I made some MM fondant and use the butter flavor (Wilton) and it turned out really good. However I put a LOT of butter flavor in the MM fondant.
I only had one problem. When I tried to roll out the fondant, it seemed like it was really dry and keep braking up. Should I have added more water? oil? or what???
I would love to use it on my cakes, but I just could not get it to stay together......
I wonder if you used too much ps. You can try kneading some crisco into it. Does your recipe call for any butter (besides butter flavoring) or crisco?
I used crisco. I will try adding more crisco and kneading the fondant some more too. I really hope this works because I love the taste of the MMF.
Thanks for you reply....