LMF Marshmallow Fondant Recipe

LMF Marshmallow Fondant Recipe


LMF Marshmallow Fondant
A lot of people have been asking me how I make my marshmallow fondant so here it is! My secret recipe revealed. If you've ever made marshmallow fondant and hated the results, or if you hate the taste of store bought fondant, you'll understand why this recipe works so well.YouTube video here: https://www.youtube.com/watch?v=SJCUy3ezRxE
    Servings Prep Time
    4.25 pounds 5 minutes
    Cook Time
    25 minutes
    Servings Prep Time
    4.25 pounds 5 minutes
    Cook Time
    25 minutes
    LMF Marshmallow Fondant
    A lot of people have been asking me how I make my marshmallow fondant so here it is! My secret recipe revealed. If you've ever made marshmallow fondant and hated the results, or if you hate the taste of store bought fondant, you'll understand why this recipe works so well.YouTube video here: https://www.youtube.com/watch?v=SJCUy3ezRxE
      Servings Prep Time
      4.25 pounds 5 minutes
      Cook Time
      25 minutes
      Servings Prep Time
      4.25 pounds 5 minutes
      Cook Time
      25 minutes
      Ingredients
      • 2 lbs powdered sugar sifted (also called icing sugar, confectionary sugar)
      • 1 lb marshmallows WinCo, Hy-Top, Aldi and Campfire brands work best.
      • 1.25 lbs Wilton fondant Satin Ice fondant will also work.
      • 2 tbsp warm water For dark colors, use 1 tbsp water, 1 tbsp food color gel.
      • 1/2 cup vegetable shortening Also called white vegetable fat, trex, copha.
      Servings: pounds
      Instructions
      1. Sift powdered sugar and set aside.
      2. Place your shortening in the stand mixer bowl.
      3. Melt marshmallows for 40 seconds in microwave (or on stove top) and stir with spoon.
      4. Melt marshmallows again for 30 seconds in microwave (or on stove top) and stir with spoon.
      5. Melt marshmallows for the last time for 30 seconds in microwave (or on stove top).
      6. Add water to bowl of marshmallows to detach them from the edges of the bowl and pour marshmallows into stand mixer bowl with dough hook attachment.
      7. Begin mixing. Add in half of your powdered sugar and let mix for 2 minutes.
      8. Take the soft mixture out of the bowl and put it into the bowl with the rest of the powdered sugar.
      9. Warm the Wilton fondant in the microwave for 40 seconds and add to bowl with powered sugar and marshmallow mix.
      10. Knead until powdered sugar, marshmallows, and Wilton fondant is mostly incorporated. You may not use all of the powdered sugar depending on your climate and that is ok.
      11. Pull fondant like taffy until it is stretchy and smooth.
      12. Store in a zip-lock bag for months at room temperature. Re-heat and knead well until stretchy before each use. You can add color as desired but for dark colors, you should add them during the mixing process or you could get a sticky mess.
      Share this Recipe

      <h3>About the Recipe</h3>
      I’ve been making cakes for almost 4 years now and there are a few things I have learned in that time:

      • Fondant is expensive
      • I never have enough time to run to the store
      • I can’t afford to do things over
      • Store-bought fondant tastes terrible

      One of the first things I focused on as a cake decorator is my fondant skills. I knew from the very beginning that I wanted to specialize in fondant cakes but the fondant I was using at the time (Wilton) was NOT cutting it for me. Now I know plenty of cake decorators that use Wilton fondant exclusively and works great for them.

      The cost to make 4.25 lbs of LMF fondant costs you about $5. Considering 5 lbs of wilton fondant costs you at least $20 and is considered the cheap stuff, I would say it’s quite the deal.

      I unfortunately, am not one of them. I find the taste to be, well, tasteless. The fondant hardens to the point that you would sooner peel it off your cake than consider eating it. To me, this is a problem. I wanted my cakes to be as delicious as they are beautiful and I could not achieve that with store-bought fondant. I began experimenting with various homemade fondant recipes of varying degree. None really turned out the way I wanted them to be (or how I thought they should be) but I eventually came upon a fairly easy recipe that I thought tasted amazing. The only problem was it tended to tear easier than I wanted and was a bit too soft. At the time, I was desperate for fondant and had no time to run to the store so I added what I now call my secret ingredient. The fondant worked so well I have never bothered searching for another recipe. Happy accidents are amazing aren’t they?

