Steps
- 1
beat butter in medium bowl until light and fluffy.
- 2
gradually beat in powdered sugar.
- 3
beat in milk and vanilla.
- 4
knead on surface sprinkles with additional powdered sugar until smooth and glossy.
- 5
divide in portions, knead in paste color and shape as desired.
- 6
uncooked fondant can be well wrapped and refrigerated overnight or frozen several weeks.
- 7
bring to room temperature before using.
- 8
NOTE: makes about 1Cup
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