Fondant Icing is an all purpose confection used to ice sweet-breads, cakes, petit fours and napoleons.
Simple ingredients for a Simple Fondant Icing.
All about fondant icing, true fondant and rolled fondant:
Not to be confused with Rolled Fondant, the sugar dough used to cover cakes, Fondant Icing is pourable and is used to glaze cakes and pastries with a thin sheen of sweetness.
True Fondant is, in fact, more candy than icing. Fondant is what you find in the middle of my all-time favorite candy, a Peppermint Patty.
Making true fondant is an unforgiving process of controlled crystallization.
First you need to cook sugar syrup to a precise temperature. Then you let the syrup cool down. As soon as it reaches the correct temperature you must vigorously stir the sugar syrup as it continues to cool. The stirring creates thousands and thousands of tiny sugar crystals, which turns the sugar syrup from colorless and clear to white and opaque.
To use true fondant as an icing, you must carefully rewarm it to exactly the right temperature and texture before pouring it over your pastry. Over-heat it and you’ll lose the crystals and the beautiful white color. Under-heat it and your icing will be thick and gloppy.
Because it’s so much work to make, most professional pastry kitchens do not make their own fondant.
Pastry Chefs have good products available that are ready to use, just heat and pour. Trouble is, even if you can find them, they tend to come in big 25# buckets. That’s way too much for the home baker. Even I don’t by it that way anymore.
I’ve also tried making fondant from a dried powder that you simply mix with water and heat up. I found those products to have an unpleasant flavor and gritty texture.
This is where simple, powdered sugar fondant icing comes in…
Even though I will readily admit that this simple Fondant Icing is not really a true fondant, and it honestly doesn’t have the beautiful sheen of a real fondant icing, it is a good compromise for the home baker who wants to make Petit Fours, Napoleons or a glazed Bundt Cake.
It tastes great, it’s easy to make and it’s very easy to use.
Scroll through the step by step photos to see how to make quick & easy fondant icing:
Unlike a real fondant that is made from sugar syrup, Simple Fondant Icing is made with powdered sugar.
Pour the boiling water mixture into the sugar and stir.
The icing should be thick enough to coat the back of a spoon. Add more sugar if it’s too thin or more water it it’s too thick.
Fondant Icing is used to ice Classic Petit Fours.
If you love this recipe as much as I do, I’d really appreciate a 5-star review.
Quick & Easy Fondant Icing
Fondant icing is the perfect topping for Napoleons, petit fours, donuts and other pastries.
Ingredients
- 1/2 cup (4 oz, 120ml) water
- 1/4 cup (3oz, 84g) light corn syrup
- 1/2 tsp vanilla extract
- 1/8 tsp salt
- 5 cups (1# 4 oz, 560g) confectioner's sugar
Instructions
- Combine the water, corn syrup, vanilla and salt in a medium sauce pan, bring to a boil.
- Remove the pan from the heat and gradually whisk in the sugar.
- The icing should be slightly warmer than body temperature and the consistency of thick cream. If you dip a spoon into the fondant it should cover with a slightly translucent finish. Use the fondant immediately or store in the refrigerator, well covered.
- If the fondant cools below 100°F, rewarm gently. If the icing gets too thick add a few drop of water at a time until it's thinned to the proper consistency. If it gets too thin, add a little more sugar.
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Alex Sweden
Monday 11th of October 2021
Can you use corn flour/starch instead of corn syrup? I don't know where to source it in Tenerife.
Eileen Gray
Monday 11th of October 2021
No, you need the syrup to give the fondant viscosity and shine. You could try another type of syrup such as Golden Syrup or rice syrup. If the syrup is amber colored it could tint the icing a little.
Karima
Thursday 1st of October 2020
Can i substitute the corn syrup?
Irina
Sunday 4th of April 2021
@Karima, you could substitute liquid glucose for the corn syrup and because it’s colourless, it won’t affect the look of your fondant icing. The additionally some glycerin will create shine.
Eileen Gray
Thursday 1st of October 2020
With what? The corn syrup helps keep the fondant soft and flexible.
Neng
Saturday 30th of May 2020
Love it and i need the book