marshmallow fondant icing recipe
The Best marshmallow fondant icing recipe
I also love that it’s a great way to use up extra marshmallows without wasting them. The recipe is simple enough that even someone who doesn’t consider themselves a baker can pull it off, and the result is always light and delicious. Plus, it’s a healthier twist on traditional icing because it relies on natural ingredients—just marshmallows, butter, and a touch of sugar. It’s not overly processed, and it’s something my family can enjoy without feeling guilty, which is always a win. Whether you’re frosting a cake, spreading it on a cupcake, or even using it as a glaze for fruit, this icing is versatile enough to fit into almost any dessert.
Classic Marshmallow Fondant Icing for Cakes
A smooth, fluffy fondant icing made with marshmallows that gives cakes a velvety finish. Perfect for decorating birthday cakes, cupcakes, or any dessert that needs a glossy, melt-in-your-mouth coating.
🥘Ingredients
- 1 cup granulated sugar
- ½ cup unsalted butter, cubed
- 1 cup powdered sugar
- 1 cup marshmallows
- 1 tsp vanilla extract
- ½ tsp salt
👨🍳Directions
-
1
In a heatproof bowl, combine granulated sugar and cubed butter. Place over a pot of simmering water, ensuring the bowl doesn’t touch the water. Whisk constantly until the butter melts and the mixture turns light golden. -
2
Remove from heat and stir in powdered sugar, marshmallows, vanilla extract, and salt until fully melted and smooth. The icing should be thick but pourable. -
3
Let the icing cool slightly (about 5–10 minutes) before using. Apply it to your cake with a spatula or piping bag for a glossy finish.
🔧Equipment
- Mixing bowl
- Double boiler (or heatproof bowl over simmering water)
- Whisk
- Spatula
📊Nutrition Facts (per serving)
📝Notes
- For extra shine, brush the cooled icing with a thin layer of simple syrup (equal parts sugar and water, heated and cooled).
- Store in an airtight container at room temperature for up to 3 days. Reheat gently if needed for consistency.
Watch Video Of How Classic Marshmallow Fondant Icing for Cakes Works
❓ Frequently Asked Questions About Marshmallow Fondant Icing for Cakes
How do I adjust the consistency of the marshmallow fondant icing if it’s too thick?
Add a few drops of warm water or heavy cream, one at a time, while stirring until it reaches a smooth, spreadable consistency. If it’s too thin, reduce by adding a tiny amount of powdered sugar or cornstarch.
Can I use store-bought marshmallows instead of homemade?
Yes, you can substitute with high-quality store-bought marshmallows, but ensure they’re unsweetened or have minimal additives. For best results, use a brand that holds its shape well when melted.
What’s the best way to prevent the icing from melting while decorating?
Keep your workspace cool by placing it on a flat, chilled surface. Work quickly, and use a small offset spatula to apply the icing in thin layers. If it starts to soften, chill it briefly in the fridge before continuing.
How long can I store the leftover icing?
Store any unused icing in an airtight container in the refrigerator for up to 3 days. For longer storage, freeze it in portions for up to 3 months. Thaw overnight in the fridge before reusing.
