Hello, I am Jane. Today, I will show you a way to make easy fondant icing recipe. Never skip a recipe of the day again. Here are our most recent very simple family recipes to try. Nowadays, I’m gonna make it a bit tastier. This is gonna smell and look delicious. Not to mention, it’s super satisfying.
Easy Fondant Icing Recipe
Easy Fondant Icing is one of the most favored of recent trending foods on earth. It is simple, it is fast, it tastes delicious. It is enjoyed by millions every day. They’re nice and they look fantastic. Easy Fondant Icing is something that I have loved my whole life.
To begin with this particular recipe, we must prepare a few components. You can have easy fondant icing using 7 ingredients and 2 steps. Here is how you can achieve that.
The ingredients needed to make Easy Fondant Icing:
- Make ready 2 lb Confectioner’s sugar, sifted (One small box)
- Prepare 1/4 cup cold water
- Take 1 tbsp Unflavored gelatin
- Get 1/2 cup Glucose (found in cake decorating stores) or white corn syrup
- Get 1 1/2 tbsp Glycerine (found in cake decorating stores)
- Prepare 1 tsp Desired flavoring (vanilla will give the fondant an off-white color)
- Prepare 1/2 cup Cornstarch
Instructions to make Easy Fondant Icing:
- •In a large bowl (do not use metal), sift the sugar and make a well in the center. In a small saucepan, add the water and sprinkle the gelatin on top to soften for about 5 minutes. Begin to heat the gelatin and stir until the gelatin is dissolved and clear. Do not boil. Turn off the heat and add the glucose and glycerine, stirring until well blended. Add the flavoring. Pour into the well of sugar, and mix until all of the sugar is blended. Use hands to knead icing until it becomes stiff. Add small amounts of confectioner’s sugar if the mixture is sticky.
- •Form the mixture into a ball and wrap tightly in plastic wrap. Place in an airtight container. This icing works BEST if allowed to rest at room temperature for about eight hours before using, particularly if the weather is humid. Do not refrigerate.
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