The BEST Marshmallow Fondant Recipe EVER!
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- Опубліковано 5 лют 2025
- This is the best marshmallow fondant recipe ever (It's super easy!) and learn why it's SO MUCH BETTER than traditional fondant.
Here's the recipe, give it a try!
Marshmallow Fondant
Ingredients:
1/2 cup shortening
3 Tbsp water
2 lbs powdered sugar (7 1/2 cups)
16 oz marshmallows
Directions:
Combine all water, shortening, and marshmallows in large bowl. Microwave for 25 seconds, stir, 20 more seconds, stir, and then 20 more seconds, stir. The whole amount of time in the microwave actually depends on the power of your microwave, so it may take an experimental batch. When marshmallows are over cooked they end up more like car tires. After microwaving, not all marshmallows should be fully cooked through, there will still be some visable balls, just stir until they're gone).
Pour marshmallow mixture into mixer bowl. Slowly mix in powdered sugar until most is mixed in and it looks like a ball of bread dough.
Place fondant mixture onto clean surface (with the rest of the powdered sugar on the table) and knead for a while until it's not sticky, kneading in more and more powdered sugar. This step is just like kneading bread dough.
If too sticky, add powder sugar. If too dry, at 1/8 teaspoon of water at a time until you reach desired consistency.
Note: Don't try kneading fondant on a glass table. It sticks like crazy :)
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first time I got it right! your shortening in the marshmallows was a game changer! Thank you so much~
Honestly love how honest you are. Not many people are this honest when doing tutorials. Love the tips
😮
I love how you thoroughly explain everything! Thank you!
I love the adding the shortening before the melting part! I’ve always hated wasting marshmallows in the bowl
Thank you! I’m so glad you found that helpful! 😍
What is shorting
@@addisongrace8953 it's basically solid instead of liquid oils that will melt when heated. Crisco shorting is a popular brand.
Thank you for getting to the point and not making it too complicated or long
Thank you so much 💕 I have made it first time in my life 😀 and it came out like prooooooo !! Too good 🥳 Thanks again for sharing amazing recipe !!!
I have tried a few other recipes and this is the one. Love it 🥰
I have to make a cake for a party however I will be leaving out of town four days prior to the party and I have to make the cake about a week before the party. I read a blog from a baker who had to freeze a fondant covered cake and it worked out fine but the cake needed to be thawed properly. He covered the cake in several layers of plastic to freeze it. He put the cake in the fridge the night before for at least 8 hours, then he moved the cake to the counter for at least 4 hours leaving the plastic wrap intact. Then remove the plastic and let the any condensation on the cake dry up. A fan can help at this point if needed to dry up the fondant.
Thank you! Your video was very helpful😀
Thank you so much for sharing your recipe! I didn't like fondant until I made your oh my God so yummy🥰🤤
Very nice recipie! Will deff try it. Beautiful work with the cake too. Thank you!!
Thank you so much! Let me know how it goes!
I have tried a few other recipes and yours is the one. Love it 🥰
I’m so glad!! Thank you!! 😍😍😍
Do you need to let the fondant set overnight before rolling it onto the cake? And also, with not placing the cake in the refrigerator after placing the fondant, how long can the cake sit out for?
Hi Nicole, you can let it rest if you like, but you really can use it straight away 😊
Excellent ideas
great tips, excellent video !!!
Thank you so much! I'm glad it was helpful!
oh my lord i can NOT thank you enough for being so great and sharing all youre tips with us! i am trying to make my own 30th birthday cake this year and am studying how is best to do this and all youre tips make me feel so much better about trying to do this. i have make a few cakes but not like what im trying to do this year. do you have any flower or butterfly cake videos or any starter videos to show us what kits would be good for a non professional beginner? i would be forever grateful!
Oh i have to try this, it looks fab, can I just ask when do you colour your fondant, ❤
Very nice and good wrak thanks for sharing
First time seeing your channel, nice video.
Thanks for all the details!
You’re welcome! I’m glad it was helpful!
Great video! Will this recipe work if using it for a decoration for a cupcake? Will it harden enough that the decoration won’t bend? I’m making a snowflake and need it to be quite rigid.
Great lesson. Thanks a bunch. Made fondant is starting to get really expensive and annoying to work with
I'm so glad you found it helpful! Yes, fondant is super expensive and tough to work with when it's older and cold. Thank you for checking out my channel, Yashira!
What food coloring do you use and when do you apply it to the fondant
Thanks for sharing I just subscribed to your Channel and I have a question how do I decorate if I want to decorate the cake after putting the the fondant covering can I do that
Thank you for subscribing! You rock. That's a great question too. You're more than welcome to decorate a cake after putting the fondant on. You mean decorating with buttercream over the fondant? That is definitely doable! Just be careful because the fondant needs to stay at room temp (or slightly cooler), but the buttercream will be super soft at that temp. So I would recommend adding meringue powder to it so it dries stiff. I hope that helps!
Can you store the fondant for a few days in a container or plastic wrap before using ?
