Hey everyone, hope you are having an incredible day today. Today, I will show you a way to prepare a distinctive dish, easy fondant icing. It is one of my favorites food recipes. For mine, I am going to make it a bit tasty. This will be really delicious.
Easy Fondant Icing is one of the most popular of recent trending meals on earth. It’s simple, it’s quick, it tastes yummy. It’s appreciated by millions daily. Easy Fondant Icing is something which I’ve loved my whole life. They’re fine and they look fantastic.
One thing that should be mentioned when using fondant: you have to put a thin layer of frosting on the cake first for the fondant to stick." - sketchy_larry. Will be using again." - Ashley Booth. Poured Fondant Petit Four Icing "A beautiful, shiny petit four icing with a hint of butter.
To get started with this recipe, we have to first prepare a few components. You can cook easy fondant icing using 7 ingredients and 2 steps. Here is how you cook it.
The ingredients needed to make Easy Fondant Icing:
- Make ready 2 lb Confectioner's sugar, sifted (One small box)
- Take 1/4 cup cold water
- Make ready 1 tbsp Unflavored gelatin
- Get 1/2 cup Glucose (found in cake decorating stores) or white corn syrup
- Take 1 1/2 tbsp Glycerine (found in cake decorating stores)
- Get 1 tsp Desired flavoring (vanilla will give the fondant an off-white color)
- Get 1/2 cup Cornstarch
That means no kneading, ripening or remelting. The appearance of poured fondant is a high-sheen covering that hardens to a tender outer shell like a glaze but with a creamy interior. This easy fondant icing recipe for beginners is quick and simple to make and tastes great. It can be flavoured and coloured easily too.
Instructions to make Easy Fondant Icing:
- •In a large bowl (do not use metal), sift the sugar and make a well in the center. In a small saucepan, add the water and sprinkle the gelatin on top to soften for about 5 minutes. Begin to heat the gelatin and stir until the gelatin is dissolved and clear. Do not boil. Turn off the heat and add the glucose and glycerine, stirring until well blended. Add the flavoring. Pour into the well of sugar, and mix until all of the sugar is blended. Use hands to knead icing until it becomes stiff. Add small amounts of confectioner's sugar if the mixture is sticky.
- •Form the mixture into a ball and wrap tightly in plastic wrap. Place in an airtight container. This icing works BEST if allowed to rest at room temperature for about eight hours before using, particularly if the weather is humid. Do not refrigerate.
Fondant icing is also known as plastic icing and sugarpaste or sugar paste. Drape over frosted and chilled cakes and smooth the sides down, or cut into strips to make bows and other decorations. (The icing makes the fondant adhere to the cake.) Dust your hands with cornstarch and smooth the fondant, starting at the top and working down the sides until the entire surface is even and flat. Add the water, a teaspoonful at a time, and stir with a wooden spoon until it is too stiff to stir any more. Fondant icing is made from sugar, water and cream of tartar or liquid glucose, which are boiled together until the syrup reaches what is called soft ball stage (when a spoonful of the sugar syrup. Poured fondant, or fondant icing, is a sweet, creamy paste that can be used as a filling or icing for pastries such as éclairs and Napoleons.
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