This simple fondant recipe uses ingredients that are probably already in the pantry. Foams make this recipe softer than our standard cream frosting with a sweet taste that kids love. How to make fondant?
The cream is perfect for covering cakes and cupcakes, allowing beginners and experienced bakers to make homemade cakes look professional. For fun, this recipe can be used to complement treats with flowers, letters and other decorations. This simple recipe can be easily flavored and colored in any color.
Ingredients
List of ingredients that you can add to your basket by selecting and then “Add selected to basket”
- 1 pack (16 oz) white mini marshmallows
- 2-5 tablespoons of water
- 2 pounds (about 8 cups) sifted icing sugar (confectionery sugar)
- 1/2 cup solid vegetable fat
- icing colors (optional)
Instructions
- Place the marshmallows and 2 tablespoons of water in a microwave safe bowl.
- 30 seconds high level microwaves;
- mix until mixed well.
- Continue to microwave for another 30 seconds;
- stir again.
- Continue until it melts (about 2 1/2 minutes).
- Put 3/4 powdered sugar on top of the melted foam blend.
- Fold the sugar into a foam mix.
- At this point you can add aroma.
- Put solid vegetable fat in an easily accessible bowl so that you can reach for it with your fingers during work.
- Lubricate your hands and meter OVERVIEW so that the mixture does not stick to your fingers;
- mix marshmallow on the counter.
- Start kneading like a dough.
- Continue kneading by adding extra powdered sugar and lubricate your hands and controls again so that they do not stick.
Tip: if the fondant foam tears easily, it is too dry;
add water (about 1/2 tablespoon at a time), kneading until it forms a firm, smooth, elastic ball that stretches without tearing, about 8 minutes.
- To color (optional): If you want to color the entire batch, add a little icing or food coloring to the mix.
For smaller amounts, add icing color to portions as needed.
- It’s best to leave the fondant overnight in a double container.
- Prepare for storage, covering it with a thin layer of solid vegetable fat, then wrapping it in foil and placing it in a resealable bag.
- Squeeze out as much air as possible.
- This recipe will keep well in the fridge for several weeks.
Comments
To prevent sticking during rolling, prepare the surface with solid vegetable fat or a dust bag filled with equal parts of cornstarch and powdered sugar.
Fondant easily collects dirt and lint. Make sure your hands are clean when moving and avoid wearing fuzzy sweaters when decorating.
How to store: Carefully store leftovers after decoration. Roll into a ball or log shape, smear with a thin layer of white vegetable shortcut, and then wrap in foil. Place the wrapped fondant in an airtight container.
