Thursday, October 14, 2010
Pourable Fondant Icing
6 cups sifted powdered sugar (about 1 1/2 lbs.)
1/2 cup water
2 Tbs light corn syrup
1 tsp clear almond extract
Icing Colors, if desired
Makes: About 2 1/2 cups of icing.
Cover cupcakes lightly with buttercream icing. Let set 15 minutes. (optional)
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.
Pictured: Ghost and Pumpkin were cut out of can baked on a jelly roll pan, using a cookie cutter. To make the spider web cut a cupcake in half, or use a whole cupcake.