Fondant (poured)

A smooth, glossy white icing made by cooking sugar syrup and beating it as it cools into tiny crystals, then warming it so it can be poured or used for dipping.

Fondant (poured): Glossy white poured fondant being spooned over small square petits fours, dripping down the sides
  • Fillings, creams, frostings and sauces

Also called: poured fondant

Poured fondant is not the same as rolled fondant. It starts as a sugar syrup, often with a little corn syrup, cooked to the soft-ball stage at about 238 to 240°F (114 to 116°C). The syrup is cooled, then worked until it turns opaque and creamy as countless tiny sugar crystals form.

To use it, fondant is warmed gently and thinned with a little water or syrup. It is the classic shiny coating on petits fours, éclairs and some doughnuts. Overheating makes the crystals grow, so it sets dull and grainy instead of glossy.

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Written by VanillaGoods in our own words from these sources. Last reviewed October 15, 2026.

  1. Fondant (poured) (Q1769523), Wikidata