Fondant icing

Fondant icing

By
From
The Margaret Fulton Cookbook
Photographer
Geoff Lung

Ingredients

Quantity Ingredient
500g icing sugar
2 tablespoons liquid glucose
1 egg white
flavouring

Method

  1. Sift the icing sugar, make a well in the centre, and add the glucose, egg white and flavouring. Beat, drawing the icing sugar into the centre, until the mass is a stiff paste. Turn on to a board lightly dusted with icing sugar and knead into a paste. Use to cover top and sides of one cake, or tops only of two cakes.

Note:

  • a commercial fondant icing, which is also called soft icing, is available from most supermarkets.
Tags:
The Margaret Fulton Cookbook
Margaret
Fulton
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