I would like to make my mmf tern white. I have used the wilton icing color, but it makes my fondent hard to work with. does any one have an other and better idea. I would love to hear from you.

You can add citric acid to make it more white. hth

Isn't it already white? I use white marshmallows, white PS, and water so it comes out pretty white.

No mine comes out off white more like a cream color. I use white marshmellows too.

thank you dkelly, what is white PS?

I use Kraft marshmallows and mine is more of a cream color. I've heard that if you use generic marshmallows, it makes whiter fondant. To be honest, as long as you don't have anything whiter than your fondant on the cake, it will look white to everyone but you.

I use generic marshmallows, and mine is white, not any noticeable difference in colour to what I have bought at the store, maybe a shade darker but still very white

PS=powdered sugar

I figured it out. Powder sugar. I'm sorry I'm new. My recipe calls for white marshmellows, water, powder sugar, clear vanilla and karo syrup. But it doesn't come out white. what am I doing wrong?

How long are you microwaving the marshmallows for? It's possible to over heat them.

I've never used Karo syrup in mine, but you are using the clear syrup right? The dark would definitely make the mmf off white in color.

I don't use any particular brand of marshmallows........whatever is on sale. I've had good luck with all of them.

I don't use any syrup in mine either

Water, PS, Marshmallows, and flavouring



, Even clear syrup has a slight yellowish tinge to it

I think it's the syrup that's doing it. My recipe is as follows:

16oz white marshmallows
2lbs powdered sugar
1tps clear vanilla (or other clear flavoring)
2-5 Tablespoons water

That's it. Other than Crisco to coat the bowl, spoon, kneading surface and hands, nothing else goes in.

Mine comes out perfectly white so I'm thinking that it's the syrup in yours that's changing the colors.

Hope it helps!

Cat

I microwave them for 30 seconds stir and then a nother 30 seconds. I use the clear karo syrup. Do you think its the karo syrup?

I definitely think it's the syrup. Your microwaving time is just what I do. Try the recipe that catlharper posted, it's pretty much the one I use....I think you'll have better luck.

thank you all I will try. not using the karo syrup. You all are GREAT

Yep it is the Karo...I used it one time and had the same problem

I make both mmf and my own version of mff fondant. My mff comes out much whiter than the mmf. I can't use them together on a cake, the colour difference is too noticable.

Here are the ingredients that I use.

1 tbsp geletin
1/4 c water

1/2 c glucose or white corn syrup (I use glucose)
1 tbsp glycerine
2 tbsp shortening

2 lbs powdered sugar

Clear flavouring

I use that recipe for MMF...the PS, MM and water only, and it is slightly off-white. It's noticeable enough that if you're putting white gumpaste flowers on it, you can see the difference.

After I've made mmf and it's rested, mine is off-white...I was calling it dirty white. The next day, I knead it....the more I knead it the whiter it gets until it is as white as SatinIce....

I say...simply knead it again after it has rested.

I just finished a batch of mmf (marshmallows, water and ps) and had the same issue, it's like an ivory color. I will knead more tomorrow after it 'rests' and after I rest as well! How long do you usually give it before kneading again and using?

I let mine rest overnight (8-12 hours or more....I've got some I made the other day that is still 'resting'...when I go to use it, I grease the counter and my hands and knead it until it becomes soft and pliable...cover it...make sure the counter is clean and dry (remove the shortening) then dust it with a ps/cs combo and roll it out) I'll knead some of it and take a picture of the kneaded portion against the unkneaded, still resting portion....

kneading really does make it whiter. same with Michele's fondant.

When I need REALLY WHITE I use the jar of marshmallow fluff rather than the regular marshmallows. There is a difference in 'whiteness' when you put the different batches side by side.

How do you make it with fluff?? How much do you use?

I don't think it's they karo syrup. I don't use it in my MMF and it's never white... it's always ivory. When I melt the marshmellows they are ivory. I would like to know as well how to make it whiter. Has anyone added wilton's white color to it? I've been tempted to try this.

sincitycakes, I have tried the wilton white icing color. and it makes the fondent hard to work with. I made new fondent yesterday and did not use the karo and it still came out ivory/ off white.

Mine is always off-white too.I asked in a forum a while back and people thought it was strange.I had since then tried lots of things but it's still is thesame.

I did try kneading it for a long time. It made it a little whiter, or maybe it was me thinking it was whiter. I will give the marshmallow fluff a try, like bisbqweenb mentioned.