Fondant Icing

A sugar thermometer is essential for this kind of icing.


  • 3 tablespoons water
  • 6 oz. (180 g.) caster sugar
  • ΒΌ teaspoon cream of tartar
  • 1 egg white


Put the water in a saucepan, rinsing it up the sides. Add the sugar and cream of tartar and dissolve over low heat. When dissolved bring to boiling point (240Β° F.) and boil without stirring for 3 minutes or until a thread forms from a spoon (255–260Β° F.). Leave to cool slightly and beat the egg white stiffly. Pour the sugar syrup in a thin, slow stream over the egg white. Beat until it starts to thicken. Pour quickly over cake.