Recipe by Trixyinaz
An alternative to Fondant Icing. Got this recipe from Cake Central. The source is anonymous
Top Review by robingracejohnson
This was very easy to make and pretty easy to work with I thought (I have never worked with or tasted fondant type icing before). It didn't taste like buttercream to me; more of a corn syrup taste. I prefer the taste of regular buttercream. This would be good to use in addition to buttercream icing! All in all my daughter and I (she is 4) had a great time forming the icing into different shapes and making our cupcakes pretty!!! If you want a pretty cake or cupcakes this is the way to go; for taste, I would just do a plain ol' buttercream frosting! Thanks for sharing the recipe! :)
- 1 cup vegetable shortening, solid
- 1 cup corn syrup, clear
- 1⁄2 teaspoon butter flavoring, clear
- 1 teaspoon vanilla flavoring, clear
- 1⁄2 teaspoon popcorn salt
- 7 -8 cups powdered sugar, approximately 2 pounds
Directions See How It's Made
- This recipe should be made with a heavy-duty mixer. The paddle, not the wire whip, should be used.
- Place the shortening and corn syrup in a mixing bowl and beat until creamy.
- Add flavorings and salt and beat until blended.
- Mix in powdered sugar, pouring it in the bowl over about a 30 second period, and blend thoroughly, approximately 30 seconds to one minute after the last bit of sugar is added.
- Turn incing onto your work surface and knead until smooth and well blended.
- Store icing in sealed plastic bag then place bag in airtight container let sit for about 30 minutes.
- Icing can be refigerated for several weeks or frozen for several months. Let icing come to room temperature before using.)
- To test for readiness: Pull the icing apart. If it stretches when pulled apart the icing is too soft*. When you are sure that icing is not too soft, gently stroke a portion of the icing with the palm of your hand. If all cracks and marks disappear and the surface appears shiny, it is ready to use. If the cracks do not disappear, the icing is too firm**.
- *If the icing is too soft and sticky and stretches when pulled apart, knead in additional powdered sugar 1/2 cup at a time.
- **If the icing is too firm and cracks and marks will not disappear, knead in a few drops of water until the proper consistency is achieved.
- To color the ENTIRE batch of Icing: Mix the color with the shortening and corn syrup mixture BEFORE adding the powdered sugar.
- To color samll portions of Icing:Mix the color to the center of a ball of icing.
- Knead the color in until well blended. If the color softens the icing, knead in more powdered sugar.
- To cover a cake you use the same method as if using rolled fondant.