This easy fondant icing recipe is beginner-friendly, requiring only a few basic ingredients and some simple steps. For the marshmallow fondant method, follow these instructions[6][7]:
- Ingredients:
- 1 bag (approx. 16 oz or 450g) mini marshmallows
- 2-3 tablespoons water
- About 2 lbs (900g) powdered/icing sugar (sifted)
- 1-2 tablespoons flavorless oil or vegetable shortening (optional, for kneading)
- Instructions:
- Place the marshmallows and water in a large microwave-safe bowl.
- Microwave in 30-second intervals, stirring well in between, until completely melted (about 1½–2 minutes total).
- Add about ⅔ of the sifted powdered sugar into the melted marshmallow and stir to form a sticky dough.
- Grease your hands and a clean surface with oil or shortening. Turn the marshmallow mixture onto the surface.
- Gradually add more powdered sugar, kneading until the dough is smooth, non-sticky, and pliable (like play-dough). You may not need all the sugar.
- If desired, knead in food coloring at this stage for colored fondant (use gloves to avoid staining).
- To store, coat fondant with a thin layer of shortening, wrap tightly in plastic wrap, and place in a zip-top bag or airtight container. Store at room temperature or in the fridge for up to 2 months.
- Tips:
- Grease your hands/surface well to prevent sticking.
- Add more sugar if fondant is too soft; add a few drops of water if it becomes too stiff or dry.
- Use the fondant to cover cakes, cupcakes, or shape into decorations.