Fast white fondant recipe

Fast white fondant recipe
1.310kg pure icing sugar weighed and sifted.
3 3/4 flat tsp cmc/tylose powder (7 tsp of the budget cmc like cake craft brand. If using high concentration powder like rainbow dust then start with 3.75 tsp and add more as needed, but 3.75tsp should be enough).
10g actiwhite - Egg white powder
73g water
165g corn syrup
3/4 tsp glycerine
96g melted snow creme, crisco or copha at room temp. (Any soft white vegetable fat).
Optional - flavour/preservers
1tsp colourless vanilla
1/2 tsp powder white colour
1tsp cream of tartar (adds pleasant sour flavour and increased shelf life).
Weigh all ingredients, mix egg powder and water, add colour if using, melt fat in microwave.
Mix all ingredients together and knead for a few minutes
Best of all no marshmallows, no gelatine, only slight heating of the fat needed and generally pretty fast, not too much kneading and great instant use result.
Also extra delicious. 🙂
This makes a soft eating fondant for covering cakes. It sets firm quite quickly but retains a soft eating quality.
I also use a slightly modified version of this fondant for sculpting and even for ultra fine flowers.
*Special note: Different brands of Tylose/CMC are very different. I’m used to using the cheapest CMC I can find. The first time you make this recipe start with the smallest recommended amount of tylose and add more as needed. Record the result for whatever brand you are using.
*To make a vegan version replace the total water and egg white powder weight with aquafaba.