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Poured Fondant Cookie Icing
Submitted by Ginger
This is basically Wilton's recipe for poured fondant icing, with a bit of flavoring added to make it more appealing. The icing should be thin enough to pour, but not so thin it runs off the cookie. This dries to a nice glossy finish that can be painted or decorated with sugar. The recipe can easily be doubled.
Ingredients
At a glance
Cookie icings, fillings, fondant
Makes
About 3/4 cup
  • 1 cup sifted confectioners' sugar, or as needed
  • 2 teaspoons milk
  • 1/4 teaspoon lemon, orange, or almond extract
  • 2 to 3 teaspoons light corn syrup, as needed
Steps
In a small bowl, combine sugar with milk and vanilla. Add 2 teaspoons of corn syrup. The icing should be just thin enough to pour, but not so thin it will run over the edge of the cookie. If the icing is too thick, thin it with another teaspoon of corn syrup. If too thin, add additional confectioners' sugar, a teaspoon at a time.

Using an icing spatula, coat cookies evenly with fondant. If decorating cookies with colored sugars, sprinkle sugar over the icing while it is still wet. If painting cookies, let icing set first.

Use within a day.

Additional tips
Store: Tightly covered, at room temperature
Freeze: No
Mail: Yes, once it's on the cookie and set
Reviews
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