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Fondant Recipes

Marshmallow Fondant


  • 8 ounces of mini marshmallows. or 4 cups, not packed or half of a 16 oz. bag)
  • 4 cups of powdered sugar (depending on preparation, additional powdered sugar may be needed.
  • 2 tablespoons of water
  • optional- food coloring/flavor extract


Before preparing your fondant, dust your workspace/counter with powdered sugar.

Step 1. Place the 8 ounces (or 4 cups) of mini marshmallows and the 2 tablespoons of water into a microwave-safe bowl. Microwave for 1 minute and 15 seconds, or until the marshmallows look puffy/melted.

Step 2. Stir marshmallows with a rubber spatula until smooth. If some marshmallows have not yet melted, microwave again for 30 to 40 seconds. Stir until all the lumps have disappeared. (If you want to add food coloring or flavor extract- do it as this point. Note: It is better to add a drop at a time to make sure the color is how you want it. If you add too much, it is almost impossible to reverse the coloring/flavoring without starting over.
If you want multiple colors, wait until step 6.

Step 3. Add the powdered sugar into the marshamallow mixture, stir until you can't stir anymore.

Step 4. Scrape the mixture out onto the prepared counter. Don't worry if the mixture is sticky and contains lumps- this is normal. Dust your hands with powdered sugar and begin kneading as you would with bread dough, working the sugar into the marshmallow.

Step 5. Continue to knead until the fondant smoothes out, add more sugar if necessary. Note: Stop adding sugar once the fondant is smooth- adding too much sugar will make it too stiff. Once the fondant is in a smooth ball, it is ready to be used. You can now roll it out and shape it. If you are planning to use the fondant later, cling-wrap it well and store in a cool room or refrigerator. It must be kneaded again later before use.

Step 6. This step can get a little messy. Roll fondant into a round disc. Add coloring or flavoring to the center of the disc. Then roll the fondant over on itself until the coloring/flavoring is enclosed in the center of the fondant ball.

Step 7. Begin to knead the fondant again, soon you will be able to see streaks of color coming out.

Rolled Buttercream Fondant


  • 1 cup light corn syrup
  • 1 cup shortening
  • 1/2 teaspoon salt
  • 1 teaspoon vanilla extract
  • 2 pounds of powdered sugar


Step 1. In a large bowl, mix together the corn syrup and shortening.

Step 2. Mix in the salt and vanilla flavoring, then gradually mix in the confectioners' sugar until it is a stiff dough. If you are using a stand mixer, use the dough hook attachment. Otherwise, knead by hand. If the dough is sticky, knead in more powdered sugar until it is smooth. Tip: Sift powdered sugar into the mix to avoid lumps. Store in an airtight container at room temperature or in the refrigerator.

Step 3. To use, roll out on a clean surface that has been dusted with powdered sugar until it is 1/8 inch thick or thinner if you can.

Step 4. Drape over frosted and chilled cakes and smooth the sides down, or cut into strips to make bows and other decorations.