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MMF + Buttercream = Too Sweet - Help - Page 2

post #16 of 25
Quote:
Originally Posted by lisa

I think it's interesting to note that the fondant recipes are actually very close to a recipe for marshmallows with powdered sugar added or MMF. At the start of most fondant recipes, you're actually making marshmallows. The only real difference is the amount of sugar added and glycerin if you use that.



Good point, lisa.

I think another aspect to the difference between actually making marshmallows and the fondant is the amount of gelatin and vanilla used.

According to a quick search I just did for marshmallow recipes, I noted that many of them asked for three to four Tbsp of gelatin and 1 or 2 tsp of vanilla added to about 2 or 3 cups of sugar + 1 cup corn syrup. Perhaps that's where the strong flavour is originating: massive ratio of gelatin with vanilla to sugar.

Something esle to keep in mind and where the higher sweetness comes in, is that adding 16 oz of marshmallows (one pound) is the equivalent of adding about 4 cups more conf. sugar. So in effect, scratch fondant has about 3.5 cups less sugar than MMF (remember it's getting one half cup syrup). When both recipes start with 2 lbs (8c) of sugar, adding yet another extra pound - or 50% more - is certainly going to be noticeable.

I'm a little relieved to figure out that the perception of higher sweetness and stronger flavour are not just my imagination icon_lol.gificon_lol.gif
- Paul
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- Paul
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post #17 of 25
I find two things cut down on the sweetness when putting MMF over buttercream: keeping the buttercream layer thin and using a recipe that is at least half butter--all butter is even better.

With commercial fondant, I use a thicker layer of buttercream because many people peel off the fondant and eat what's underneath. With the MMF, they seem to eat the fondant as the primary icing so I keep the buttercream skimpy.

My .02
Rae
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I love you, but your emergency is not my crisis!

They say that a little knowledge is a dangerous thing, but it is not one half so bad as a lot of ignorance.--Terry Pratchett (b.194
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post #18 of 25
I have something to say on the addition of glycerine. I've made Collette's recipe and forgotten to add it in and it just won't come together. Kneaded it in after the fact and it was fine.

I was curious about the reason for the difference in flavor too between scratch and MMF, so I guess now I know.

To flavor mine (Collette's recipe) I use the same flavoring as the BC (unless it's chocolate) and it blends right in with the BC. For example if I'm making plain BC, I flavor the fondant with 1/2 butter extract, 1/2 vanilla.
Ali
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post #19 of 25
Quote:
Originally Posted by alimonkey

I have something to say on the addition of glycerine. I've made Collette's recipe and forgotten to add it in and it just won't come together. Kneaded it in after the fact and it was fine.



Interesting... I made fondant earlier today and decided to pass on the glycerin. Mixed the ingredients up in the KA and kneaded the last cup or so of sugar in... it was amazingly silky. I was actually thinking "wow, this is really smooth!!"

Strange... why such different results I wonder?

The fondant is sitting in the fridge aging at the moment. I'll let you know if there are any issues when I roll it out for the next cake.
- Paul
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post #20 of 25
[As far as "easy" there's no difference, I've found, between making scratch vs MMF. Whether you melt the MMs or melt the gelatin, it takes about the same amount of time. Other than that point, the steps are identical: mix in your sugar, knead until smooth, refrigerate for at least 24 hrs, roll out.

Did Ms Peters actually say the scratch version was less palatable then MMF? icon_surprised.gif

I strongly suggest you give the scratch version a try. Make your own mind up as to which is better or perhaps simply fits better for one situation over the other and use either as the need be. A kid's birthday cake may suit MMF perfectly where a more subtle flavoured cake needs the more subtle taste of a scratch icing.[/quote]

Thanks for the info. Glad to know that the glycerin isn't essential. One fine day I will have to give Collettes recipe a try. Collette said fondant was less palatable than buttercream. It just seemed like a nice way to say it was icky so that's why I never paid much attention to the recipe. icon_razz.gif
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post #21 of 25
Quote:
Originally Posted by Gail

Hello everyone!! I'm fairly new to cake central but love reading all the posts. What is MMF (fondant) and satin ice? I've been making cakes for about one year now and creating some recipes. Love learning new things.

Thanks,
Gail



Welcome to Cakecentral Gail...MMF is MarshaMallow Fondant and Satin Ice is a brand of fondant that you can purchase premade. HTH!!
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post #22 of 25
I'm glad I'm not the only one who found the marshmallow fondant to be too sweet to eat. Yerk.
~ Sherri
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~ Sherri
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post #23 of 25
I have only tried the MMF and Wilton's, but I will now also try the Collette recipe. My question is this in the Collette recipe you add 1 teaspoon of flavoring. Would this be the same amount for the MMF & Wilton also ??
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post #24 of 25
Quote:
Originally Posted by frstech

I have only tried the MMF and Wilton's, but I will now also try the Collette recipe. My question is this in the Collette recipe you add 1 teaspoon of flavoring. Would this be the same amount for the MMF & Wilton also ??



That's a point you might want to play with a bit. I find that even a teaspoon of flavouring seems to make the fondant's flavour quite pronounced. I've cut it back to a half-teaspoon, still has taste but isn't competing with the cake's flavour quite so much. Of course, this is going to depend on whether you want the frosting to be "tasty" or "subtle", depending on your audience: kids, for example, might quite like a stronger strawberry or minty flavour in the frosting.
- Paul
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- Paul
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post #25 of 25
yes, I guess I will play with it a little and see what happens. icon_razz.gif
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