      The cost to make 4.25 lbs of LMF fondant costs you about $5. Considering 5 lbs of wilton fondant costs you at least $20 and is considered the cheap stuff, I would say it’s quite the deal. Another plus side to this fondant is it is extremely flexible so you can roll it out very thin. Not only does it meld perfectly with the buttercream but it stays nice and soft so you barely realize it is there. I usually heat my fondant up before working with it and it actually makes it perform better!

      I hope this marshmallow fondant recipe changes your mind about what fondant has to taste like.

      <h3>What People are Saying About LMF Fondant</h3>
      “I had always wondered why someone would choose to make their own fondant when there was such an array of options to purchase. Those people must be flush with more time than money or sense!The fact is, fondant IS expensive. During the holidays when I was the one who had more time than money, such is the season, I decided to try this secret recipe. It came together extremely well to my surprise. When I started working with it I noticed it was missing so much that I had come to expect from commercially-made fondant! Where were my rips? Where was the elephant skin? I paid for elephant skin!! This must have been a fluke, surely. I needed to try a second batch to confirm.This time I rolled it out and picked it up with my hands! My hands! Again, no tears. (look Ma, no tears!)I realized, the apocalypse must be nigh (again), because I am now one of those people who make their own fondant. BAM! Thank you Liz!”

      -<strong>Debbie G. from Debbie Does Cakes</strong>
      Rating: 5 stars, reviewed Jan 1, 2011.

      “YES YES and YES… I found this a few weeks back and I can’t stop using it even if you tried to make me. It is AWESOME! I made one batch and with the ability to roll it sooo thin without tearing I was able to cover 3 6″ rounds, 1 8″ square, and 1 10″ round plus most of the decorations!! The way it covered my cakes was wonderful. It glides on so smooth, and paper thin. I couldn’t believe how easy it was to get a crisp fondant cover. My clients love the taste. It doesn’t have the strange stiff rubber texture you find with a lot of pre-made fondants. And I have tried for years to find a recipe as simple yet delicious as this one. THANK YOU!!”
      -<strong>Jennifer Everett</strong>
      Rating: 5 stars, reviewed Feb 8, 2011.

      “I have only used fondant once in the past (regular fondant) and it was such a pain for me I vowed never again. Then I saw your video on your recipe and I just used it for the first time tonight and I love it!! Thank you so much for sharing it! I will be using it alot. The kids all had to taste it and they all said yummmmm”
      -<strong>Lanette Dunham Smeltzer</strong>
      Rating: 5 stars, reviewed Oct 15, 2012.

      “Elizabeth, number 1, thank you for being pretty much a godsend for sharing all that you share. I’m not sure of many people share what you do & that is one of the sweetest things in the world. You’ve not only helped me feel more confident in my work but my business is going better. This tutorial & recipe changed the way I look at home made fondant. I hated it before. It was too sweet without the elasticity & coverage that I really needed. Your recipe has allowed me to make figures, cover cakes and very very thin ruffles for cakes. The taste can not be compared to any that I’ve had before & it’s easy to color & flavor if my client wants to flavor the fondant, like strawberry or almond to go along with their cakes. I owe you a very large THANK YOU for this recipe & sharing it. I love it & will not go back to anything else. Thank you for taking an active roll in the Cake Community & for allowing you to be part of my growth, not only as a business but as an individual.”
      -<strong>Heather Chitty</strong>
      Rating: 5 stars, reviewed Nov 29, 2010.

      • mike

        Hi,
        When I tried to make this fondant it remained sticky and never got stretchy when I needed it, it kept cracking. Do you have any idea what I may have done wrong? Also if using this on cake dummies for display will it harden when dry?

        • http://www.artisancakecompany.com/ Elizabeth Marek

          Sounds like you did not knead it enough or your ingredients where different than mine. Looks like you are in the UK. Marshmallows there are not the same as here. yes it will harden eventually. I use it all the time for dummies

          • mike

            Hi, thanks for the quick response. I kneaded for more than 10 mins and it didn’t change. I did think that but continued to knead to no improvement. Do you know the ingredients in your marshmallow ? Or a brand I could get in the uk?

            • http://www.artisancakecompany.com/ Elizabeth Marek

              I Heard that the brand aldi does really well

      • Annette

        Hi! Thank you for this recipe! I am using this for a third cake and love it!! So far has worked perfectly for a wedding cake, graduation cake and Sweet 16 cake. Everyone loves the taste also!

