Marshmallow Fondant Icing

July 07, 2010

16 ounces white mini-marshmallows (use a good quality brand)
2 to 5 tablespoons water
2 pounds icing sugar
1/2 cup Crisco shortening (you will be digging into it so place in a very easily accessed bowl)

# Grease a microwaveable bowl with shortening. Add all mini marshmallows, clear vanilla, butter flavoring and water

# Microwave for 60 seconds. Remove from microwave and stir until completely melted with fork

# If all the mini marshmallows don't melt after stirring, return to microwave for 30 seconds and sitr (repeat in itervals if necessary) - this step is usually not necesary for me

# Add the powdered sugar gradually (you might not need all the sugar) and process at low speed until well incorporated, then increase speed (if you don't have a stand mixer, mix with fork until well incorporated then knead)

# Powder surface with powder sugar. Knead marshmallow mix (careful, it might be hot at this point so knead with fork until it cools down a bit. You can grease your hands if you like to avoid marshmallow sticking to your hands). Kneading should not take long.

# If the mix is too sticky, then add more sugar until it becomes firmer

# Knead into a loaf (it will be a little bit soft at this point but don't worry). Wrap in plastic and cool for one hour (it will get firmer then)

# You can store on dry place or refrigerator (it will store for weeks)

Source: Diary of a Cake Stylist

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