Monday, April 18, 2011

Fondant Frosting & Glaze for Sugar Cookies

I found this recipe on Simple Organized Living and thought it looked like a fabulous idea! My MOPS group was going to make cookies for the Moppet workers and I suggested we try this for the frosting. It was a little bit of trial and error but the cookies turned out beautifully and I will definitely be using this fondant frosting and glaze again.

TIPS: You definitely need a mixer to work with the fondant. It's too tough otherwise. We made one batch of fondant and one batch of glaze. We had two batches of cookie dough (we used store bought and one homemade...but not off Simple Organized Living's website) and ended up with extra fondant for probably another 10 cookies and some extra glaze. All together, we frosted about 40 regular sized cookies. The fondant melts enough to stick to the cookies but still held it's shape and didn't melt as much as we expected. We found that it works better to roll the fondant thin (1/8 of an inch or so). The fondant can become a little dry and more difficult to work with if left out too long. You can actually roll it out and cut out the shapes first. The fondant stacks well and doesn't stick together so it's something you can prep ahead of time if desired. Whatever order you do it in, just make sure that you have the fondant ready to add to the cookies as soon as they come out of the oven!

8-10 oz white mini marshmallows
2 T water
1 T flavoring (1/2 vanilla and 1/2 almond)
1 lb powdered sugar, plus more to add until recipe is right consistency
Vegetable shortening for bowl
Food coloring

  1. Grease the inside of a glass microwaveable bowl.
  2. Add marshmallows, water, and vanilla -- microwave on high for 30 seconds; stir and microwave on high at 30 second intervals until marshmallows are completely melted.
  3. Measure powdered sugar into the bowl of a stand mixer and pour melted marshmallows over powdered sugar.
  4. Attach the dough hook and knead on low speed until well blended.
  5. Continue adding powdered sugar until it's no longer sticky. Add food coloring and mix until combined.
I found that it worked well to add coloring to make one color, remove half and then add more coloring to that first color to get a different color. This way I could use the same bowl and mix it in the mixer still. I started with pink and then took half out and added blue to make a purple.

This glaze worked really well and was super easy to use. I would recommend putting it in a Pampered Chef frosting squeeze bottle with a fine tip like the ones below. These worked great!

2 cups powdered sugar
1/8 cu warm water
1/2 T corn syrup
1/2 T flavoring of choice (the almond works great here as well!)
Food coloring
  1. Combine ingredients and stir until well combined. {The glaze may be lumpy at this point}
  2. Let set for one hour so the lumps melt and the air bubbles come to the surface.
  3. After the hour has passed, stir until smooth.
  4. {The glaze should be thick, but thin enough to disappear after 10 seconds when it is folded over on itself.}
  5. Divide glaze as desired, and add the colors you need and decorate your cookies and let it dry completely.
  6. Spoon glaze into piping bags with small round tip and decorate as desired

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