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Quick Pour Fondant Icing

Rated as 3.27 out of 5 Stars
9

"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."
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Ingredients

25 m servings 153
Original recipe yields 20 servings (4 cups - enough to cover 1- 10 inch cake)

Directions

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  1. 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.
  2. 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.
  3. Excess fondant can be stored, tightly covered, in the refrigerator for about four weeks. Reheat over a double boiler just until pourable.

Footnotes

  • Editor's Note:
  • For best results, cakes or petits fours should be covered with a thin layer of seedless jam, almond paste, or a perfectly smooth layer of frosting before covering it with the fondant. The fondant will give the cake a smooth, glossy surface.
  • Cook's Note:
  • For Chocolate Poured Fondant: follow recipe as directed, but increase water by 2 tablespoons. After fondant is heated, stir in 3 ounces of melted unsweetened or bittersweet chocolate, then add flavoring.

Nutrition Facts


Per Serving: 153 calories; 0 39 0 0 2 Full nutrition

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Reviews

Read all reviews 22
  1. 30 Ratings

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    Rated as 5 out of 5 Stars
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    Rated as 4 out of 5 Stars
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Most helpful positive review

We have updated this recipe due to a typo in the amount of water. It has been changed from 1 cup to 1/2 cup.

Most helpful critical review

This was my first attempt at making petits fours and unfortunatly it did not work out so well. I followed this recipe almost exact, with the exception of increasing the temp. as one review sugge...

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We have updated this recipe due to a typo in the amount of water. It has been changed from 1 cup to 1/2 cup.

I used dark corn syrup and raised the temperature to 110 degrees. The mixture came out perfect and absolutely opaque. I poured it over a sour cream pound bundt cake and the result was a hit. ...

I've been using this one for years. It is easy and it tastes good. The only short coming is that it is a very translucent icing, even with coloring added. That's the only reason I keep search...

In my opinion, the key to this recipe is the temperature. I messed up a lot of cake, but I learned to start with all ingredients room temp. Mix everything together, then put it on the stove. Slo...

This came out WONDERFUL! A little time consuming but it is worth it. I did take the advice of others and use dark corn syrup rather than light, and I heated until 110 degrees. The color and t...

This was my first attempt at making petits fours and unfortunatly it did not work out so well. I followed this recipe almost exact, with the exception of increasing the temp. as one review sugge...

Wonderful recipe for glazing petit fours, wouldn't use anything else.

Recipe works great. the procedure needs to be changed. I had stunning results, but I had to adjust the way I prepared the fondant. Heat the water, syrup and flavor to 110 or 125. Put liquid i...

This recipe worked really well for me. I read some of the reviews that said they had a hard time coloring it, and since we needed it BLACK, I subbed out a full ounce of the water for black food ...