How Do I Get White Fondant?

Decorating By forheavenscake Updated 30 Oct 2009 , 7:46pm by dsilvest

forheavenscake Posted 22 Oct 2009 , 2:32pm
post #1 of 7

So how come my MMF is coming out off white? I mean, i am using stark white marshmallows and sugar. . so why is it off white?

What can I do or put in it to make it true white?

Please help!

6 replies
NJCakeDiva Posted 22 Oct 2009 , 2:52pm
post #2 of 7

I am almost postive that I read a thread on CC about this before. You can use the product by Wilton called White White Icing Coloring. It is used in buttercream recipes that call for butter or margarine.

Good Luck!

proudmommaof3 Posted 22 Oct 2009 , 3:35pm
post #3 of 7

I use the white white as well from Michaels and it works perfectly!

forheavenscake Posted 22 Oct 2009 , 5:41pm
post #4 of 7

Perfect thanks! My husband just picked some up for me. Hope it works!

KHalstead Posted 22 Oct 2009 , 6:01pm
post #5 of 7

it's funny because I used to use MMF all the time (just recently ordered a big bucket of Satin Ice) and I never realized that it wasn't completely white until a bride ordered her wedding cake and she kept saying she wanted it like my BFF's wedding cake, but then she kept referring to it as ivory....I realized why when I opened the bucket of Satin Ice......................wow, that stuff is white!!!!!!! I had to spend 20 minutes dying 13 lbs. of that stuff to the exact color MMF is naturally LOL.

sgregory Posted 30 Oct 2009 , 7:19pm
post #6 of 7

keep in mind that if you are putting flavoring into the mixture, it tends to add a little color. (vanilla flavoring is brown)...this may have something to do with the coloration

dsilvest Posted 30 Oct 2009 , 7:46pm
post #7 of 7

I use this recipe and it is noticibly whiter than MMF

1 tbsp geletin
1/4 cup cold water

Let this set for 5 minutes

Add
1/2 cup glucose or white corn syrup
1 tbsp glycerine
2 tbsp shortening
1 tbsp clear flavouring

Microwave about 1 minute and stir

2 lbs PS

Add 4 cups ps and stir or put into KA
Keep adding PS until the correct consistency is acheived. You may not need all of the PS.

Knead well. The more you knead the whiter the fondant.

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