I use Satin ice fondant and it always seems too soft. I usually knead some shortening into it to make it pliable, but now it seems so soft. After I put it on my cake and I go to smooth it, it wants to tear. I use cornstarch when I'm smoothing it out, but it's a struggle. Am I doing something wrong? I really need some expert advice. Thanks.
Lots of people have been complaining about SI being very soft lately. Apparently, they went 0-trans fats awhile back and that seems to be when the complaints escalated.
No matter to me, I still love the product. I just knead in 1/3 Wilton + 2/3 Satin Ice and I get a great tasting product that works very well.
I knead in very little crisco and I roll out on a smear of crisco on vinyl. I never mess with CS or PS.
Kneading in crisco can soften your fondant up as well, if you add enough of it. What about adding a little powder sugar or tylose, gum-tex or gum trag?
Thanks for the tips. I will definitely try it the next time.