Differences Between Mmf And Mmbf

Baking By sweetcreationsbykimberly Updated 26 Mar 2010 , 1:53pm by HauteCoutureCookies

sweetcreationsbykimberly Posted 17 Mar 2010 , 8:24pm
post #1 of 17

Taste defferences? And how are they different as far as working with?

16 replies
aggiechef Posted 17 Mar 2010 , 8:35pm
post #2 of 17

What is MMBF???

nadine_n Posted 17 Mar 2010 , 8:40pm
post #3 of 17
Quote:
Originally Posted by aggiechef

What is MMBF???




That's the same thing I was thinking. I didn't want to ask, and look like too much of a newbie.

aggiechef Posted 17 Mar 2010 , 8:42pm
post #4 of 17
Quote:
Originally Posted by nadine_n

Quote:
Originally Posted by aggiechef

What is MMBF???



That's the same thing I was thinking. I didn't want to ask, and look like too much of a newbie.




I ask things that make me look like a newbie all the time. I figure that I'll never learn if I don't ask so I do it. There are WAY too many talented people on this site with loads of knowledge that they're more than willing to share. icon_biggrin.gif

sweetcreationsbykimberly Posted 17 Mar 2010 , 9:02pm
post #5 of 17

MMBF is Marshmallow buttercream fondant icon_biggrin.gif

Tellis12 Posted 19 Mar 2010 , 3:00am
post #6 of 17

I've not heard of Marshmallow buttercream fondant. How is it made?

ladij153 Posted 19 Mar 2010 , 3:22am
post #7 of 17

Sounds like maybe rolled buttercream????

katnmouse Posted 19 Mar 2010 , 3:28am
post #8 of 17

I think I read on a post somewhere in reference to MMBC that is was the addition of butter flavoring to MMF and making it into a fondant that tastes like BC icon_surprised.gif

smokeysmokerton Posted 22 Mar 2010 , 7:31pm
post #9 of 17

Someone in another thread suggested I use a mix of mmf and rbc because I prefer the taste of rbc but it's harder to work with than mmf. Maybe thats mmbf?

dstbni Posted 22 Mar 2010 , 8:52pm
post #11 of 17

That's the recipe I use for covering cookies and it's great. Easy to make, easy to work with, tastes really good. If you put it on the cookies right out of the oven it melts a lttle and looks like flooded icing. I let the covered cookies sit out overnight to get them to be less greasy. I've never put it on a cake, but I think it would tear too easily.

sweetcreationsbykimberly Posted 22 Mar 2010 , 9:16pm
post #12 of 17

Thanks for the info. I have my cookies already baked and frozen, so I will be putting it on with alittle water I guess.

smokeysmokerton Posted 22 Mar 2010 , 9:30pm
post #13 of 17

Thanks for posting that recipe! I didn't realize it was actually one recipe, so I thought I'd just have to make a batch of each and mix it. That will save me soooo much time! icon_biggrin.gif

stephie_loves_u Posted 23 Mar 2010 , 7:46am
post #14 of 17

i made a batch of butter cream fondant, but it had nothing to do with marshmallows...therefore, is it mmbf?? i'm so confused with the whole fondant thing anyway. i'm a total noob when it comes to fondant period, i'll go ahead and admit it.

smokeysmokerton Posted 23 Mar 2010 , 11:07am
post #15 of 17

I'm a total noob also but I think mmbf is suppose to be easier to work with than rbc I guess because the marshmallows give it some stability. Plus it's suppose to be less greasy.

stephie_loves_u Posted 24 Mar 2010 , 2:56am
post #16 of 17

well i know the buttercream stuff i made isn't very greasy, but it has nothing to do with marshmallows.

HauteCoutureCookies Posted 26 Mar 2010 , 1:53pm
post #17 of 17

Well, I am a Newbie here so thanks SweetCreationsbykimberly for the answer. I NEVER would have figured that one out...

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