How to Easily Make Marshmallow Fondant

This easy homemade marshmallow fondant recipe is perfect for decorating cookies, cupcakes, and cakes. It’s soft, pliable, and easy to work with, making it simple to roll, cut, and shape into decorations.

I especially like using marshmallow fondant to cover sugar cookies or add a smooth, colorful topping to cupcakes. You can cut it into simple shapes with cookie cutters, make letters and numbers, or create decorations to match any party theme.

Made with just a few ingredients, homemade marshmallow fondant is a fun and inexpensive way to add a great finish to your baked goods without needing complicated decorating skills.

Where to use this fondant

Marshmallow fondant is a fun way to add a personalized touch to all kinds of desserts. Use it on top of glaze iced cookies, make simple cupcake toppers by using cookie cutters, they are fun to add to all sorts of items on the dessert table.

You can roll and cut the fondant into almost any shape, make it in different colors, and add names, words, numbers, or simple designs to match your theme. I also love using fondant pieces as fun little treats to tuck between cookies, cupcakes, brownies, and other desserts on a platter or dessert table. It’s an easy way to bring the whole dessert display together for birthdays, baby showers, holidays, and special celebrations

Add names or words to personalize it, or use it to create decorations for a themed dessert table.

Marshmallow fondant is easy to make and tastes just like marshmallows. It’s soft, easy to roll and cut, and a fun way to add homemade decorations to cookies, cupcakes, cakes, and other desserts.

What you’ll need

• mini marshmallows- 16 oz
• water 3-5 tablespoons
• 2 lbs powdered sugar
• microwave

This will be sticky, if you mix by hand, place shortening or oil on your hands. This will make kneading it easier. If the fondant “tears” the fondant is too dry, add 1/2 teaspoon of water until it’s smooth.

Once it’s blended well, put it onto a smooth work surface.

I like making it the night before I use it, so the colors develop well.

Put a little shortening or oil on the exterior of the fondant, store it in a plastic zipper bag, and remove as much air as possible.

Keep at room temperature for up to a week, and then it can be put in the fridge for 2 another two weeks.

a nonstick rolling pin works well to roll fondant out evenly.

I covered cookies with fondant after I put some glaze icing as the “glue,” so I spread or brushed icing over the cookies, then added the fondant on top.
It’s easy to trim with scissors if needed.

You can easily use the cooke cutter for the cookie shape you’ve made to cut the fondant in the same shape. It may stretch a bit, but it’s easy to trim if it’s too large when pressed onto the iced cookies.

Begin by rolling the fondant thin, it reminds me of playing with play-doh.

I didn’t just want white, so I colored some with a gel food color. Add a small amount and let it rest, food colors deepen as it rests. That is why I often color it ahead of time.

I put on gloves so I didn’t get the coloring all over my hands and kept the color from spreading all over my work surface as well.

Mix well.

Until color is uniform throughout the fondant.

And if you want to write or make small marks, you can use edible markers on the fondant.

I use the orange for the beak and feet.

Glaze icing- powdered sugar and water mixed until smooth, I used thick icing. I think thin icing would work too.

Spread the icing, then add the fondant

Press the fondant to the edges of the cookie.

Use the edible marker or tint some fondant black.

Adding small details makes it look so cute.

You can roll out and cut fondant and allow them to dry overnight until firm to use as decorations on cupcakes or on a dessert table. You can write on them with the edible marker.