Nice recipe thank you
Hi thank you so so much for the recipe. I followed it your recipe to the latter but my fondant is too soft ....I even add extra icing sugar while kneading..but by the second day when I need the fondant it tears off on the cake....what do u suggest please....can I use tylose .
Also do u advice using a steamer to clean off excess corn starch on marshmallow fondant when all decorating is done?
Thanks
Hi Ogundare! Those are great questions! It seems you needed a lot more powdered sugar, especially if it's tearing off on the second day. Maybe alter the recipe to fit your needs, maybe where you live is affecting it (humidity). As for a steamer to clean off excess corn start on the fondant, it's a great idea. It will leave it shiny, so make sure you want the fondant to have a gloss. Otherwise, you can just just a damp paper towel to wipe off the excess powder. Thank you for asking!
Thank you
Can you substitute shortening for anything else
I have the same kitchen counters as you.😮
Hi. Is this for "all weather fondant"?
Just a quick question, at what point do you color the fondant? And would you recommend using Gel food coloring?
Victoria Williams Good questions! I like to color mine when I first start kneading the fondant, otherwise the fondant might end up a little too stiff because I had to add extra sugar to knead in the coloring. I do recommend gel food coloring because it minimizes the added water. It’s definitely what I use. Good luck 😃
Hi thank you for video. How long before you need the cake should you fondue? Will it stay fresh and moist if you do it the day before. Thanking you for any help
I don't have any shortening. Can I substitute coconut oil? It's basically the same consistency as shortening at room temp.
Ooo! I don't know, but I'd love to know how it works if you try it!
I want to make flowers out of the fondant, when do I use Food coloring, and how much? Do I need to let it dry at any point?
Thank you for this video.
Unrelated question. How do you apply the buttercream to the cake without crumbs getting stuck all over the buttercream? I never seem to finish with a smooth layer without crumbs all over 🤦🏻♀️🤷🏻♀️.
She may have a different suggestion/tip, but I’d suggest doing a “crumb coat”, which is basically just a very thin layer of icing that will trap the crumbs. After doing that(and make sure not to scrape crumbs back into the rest of the icing) set your cake in the fridge(or freezer) to let it harden up a bit(probably about 30 minutes in fridge or 10-15 in freezer), then you can ice it like you would normally. Hope this helps!
How long can I keep it in the refrigerator? Would I have to microwave it to soften it up?
So I have a question. Great video by the way. Keeping the fondant out of the refrigerator, how do you manage the buttercream frosting from melting under the fondant? Or can I keep it in a cold room as opposed to the refrigerator?
That's a great question! A cool room sounds like a great idea but I've never been able to keep the buttercream from softening at room temp under the fondant. The trick is to not put too much buttercream on the cake or it's going to squish out and bulge under the heavy weight of the fondant (and cake). I hope that helps!
And thank you so much for the compliment! I'm so glad you like the video!
@@TheLittleBlackShadeTree still don’t understand to keep cake on room temp,with fondant ,,,will cake go bad ,,,if it’s icing between layers ok ,but with real filling (vanilla custard,chocolate )will not be good to stay for a day on room temp,,,,, also if placing cake with fondant into fridge is necessary to put in box ,,,will that be helpful do not over dried cake
Thanks
Could you make the marsmellows from the scratch and then make the fondan with it...? Thanks
Wow, I have never made marshmallows from scratch before but I'd love to try it. I'll bet fondant made from them would be DELISH, but might take a test run to make sure it works. I'd love to know if you give it a try!
Can you color it while mixing the marshmallows and powder sugar. Which is best powder color or paste
That’s a great question! I’m sure you can easily color while you’re mixing the ingredients. I use the paste food coloring. I have not tried the powder so if you do, let me know how it goes!
Thank you very much 💗
i didnt see a flower cake on youre channel is there anyway you can make one and show us all the steps?
How thin do you.roll your fondant out too
Do you put some powder like tylose powder
Or some other power
If we make this fondant what's the result of the because I hear it will be stuck
Hi! Do you mean it will be sticky? It sure can be, but if you use corn starch to work with it (after you've made it) than it really minimizes the stickiness. It keeps your hands dry and doesn't add to the stickiness that powdered sugar does. I hope that helps!
I think I added too much icing sugar. It's very dry, and I'm not sure what to do with it now. Any suggestions? Next time, I will go with my instinct, and stop adding icing sugar when it's the right consistence. Besides that, I must say I loved the recipe. Thank you.
Is there a substitute for shortening?
There probably is but I don’t know of one. Any substitute would probably affect the fondant in some way. Let me know if you find one that works!
How much is half cup of shortening in grams please.
I maked fondant by marshmallow and icing sugar but it is too much sticky so how can I improve this one please reply
Add a tittle bit more powdered sugar till it comes together
Yep! Tapiwa is right, just add some more powdered sugar. Once you have it to the right consistency, it can be helpful to add a little corn starch because that will make it even less sticky, especially if you're trying to make figurines. There's already a little corn starch in powdered sugar, so it's an easy thing to add. I hope that helps!
