectioners' sugar, water, and corn syrup in a small saucepan and stir until well mixed. Set over low heat and stir until dissolved. Don't let the temperature exceed 100 F on a candy thermometer. If glaze doesn't look opaque enough, add more confectioners' sugar.
  • Pour warm fondant over item to be glazed (which has been set on a cooling rack over a sheet pan), tiling the item until all sides have been coated.
  • Scrape any fondant that has dripped onto the sheet pan. Rewarm, strain and save to be used again.

Nutrition Facts : Calories 329 kcal, Carbohydrate 84 g, Cholesterol 0 mg, Fiber 0 g, Protein 0 g, SaturatedFat 0 g, Sodium 4 mg, Sugar 83 g, Fat 0 g, ServingSize Enough for 1 torte (8 servings), UnsaturatedFat 0 g

PETITS FOURS ICING



Petits Fours Icing image

I love petit fours. This icing is supposed to be perfect for them. To ice the little cakes, you can set a wire rack on top of waxed paper and place the cakes on top of the wire rack. Spoon icing over each piece, being sure to get all sides covered, letting excess icing drip onto wax paper. OR, you can spear the bottoms of the cakes with a 2- or 3-pronged fork, hold them (one at a time) over the icing saucepan, and spoon icing on that way. This is from Better Homes and Gardens book "Old-Fashioned Home Baking." Prep time is an absolute guess and includes the 1 hour cooling period. Cook time is also a guess because I've never done it myself.

Provided by the_cookie_lady

Categories     Dessert

Time 1h20m

Yield 3 1/2 cups, 36-40 serving(s)

Number Of Ingredients 6

3 cups sugar
1 1/2 cups hot water
1/4 teaspoon cream of tartar
1 teaspoon vanilla flavoring (use clear if you don't want it to tint the icing)
4 cups approx. powdered sugar
food coloring (optional)

Steps:

  • In a medium saucepan, combine sugar, hot water, and cream of tartar. Bring to a boil over medium-high heat, stirring constantly for 5 to 9 minutes or until the sugar dissolves.
  • Reduce heat to medium-low. Clip a candy thermometer to the side of the saucepan. Cook until thermometer registers 226 degrees, stirring only when necessary to prevent sticking. Remove saucepan from the heat. Cool at room temperature, WITHOUT STIRRING, to 110 degrees (allow about 1 hour).
  • Add vanilla flavoring. Stir in enough powdered sugar to make the icing of drizzling consistency. If necessary, beat the icing with a rotary beater or wire whisk to remove any lumps. If desired, stir in a few drops of food coloring.

Nutrition Facts : Calories 116.7, Sodium 0.8, Carbohydrate 30, Sugar 29.7

QUICK POUR FONDANT ICING



Quick Pour Fondant Icing image

Make and share this Quick Pour Fondant Icing recipe from Food.com.

Provided by Can Burn Water

Categories     Dessert

Time 35m

Yield 2 1/2 cups, 1 serving(s)

Number Of Ingredients 5

6 cups confectioners' sugar, sifted (about 1 1/2 lbs.)
1/2 cup water
2 tablespoons light corn syrup
1 teaspoon clear almond extract (may substitute any clear flavor, lemon is also delicious)
food coloring, if desired

Steps:

  • Cover cupcakes lightly with buttercream icing. Let set 15 minutes.
  • Place sugar in saucepan. Combine water and corn syrup; add to sugar and stir until well-mixed. Cook over low heat. Don't allow temperature of mixture to exceed 100°F Remove from heat; stir in extract and icing color.
  • Place cooled cupcakes or mini cakes on cooling grid positioned over cookie sheet or pan to catch excess icing. Cupcakes which will be covered completely should be turned bottom side up. Pour icing on center of cupcake using pan or measuring cup. Or, pipe icing from a cut decorating bag. Cover the cupcake completely, or use your coating as a glaze to simply cover tops and drip over the sides. Touch up any bare spots with spatula. Let set.
  • Excess icing may be reheated just to pouring consistency. Don't overheat the icing as it will lose its shiny finish.

Nutrition Facts : Calories 2937.4, Fat 0.1, Sodium 42.5, Carbohydrate 752.7, Sugar 716.5

FROSTING FOR PETITS FOURS



Frosting for Petits Fours image

A poured-fondant petit four icing that can be easily colored or flavored. Pour over petit fours, and then decorate them with sprinkles, rolled fondant flowers, whole nuts, candied fruit or coconut.

Provided by courtney

Categories     Desserts     Frostings and Icings

Time 45m

Yield 48

Number Of Ingredients 4

2 cups white sugar
⅛ teaspoon cream of tartar
1 cup water
1 ½ cups sifted confectioners' sugar, or as needed

Steps:

  • In a saucepan, stir together the white sugar, cream of tartar and water. Bring to a boil over medium-high heat, and cook without stirring until the temperature is between 223 and 234 degrees F (106 to 112 degrees C), or until a small amount of syrup dripped from a spoon can spin a long thread.
  • When the syrup comes to the proper temperature, remove from heat, and stir in confectioners' sugar about 1/2 cup at a time until the icing is thick enough to coat a metal spoon. (You may use a food processor for this step.) Test by pouring over a small piece of cake. Adjust the amount of confectioners' sugar as needed to get a good pouring consistency.
  • Use while warm, or reheat over simmering water. Keep covered with plastic wrap when not in use to prevent a crust from forming on the top.
  • To decorate cakes: place sliced petits fours on a cooling rack set over a jelly roll pan. Pour the frosting over the cakes, moving slowly down each row and back again, letting the icing spread over the cakes and drip down through the rack. You can re-use icing by reheating it.
  • When the frosting has set and the cakes are dry, lift them from the rack with a spatula and trim the bottom edges with a sharp knife. Decorate as desired.

Nutrition Facts : Calories 47.5 calories, Carbohydrate 12.2 g, Sodium 0.2 mg, Sugar 12.2 g

PETITS FOURS ICING



Petits Fours Icing image

Use this icing to make the decorative petits fours with butterflies by Karen Porter of Tilly's Cakes.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Yield Makes enough for 32 petits fours

Number Of Ingredients 5

9 cups sifted confectioners' sugar
1/2 cup light corn syrup
1 teaspoon clear vanilla extract
1/2 teaspoon almond extract
Gel food coloring, in desired colors

Steps:

  • In a heatproof bowl set over (but not touching) simmering water, mix sugar, corn syrup, 1/2 cup water, vanilla and almond extracts together until they are warm, well combined, and smooth. Stir in enough food coloring until desired color is reached. Do not overheat. Let cool about 8 minutes before pouring.

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