Creating A Fondue Frosting: Easy, Cheesy, And Delicious

Fondue frosting, or fondue for dipping, can be made in a variety of ways. One way is to make a simple fondant, which is a thick icing used to cover and decorate cakes. Fondant is typically made with sugar, flavourings, and a gum to make it stretchy. Another option is to make a cream cheese frosting fondue, which can be used as a dip for treats such as chocolate chip cookies, pumpkin cake fingers, or pretzels. This type of fondue typically includes ingredients such as cream cheese, sugar, and chocolate.

Fondue frosting ingredients

Fondue frosting is a fun and creative way to decorate cakes, cupcakes, and other treats. The best part is that you can make it at home with just a few simple ingredients! Here is a list of ingredients you will need to create delicious fondue frosting:

Cream Cheese Fondue Frosting

For a cream cheese fondue frosting, you will need:

• Cream cheese: 3 lbs of cream cheese at room temperature.
• Powdered sugar: 6 cups of powdered sugar, also known as icing sugar or confectioner's sugar.
• Granulated sugar: 1 cup to add extra sweetness.
• Milk: Add slowly until the desired consistency is achieved.

You can use an electric mixer to blend these ingredients until smooth. This type of fondue frosting is perfect for dipping treats like cookies, cake fingers, and pretzels.

Marshmallow Fondant

If you're looking for a marshmallow fondant, which is a type of fondant that is stretchy and easy to work with, you will need the following ingredients:

• Marshmallows: 16 ounces of mini marshmallows or 1 lb of regular marshmallows. Look for fresh, white marshmallows that are not coloured or flavoured.
• Powdered sugar: 32 ounces (about 6 cups) of powdered sugar, also known as icing sugar or confectioner's sugar.
• Water: 4 tablespoons or 2 tablespoons, depending on the desired colour.
• Shortening: 1 teaspoon to 4 ounces, depending on the recipe. Use white vegetable shortening to avoid discolouration.
• Pre-made fondant: This is optional but adds stretchiness and workability to your fondant. You can use about 20 ounces of pre-made fondant, such as Wilton or Satin Ice.

To make this fondant, melt the marshmallows and mix them with the other ingredients until smooth and pliable.

Sweetened Condensed Milk Fondant

For a fondant made with sweetened condensed milk, you will need:

• Sweetened condensed milk: ⅔ cup.
• Confectioners' sugar: 6 cups, or more as needed.
• Vanilla extract: A dash for flavour.

Mix these ingredients until the fondant has the consistency of modelling clay. You can adjust the consistency by adding more confectioner's sugar if it is too moist.

Rolled Fondant

If you want to make a rolled fondant, which is great for covering cakes and cupcakes, you will need:

• Unflavoured gelatin: 1 package (0.25 ounce or 2 full teaspoons).
• Glucose syrup or corn syrup: ½ cup.
• Glycerin: 1 tablespoon.
• Shortening or butter: 2 tablespoons.
• Vanilla extract: 1 teaspoon.
• Confectioner's sugar: 8 cups sifted.

This fondant can be flavoured with almond, lemon, rose water, or orange extract instead of vanilla for a unique taste.

How to make fondue frosting

Fondant is a thick icing used to cover and decorate cakes. It has a soft, dough-like texture and is pliable and easy to work with and shape. It is also easy to colour with food colouring.

Ingredients:

• 16 ounces of mini marshmallows
• 32 ounces of powdered sugar
• 4 tablespoons of water
• 1 teaspoon of shortening

Instructions:

• Put the marshmallows, water, and shortening in a glass microwavable bowl.
• Microwave for 20 seconds, then stir. Repeat this process four more times.
• Pour the mixture into a mixer and mix well using the dough attachment. Add in the powdered sugar a cup at a time. Mix until the shine is completely gone. You may not need to use all the sugar, just keep adding until the mixture has the consistency of play dough. The final result should not be sticky to the touch.
• When the fondant becomes too stiff to mix in the mixer, pull it out and knead it on the counter, adding more sugar if needed. Knead in food colouring, if desired.
• From this point, you can roll the fondant out to place on a cake, cupcakes, or to create something amazing! When working with fondant, keep all surfaces and hands lightly covered in shortening to prevent sticking.

This recipe makes enough fondant to cover approximately three 8-inch (2-inch deep) cakes.

