CAKE FONDANT
A quick fondant. If you want colored fondant, add a dash of food coloring and knead.
Provided by beth plouff
Categories Desserts Frostings and Icings Fondant Recipes
Time 15m
Yield 14
Number Of Ingredients 4
Steps:
- Mix butter, sweetened condensed milk, confectioners' sugar, and vanilla extract in a mixing bowl until fondant has the consistency of modeling clay. If fondant is too moist, knead in additional confectioners' sugar. Roll out on a work surface generously dusted with confectioners' sugar to desired thickness.
Nutrition Facts : Calories 314.2 calories, Carbohydrate 61.5 g, Cholesterol 22.4 mg, Fat 7.9 g, Protein 1.2 g, SaturatedFat 5 g, Sodium 65.7 mg, Sugar 60.6 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
MARSHMALLOW FONDANT
This is a very easy (and a little sticky at times) way to make a delicious fondant. It's great on cakes, cookies, or just for your little ones to play with! Leftovers will save in a tightly sealed container for a few weeks.
Provided by Kiele Briscoe
Categories Desserts Frostings and Icings Fondant Recipes
Time 8h30m
Yield 10
Number Of Ingredients 5
Steps:
- Place the butter in a shallow bowl, and set aside.
- Place the marshmallows in a large microwave-safe bowl, and microwave on High for 30 seconds to 1 minute to start melting the marshmallows. Carefully stir the water and vanilla extract into the hot marshmallows, and stir until the mixture is smooth. Slowly beat in the confectioners' sugar, a cup at a time, until you have a sticky dough. Reserve 1 cup of powdered sugar for kneading. The dough will be very stiff.
- Rub your hands thoroughly with butter, and begin kneading the sticky dough. As you knead, the dough will become workable and pliable. Turn the dough out onto a working surface dusted with confectioners' sugar and continue kneading until the fondant is smooth and no longer sticky to the touch, 5 to 10 minutes.
- Form the fondant into a ball, wrap it tightly in plastic wrap, and refrigerate overnight. To use, allow the fondant to come to room temperature, and roll it out onto a flat surface dusted with confectioners' sugar.
Nutrition Facts : Calories 555.1 calories, Carbohydrate 127.3 g, Cholesterol 12.2 mg, Fat 4.7 g, SaturatedFat 2.9 g, Sodium 89.8 mg, Sugar 114.6 g
QUICK FONDANT
Number Of Ingredients 4
Steps:
- Mix butter, sweetened condensed milk, confectioners' sugar, and vanilla extract in a mixing bowl until fondant has the consistency of modeling clay. If fondant is too moist, knead in additional confectioners' sugar. Roll out on a work surface generously dusted with confectioners' sugar to desired thickness.
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QUICK & EASY FONDANT ICING - BAKING SENSE®
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- 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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