Homemade Pourable Icing Recipes
QUICK POUR FONDANT ICING
This is a great fondant recipe that can be tinted with paste food color if desired. Pour over the top of cakes or petit fours to make a perfectly smooth and glossy surface. Excess fondant can be stored, tightly covered, in refrigerator for weeks. Reheat to use again. Recipe may be doubled or tripled.
Provided by MARCIAMOLINA
Categories Desserts Frostings and Icings Fondant Recipes
Time 25m
Yield 20
Number Of Ingredients 4
Steps:
- In a saucepan, combine confectioners' sugar, water and corn syrup. Cook over low heat, stirring constantly, until it reaches a temperature of 92 degrees F (33 degrees C.) Mixture should be thin enough to pour, but thick enough to coat cake. Stir in the almond extract.
- To cover cake: frost cake smoothly with buttercream (see Editor's Note) and place on a cooling rack with a cookie sheet underneath. Pour fondant over iced cake, flowing from center and moving out in a circular motion. Touch up sides with a spatula.
- Excess fondant can be stored, tightly covered, in the refrigerator for about four weeks. Reheat over a double boiler just until pourable.
Nutrition Facts : Calories 152.8 calories, Carbohydrate 39 g, Sodium 1.8 mg, Sugar 37.4 g
HOMEMADE ICING
Make and share this Homemade Icing recipe from Food.com.
Provided by Sammie Sue Privett
Categories Dessert
Time 2m
Yield 1 serving(s)
Number Of Ingredients 3
Steps:
- Add together and blend well with mixer.
- Place in refrigerator until ready to put on any cake desired.
POURED COOKIE ICING
This recipe is from Wilton.com. This icing dries to a shiny, hard finish. Great to use for icing or to outline and fill cookies with cake tip number 2 or 3. I used this on sugar cookie cutouts, and it worked great. You can add food coloring to it if you want different colors. Easy to write on cookies with.
Provided by CookingMonster
Categories Dessert
Time 10m
Yield 1 serving(s)
Number Of Ingredients 3
Steps:
- Place sugar and milk in bowl.
- Stir in syrup and mix well.
- For filling in areas, use thinned icing (add small amounts of light corn syrop until desired consistency is reached).
POURABLE FUDGE ICING
This yummy chocolate fudge icing tastes just like the one that is on the Entenmann's Thick Fudge Iced Golden Cake. I created this recipe by combining two recipes from my Great Grandma's recipe box..my DH is from Jersey and he says this reminds him of home. Use this with the following recipe and you'll have a cake with fudge icing that tastes just like the Entenmann's cake... Chocolate Fudge and Golden Layer Cake By spatchcock Added August 12, 2002 | Recipe #36863 http://www.food.com/recipe/chocolate-fudge-and-golden-layer-cake-36863?oc=linkback
Provided by Mommy of Five
Categories Candy
Time 11m
Yield 1 9x13 cake
Number Of Ingredients 7
Steps:
- I had to make a double batch of fudge icing to get the right thickness of icing for this cake. The icing recipe I used was a combination of 2 different recipes.
- In saucepan combine all ingredients. Bring to a boil, and cook for 1 minute Remove from heat. Whisk with an electric mixer, for 2.5 - 3 minutes, or until it thickens enough. Pour over cooled or warm cake. Doubled this for a 9x13.
Nutrition Facts : Calories 1488.8, Fat 59.3, SaturatedFat 34.9, Cholesterol 151.8, Sodium 470.4, Carbohydrate 235.9, Fiber 8, Sugar 207.2, Protein 11
MOM'S GLOSSY WHITE FROSTING (COOKED)
Delicious, unusual, old-fashioned and beautiful. Very quick to make, even though it's cooked. If you don't have a double-boiler, use the largest of the Farberware saucepans to boil the water and use a round Pyrex or CorningWare bowl to stir the ingredients on top. Choose a bowl with a wide enough lip that it won't fall into the saucepan. Family Note: This is Mom-Mom's recipe exactly.
Provided by laurenpie
Categories Dessert
Time 10m
Yield 1 3-layer cake, 12 serving(s)
Number Of Ingredients 5
Steps:
- Boil water in bottom of double-boiler pan (or largest saucepan).
- Put all ingredients except vanilla into top of double-boiler (or round Pyrex bowl) over bowling water.
- Stir with your finger until the heat is too much to take, then pour mixture into mixer bowl, add vanilla and beat smooth. Continue to beat until opaque and peaks form.
- Cool before applying to cake.
Nutrition Facts : Calories 66.1, Sodium 13.8, Carbohydrate 16.2, Sugar 13.8, Protein 0.9
QUICK POUR FONDANT ICING
Make and share this Quick Pour Fondant Icing recipe from Food.com.
Provided by Can Burn Water
Categories Dessert
Time 35m
Yield 2 1/2 cups, 1 serving(s)
Number Of Ingredients 5
Steps:
- Cover cupcakes lightly with buttercream icing. Let set 15 minutes.
- 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.
Nutrition Facts : Calories 2937.4, Fat 0.1, Sodium 42.5, Carbohydrate 752.7, Sugar 716.5
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- In a saucepan set over low heat, or in the microwave, melt the white coating or chocolate, stirring until smooth., Sift the confectioners' or glazing sugar into a large bowl, and add the corn syrup and hot water, stirring until smooth.
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