This is a typical quick fondant used by pastry chefs. It is not your grandmothers recipe but I suspect the effect is similar.
- about 2 cups confectioners sugar
- water or milk - 4-8 tablespoons, as required
- 1 teaspoon vanilla
- pinch of salt
Combine confectioners sugar with vanilla, water or milk and s, Whisk well, to get a thick glaze consistency, adding more liquid as required or more confectioners sugar. Spread or drizzle over cinnamon buns. Glaze will smooth out as it sets.
This is a typical short-cut fondant recipes I, and other pastry chefs use. It can also be flavored with other extracts.
Combine confectiokners sugar with vanilla, water or milk and salt. WHisk well, to get a thick, spreadable glaze, adding more liquid as required (or more confectioners sugar if need be) Spread or drizzle over warm cinnamon buns. Glaze wll smooth out as it sets.
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Source: Gerneric Pastry Chef Recipe
Submitted By: Marcy