Vegetarian Marshmallow Fondant Recipe


I made some progress today on the cake for E.’s 5th birthday.  She loves the Princess and the Frog movie and wanted a cake with that theme.  I am making a doll cake and have decided that the best way to make the top part of the gown would be to use fondant.  The skirt will be covered with a butter-cream, but the green parts of the gown will be fondant.  Here is a photo of the dress:

Tiana and the Frog Prince

I’ll be really pleased if it turns out alright!

Vegetarian Marshmallow Fondant


1 large jar of “Fluff” brand marshmallow creme

5-6 cups powdered sugar, plus more for rolling out or sculpting.

1/4 tsp. salt dissolved in 1Tbsp. warm water

1 teaspoon flavoring – your choice

Spectrum shortening (available in the organic section of many grocery stores)

Spoon marshmallow creme into a medium to large bowl.  Add flavoring and salt water (the salt water will help to reduce the sweetness in your finished marshmallow fondant).  Gently fold with a rubber spatula until mixture is uniform.

Begin to fold in sugar 1/4 cup at a time to make sure that you do not end up with pockets of powdered sugar.  Once your marshmallow creme begins to form a ball, coat your hands with some shortening and use your hands to knead in the remainder of the sugar, keeping with the 1/4 cup additions.

The key to success with this recipe is in the texture. You want the fondant to be smooth and elastic, like a bread dough.  This may require slightly more (or less!) sugar than called for in the recipe.  It should not readily stick to your hands, or any other surface.   You may use your fondant right away, but please note that it may be a bit on the sticky side if not allowed to cure for at least 24 hours.

To cure, place it in a tupperware container or plastic bag.  Do not refrigerate.

To color the fondant, use gel food coloring and knead until color is uniform.  I usually color the fondant after curing it, because the fondant is a bit less sticky and easier to work with.

You can roll out this fondant or use it for sculpting edible decorations.  It may be a bit on the soft side, so I don’t recommend using it for large flowers, as they may have a tendency to droop a bit on the ends.  This recipe makes enough fondant to cover a 9-inch two layer cake, with enough left over for some decorations.

This is an original recipe, so please do not reprint or repost it without permission.  A link back would be great, too!

posted under Recipes
3 Comments to

“Vegetarian Marshmallow Fondant Recipe”

  1. Avatar March 3rd, 2010 at 4:52 am Becky Says:

    This sounds great!! Any pictures of the finished cake??

  2. Avatar May 23rd, 2012 at 12:09 am R. Cash Says:

    Do you have more recipes like this?

  3. Avatar August 12th, 2013 at 4:50 am maillot argentine 2012 Says:

    this is great blog, I will certainly be back.

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