MMF fondant icing - It turned out very good but i think i could have cooked it a little longer.. Today I am sharing this MMF fondant icing! A quick and easy dinner that is ready in under 15 minutes! Fondant Icing - Decorating with Fondant Icing. Why are you using fondant to make fondant? This question is usually asked in a very snarky way and to be honest it annoys me but I will answer it anyway and try to keep the snark out of it. Fondant icing, also commonly referred to simply as fondant (/ˈfɒndənt/, from the French: [fɔ̃dɑ̃] listen ), is an icing used to decorate or sculpt cakes and pastries. It is made from sugar, water, gelatin, vegetable fat or shortening, and glycerol.
Making your own marshmallow fondant (MMF) is easy — so easy, in fact, you can do it in your But that's not even the best part: DIYing your fondant actually gives you way more control over the. Poured fondant, or fondant icing, is a sweet, creamy paste that can be used as a filling or icing for pastries such as éclairs and Napoleons. I've always wanted to learn to make fondant icing but it costs so much and I can't afford so much for a hobby.
You can cook MMF fondant icing with 8 Ingredients and 9 steps. See the following guide!
Ingredients for MMF fondant icing:
- 500 g marshmallow.
- 1 1/2 tablespoon gelatin.
- 1 teaspoon glycerine.
- 1 cup glucose.
- 2 kg icing sugar + more for kneading.
- 1 teaspoon pure vanilla extract.
- 20 ml water.
- 100 g vegetable shortening.
I need to learn how to mix and all that. Fondant icing is made from sugar, water and cream of tartar or liquid glucose, which are boiled Fondant icing can be rolled into shapes to make sweets or used warm and poured into moulds then. Mit ► Portionsrechner ► Kochbuch ► Video-Tipps! A wide variety of making of fondant icing options are available to you, such as feature, type, and certification.
Step by step how to cook MMF fondant icing:
- Add the water in a pot and let it heatup without boiling. Then add the gelatin and mix on low heat to melt. Do not let it bubble and boil.
- Then add the glycerin, vegetable shortening and glucose and mix until all melted but do not let it boil.
- Then add the vanilla extract and mix then set aside.
- Pour the marshmallow in a microwave safe bowl and add a teaspoon of water then microwave for 30secs. Then take out and mix well with a spatula and place back in oven for 30secs more.
- After 30secs remove and stir well then set aside.
- Mix the melted marshmallow with the gelatin mix in a deep bowl and start stirring in the icing sugar.
- Add bit by bit while mixing with a spatula then transfer to a work sprinkled with icing sugar and start knead and adding more icing sugar to knead until the mix does not stick to your hands anymore but still malleable.
- Wrap in an airtight cling film and keep at room temperature for 24hrs before using.
- When ready to use, microwave for 15-20secs for it to be malleable and knead some more before using.
Fondant is also a type of icing that is used in different ways to ice cakes. Satin Ice was my brand of choice, but was prone to elephant skin. I even tried Duff's fondant, and while it covers well, it doesn't taste good. Commercial fondant does not taste good. You can buy it, so why would you need to know how to make rolled fondant?