Ok thank you so much I will try it
You said to not put a fondant-covered cake in the fridge. What if you're serving it the next day?
I was wondering is fondant supposed to be this sweet? I’ve tried many videos on UA-cam and all of it is just marshmallow and powdered sugar and alittle water. And to me that’s just way too much sugar 😭😭 or am I doing soemthing wrong .
A few more questions:
1. After coloring fondant where do I leave it to dry? ( covered , not covered , fridge ? . So I don’t stain my hands or anything else
2. Can I use butter shortening instead of veg ?
How many tiers and what size does this recipe make? Also, you said not to put the fondant in the freeze once on the cake, what should I do if the frosting is cream cheese?
I meant fridge Lol
I plan on making a 6in and 8in cake
One batch will cover an 8in cake but I’m not sure if it would also cover a 6in, especially if each tier is more than 5 inches tall (which most are). I’d suggest you make one and a half batches for the full coverage. Even with cream cheese frosting, I would not put the fondant in the fridge. Fondant keeps everything pretty sealed and fresh for at least a couple days but there is a way to refrigerate fondant if need be. You’ll want to put some kind of bag, maybe even a box, over the cake when it goes into the fridge. When it’s time to take the cake out, keep the bag/box on the cake until the cake reaches room temperature. The problem is when fondant is cooler than room temp, it clings to any moisture in the air and looks “sweaty”. Definitely not appetizing, ha ha.
if I don't have a microwave...can I heat marshmallows on the stove?
Can vegetable oil be used in place of the shortening?
I haven't tried that substitution before but I would say that would be a no. I'm about as positive as can be about that without actually having tried it, but you're welcome to give it a go if you're feeling brave. Definitely let me know if it works!
@@TheLittleBlackShadeTree Nah, that's ok I'll just wait until I can get someone to get me some shortening. Injured myself and can't walk right now. Thank you for getting back to me so soon
@@francesthomas848 It’s my pleasure! I’m sorry you hurt yourself. It’s no fun to be stuck recovering ❤️🩹 I hope you feel better soon!
What is shortning , please?
Hi! That's a great question, it's a common ingredient here in the US and is like lard. Where do you live?
I'm making a wedding cake for a family member, and they want fondant flowers on it, so when I'm kneading the marshmallow dough on the table, just use cornstarch not the powder sugar??
Great question! When you’re first kneading it, use powdered sugar because it’ll need more than you mixed in with your mixer. But once it’s got all the powdered sugar it needs and you just need a little to keep the fondant from sticking, then yes, use corn starch 😀
I use bamboo chop sticks to stabilize. They are inexpensive, strong yet easy to cut to size.
That is a great idea, Charlie! Thank you for the suggestion!
When the family orders oriental take-out, We always request the included chopsticks for each person's meal......
@@SledDog5678 Ha ha, what a great idea!!
Hello! What recipe do you use for buttercream?
Sorry I so late replying to your question! I normally don't follow much of a recipe and need to start, haha. I usually use 3 sticks of unsalted butter, 2 tbsp of vanilla extract (imitation), and about 2 cups powdered sugar.
Let me know if any of you try it! I promise it'll be your kids' favorite part of any cake
If I don’t have a microwave?
Is crisco considered shorting?
Yes, it is a branded vegetable shortening of high quality.
Can you give me a substitute for shortening
I know butter and margarine can often be used as substitutes for shortening but I have never tried it so I’d love to hear how your attempt goes. If it was me, I’d use a little less than the recipe calls for (because it has a little water in it). It might make the fondant taste more buttery, which could be a good thing. Let me know how it goes!
What if I don't have a mixer?
You can definitely make it without a mixer, it’ll just take some extra work. 🥰
I refrigerate my cakes with fondant decorations all the time. No issues.
Hi, I wanted to make your bear cake and you said to use marshmallow fondant, how do you pipe it to look like fur?
Hi! That’s a great question and I apologize for not being more clear in the video. I used marshmallow fondant for the bear’s nose, eyes, bunny, and the pads on his feet. The fur is regular buttercream icing with meringue powder in it so it stiffens. You don’t need to put in the meringue powder but I’ve found it’s super easy to bump the cake, especially if you have to drive it somewhere, and the meringue make it more forgiving. I hope that helps! 😃
ehhhh Mellow.....no one says that. lol Great video
Ha ha, thank you so much!
I have bought fondant….horrid to roll out…..hard to color….hard to cover the cake…..tastes awful…….marshmallow fondant is a dream to work with and tastes good..
How to melt marshmallows if dont have microwave???😮
Double boiler
I, too, prefer my powdered sugar to be ball-free. 😂
😮
😮😮
if dont have a microwave
Use a sauce pan and put marshmallows in steel or metal bowl over boiling water on stove and put dial to 3 or 4 mark.
Beautiful lady
That's very kind of you, thank you!
What the hell is a Malo
Question. Why not make marshmallow and instead of putting in a pan make fondant with it.
Any substitutes for shortening? I saw a recipe with oil but I wanted to know what you recommend.