      • Marina Salfetnikova

        Hi liz ,
        So I’m russian and the cakes we make have very soft creams. Generally
        Butter heavy whip and condesned milk. It usually will be soft What would your recommend for crumb frosting the cake so that fondant will be nice and smooth even at room temp when filling gets softer.
        Marina

      • Kathy Marshall

        HOW DO SUBSTITUTE THE WILTON FONDANT

        • http://www.artisancakecompany.com/ Elizabeth Marek

          any commercial fondant will work like satin ice

      • rica david

        Hi Liz. When is the best time to cover a cake, room temp or chilled? Thanks

        • http://www.artisancakecompany.com/ Elizabeth Marek

          chilled, otherwise your buttercream will be soft and you’ll get bulges

          • rica david

            How about the sweat issue when covering chilled cake?

            • http://www.artisancakecompany.com/ Elizabeth Marek

              a little sweating does not hurt the cake coming out of a fridge. Work in a chilled room. If its very humid work with a fan on you.

              • rica david

                So you think when a chilled cake is being covered with fondant will no longer get soft and get bulges once cake comes to room temp?

              • http://www.artisancakecompany.com/ Elizabeth Marek

                I’m just going by my own experiences

      • allie

        Do you have a recommendation for making grey fondant? I am making a pink and grey elephant themed cake for a baby shower and I wasn’t sure about making grey fondant. I have read a few things online but hesitant tontry with your recipe..please help!

        • http://www.artisancakecompany.com/ Elizabeth Marek

          to make grey you just add a little black to the white. If it has a purple tint then add a bit of yellow to counteract it. If it has a green tint add a little red.

          • allie

            Thank you so much! I am sorry I didn’t see your first reply. Which brand do have a preference for? Americolor or Wilton? I have both..I was also curious of you mixed some black and white coloring together first to make grey and then add it to the marshmallows would that work?

            • http://www.artisancakecompany.com/ Elizabeth Marek

              Mixing black and white together and then adding it to white fondant is counter-productive. The fondant is already white so you only need to add the black.

              • allie

                Thanks so much for your help! Do you like using Wilton gel or the Americolor? I have both..

              • http://www.artisancakecompany.com/ Elizabeth Marek

                I prefer americolor

              • allie

                How long do you usually chill your cakes with the buttercream covering before putting on your fondant? Can I refrigerate the completed cake over night with the fondant and transported the cake the next morning?

              • http://www.artisancakecompany.com/ Elizabeth Marek

                yep that is what I do

              • allie

                Help! Is there anything I can do to save my grey fondant..it is stretchy but dry, I have never had this problem before. Ps. the color came out great thanks for the tips

              • http://www.artisancakecompany.com/ Elizabeth Marek

                Knead in some shortening :)

      • allie

        Have you ever made grey fondant? I am making a pink and grey elephant themed cake for a baby shower..I am hoping for some good suggestions. I love using your recipe on my cakes!

        • http://www.artisancakecompany.com/ Elizabeth Marek

          Grey either has a purple or a green tint. To make a true grey you need to counteract the tint. For green tint, add a tiny bit of red. For purple tint, add a tiny bit of yellow. Thanks!

      • Sophiavw

        Hi Liz, THANK YOU SO VERY MUCH! I’ve just made the recipe, and WOW! I’m so happy with the result. I’m in South Africa, and since we do not get half the brands here, I was sure this was going to be one BIG mess. But luckily, not! It turned out great, and it tastes 150% better than any shop bought fondant. I do however have 2 questions… First- I have the elasticity, and it’s come together quite nicely, but it remains a bit sticky (tacky is a better description).. I don’t want to add much more powdered sugar, as I’m scared it will be too dry. Does it stay quite sticky normally?? Then- can I mix this type of fondant with Modelling chocolate? Will it work? Again, a THOUSAND THANK YOU’s! Love your work (btw)!

        • http://www.artisancakecompany.com/ Elizabeth Marek

          if it’s a bit tacky, just work in a bit of shortening until it feels smooth. yes you can combine with modeling chocolate :) glad you enjoy it!

      • Nancy Onyett, FNP-C

        I tried to do a dark blue for fourth of July and it turned out to be royal blue color any suggestions?

        • http://www.artisancakecompany.com/ Elizabeth Marek

          Add black :)

      • Dinah Pezone

        Hi, how can i make this in black. worried it might turn out grey…when adding the ready made fondant can i use a pre-coloured one as well as some black food colouring gel

      • roxana

        Hi, I would like to majevthis, but the shortening is 5 cups? Thank you

        • http://www.artisancakecompany.com/ Elizabeth Marek

          The shortening is not 5 cups its half a cup. .5

      • judy

        Hi love this recipe. Thanks. My question is I have air bubbles do u know why?

