Best 3 Quick Pour Fondant Icing Recipes
Quick-pour fondant icing is an easy-to-make icing that can be used to decorate cakes, cupcakes, and other desserts. It is made with just a few ingredients, and it can be made in a matter of minutes. This type of icing is perfect for busy bakers who don't have a lot of time to spend in the kitchen. It is also a great option for beginners, as it is very forgiving and easy to work with.
Check out the recipes below so you can choose the best recipe for yourself!
QUICK POUR FONDANT ICING
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
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
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
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
QUICK POUR FONDANT ICING
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
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
Tips:
- Use the right chocolate: The type of chocolate you use will greatly affect the taste and texture of your fondant icing. For the best results, use a high-quality semisweet or bittersweet chocolate.
- Temper your chocolate: Tempering your chocolate will help to stabilize it and prevent it from seizing. This is a simple process that involves heating and cooling the chocolate in a controlled manner.
- Use the right amount of corn syrup: Corn syrup helps to give fondant icing its smooth, glossy texture. However, it is important to use the right amount, as too much corn syrup can make the icing too soft and sticky.
- Don't overbeat the icing: Overbeating the icing can cause it to become grainy and stiff. Beat the icing just until it is smooth and creamy.
- Let the icing cool before using: Fondant icing needs to cool completely before it can be used. This will help to prevent it from being too soft and runny.
Conclusion:
Fondant icing is a delicious and versatile icing that can be used to decorate cakes, cupcakes, and other desserts. It is easy to make and can be customized to your own taste preferences. With a little practice, you can create beautiful and impressive fondant icing decorations that will make your desserts look like they came from a professional bakery.
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