When I bought my marshmellows they were super white, to make mm fondant, I'm using only marshmellows, powdered sugar and crisco and water. Why then when I applied my fondant to my dummie cake it looked ivory or off- white? Iam very disappointed in the color. Is there a color difference in other brands and or recipes of fondant? How do you get a nice clean white fondant?
I am very curious to see the responses as well. I was thinking the exact same thing last when I using "white" mmf. I have heard before to add a touch of violet. It just doesnt make sense though - marshmallows and powdered sugar are VERY white.
I have wondered the same thing! I bought some wilton white-white to see if adding that to the water will whiten it. I'll be using it later this week. I'll post the results.
I've noticed different brands of marshmallows have different tints of off white and if I need it to be more white, I just add a couple drops of white coloring to it. I've used both Bright White by AmeriColor and the Wilton White-White Icing with no problems.
Using the marshmallow creame in a jar instead of regular marshmallows also gives you a much whiter fondant!
Sooo if I want a super white fondant, what kind should i use?
The problem that I've encountered with bagged marshmallows is that they are indeed super white on the outside, because they are rolled in powdered sugar prior to packaging, but they are an off-white color in the inside. Melting them causes the color to degrade even further, because it imparts a translucent look to them. I have had really good luck with the American Gel whitener/brightener, I add it to gumpaste, fondant, RI... all sorts of things! I've never tried using the Fluff-type cream, but I can see it working well too