Fondant icing & shortening ?!


Question: Can anyone give me a recipe for 'roll out fondant icing', in the US fondant icing is made using marsh mallows, does anyone know why or if this is better? And why don't we in the UK?

Also what is shortening (US again!) I know it is a solid fat but is our equivalent in the UK butter margarine or lard !

No guesses please I would like answers from those that know !!!!

Thanks in advance


Answers: Can anyone give me a recipe for 'roll out fondant icing', in the US fondant icing is made using marsh mallows, does anyone know why or if this is better? And why don't we in the UK?

Also what is shortening (US again!) I know it is a solid fat but is our equivalent in the UK butter margarine or lard !

No guesses please I would like answers from those that know !!!!

Thanks in advance

Fondant Icing

1? lb icing sugar
2 large egg whites
3 tablespoon liquid glucose

Method
Sieve the icing sugar into a bowl.
Add the glucose and ? of the egg white and mix well. Knead it, on a sifted-sugar-dusted surface, until smooth and pliable – this will take about 10 minutes.
Put it in a bowl covered with a t-towel and allow it to rest for 30 minutes or so.
You now have enough icing to cover an 8” round cake, and to provide some decoration.

The closest thing we have to shortening is cookeen. If a recipe involves melting it, you can substitute it with sunflower oil. I have never heard of fondant being made with marshmallows but it does sound good. I found this recipe and will give it a try.

16 ounces white mini-marshmallows (use a good quality brand)
2 to 5 tablespoons water
2 pounds icing sugar
? cup Crisco shortening

Melt marshmallows and 2 tablespoons of water in a microwave or double boiler: Put the bowl in the microwave for 30 seconds, open microwave and stir, back in microwave for 30 seconds more, open microwave and stir again, and continue doing this until melted. It usually takes about 2 ? minutes total. Place 3/4 of the powdered sugar on the top of the melted marshmallow mix.


Now grease your hands GENEROUSLY in between fingers, then heavily grease the counter you will be using and dump the bowl of marshmallow/sugar mixture in the middle.
Start kneading like you would bread dough. You will immediately see why you have greased your hands.
Keep kneading, this stuff is sticky at this stage! Add the rest of the powdered sugar and knead some more. Re-grease your hands and counter when the fondant is sticking. If the mix is tearing easily, it is to dry, so add water (about ? tablespoon at a time then knead it in). It usually takes about 8 minutes to get a firm smooth elastic ball so that it will stretch without tearing when you apply it to the cake.
Its best if you can let it sit, double wrapped, overnight (but you can use it right away if there are no tiny bits of dry powdered sugar). If you do see them, you will need to knead and maybe add a few more drops of water.

Prepare the fondant for storing by coating it with a good layer of Crisco shortening, wrap in a plastic- type wrap product and then put it in a re-sealable or Ziploc bag. Squeeze out as much air as possible.
MM Fondant will hold very well in the refrigerator for weeks. If I know that I have a cake to decorate, I usually make 2 batches on a free night during the week so it is ready when I need it. Take advantage of the fact that this fondant can be prepared well in advance.

shortening is butter & is better than margarine as its creamier.

Shortening is a solid vegetable fat commonly used for making a 'short crust'. It is not the same as butter or margarine. The equivalent would be lard.

I do not have a recipie for fondant because it is easier to buy it already made.

good luck

rolled fondant icing

INGREDIENTS
7 g unflavored gelatin
60 ml cold water
120 ml glucose syrup
15 ml glycerin
25 g shortening
5 ml vanilla extract
1005 g sifted confectioners' sugar


DIRECTIONS
Combine gelatin and cold water; let stand until thick. Place gelatin mixture in top of double boiler and heat until dissolved.
Add glucose and glycerin, mix well. Stir in shortening and just before completely melted, remove from heat and stir in vanilla. Mixture should cool until lukewarm.
Place 4 cups confectioners' sugar in a large bowl. Make a well in the center and using a wooden spoon, stir in the lukewarm gelatin mixture. Mix in sugar and add more a little at a time, until stickiness disappears. Knead in remaining sugar. Knead until the fondant is smooth, pliable and does not stick to your hands. If fondant is too soft, add more sugar; if too stiff, add water (a drop at a time). Use fondant immediately or store in airtight container in fridge. When ready to use, bring to room temperature and knead again until soft


Shortening is a semisolid fat used in food preparation, especially baked goods, and is so called because it promotes a "short" or crumbly texture (as in shortbread). The term "shortening" can be used more broadly to apply to any fat that is used for baking and which is solid at room temperature, such as butter, lard, or margarine, but as used in recipes it refers to a hydrogenated vegetable oil that is solid at room temperature. Shortening has a higher smoke point than butter and margarine, and it has 100% fat content, compared to about 80% for butter and margarine.





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