Easy roll-out fondant recipe with just 4 ingredients I bet readily sourced in your counter! Just add some color and create fun shapes with them, you will have cupcakes that are pretty and nice!
Ingredients
You will need:
For fondant to cover an 8-inch cake
300 grams white marshmallows
64 grams/ ¼ cup unsalted butter
500 grams/4 ¼ cups powdered/icing sugar, sifted
1 – 5 teaspoons water
For a small batch (around 210 grams)
75 grams white marshmallows
16 grams/1 tablespoon butter
126 grams/slightly heaped 1 cup powdered/icing sugar, sifted
½ - 1 teaspoon water
Instructions
Place the marshmallows and water in a microwave-safe bowl. Microwave on high for 30 seconds and give a stir. If all the marshmallows haven’t melted yet, microwave for another 30 seconds. Continue doing in 30-second intervals until the marshmallows and water are fully melted. Stir well with a rubber spatula.
Add in the sifted icing sugar and start mixing in with the spatula in folding motions until the icing sugar is fully incorporated. I don’t recommend using your hands yet as it can get quite sticky. Add in a bit of water if the mixture seems a bit dry.
When most of the icing sugar has been incorporated into the marshmallows, tip out onto a non-stick area (a silicon mat) or dust your kitchen counter with some powdered sugar first and tip it out there.
Knead a few times until it becomes nice and pliable. Sprinkle with water if it is too dry. Grease hands with butter as you continue working
Cover tightly with plastic wrap and let rest for a few hours, ideally overnight, in a dark area (i.e. your cupboard) before using.
Color as needed.
NOTES
Always cover unused fondant with plastic wrap to avoid drying out. Soften hardened fondant in the microwave (at 5-second intervals, kneading well after.)
Do not store fondant decorations in the fridge. Best kept in a room temperature, dark place and covered tightly.
