Basic Fondant Icing

 

Basic Fondant Icing:

Icing is a sweet coating for cakes and other baked goods. Basic Fondant Icing is a sugar syrup that is crystallized to a smooth creamy white mass. It is familiar as the icing for eclairs, petit fours, and some kind of cakes. When applied it sets up into a shiny, non-stick coating. The ingredient used in fondant is Water, Sugar, and Glucose or Cream of Tartar.

The purpose of the glucose or cream of tartar in the recipe is to invert some of the sugar in order to get the right amount of crystallization. If none is used, the syrup will set up to be unworkable and it will not be smooth and white.

Procedure for making fondant:

  1. Clean the marble slab and moisten it.

  2. Combine the sugar and water in the heavy pot and heat to dissolve the sugar. Boil it until the temperature reaches 230℉ (107 centigrade)

  3. If glucose is used, warm it, if the cream of tartar is used disperse it in a little warm water. Add the glucose/ cream of tartar to the boiling syrup.

  4. Continue boiling the syrup until reaches 242℉.

  5. Pour it over a marble slab, cool undisturbed to about 110℉.

  6. Work on the marble with a steel scraper, turning it from the outside to the center. It will turn white and begin to solidify.

  7. Continue until it is smooth and creamy.

  8. Keep it tightly covered.

How To Use Fondant:

  1. Heat fondant over warm water both stirring continuously. Do not heat it over 100℉ it will lose its shine.

  2. Flavors and colors added as desired.

  3. To make chocolate fondant, stir melted bitter chocolate into warm fondant until desired color and flavor are reached, chocolate will thicken the fondant, so the icing may require more thinning with sugar syrup.

  4. Apply warm fondant by pouring it over the item or by dipping items into it.

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