Fondant can be made ahead and stored for later use. Wrap it well in plastic wrap or keep it in an airtight container at room temperature.

Ingredients:

• 1/2 cup (1 stick, or 113 grams) softened butter
• 1 tablespoon milk (whole milk works well)
• A dash of vanilla extract
• 4 to 5 cups confectioner's sugar

Instructions:

• Place the butter, milk, vanilla, and salt in a large bowl with a hand mixer, or in the bowl of a standing mixer. Blend well.
• Add the confectioner's sugar one cup at a time, blending after each addition, until the consistency is that of a dough and it is not very sticky.
• Divide the mixture and tint any colours you like. You may roll it out, cut out, and shape the fondant however you like. If it gets sticky, dust your hands with confectioner's sugar. If it softens, place it in the refrigerator until it hardens.
• Store leftover fondant in the refrigerator. It will harden when chilled, so let it come to room temperature before using again.

How to colour fondue frosting

How to Colour Fondant Frosting

Fondant is a thick icing used to cover and decorate cakes. It is pliable, similar in texture and consistency to play dough, and can be coloured using food colouring. Here is a step-by-step guide on how to colour fondant frosting:

Step 1: Prepare Your Workspace

Cover your work area with wax paper to prevent the fondant from sticking to it.

Step 2: Prepare the Fondant

Knead the fondant with your hands to soften it. Roll it into a sausage or tube shape, which provides a larger surface area for applying colour.

Step 3: Choose Your Colouring

There are several types of fondant colouring to choose from:

• Paste colours: Use a tiny quantity as it is very concentrated.
• Gel colours: This is a strong and easy-to-use option.
• Powder colours: Dissolve in liquid before use to avoid undissolved pieces showing in the fondant.
• Liquid colours: Use cake decorating versions for the best consistency.
• Lustres: Used to add a sheen to the fondant.

It is recommended to use gel colouring as it is brighter and easier to work with than liquid colours.

Step 4: Add the Colouring

Dip a clean artist's brush or a toothpick into the colouring and dab a small amount onto the fondant. Stroke the colour across the surface of the fondant, avoiding digging into it to prevent pockets of air.

Step 5: Mix the Colour

Roll the fondant with your fingertips until the colour is evenly distributed. For a marbled effect, stop mixing when the surface has streaks or stripes. For a more uniform colour, continue kneading or rolling until the colour is consistent throughout the fondant.

Step 6: Adjust the Colour

If you want a darker shade, add more colouring and continue mixing. It is best to start with a small amount of colouring and gradually increase as needed.

Tips:

• When mixing different colours, avoid mixing too many colours together as the result may be a murky brown.
• When storing differently coloured fondants, wrap them separately to prevent colour bleeding.
• Wear plastic gloves to avoid discolouring your hands, and use multiple pairs if working with different colours.

How to store fondue frosting

Fondant frosting can be stored in a few different ways, but the key to keeping it soft is to avoid exposing it to moisture or cold temperatures. If stored correctly, fondant should keep for about two weeks at room temperature.

Fondant can be wrapped tightly in plastic wrap and placed in an airtight container at room temperature. A thin layer of shortening can also be applied to the fondant before wrapping. This will help prevent the fondant from developing a crust, although it is not a fail-safe method. Fondant can also be stored in a plastic bag.

If you are storing a large amount of fondant, cover or wrap any fondant that is not being used immediately to prevent it from drying out.

Fondant should never be stored in the refrigerator or freezer. If it is exposed to cold temperatures, it may become unusable.

What to dip in fondue frosting

Now that you've made your fondue frosting, it's time to think about what to dip into it. Here are some ideas for sweet and savoury treats to dunk into your delicious creation:

Sweet Treats

• Fresh or dried fruit, especially strawberries, blackberries, raspberries, pineapple, mango, and papaya
• Pound cake, cut into 2-inch cubes
• Shortbread cookies
• Pretzels and potato chips
• Marshmallows
• Cheesecake cubes
• Rice Krispies Treats
• Graham crackers
• Baguette

Savoury Delights

• Crusty bread
• Broccoli and cauliflower, either raw or lightly steamed
• Bell peppers
• Roasted potatoes
• Meatballs
• Brussels sprouts
• Filet mignon
• Pickles
• Shrimp
• Cured meats, such as prosciutto, salami, soppressata, and chorizo
• Poached chicken

Frequently asked questions