Marshmallow Fondant Frosting

Ramona and I saw -- and tasted -- a demo of this frosting. It really seems easy. The gal taught herself how to do this, and as one of her first projects decorated her own wedding cake.

Marshmallow Fondant Frosting


1 16 oz Bag of Mini Marshmallows
1 2 Lb Bag of Powdered Sugar, Sifted
½ c. Shortening
2 To 5 Tbsp Water

Melt marshmallow and 2 T of water in the microwave (you can also use a double broiler). Do it in 30 second increments, stirring after each time. It will take 4 to 5 sessions. When all marshmallows are melted, put ¾ of the sugar on top of the mixture. At this point you can add flavoring (mint, almond, or any other extract) if desired, although it is yummy just as it is.
Grease hands generously, front, back, and in between fingers. Grease the countertop as well. Now dump the mixture on the counter and “try” to knead it, it is very goopy at this stage, but keep at it and it will start to form a ball. When you get to that stage, add the rest of the sugar, and more water if necessary. Also continue to add more shortening to the counter and your hands.
Continue kneading until it is smooth and elastic. It takes around 8 minutes to get to this stage, if the ball seems sticky before then, chances are the sugar will absorb the moisture and it will become smooth. If it tears easily, it may be too dry, and a few more drops of water.
Your fondant can be used right away, or you can just store it in the refrigerator for weeks, just bring it to room temperature before working with it. To prepare it for the fridge, coat with a thin layer of shortening, wrap in plastic wrap, then put it in a Ziploc bag.

To Color:
Add paste or gel food coloring a few drops at a time and knead in until the color is even (unless you want a marble look then stop when desired effect is reached).

* Ahead of time put a thin layer of regular frosting on the cake, to eliminate any crumbs.*

To Roll Out For Cake:
(Use a Long Rolling Pin or Thick PVC Pipe).
Grease countertop and make sure fondant is in a tight ball. Start rolling it out like a pie crust in a circle until it is about 1/8” thick. I usually hold the cake over the center and eye it to see if it will cover the cake, then take your rolling pin starting on one edge and roll fondant up ( DO NOT fold like you would a pie crust; fondant will crack and break). Take your fondant covered rolling pin and unwind it over your cake. Start flattening it starting with the top and work your way down. Trim the bottom as you can with a pizza cutter, as it aides in this process and gets rid of excess material and allows fondant to spread on the sides easier. Use a very flat spatula or fondant smoother, and smooth out any rough areas or fingerprints.

*Note: Fondant covered cake should not be refrigerated, as it will collect condensation.

When using this frosting to make decorations (teddy bears, flowers, etc), a drop of water can be used as "glue" to help hold parts together.