Best Fix For Using Americolor With Mmf?

Decorating By FrostedMoon Updated 24 Jun 2013 , 2:27pm by FrostedMoon

FrostedMoon Cake Central Cake Decorator Profile
FrostedMoon Posted 16 Jun 2013 , 7:23pm
post #1 of 3

AI've recently discovered using Americolor with MMF makes is very hard to work with. It's softer and stickier than usual and yet cracks more easily. Using crisco to reduce stickiness isn't as effective as usual, and adding more powdered sugar or cornstarch seems to make it crack more without adding the firmness I'm looking for. This has been an issue both adding color when the marshmallow is just melted and adding it after the fondant is already made.

The worst part of this is I just bought a bunch of large bottles of Americolor. I had the small bottles of neon colors and loved them, so my intent was to replace all my Wilton gel colors. Now I have lots of expensive color that I'm almost afraid to use. I don't want to change the fondant I use as the majority of my customers request the marshmallow fondant. My recipe consists of marshmallows, water, powdered sugar, corn syrup, and glycerin.

Any suggestions on how to consistently reduce the softness without making it crack more or affect the taste?

2 replies
mpatko Cake Central Cake Decorator Profile
mpatko Posted 18 Jun 2013 , 11:08pm
post #2 of 3

I've never had any problems with Americolor, so I can't help you there, but I can tell you that I use Wilton' MMF recipe. It might be worth trying their recipe, and if the taste is similar to your recipe, maybe you could switch and still give your customers what they're used to.

FrostedMoon Cake Central Cake Decorator Profile
FrostedMoon Posted 24 Jun 2013 , 2:27pm
post #3 of 3

AThanks for the suggestions!

It's not perfect, but I think I've got a handle on this issue. Corn starch seems to be the key. I don't add color to the melted marshmallows, but have been able to use americolor with my usual recipe as long as I alternate color with kneading in some corn starch. I think americolor is just liquid enough to throw that equilibrium out of whack for the fondant. More powdered sugar just makes it stickier, but staight corn starch used sparingly seems to do the trick.

Quote by @%username% on %date%