      • Debbie MacDonald

        Hi Liz,
        I see in the vid that you’re using the OLD formula of Wilton ROLLED fondant. Does this recipe work with the new Wilton “decorator preferred”, as well?

        • http://www.artisancakecompany.com/ Elizabeth Marek

          Yes the written recipe has been adjusted for the new wilton

      • Donna Lisa

        Hi Liz
        Help I just attempted to make LMF.
        I followed your video step by step and mine never got smooth and soft in mixer.
        It seemed dry even after adding fondant.

        I tried kneading it and stretching but it looked dry and broke apart. Not elastic like yours.
        What can I do to fix this to use now? I need it for my first birthday cake

        Thanks
        Donna

        • http://www.artisancakecompany.com/ Elizabeth Marek

          did you add too much powdered sugar to the first part of mixing

          • Donna Lisa

            Hello Liz
            Thanks for the reply. I think you are awesome luv your work.
            So I Found my error. I was doubling receipe. Doubled all except marshmallow water and Wilton fondant. Lol
            Do you think I can salvage it by adding the rest and how would you suggest

            • http://www.artisancakecompany.com/ Elizabeth Marek

              Possibly if you leave out what you doubled in the last recipe and work it all together but I dont know for sure :)

      • catr7113

        Hi mine came out super sticky is there anything I can do to salvage it lol thanks!!
        Cathy

        • http://www.artisancakecompany.com/ Elizabeth Marek

          Knead in a bit more powdered sugar and let it rest over night

          • catr7113

            Thank you!!!!!

      • Nicole YovilleAddict

        Do you have to use an electric mixer or is there another way of doing it? :)

        • http://www.artisancakecompany.com/ Elizabeth Marek

          You can do it in a bowl with a spoon and then by hand but it might not turn out as good

      • Gin Di Battista

        Do you find that you are able to make any decorations using this fondant, or do you use a different recipe or brand?

        Also, do you have any trouble attaching decorations to this fondant, such as having it sag under the weight if something is attached to the side of the cake?

        Thanks for the awesome tutorials and the recipe.

        • Veronica

          I’m wondering this same thing….

        • Sara

          I am hoping to use this fondant on a cake today, but I need to attach fondant diamond shapes to the outside of the cake, but I’m afraid they wont stick because the fondant is so soft. What do you think?

          • http://www.artisancakecompany.com/ Elizabeth Marek

            Fondant sticks to fondant no problem with just a little water. If you want the diamonds to be easier to handle, add a little tylose powder or mix with a little gumpaste and cut them out and let dry a few hours before attaching to the cake.

      • Dawn Sisson

        When I tried mine it looked great! However after rolling it out and lifting it, it kept stretching and falling all over the place. I got it on the cake but it would not hold any shape and stay together. What happened? Too much marshmallow??

        • http://www.artisancakecompany.com/ Elizabeth Marek

          Its hard to say since I am not there and didnt see you make the fondant. What marshmallows did you use, did you follow the directions exactly when mixing? Did you add all the sugar? How much water did you add?

      • Catherine Graham

        We can’t get bulk white marshmallows here in New Zealand so I wondered if it could be made with homemade marshmallow? If yes, would you have to let it set and then chop up or could you use it before it sets?

        • http://www.artisancakecompany.com/ Elizabeth Marek

          not sure on that one, sounds like you have an experiment on your hands :)

      • Masuma Tabassum

        Hi Liz :)

        I need urgent help plz!

        I tried my hand at marshmallow fondant 1st time today & disaster :( When I tried to melt the marshmallows (Campfire brand, pic attached) in microwave in 30 sec bursts, it slowly turned into a light brown & very sticky, stretchy mess (pic attached – after I added about 1/2 c icing sugar to the mess). The expiration date is ok.

        Could you plz tell me what went wrong? TIA :)

        • http://www.artisancakecompany.com/ Elizabeth Marek

          You burned the marshmallows. Heat only until they are melted, maybe your microwave is hotter than mine.

          • Masuma Tabassum

            Thanx Liz :) Will try again…

      • AuNaturelMel

        I’m all thumbs when it comes to fondant. Yours looks beautiful, though. Mel at mothersheeporganics

      • Susana

        Curious to know if you have tried this without adding the wilton fondant and only the Crisco? If so how well did it or did not work. Thank you for the great video and recipe!