Fondant icing

Fondant icing

Servings:	Servings: 10 - Enough to cover a 20cm (8") cake
Calories per serving:	60
Ready in:	40 minutes incl resting
Prep. time:	40 minutes
Cook time:	None
Difficulty:
Recipe author:	Chef
First published:	29th May 2012

Fondant icing can be used in a number of ways:

• As the final covering for a cake
• As the foundation for final icing in place of marzipan
• To model patterns such as flowers etc. for decoration

Ingredients

Printable 🖨 shopping 🛒 list & 👩‍🍳 method for this recipe

• 1 egg white, beaten
• 450 g icing sugar
• 50 g liquid glucose (warmed to soften)

Method

1. Using a fine sieve, sift the sugar into a large bowl
2. Make a hollow in the centre
3. Add the egg white, glucose and flavouring if used
4. Beat the mixture into a soft paste
5. Turn out onto a pastry mat or worktop that has been dusted with icing sugar and knead to a paste with lightly buttered hands
6. Adjust the consistency with more sugar or water if required
7. Allow to rest for 30 minutes before rolling out and using

Variations

This recipe is for basic fondant icing. Of course you can optionally add flavouring and / or colouring too.===Chef's notes=== If all of the icing is to be coloured, then add the colouring with the egg whites, otherwise knead the colouring into the paste individually

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