Marshmallow Satin Ice Fondant

The best homemade Satin Ice Fondant recipe made with just three ingredients! Learn how to make the perfect Marshmallow Fondant for all your favorite cakes and cupcakes. This fondant recipe is perfect for every baking decorating project, it’s inexpensive and tastes good.

My son’s birthday came up the other day, and I decided to make a cake by myself. I wanted a beautiful cake so it was a risk for me to do it because I wasn’t really experienced. Not to talk about fondant…

I always thought that fondant was so hard to make. It sounded like something that could be achieved with a difficult and advanced recipe. But I gave it a try anyway.

Started following the instructions of this delicious vanilla cake recipe, then of course a quick recipe for buttercream, for that, I used almond buttercream frosting. When I was done and assembled the cake, I felt that something was missing.

So I decided to make my own fondant. I am so happy that I tried because it came out as if I would have been totally experienced.

Ingredients

This fantastic satin ice fondant recipe is just made of about three ingredients, plus one extra if you decide to use food coloring gel. Whit these ingredients you’ll have about 3 lb of fondant that you can work with.

• 4 ⁴/5 cups powdered sugar
• 1½ cups mini marshmallows
• 1½ tbsp water
• Food Coloring – OPTIONAL

How to Make Satin Ice Fondant From Scratch

1. Place the marshmallows and the two tablespoons of water in a large microwave-safe bowl. Microwave on high for 30 seconds, until the marshmallows start to get melted.
2. Stir the marshmallows with a spatula or a big spoon, until they are melted and smooth. If they are not fully melted, return to the microwave for 30 seconds more, until the marshmallow mixture is entirely smooth.
3. Stir the marshmallow until is completely melted. Continue mixing to eliminate air bubbles and to temper mallows before adding them to the powdered sugar.
4. Grease the large mixing bowl and spatula to make sure the marshmallow doesn’t stick to it.
5. Transfer powdered sugar into the large mixing bowl and create a well in the center
6. Place the melted marshmallow in the center of the powdered sugar.
7. Using a rubber spatula incorporate until it forms a dough.
8. When the dough forms you can start kneading, preferably with plastic gloves.
9. Apply cornstarch or shortening for your gloves to avoid fondant from sticking onto your hands. When you are kneading make sure to exert pressure on the palm of your hand, not on your fingers tips.
10. If your fondant starts to stick to the bowl sprinkle a little cornstarch on the surface of the bowl. Continue kneading for 5 minutes or until it’s smooth.
11. Try to pull a small part of the fondant away and if it breaks 1 inch apart, means is ready.

Coloring The fondant

1. Now you have a beautiful white fondant, but if you want to color them follow this process.
2. If you want more colors break them apart into pieces. Work with them one by one. Take one, and apply a shortening or a little oil to avoid drying out.
3. Add a small amount of coloring gel to the fondant, and apply cornstarch to your hand. Then start stretching and kneading the fondant until you get the nice colorful dough everywhere.
4. When is ready to store add a shortening around the dough and place it in a plastic bag. Every color has to be stored in a different bag so they not gonna stick together.
5. Your fondant is now ready to be used or stored.

Most Frequent Questions

1. What kind of fondant do professionals use?

Satin Ice Fondant is the most common commercial fondant used in the US. Tastes great and it is available in many colors, which is great if you want a shade that is difficult to achieve through food coloring.

It has a competitive and reasonable price, so if you decide to buy instead of making it from scratch, you can have the original Satin Ice Fondant straight to your front door.

2. How long does satin ice fondant take to dry?

Satin Ice Fondant is known to dry out quickly. If you make it ahead place it in a plastic bag so doesn’t dry out. When you are ready to use it, you have to act quickly so it doesn’t dry out.

3. What is a substitute for fondant?

Buttercream is the perfect substitute for fondant. Buttercream is delicious and looks fancy on birthday cakes, wedding cakes, and cupcakes.

4. How to store fondant?

Cover it with a thin shortening or vegetable oil, wrap it tightly in plastic wrap, then place it in an airtight container or a zipper plastic bag. For example: If you made it ahead for a few days store it at room temperature.

If you have a lot of fondant leftovers you can place them in the fridge, or freezer for up to six months. Make sure to seal the fondant well and place it in an airtight container.

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