How do you make fondant?

Making Fondant: A Step-by-Step Guide

Fondant is a delicious and versatile icing perfect for decorating cakes, cupcakes, and more. Here's how to make it:

Ingredients:

* 1 cup (2 sticks) unsalted butter, softened

* 2 cups powdered sugar

* 1/4 cup milk

* 1 teaspoon vanilla extract

* Pinch of salt

* Optional: Food coloring (gel or paste for best results)

Equipment:

* Stand mixer with paddle attachment (or handheld mixer)

* Large bowl

* Measuring cups and spoons

* Rubber spatula

* Parchment paper

* Rolling pin

Instructions:

1. Cream the butter: In the bowl of your stand mixer, cream the softened butter on medium speed until light and fluffy.

2. Add powdered sugar: Gradually add the powdered sugar, 1 cup at a time, scraping down the sides of the bowl after each addition.

3. Add milk and vanilla: Once the sugar is incorporated, add the milk and vanilla extract, mixing until smooth.

4. Knead the fondant: Turn the fondant out onto a lightly powdered surface. Knead for 5-7 minutes, or until smooth and pliable. If it's too sticky, add a little more powdered sugar. If it's too dry, add a few drops of milk.

5. Color the fondant (optional): Divide the fondant into portions and add food coloring as desired. Knead the color through until evenly distributed.

6. Store the fondant: Wrap the fondant tightly in plastic wrap and store it at room temperature for up to 2 weeks, or in the refrigerator for up to a month.

Tips:

* Softness: The consistency of fondant can vary depending on the humidity and temperature. If it's too hard, add a few drops of milk. If it's too soft, add a little more powdered sugar.

* Rolling: Dust your work surface and rolling pin with powdered sugar to prevent sticking. Roll the fondant out evenly to your desired thickness.

* Cutting: Use sharp cutters to cut shapes from fondant.

* Smoothing: To smooth out the fondant, use a fondant smoother or your fingers dipped in water.

* Drying: Allow fondant-covered cakes or cupcakes to dry at room temperature for at least 2 hours before handling or stacking.

Variations:

* Marshmallow fondant: This type of fondant is made with marshmallows instead of butter. It's a good option for beginners because it's easier to work with.

* Gelatin fondant: This type of fondant is made with gelatin and is known for its smooth and glossy finish.

Enjoy your fondant creations!