Faux Fondant Icing


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Preparation info

  • Makes about

    1 cup

    • Difficulty


Appears in

Kaffeehaus: Exquisite Desserts from the Classic Cafes of Vienna, Budapest, and Prague


By Rick Rodgers

Published 2002

  • About

Fondant is the traditional finish for some classic Austro-Hungarian tortes. Even many professional bakers find handmade fondant a bother, and buy theirs from a supplier. For the home cook, this easy version, based on one from Susan Purdy’s A Piece of Cake, does very nicely. Like the classic, it must used while barely warm.


  • cups confectioners’ sugar, sifted
  • cup water, more if needed
  • 2 tablespoons light corn syrup


In a medium saucepan, stir the sugar, water, and syrup until smooth. Stir over very low heat just until the glaze is barely warm, 92° to 95°F. If the temperature rises above 95°F, you will have to start over. If necessary, add warm water to thin to a heavy creamlike consistency. Use immediately.

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