I have a client who wants to use MMF on her next cake. I recently did one for her, and she said the MMF was OK, but she would like it to be sweeter.
In the past, I tried using more powdered sugar, but it turned out crumbly. I find that I only need a little over a pound, any more than that, and the crumbles begin.
Any tips on sweetening the fondant or avoiding the crumbles?
She wants her next cake this coming Sunday, so I hope to have an answer by this eve.
Thanks for any input!
WOW I can't imagine anyone wanting MMF sweeter! That must be one big sweet tooth! 
You can flavor it with oils, or you could add some crisco to stop the crumbling.
Yuck.
Like Molly2 said, add some flavoring. You can add some vanilla, or some other flavorings . . . creme bouquet, or marshmallow flavoring, or some of the other lorann oils . . . something sugary tasting. Some people like the orange flavored ones, but if this woman wants sweet, i'd go for a sugary syrupy tasting flavor.
Maybe mine isn't that sweet. Like I said, I only wind up using about half the sugar the recipe calls for. I'll try adding more liquid and see if I can add more sugar. But I agree, it's some pretty sweet stuff. It's her teenage daughter that wants it sweeter. Glad I'm not paying her dentist bills!
Quote by @%username% on %date%
%body%