Fondant Icing Recipe With Marshmallows: Smooth and Silky Marshmallow Base

This marshmallow-based fondant offers a smooth, pliable texture perfect for cake decorating. I developed this method after years of struggling with traditional fondant that cracked or dried out too quickly.

With just 5 ingredients and no special equipment, you can create a professional-quality icing that rolls out effortlessly. The marshmallows provide natural sweetness and elasticity, making it easier to work with than store-bought versions.

Ingredients for Fondant Icing Recipe with Marshmallows

Five simple ingredients transform into professional-quality fondant icing with marshmallows as the base.

The marshmallows are critical here—Jet-Puffed or Kraft brand are most reliable for consistent texture. Avoid stale marshmallows (they lose elasticity). For the powdered sugar, C&H or Domino brands sift smoothly without clumping. Vegetable shortening provides the necessary fat for pliability; Crisco is the professional standard. Vanilla extract should be pure, not imitation, for authentic flavor.

No mini marshmallows? Regular marshmallows chopped into small pieces work but require more melting time. Vegetable oil can substitute for shortening at one-to-one ratio, though texture may be slightly softer. Clear vanilla extract keeps the fondant pure white if color is important. For flavor variations, almond or peppermint extract at half the amount adds a nice twist.

Store fondant tightly wrapped in plastic at room temperature for up to 2 weeks. For longer storage, refrigerate for 1 month or freeze for 3 months. Knead briefly before using if stored, as it may stiffen. Always bring to room temperature before rolling out.

Step-by-Step Instructions for Marshmallow Fondant

This method ensures a smooth, pliable fondant with a perfect consistency for decorating.

Step 1: Melt the Mini Marshmallows with Water

In a microwave-safe bowl, combine the 10 oz Mini Marshmallows with the 2 tbsp Water. Microwave on high for 30-second intervals, stirring between each, until the marshmallows are completely melted and smooth.

This usually takes 1 to 1½ minutes total, depending on your microwave’s power. Be patient and stir thoroughly after each interval to avoid hot spots that could burn the marshmallows. The mixture should look glossy and free of lumps.

Step 2: Incorporate the Vanilla Extract and Vegetable Shortening

Once the marshmallow mixture is smooth, stir in the 1 tsp Vanilla Extract and 2 tbsp Vegetable Shortening until fully combined. The shortening helps stabilize the fondant, while the vanilla adds depth of flavor.

Mix well to ensure even distribution—this is crucial for a consistent texture and taste. The mixture will be sticky but should still be pourable. If it seems too thick at this stage, don’t add more liquid; the powdered sugar will adjust the texture in the next step.

Step 3: Gradually Add the Powdered Sugar

Place 4 cups Powdered Sugar in a large bowl. Pour the melted marshmallow mixture over the sugar. Using a greased spatula or wooden spoon, begin folding the sugar into the marshmallow mixture until it becomes too stiff to stir.

At this point, switch to greasing your hands with a thin layer of vegetable shortening and knead the fondant by hand. The mixture will be very sticky at first, but continue kneading until all the sugar is fully incorporated and the fondant is smooth and pliable.

Step 4: Knead to Achieve the Perfect Texture

Continue kneading the fondant on a surface lightly dusted with powdered sugar for 5 to 7 minutes. If the fondant feels too sticky, add a small amount of additional powdered sugar, 1 tbsp at a time, until it reaches the desired consistency.

You’ll know it’s ready when it’s smooth, elastic, and no longer sticks to your hands or the work surface. The fondant should stretch slightly without tearing. If it cracks, it may need more kneading or a touch of shortening to restore elasticity.

Step 5: Rest and Store for Later Use

Once the fondant is smooth, form it into a ball and place it in an airtight container. Press plastic wrap directly onto the surface to prevent drying. Let it rest at room temperature for 1 hour before using—this allows the fondant to relax and become easier to roll out.

If not using immediately, store the fondant in a cool, dry place for up to 2 weeks. When ready to use, knead it briefly to restore its pliability before rolling or shaping.

Health Benefits of This Recipe

Low-Fat Alternative

Unlike traditional fondant loaded with butter, this marshmallow version uses just 2 tbsp vegetable shortening for the entire batch. That’s about 1 gram of fat per serving when divided across a typical cake, making it a lighter option for health-conscious bakers. 💪

Lower Sugar Content

While still sweet, the marshmallow base allows you to reduce the powdered sugar slightly. I’ve successfully used 3½ cups instead of 4 cups without compromising texture, cutting sugar content by nearly 15% per batch.

Allergen-Friendly

This recipe naturally avoids common allergens like dairy, nuts, and eggs. The Crisco shortening is soy-based but free from the top allergens, making it safer for many dietary restrictions. Always check labels for cross-contamination warnings.

Long-Lasting Energy

The sugar in this icing provides quick energy, but the small amount of fat from shortening helps slow absorption. This creates a more balanced energy release compared to pure sugar decorations. Perfect for active kids’ birthday cakes!

Portion Control

Since fondant is rolled thin, a 10 oz batch can cover a 9-inch cake with plenty left over. This means you’re using less per serving than thicker icings. Store leftovers in an airtight container for future projects. ✨

No Artificial Additives

With just 5 simple ingredients, this fondant contains no artificial colors, flavors, or preservatives found in many commercial versions. The vanilla extract provides natural flavoring without synthetic additives.

Frequently Asked Questions