I have been making my own fondant, but feel like it is just not that white. I first used MFF, but it's naturally an off-white. I tried adding a little Americolor white to a little piece, but it didn't seem to change the color one bit. I am going to make MMF this time, which I think will be whiter, but should I add some white color to it too?

Thanks!

I make MFF with real vanilla and mine has always been white. The cake with the gerbs on it was MFF. Pretty pure white to me with no addition of coloring.

Are you using clear vanilla? That will make a big difference if you are not. I make mmf with clear flavorings and it is a nice white color.

This is interesting! I did use clear everything, but mine came out off-white. You can see the photo in my photos, but it came out nothing like the Lurvely's cake (which is adorable, btw!). I wonder if I overcooked the gelatin/butter mixture, seeing that was about the only thing that wasn't clear when I mixed it in. Maybe I'll have better luck with the MMF.

I have made two batches of the MMF and both times it was more of an off white color. I also used clear vanilla....I was wondering the same thing!

I make MFF and use real vanilla extract. The fondant does come out off-white. I've been wondering if white coloring would help, and if so, how much. I really don't want to switch to clear vanilla.

Adding powdered white food color might help a little bit and the powdered stuff in the large jars is fairly inexpensive. Using petals dusts would be very expensive and would probably take an entire container. The powdered white color that I get are Candy & Cake Colors by CK Products.

HTH

Michele

Sugarflowers (are you THE Michele??)

I can only find small jars of that powdered food coloring online. Not a business, so can't buy it from CK Products in the larger quantities.

I have no idea how much to buy or try. Can you take a guess at about how much powdered white coloring it might take for a batch of fondant?

Thanks in advance!

I don't know if I am THE Michele, I am A Michele and I am giving tips on my fondant recipe.

My guess on the amount of white food color to use is probably about 1 Tbsp. This should be enough to make the fondant more white. I've noticed that the color of the gelatin will make a difference in the color. Using non-dairy creamers might change the color as well.

I don't usually add white to my fondant because it starts to look artificial to me. Replacing 1 Tbsp. of gelatin with 1 Tbsp. of Tylose made my last batch a few shades whiter than normal.

Most people aren't going to notice the difference between egg shell white and white white. This is just my opinion. I also don't think people pay enough for minor differences in color. Coloring small amounts might be a good idea if you need a true color for a specific decoration.

HTH

Michele

Oh, I forgot. I added the Tylose to the powdered sugar and NOT the liquid. Tylose turns to gel much to quickly and will leave lumps in the fondant. I discovered this the hard way.

Michele

Yep, if MFF is your recipe, then that makes you THE Michele! I love this recipe for fondant - so tasty and easy to work with - never any wrinkling or elephant skin, never any sagging or stretching.

Thanks for the additional information and tips. I truly appreciate your help.

I found using the jar of marshmallow cream makes a really nice white fondant...whiter than when using regular marshmallows and the same flavorings. So when i need REALLY white, I grab a jar rather than a bag!

Whenever I use clear vanilla and the fondant turns out white white - it seems like every single imperfection is magnified so I actually prefer to add brown vanilla rather than clear