fondant icing recipe with marshmallows
The Best fondant icing recipe with marshmallows
I love this recipe for all kinds of occasions—birthdays, holidays, or just because. It’s forgiving enough to pull together in a pinch, but it still looks impressive when you take the time to work with it. And honestly, it’s not all that different from what you’d find in a fancy bakery, but it’s way more approachable. The marshmallows add a little extra richness that makes the icing taste even better, and the fondant itself is so smooth and easy to work with. It’s the kind of recipe that feels like a little treat for yourself, but it’s also something you can share with others without worrying about it being too indulgent. Plus, it’s a great way to use up extra cookies or sweets you’ve got on hand.
Classic Marshmallow Fondant Icing
A smooth, fluffy fondant icing perfect for drizzling over cakes, cupcakes, or cookies. This recipe incorporates marshmallows for a light, airy texture that’s ideal for both decorative and filling applications.
🥘Ingredients
- 1 cup powdered sugar
- ½ cup unsalted butter, softened
- 2 large egg whites, room temperature
- 1 cup marshmallows, finely chopped
- 1 tsp vanilla extract
👨🍳Directions
-
1
Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper and place it near the oven to keep marshmallows warm. -
2
In a microwave-safe bowl, melt the chopped marshmallows in 30-second bursts, stirring between each, until completely smooth and glossy. -
3
Allow the melted marshmallows to cool slightly, then mix in the softened butter and vanilla extract until fully combined. -
4
In a separate bowl, beat the egg whites until soft peaks form. Gradually add powdered sugar, mixing on low speed until incorporated. -
5
Slowly fold the marshmallow mixture into the egg white mixture using a spatula, being careful not to deflate the icing. -
6
Pipe the icing onto a parchment-lined tray and let it set at room temperature for 15–20 minutes before using.
🔧Equipment
- Mixing bowl
- Electric mixer
- Piping bag with tip
- Baking sheet (for melting marshmallows)
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Classic Marshmallow Fondant Icing Works
❓ Frequently Asked Questions About Marshmallow Fondant Icing
How do I prevent the fondant icing from cracking while decorating?
Use a thin layer of buttercream or meringue glue as a base before applying fondant. Work quickly and gently to avoid stretching the icing, and keep it moist by brushing it with a small amount of water or milk every few minutes. If cracks appear, smooth them with a damp paintbrush or a tiny bit of melted buttercream.
Can I make fondant icing ahead of time and store it?
Yes, you can prepare fondant icing in advance. Store it in an airtight container at room temperature for up to three days. For longer storage, freeze it for up to one month. Thaw it slowly at room temperature before using to avoid a grainy texture.
What if my marshmallows aren’t perfectly round?
Don’t worry about irregular shapes—they add a rustic charm! For a smoother look, roll the marshmallows gently between your palms or press them lightly with a fork. If they’re too lumpy, lightly toast them in the oven for 5–10 minutes before rolling to help them soften.
How do I make fondant icing softer for easier rolling?
To soften fondant, place it in a microwave-safe bowl and heat in 10-second intervals, stirring between each, until it reaches a pliable consistency—it should be slightly sticky but not runny. Avoid overheating, as this can make it brittle again.
What if I don’t have a food processor for rolling fondant?
You can still roll fondant by hand! Use a clean, non-stick surface and gently press the dough with a rolling pin or even a glass. If it sticks, lightly dust with powdered sugar or cornstarch. Keep it moist by brushing with a tiny bit of water or milk as you work.
