Fondant Icing

World renowned pastry chefs swear by our fondant – a fool proof recipe for beautiful wedding and all occasion cakes.
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Course Dessert

Ingredients
  

  • 1 teaspoon Peotraco Glycerine
  • ¼ cup Peotraco Glucose
  • ½ cup Egg whites
  • 6 cups  Peotraco Premium Powdered Sugar
  • Peotraco Macy’s Cornstarch for dusting
  • 1 sachet Peotraco Gummix Powder

Instructions
 

  • In a big bowl, pour approximately 3 cups of Peotraco Premium Powdered Sugar, creating a well at the center.
  • Pour the Peotraco Gummix powder into the center of the well.
  • In a measuring glass, stir together egg whites, Peotraco Glucose, Peotraco Glycerine and blend them well.
  • Pour the liquid into the center of the well and mix them, starting at the center of the well and working towards the side.
  • Add more Peotraco Powdered sugar until desired firmness is achieved and knead until smooth.
  • Rest for 15 minutes. Then knead again before using.

Peotraco Tip

  • Fondants are very sensitive to weather conditions: Peotraco premium powdered sugar is most suitable for all weather.
  • Always keep in an airtight container when not in use to avoid drying up.