Icing Sugar Or Cornstarch To Roll Out Fondant?
Decorating By Limpy Updated 13 Mar 2009 , 9:31pm by mbt4955
I find that using sugar makes it too sticky. I use cornstarch and it does not alter the taste.
i think it comes down entirely to personal preference, and the job your doing. i use icing sugar for big bits, fat for small ones.
xx
Hi, the following text is something that I wrote in another thread earlier this week. (edited to remove info pertinent to only that thread)
I use shortening, with the addition of sieved powdered sugar when necessary.
A lot of people use cornstarch (called cornflour in the uk). If you are considering this, you should be aware that there is some risk. When cornstarch comes in contact with moisture and sugar, fermentation can begin. In some cases this can result in bulging, or a weird fluid seepage. The longer the cake is kept, the bigger the risk of problems. I am not criticizing anyone who uses this method, and I know a lot of people have used cornstarch for years and have never had a problem. But you should know about any risk, in case circumstances work against you.
By the way, I use cornstarch when I'm working on models, or elements that will be on the outside of a cake, as there is no where for the gases produced by fermentation to get trapped...just not when covering a cake.
HTH
What does everyone use to make their puffs? When I think of a handy wipe I think of those ore dampened cloths. So I'm not 100% sure what to use?
I don't like either. I prefer to spread a small amount of Crisco on the surface. That way, I don't end up with white powder on my fondant. I also discovered a siltpat recently and REALLY like that.
Handy Wipes are disposable cloths, but they come dry. I have used them before and they work great. Nicholas Lodge uses knee high hose. Put the corn starch in and fold it back over itself so that you end up with a double layer of nylon. I have also cut the bottom off of panty hose when they are no longer wearable.
When rolling out fondant, do you use icing sugar or cornstarch?
I normally use Crisco, but also use corn starch. It just depends on the consistency of my fondant/gumpaste. Most of the corn starch will brush off, but you can rub a little bit of Crisco into the completed cake. It starts out shiny, but the corn starch disappears and the Crisco is absorbed into the fondant.
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