Easy Marshmallow Fondant
Just 3 ingredients to make your own delicious marshmallow fondant. This is fondant you’ll actually want to eat!
Look at that gorgeously smooth fondant. These cupcakes were the easiest thing in the world to ice, and they came out looking like something from the bakery. Want to know the secret? This marshmallow fondant recipe and an Embossed rolling pin*.
*Note: I was sent an embossed rolling pin for free to try out. This post and the opinions in it are my own.*
Let’s start with the marshmallow fondant. I’m kind of a buttercream girl myself — I’ve always hated the taste of fondant. I kind of consider it as something you peel off the cake and throw away. Cute, but gross. However, I’ve been interested in expanding my cake decorating abilities, and fondant keeps coming up. That’s why I decided to try a marshmallow fondant recipe, and boy, it did not disappoint. This stuff rolls out easily, prints, molds, and otherwise acts just like the nasty stuff from the store, but it tastes like actual icing. My kids couldn’t stop eating it.
It’s super easy to make, too. The hardest part is the kneading. I use my stand mixer to take care of that, so this is literally a snap. You do have to plan ahead, though, since it needs to sit in the fridge for at least a couple of hours before you use it.
And now let’s talk about how to decorate these adorable cupcakes. I’m a fondant noob, so I went with the absolute easiest method possible here. I rolled out my fondant, then took my rose embossed pin and rolled over the smoothed out fondant to get that gorgeous rose texture.
Then, I used a small mason jar lid to cut out circles. A 1/2 pint jar lid is exactly the size of the top of a cupcake. I pressed the circles onto the tops of the cupcakes, and voilà! Perfectly decorated, bakery-worthy cupcakes.
If you don’t have a fancy rolling pin, I’m imagining you could still easily decorate with some cookie stamps, or even cookie cutters pressed lightly into the rolled out fondant. I loved using the rolling pin because it took about 5 seconds to create the pattern that decorated all of my cupcakes.
Easy Marshmallow Fondant
Ingredients
- 16 oz marshmallows mini work best
- 2 Tbsp water
- 2 lbs powdered sugar divided
Instructions
- Place marshmallows and water into a large microwave-safe bowl.
- Microwave in 30 second bursts until marshmallows are fully melted.
- Transfer marshmallow mixture to bowl of stand mixer. Add in 3/4 of the powdered sugar and mix together.
- Once fondant has begun to come together, switch to kneading arm on stand mixer.
- Knead for 8 minutes, adding remaining powdered sugar a little at a time until the mixer cleans the side of the bowl.
- If you want to color the fondant, add a little gel color to the fondant, then knead until color is even throughout.
- Wrap the fondant in Saran wrap, then place in the fridge for 8 hours.
- Allow fondant to come to room temperature before using.
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Don’t forget to pin!
This recipe is so easy and amazing. Surely, I will make it once. Thanks for the recipe.