I realized I haven't worked with fondant in quite awhile! So tonight I made a Marshmallow Fondant. I also baked two dozen french vanilla cupcakes with a Buttercream frosting. Mmmm :]
Marshmallow fondant is easier to make than regular fondant but can still be used for all the same purposes.
I personally prefer a normal fondant because it holds up slightly better, but the ingredients are more expensive so I use this MM fondant for practice and cupcakes!
Below is the recipe I use for the fondant:
- 8 ounces miniature marshmallows (4 cups not packed, or half of a 16-ounce bag)
- 1 pound powdered sugar (4 cups)
- 2 tbsp water (you may need more if it needs to be more pliable)
- 1/3 cup Shortening
- Food coloring or flavored extracts, optional
I suggest covering your work space with shortening. This prevents the fondant from sticking as you knead it. Also, before you begin to knead cover your hands with shortening as well. Trust me you want to do this!
Melt the marshmallows and 2 tbsp of water in a double boiler over medium hear.
When they are completely melted remove from heat and add the powdered sugar. Stir until you can stir no more.
Remove the mixture from the pot and place on your prepared work surface. It will look grainy and not well incorporated.
Begin to knead until well blended. It will become smooth, pliable and no longer sticky. Usually takes me about 5-6 minutes.
When you have a smooth ball, the fondant is now ready to roll out, shape or store in plastic wrap to save for later.
Well-wrapped fondant can be stored in a cool room or in the refrigerator, and needs to be kneaded until supple before later use.
If you want to add coloring or flavoring to your fondant, flatten it into a round disc. You might want to wear gloves to avoid getting food coloring on your hands during this step. Add your desired amount of coloring or flavoring to the center of the disc, and fold the disc over on itself so that the color or flavor is enclosed in the center of the fondant ball.
Begin to knead the ball of fondant just like you did before. As you work it, you will begin to see streaks of color coming through from the center. Continue to knead until the streaks are gone and the fondant is a uniform color. Your fondant is now ready to be used or stored as outlined above.
You can do so much with fondant!! I love to cut out animals and other little characters. I always use Wilton icing colors. They come in a paste of sorts and produce much more vibrant colors than regular food coloring.
For the cupcakes I baked tonight I used a store bought cake mix but made a home made butter cream frosting.
Here is my recipe for Buttercream Frosting:
- 1 cup unsalted butter, softened (but not melted!)
- 3-4 cups confectioners sugar, SIFTED
- 1/4 teaspoon table salt
- 1 tablespoon vanilla extract
- up to 4 tablespoons milk or heavy cream
Beat butter for a few minutes with a mixer. Add 3 cups of powdered sugar and turn your mixer on the lowest speed (so the sugar doesn’t blow everywhere) until the sugar has been incorporated with the butter. Increase mixer speed to medium and add vanilla extract, salt, and 2 tablespoons of milk/cream and beat for 3 minutes. If your frosting needs a more stiff consistency, add remaining sugar. If your frosting needs to be thinned out, add remaining milk 1 tablespoons at a time.
Make sure you coat the top of every cupcake before you apply fondant. This way it sticks nicely and has a smooth surface! Now get creative and ENJOY!! :]
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| Bloop! |
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| Smiling Springtime |
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| My fiance made this one! In honor of Diablo 3 coming out in 6 days! |
