Here is a quick 'how-to' for making MMF (marshmallow fondant)
Before you start, lay out two pieces of saran wrap flat on the table
It's best to do this before your hands get all sticky!
In large bowl - add 1 bag mini marshmallows (don't use the big ones) + 2 Tbsp. water
melt in 30 second intervals til they look like marshmallow fluff
use a butter knife to stir - less surface area - easier to stir
Mix in < 1/4 c. solid crisco - (I don't measure - that would be one more dirty dish)
Stir til melted and add 1/2 cap of Wilton clear butter flavoring
You can use the brown vanilla, but your fondant may take on an ivory shade
Pour in about about a cup of powdered sugar (no need to measure)
Mix with the knife until the sugar is worked in
Put 1/2 of the goop on one piece of the saran wrap
Pour in more sugar and work/knead in with your hands
When it's a nice smooth, non-sticky texture, wrap it in the a piece of plastic wrap
Don't keep adding sugar until it's too stiff because it will harden up over the next
24 hours and you don't want it to be too stiff to work with
Dump the other pile of goop into the bowl, add more sugar, & repeat
When you are done, you'll have 2 nice packages of fondant
This can and should be made well in advance of when it's needed
Store leftovers in the frig if not using for a while
Let come to room temp before using
Store leftovers in the frig if not using for a while
Let come to room temp before using
Quick Buttercream frosting for cupcakes
1 c. shortening (can be all solid Crisco, all butter, or a mix)
1 c. powdered sugar
1 tsp. clear flavoring
up to 1/4 c. hot water
start mixing on low
gradually add 3 more cups powdered sugar
when all the sugar is incorporated, scrape the sides well
mix on low for 2 minutes
Buttercream can be stored in the refrigerator for several days or in the freezer
