Traditional recipes

Easy marshmallow fondant icing recipe

Easy marshmallow fondant icing recipe

  • Recipes
  • Dish type
  • Cake
  • Cake decorating
  • Icing
  • Fondant icing

Using plain marshmallows, it takes just three ingredients to make a lovely fondant icing that works well on all of your cakes. You can add a little flavouring, such as vanilla extract, in place of some of the water.

571 people made this

IngredientsServes: 15

  • 450g plain marshmallows
  • 900g icing sugar
  • 1 1/2 tablespoons water
  • butter or margarine, for greasing

MethodPrep:30min ›Cook:2min ›Ready in:32min

  1. Place the marshmallows in a microwave safe bowl and set microwave on high setting for 30 seconds. Add 1 1/2 tablespoons of water. Grease a large spoon with butter or margarine, stir the marshmallows and keep melting in 30 second intervals until marshmallows are smooth.
  2. Begin adding icing sugar about 250g at a time, stirring between each addition, until the whole 900g is incorporated.
  3. At this stage the mixture gets sticky, so grease your hands with butter or margarine and knead on a greased work surface until smooth and no longer sticky.
  4. You can then grease your work surface lightly and roll the fondant out and place over cake that has been covered with marzipan or buttercream.

Tip

You can add food colouring to create coloured fondant. Always remember to wear gloves to keep the colour off of your skin. This recipe is enough for two 23cm cakes.

How to ice a cake video

Watch our How to ice a cake video and see how to ice cakes with ease. You'll be icing perfect birthday and special occasion cakes in no time!

How to make fondant icing

Watch our How to make fondant icing video to see how easy it is, step-by-step!

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Reviews & ratingsAverage global rating:(14)

Reviews in English (14)

not to difficult turned out quite well, will be using again.-17 Sep 2012

Great recipe! Turned out really well. i made it a couple of days in advance, all it needed was 15 seconds in the micro and was easy to roll. only suggestion i have is when colouring your icing invest in gel colourings rather than the cheaper liquid colours as this changes the texture slightly.-03 Oct 2013

Easy to make, tastes good and turned out really well. Will definately be using again.-02 Nov 2013


Marshmallow Fondant Recipe – a Quick Homemade Recipe

Fondant is a lovely cake covering and decorating medium and I really love working with it.

The first time I used fondant was when I attended a local wedding cake baking and decorating workshop almost 2 decades ago. At that time, we were taught how to make our own fondant and for a very long time after that, I only used that fondant recipe for all my cakes, including those that I made for my customers.

That recipe was a classic homemade fondant recipe, made by double boiling gelatin with water and then added glucose syrup into. Icing sugar is then kneaded in until the fondant turns into a dough-like consistency and is no longer sticky. This was a long process but I followed it obediently.

As I started getting more and more cake orders, it was no longer practical for me to make my own fondant was it was too time consuming. It was way cheaper to make my own fondant than to use commercially made fondant but the time spent making it was no longer very practical for me. Plus all the cleaning up after that….

And so I moved to commercial fondant and stayed on with it for all my cake orders. Now that I not longer actively take cake orders, using commercial fondant has taken its turn to be impractical. Since I do not use as much fondant as I used to, much of the store-bought fondant ends up expiring, unused. And since I am also not keen on the long process of making my classic homemade fondant, I turned to Marshmallow Fondant.


Easy Marshmallow Creme Fondant Icing

When using creme instead of melted marshmallows, you really don’t have to wait overnight. It comes out perfectly and ready-to-go in minutes!

Ingredients

  • 1 jar (13 To 16 Oz. Jar, Large Sized) Marshmallow Creme
  • 2 Tablespoons Clear Vanilla Extract Or Other Flavoring
  • 1 teaspoon Food Coloring Paste (not Liquid)
  • 2 pounds Confectioners Sugar
  • Vegetable Shortening, For Greasing The Bowl, Your Hands, Mixing Tools, And Any Fondant You Will Be Storing

Preparation

Note: This makes enough fondant to cover a standard-sized cake plus anything you could possibly think of to decorate it with. I’ve never used up the whole batch on one cake.

Start out by microwaving your marshmallow creme for 20–30 seconds, or as long as necessary to loosen it up and help it easily come out of the jar, wasting as little as possible. Scoop the warm marshmallow creme into a shortening-greased bowl with a small rubber spatula.

Add the extract flavoring to the warm creme and stir well. Be sure to use clear-colored flavorings if your fondant will be tinted a light color (or if you need a bright white).

