Mmf Way Better Than Wilton But Still Too Sweet....
Decorating By Jopalis Updated 2 Feb 2007 , 3:20pm by rhopar33
I had a much better time working with the MMF even for a first time. I could actually slice through this one and it didn't taste all chemically. However, I still thilnk it is too sweet. Not sure I will find anything we like. I think if too sweet takes away from the cake flavor. I tried Baker's BC and some others. Will have to try IMBC & SMBC.
I have never tried either of them but I heard that IMBC & SMBC are not as sweet as regular buttercream. I would think maybe it is because they use granulated sugar instead of powdered sugar (which I think it sweeter).
Give them a try and see what you think!
HeatherMari
I had a much better time working with the MMF even for a first time. I could actually slice through this one and it didn't taste all chemically. However, I still thilnk it is too sweet. Not sure I will find anything we like. I think if too sweet takes away from the cake flavor. I tried Baker's BC and some others. Will have to try IMBC & SMBC.
I had the same problem w/ mmf. I thought it was a very cost effective alternative to commercial fondant, but it was way too sweet. I posted this yesterday, this is what I've finally come up with to keep it from being too sweet. It's very, very good:
Use your regular mmf recipe and add: 3 tsp lemon juice(bottled or fresh), one pinch salt, 1 tsp each vanilla and lemon extracts.
I'm telling you this made the best mmf I've ever had. I think the combo of the salt and lemon juice helped to cut back the sweet taste. And it does not have a citrus taste to it. I made 4 batches yesterday, covered 3 cakes and it was delicious! If you try it let me know what you think!
Rhonda
Rhonda, that sounds good! I have discovered that if you combine MMF with rolled buttercream (equal amounts), it also cuts down on the sweetness and adds just a little buttery taste to the fondant. It is also not as greasy as straight RBC, with just a bit of a shine to it, but very easy to handle and roll out.
deb
Rhonda, that sounds good! I have discovered that if you combine MMF with rolled buttercream (equal amounts), it also cuts down on the sweetness and adds just a little buttery taste to the fondant. It is also not as greasy as straight RBC, with just a bit of a shine to it, but very easy to handle and roll out.
deb
I'll have to try that. The time I made RBC it was way too soft to do anything with. I even tried to mix it with commercial fondant. I got a chemical taste and still couldn't work with it. maybe I'll try another batch amd mix with my mmf.
Thanks,
Rhonda
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