Fondant Recipe!?????????!
I need a fondant recipe that is for cakes, not the candy recipe!. Is there any that you can use regular grandulated sugar instead of confectioners sugar!? Please give me recipes! THANKS!!!Www@FoodAQ@Com
Answers:
These are a few I have used for cakes or cookies and they are all good!.!.!.!.!.!. the first recipe uses granulated sugar instead of confectioners sugar!.!.!.!.!.!.!.!.!.!.!.!.!.!.!.!.
FONDANT FROSTING (yields 2 1/2 cups0
INGREDIENTS!.!.!.!.!.!.!.!.!.!.!.!.
3 cups white sugar
1/2 cup light corn syrup
3/4 cup water
2 egg whites
1 teaspoon vanilla extract
1/8 teaspoon almond extract
1/2 teaspoon salt
DIRECTIONS
Cook sugar, corn syrup, and water in a saucepan over low heat, stirring constantly until sugar dissolves!. Cover then cook for 2 to 3 minutes longer!. Uncover and continue cooking to the firm ball stage 244 to 248 degrees F (118 to 120 degrees C)!. Remove from heat!.
Beat egg whites in a large mixing bowl with the vanilla extract, almond extract, and salt until stiff but not dry!.
Pour hot syrup in a slow, steady stream over beaten egg whites, beating constantly!. Continue beating until frosting stands in peaks and begins to lose its gloss, about 10 minutes!. If necessary, thin with a few drops of cream!.
BUTTERCREAM FONDANT (about 3 lbs!.)
INGREDIENTS!.!.!.!.!.
1 cup light corn syrup
1 cup shortening
1/2 teaspoon salt
1 teaspoon clear vanilla extract
2 pounds confectioners' sugar
DIRECTIONS
In a large bowl, stir together the shortening and corn syrup!. Mix in the salt and vanilla flavoring, then gradually mix in the confectioners' sugar until it is a stiff dough!. If you are using a stand mixer, use the dough hook attachment!. Otherwise, knead by hand!. If the dough is sticky, knead in more confectioners' sugar until it is smooth!. Store in an airtight container at room temperature or in the refrigerator!.
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 decorations!.
Hope this helps you!.!.!.!.
Good Eating!.!.!.!.!.!.!.!.!.!.!.!.!. :)Www@FoodAQ@Com
FONDANT FROSTING (yields 2 1/2 cups0
INGREDIENTS!.!.!.!.!.!.!.!.!.!.!.!.
3 cups white sugar
1/2 cup light corn syrup
3/4 cup water
2 egg whites
1 teaspoon vanilla extract
1/8 teaspoon almond extract
1/2 teaspoon salt
DIRECTIONS
Cook sugar, corn syrup, and water in a saucepan over low heat, stirring constantly until sugar dissolves!. Cover then cook for 2 to 3 minutes longer!. Uncover and continue cooking to the firm ball stage 244 to 248 degrees F (118 to 120 degrees C)!. Remove from heat!.
Beat egg whites in a large mixing bowl with the vanilla extract, almond extract, and salt until stiff but not dry!.
Pour hot syrup in a slow, steady stream over beaten egg whites, beating constantly!. Continue beating until frosting stands in peaks and begins to lose its gloss, about 10 minutes!. If necessary, thin with a few drops of cream!.
BUTTERCREAM FONDANT (about 3 lbs!.)
INGREDIENTS!.!.!.!.!.
1 cup light corn syrup
1 cup shortening
1/2 teaspoon salt
1 teaspoon clear vanilla extract
2 pounds confectioners' sugar
DIRECTIONS
In a large bowl, stir together the shortening and corn syrup!. Mix in the salt and vanilla flavoring, then gradually mix in the confectioners' sugar until it is a stiff dough!. If you are using a stand mixer, use the dough hook attachment!. Otherwise, knead by hand!. If the dough is sticky, knead in more confectioners' sugar until it is smooth!. Store in an airtight container at room temperature or in the refrigerator!.
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 decorations!.
Hope this helps you!.!.!.!.
Good Eating!.!.!.!.!.!.!.!.!.!.!.!.!. :)Www@FoodAQ@Com
Every recipe I know of is with confectioners sugar!. There is a really good and really easy one at FONDANT 101 and it tastes pretty good too!Www@FoodAQ@Com