At this point, you can mix in your food coloring. The addition of powdered sugar shouldn’t have much of an effect on the base color tint, so you’ll have a pretty good idea of what color you’re making. It is WAY easier and tidier to tint it at this stage than to knead the coloring in later with your hands. If making multiple colors, divide creme into bowls and tint each bowl.

Next, begin shaking in powdered sugar, stirring after the addition of each cup or two. (A wooden spoon greased with Crisco is a big help for stirring the fondant.)

When the mixture starts to thicken and is no longer manageable with a spoon, cover your clean hands with Crisco and begin kneading. It’s a good idea to put the remaining powdered sugar in a bowl or pitcher so you don’t have to keep touching the sugar bag with greasy/sticky hands. OR, if you have a high-powered speed mixer, you can use a dough hook to form the fondant without using your hands.

Continue working in small amounts of powdered sugar until fondant is somewhat tacky, but no longer sticky or gooey. You’ll probably have a little bit of powdered sugar left from the amount you started with, which is good because you’ll need a little bit when you roll it out later.

If you are making the fondant in advance, this is the point at which you can form the fondant into one large blob, cover with as much Crisco as possible, and place it inside a sealed, gallon-sized Ziploc bag, removing as much excess air as possible before sealing.

If using right away, roll out fondant to about 1/4″ thick (no more) and transfer onto a buttercream-iced cake.

Here’s a great trick! You can roll it out onto a large piece of parchment or wax paper that’s been dusted in confectioner’s sugar if you’re worried about transferring it to the cake with the pin. Just roll it, flip it over the cake, and peel the paper off.


Shaping and designing with marshmallow fondant:

It is easy to shape and mold this fondant to add those special effects that will give your cakes that professional look.

A quick visit to your local craft store or Amazon will provide you with silicon embossing mats, rollers and molds that will give you endless ideas in presenting the creation of your dreams.

See how a fondant drape, a few cut-outs, and real flowers add a dramatic effect to our Cascading Flower Cake. Or make fondant ruffles like our Fondant Ruffle Cake Design.

Make fun and creative cakes like our Cheeseburger Cake or this Wine Barrel Cake made for my dad&rsquos 80th birthday (I used a woodgrain impression mat to make the woodgrain).

All of the cakes mentioned above were made with homemade marshmallow fondant and I saved a ton of money by making the fondant myself.

Now you can present a gorgeously decorated birthday cake, a plate of beautiful cupcakes or&hellip.try your hand with a wedding cake or special-event decorated cake.

Watch our video below and you will be inspired to get in the kitchen and decorate your favorite cake.

In the video, we used a rose mold similar to this and a flower plunger cutter that came from this decorating tool kit. We actually used a paper embossing mat to emboss a design for the cupcakes.

However, you don&rsquot even need tools to make simple rolled fondant roses like we did in the video.

More Ideas to Use Fondant:

Video: How to make cheap and easy marshmallow fondant

Check out our video and see how easy it is to make marshmallow fondant.


Quick Pour Fondant Icing

Cover cupcakes lightly with buttercream icing. Let set 15 minutes.

Place sugar in saucepan. Combine water and corn syrup add to sugar and stir until well-mixed. Cook over low heat. Don't allow temperature of mixture to exceed 100°F. Remove from heat stir in extract and icing color.

Place cooled cupcakes or mini cakes on cooling grid positioned over cookie sheet or pan to catch excess icing. Cupcakes which will be covered completely should be turned bottom side up. Pour icing on center of cupcake using pan or measuring cup. Or, pipe icing from a cut decorating bag. Cover the cupcake completely, or use your coating as a glaze to simply cover tops and drip over the sides. Touch up any bare spots with spatula. Let set.

Excess icing may be reheated just to pouring consistency. Don't overheat the icing as it will lose its shiny finish.


Fondant

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This time I decided to make it with those mini fruit flavored marshmallows. I had to sort them by colour first. I figured they would add a little bit of flavor to the fondant so I wouldn't have to add much flavoring oil.

I use gel colours to dye my fondant but regular food colouring will work too. You won't be able to get really dark colours without making your fondant sticky, but for lighter colours you can just even it out with more icing sugar.

I also had lemon oil and coconut flavoring on hand.. oh la la the value brand (which still works fine).

Take a couple of handfuls of marshmallows and put them in a microwave safe bowl. Add a couple of drops of water and toss the marshmallows in it until they are all a bit damp. If you are going to just make one colour then put the whole bag of marshmallows in the bowl and add a couple of teaspoons of water. If you're going to put flavoring oil in, add it now and add less water

I like to make smaller batches because its easier to add the colour to the melted marshmallow than it is to work the colour into the fondant later.

