Step-by-Step Guide to Prepare Speedy Fondant Cake Icing

Hey everyone, it’s Brad, welcome to my recipe site. Today, I will show you a way to prepare a distinctive dish, fondant cake icing. It is one of my favorites. For mine, I am going to make it a little bit unique. This is gonna smell and look delicious.

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Fondant Cake Icing is one of the most popular of current trending foods on earth. It is enjoyed by millions every day. It’s simple, it is fast, it tastes yummy. They are fine and they look fantastic. Fondant Cake Icing is something that I’ve loved my entire life.

To get started with this particular recipe, we must prepare a few components. You can cook fondant cake icing using 5 ingredients and 2 steps. Here is how you cook that.

The ingredients needed to make Fondant Cake Icing:

1. Take 1 cup Light corn syrup
2. Make ready 1 cup Shortening
3. Make ready 1/2 tsp Salt
4. Make ready 1 tsp Clear vanilla extract
5. Make ready 2 lb Confectioners' sugar

Fondant icing, also commonly referred to simply as fondant (/ˈfɒndənt/, from the French: [fɔ̃dɑ̃] listen ), is an icing used to decorate or sculpt cakes and pastries. Roll out the fondant to the size of your cake. To keep fondant from sticking, lift and move as you. Buttercream icing is just easier to work with.

Instructions to make Fondant Cake Icing:

1. In a large bowl, stir together the shortening and corn syrup. Mix in the salt and the vanilla flavoring, the gradually mix in the confectioners' sugar until it is a stiff dough. If you are using a hand mixer, use the dough hook attachment, otherwise, knead by hand. If the dough is sticky, knead in more confectioners' sugar until smooth. Store in an airtight container at room temperature or in the refrigerator
2. To use, roll out on a clean surface that has been dusted with confectioners' sugar until it is 1/8 inch thick or thinner if you can drape over frosted and chilled cakes and smooth the sides down, or cut into strips to make bows and other declorations.

To keep fondant from sticking, lift and move as you. Buttercream icing is just easier to work with. So you have a block of cake or cakes in the shapes Once the fondant is on the cake. It doesn't go back in the freezer. If it does the fondant will sweat or.

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