Recipe: Perfect MMF fondant icing

MMF fondant icing. Why are you using fondant to make fondant? My past expereinces w/ mmf was that it always tasted too sweet. I've played around with several concoctions and variations and I think I've found the.

It's kitchen alchemy of the best sort—you start with sugar. Icing is the essential decorator's tool, making cakes appear beautiful and delectable while adding to the flavor of the cake. A wide variety of make fondant icing options are available to you, such as feature, certification, and material. Sie können haben MMF fondant icing using 8 ingredients and 9 steps. So geht's dir erreichen es.

Zutaten von MMF fondant icing

1. es ist 500 g of marshmallow.
2. Bereiten 1 1/2 tablespoon of gelatin.
3. Bereiten 1 teaspoon of glycerine.
4. Du brauchst 1 cup of glucose.
5. Du brauchst 2 kg of icing sugar + more for kneading.
6. Bereiten 1 teaspoon of pure vanilla extract.
7. Bereiten 20 ml of water.
8. Du brauchst 100 g of vegetable shortening.

Here is a little "How to" on how to make marshmallow fondant also known under the name MMF or chocolate MMF. This icing is perfect for creating a smoother, glossier, soft iced finish to your cakes. It is@great for topping bakewell tarts, cupcakes and sponges. 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.

MMF fondant icing Anweisung

1. 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.
2. Then add the glycerin, vegetable shortening and glucose and mix until all melted but do not let it boil.
3. Then add the vanilla extract and mix then set aside.
4. 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.
5. After 30secs remove and stir well then set aside.
6. Mix the melted marshmallow with the gelatin mix in a deep bowl and start stirring in the icing sugar.
7. 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.
8. Wrap in an airtight cling film and keep at room temperature for 24hrs before using.
9. When ready to use, microwave for 15-20secs for it to be malleable and knead some more before using.

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