Stick the marshmallows in the microwave for ten seconds at a time until the are puffed up and easily stir into a goo with a wooden spoon. Tip: Grease your spoon with butter, things can get a bit sticky.

Add food colouring to the melted marshmallows until you get the colour you want. Remember that you're going to be adding icing sugar which will lighten the colour so make it a bit brighter than you need.

Start folding icing sugar into the marshmallow goo until it becomes a soft and fluffy dough. Grease your hands with a bit of butter and turn the marshmallow out onto a table sprinkled with icing sugar. Continue to knead in icing sugar until the fondant is stiff enough to roll out.

If you add too little icing sugar the fondant will be very sticky- Just add more icing sugar

If you add too much icing sugar the fondant will be very stiff and hard to roll out - knead in a little bit of butter

Fondant with the icing sugar kneaded in.

For this batch of colours I made larger batches of lighter colours and then worked some extra gel colouring into the already made fondant to make smaller batches of darker colours. The dark purple and dark green were made from the a light pink and light green.

All you need to do is knead the gel colour in.. it takes a while to get it all mixed in which is why I only do it for smaller batches.

To store your fondant wrap them in pieces of lightly greased plastic wrap and keep them either in a big ziplock bag or a tupperware container. The fondant is essentially a sugar paste (its just marshmallows and icing sugar) so it has a shelf life of three or four months. If it feels a bit stiff and hard to use after being stored for a long time you can soften it up by kneading a bit of butter in or putting in the microwave one-two seconds at a time.


Easy to bake family treasures

I have always been fascinated by cake decorating. I am like a kid in a candy store when I visit bakeries with the cutest cupcakes and beautiful cakes. Imagine my excitement when I visited Charly’s Bakery for the first time. I’m an avid fan of Buddy the Cake Boss and only hope to one day be able to create such a masterpiece.

I have been curious to find out about fondant , the marvelous stuff that makes cakes come alive. It’s not obtainable everywhere so I wanted to try to make it myself, which led me to the discovery of marshmallow fondant. Apparently it is super easy to make and has a lovely taste. I have yet to make it , but I really want to try it out soon. This is not my own recipe and I give full credit to the blog where I found it. I found the recipe on the Clockwork Lemon Blog . I hope your creation works out well. I will upload images as soon as I try this out.

How to Make Marshmallow Fondant

Marshmallow fondant is easy to make and pretty fun to use. You can cover cakes and cookies with it to give them a smooth professional-looking finish or you can cut out shapes and designs to decorate your icing

Recipe from Clockwork Lemon Blog

  1. Marshmallows – Any size is fine
  2. Icing sugar – You’ll be mixing the icing sugar into the marshmallows to make a dough
  3. Food colouring
  4. Flavoring oil – This is optional. If you don’t add this your fondant will be sweet and flavorless which works well if your got all the flavors your want in your cake already

Take a couple of handfuls of marshmallows and put them in a microwave safe bowl. Add a couple of drops of water and toss the marshmallows in it until they are all a bit damp. If you are going to just make one colour then put the whole bag of marshmallows in the bowl and add a couple of teaspoons of water. If you’re going to put flavoring oil in, add it now and add less water

Stick the marshmallows in the microwave for ten seconds at a time until the are puffed up and easily stir into a goo with a wooden spoon. Tip: Grease your spoon with butter, things can get a bit sticky.

Add food colouring to the melted marshmallows until you get the colour you want. Remember that you’re going to be adding icing sugar which will lighten the colour so make it a bit brighter than you need.

Start folding icing sugar into the marshmallow goo until it becomes a soft and fluffy dough. Grease your hands with a bit of butter and turn the marshmallow out onto a table sprinkled with icing sugar. Continue to knead in icing sugar until the fondant is stiff enough to roll out.

If you add too little icing sugar the fondant will be very sticky – Just add more icing sugar

If you add too much icing sugar the fondant will be very stiff and hard to roll out – knead in a little bit of butter

To store your fondant wrap them in pieces of lightly greased plastic wrap and keep them either in a big ziplock bag or a tupperware container. The fondant is essentially a sugar paste (it’s just marshmallows and icing sugar) so it has a shelf life of three or four months. If it feels a bit stiff and hard to use after being stored for a long time you can soften it up by kneading a bit of butter in or putting in the microwave one-two seconds at a time.


via Gemma Stafford, Bigger Bolder Baking

Are you ready to learn how to make Marshmallow Fondant? Gemma is ready and waiting to show you the process.

In order to achieve the very best result, we highly recommend that you watch the video. This way you will get the best result. To see Gemma, click Play above ^

Via Bigger Bolder Baking

Gemma has full written instructions on her website where she answers all your questions. You can find all the details here.