How to Make Fondant Icing


Welcome back to Pastry Maestra! I’m Tereza, and today I’m
making fondant icing. Word fondant, when translated from
French, means “melting”. Fondant icing, also called poured fondant
is white, dough-like mixture that is… …constituted of very fine sugar crystals,
connected with concentrated syrup. It is made by cooking sugar and glucose
with water until the syrup reaches the… …temperature between 112°C (230°F) and
120°C (250°F), depending on its purpose. When you put sugar and water into a saucepan,
it is important that you get rid of all the
crystals of sugar from the sides of the pan. Also, you need a candy thermometer
to measure the right temperature. If you don’t have a thermometer, it is
possible to determine “the stage” of … …cooked syrup by putting a small amount
of the hot syrup into iced water. All about this, and much more, you can
learn from my post about cooking
sugar syrup, the link is down below. You should distinguish fondant icing or
poured fondant from rolled fondant – … …a dough-like mixture of sugar, gelatin,
and food-grade glycerin, widely used for
decorating wedding cakes and birthday cakes. This type of fondant is usually rolled like
a dough and used to cover the cake, but it… …is also suitable for making flowers,
ribbons and other edible decorations. If you want to learn more about that,
check my post about rolled fondant, the
link is also in the description below. Now, fondant icing, or poured fondant doesn’t
look as pourable as you might think. Actually, after you wrap it in foil and
leave it to rest, it becomes quite hard. But don’t worry, it should look like that. All you need to do is heat it in
your double boiler, or bain-marie,
as it is usually called! The optimal temperature for using poured
fondant is 30°C-34°C (86°F-93°F). If heated to higher temperatures, it loses
the shine because its structure changes. The best method is to heat the fondant
icing gently over the bain-marie. My advice is never to leave it unattended. You are going to add some simple syrup
(approximately 5%-10%) to fondant icing
in order to make it more liquid. Once melted and diluted, fondant icing is
used for glazing cakes and small pastries. There, that was the theory, and now I’ll show
you how to make fondant icing from scratch! As usual, recipe is on my site,
the link is down below. To make fondant icing I’m gonna put the sugar
and water into a saucepan and put a lid on. When my syrup boils, the steam will wash down
any sugar crystals from the sides of the pan. My syrup is boiling; I’m gonna remove the
lid, add the glucose, insert a probe of… …my digital candy thermometer into
the syrup, and continue cooking. I’m gonna make firmer fondant so, when my
syrup reaches 117°C (242°F) I’m gonna… …remove the saucepan from the stove and
transfer my syrup into a bowl of a stand
mixer fitted with paddle attachment. There I’m gonna leave it to
cool to 37°C (98°F). My syrup has cooled to 37°C (98°F) and now
I’m gonna mix it on low speed until the… …mixture forms fine small crystals and
becomes dough-like in pure white color. My fondant icing is done; Im gonna wrap it
in cling film while it is still warm, and
leave it to rest for 24 h before use.

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