This frosting is a traditional coating for baked foods such as crawling petits. This can be tinted with whatever color you like, and makes a beautiful, slightly thin glaze on a cake or cupcake. Do it warmly, and just pour it over whatever you plan to freeze. The excess can be removed and filtered for crumbs to be used again; or poured into mold to make candy.
INGREDIENTS
- Choose your size: Volume Ounces Gram
- 1 cup of white sugar coating or white chocolate chips
- 4 cups of sugar or glass sugar
- 1/4 cup light corn syrup
- 1/4 cup of hot water
- 1 teaspoon of vanilla extract
- food coloring
INSTRUCTIONS
In a pan that is set on low heat, or in the microwave, melt the white or brown coating, stirring until smooth.
Sift the sugar or sugar cup into a large bowl, and add corn syrup and hot water, stirring until blended. If you use a mixer, set it at low speed so that the icing does not become too aerated.
Add a layer of melt to the sugar mixture, then add vanilla and coloring (if you use it). If the mixture is too thick to pour, reheat briefly with low heat, and stir 1 to 3 tablespoons of additional water.
This mixture is the easiest to use, and is poured smoothly, around 100 ° F.
POURED FONDANT ICING
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