Comments on
Fresh cream vanilla fondant cake
Nahid Syeda @cook_23039661
Mam what is non dairy??can u plz abt whipping cream.. can we get local cream from curd shop and make it whipping cream
Vaish Foodie Love @Droolsome
Hi Nahid. Non dairy whipping Cream is made of vegetable fat, milk whitner and water. You can get in local store which supplies baking essential.
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Vaish Foodie Love @Droolsome
Then you can try to make Aquafaba whipping cream at home. Made of chickpea brine
Vaish Foodie Love @Droolsome
Hello. We have 2 methods of doing fondant. With marshmallow and without marshmallow. May I know which one would you prefer. Once you confirm, I can give you the procedure.
Vaish Foodie Love @Droolsome
Kindly follow this recipe. It's one of the easiest foolproof method. If you want to add colour, then add gel colour only in 3rd step.
Vaish Foodie Love @Droolsome
1.Place the butter in a shallow bowl, and set aside.
2. Place the marshmallows in a large microwave-safe bowl, and microwave on High for 30 seconds to 1 minute to start melting the marshmallows. Carefully stir the water and vanilla extract into the hot marshmallows, and stir until the mixture is smooth. Slowly beat in the confectioners' sugar, a cup at a time, until you have a sticky dough. Reserve 1 cup of powdered sugar for kneading. The dough will be very stiff.
2. Place the marshmallows in a large microwave-safe bowl, and microwave on High for 30 seconds to 1 minute to start melting the marshmallows. Carefully stir the water and vanilla extract into the hot marshmallows, and stir until the mixture is smooth. Slowly beat in the confectioners' sugar, a cup at a time, until you have a sticky dough. Reserve 1 cup of powdered sugar for kneading. The dough will be very stiff.
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Vaish Foodie Love @Droolsome
3.Rub your hands thoroughly with butter, and begin kneading the sticky dough. As you knead, the dough will become workable and pliable. Turn the dough out onto a working surface dusted with confectioners' sugar and continue kneading until the fondant is smooth and no longer sticky to the touch, 5 to 10 minutes.
4.Form the fondant into a ball, wrap it tightly in plastic wrap, and refrigerate overnight. To use, allow the fondant to come to room temperature, and roll it out onto a flat surface dusted with confectioners' sugar.
4.Form the fondant into a ball, wrap it tightly in plastic wrap, and refrigerate overnight. To use, allow the fondant to come to room temperature, and roll it out onto a flat surface dusted with confectioners' sugar.
Vaish Foodie Love @Droolsome
Ingredients:2tablespoon - 1-1/4 teaspoon butter and water16 ounce Marshmallow1teaspoon vanilla extract1-1/4 pound confectioners' sugar. Divided
