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uncooked fondant icing

post #1 of 7
7/26/05 at 12:25pm
Thread Starter 
hi, lately i have tried using uncooked fondant icing on a cake but when i tried the recipe , 3 1/2 cups icing sugar, 1/3 cup oil, 1/3 cup hot water, it didn't thicken and wouldn't work... any ideas on how can make the frosting the right way??????
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post #2 of 7
7/26/05 at 12:29pm
I've only made the marshmallow fondant which is very easy to do and very easy to work with ... I haven't tried one that has to be cooked . .. the marshmallow fondant also tastes so much better than other fondants icon_smile.gif
Cheryl a/k/a ntertayneme (n-ter-tayne-me)
www.legateaux.com
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Cheryl a/k/a ntertayneme (n-ter-tayne-me)
www.legateaux.com
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post #3 of 7
7/26/05 at 12:44pm
Thread Starter 
thanks ntertayneme do you think you could give me the recipe?
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post #4 of 7
7/26/05 at 12:57pm
the mmf recipe is on this website

http://cakecentral.com/cake_recipe-1949-Marshmallow-Fondant-MMF.html
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post #5 of 7
7/29/05 at 4:33am
Check out rolled buttercream, as well....

Fondant Uncooked
3 1/2 cups powdered sugar
1/3 cup hot water
1/3 cup corn syrup

or

UNCOOKED FONDANT
1 lb. box confectioners' sugar
1/3 c. light corn syrup
1/3 c. butter, softened
Few drops of mint or almond flavoring (optional)
Few drops of food coloring (if desired)
Combine the softened butter, corn syrup, and confectioners' sugar in a mixing bowl. Knead with the hands until well blended. This takes about 5 minutes. If it is still sticky, add more confectioners' sugar until it is easy to shape. This may be wrapped in plastic or waxed paper or kept in a container and store in refrigerator until ready to use. Will keep a long time.

or

T.L.C. UNCOOKED FONDANT
3 1/4 c. powdered sugar (1/4 saved out)
1/2 c. butter
1/4 c. whipped cream
1 tsp. vanilla
Combine sugar and butter. Beat well with mixer until smooth. Beat in cream and extract using your hands and 1/4 sugar as needed to make a stiff dough. Put in food color (add a few drops at a time and knead in). Put in refrigerator for 30 minutes after shaping into balls.
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post #6 of 7
7/30/05 at 2:18pm
I have never done rolled buttercream before. Do you roll and drape just like the MMF? And does it taste as good as the mmf?
***If you always do what you've always done...you will always get what you've always got!
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***If you always do what you've always done...you will always get what you've always got!
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post #7 of 7
8/2/05 at 4:07pm
I'm interested in the no cook fondant...How does this taste????
And is it easy to work with????
cakegal
cakegal
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cakegal
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