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Covered fondant cake with purple fondant. Balls of pink, lime green, teal and yellow fondant balls around. Roller, cutter and smoother fondant tools on the side.
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5 from 140 votes

The Best Fondant Recipe

This easy fondant recipe makes soft, smooth homemade marshmallow fondant that tastes better than store-bought. Perfect for covering cakes and decorations.
Prep Time10 minutes
Cook Time2 minutes
Total Time12 minutes
Course: Dessert
Cuisine: French
Keyword: Fondant
Servings: 24
Calories: 209kcal
Author: Emily Walker

Ingredients

  • 16 ounces mini marshmallows
  • 32 ounces powdered sugar
  • 4 tablespoons water
  • 1 teaspoon shortening (see notes)

Instructions

  • Put marshmallows, water, and shortening in a glass microwavable bowl.
    Bowl of mini marshmallows, crisco and water to show How to Make Fondant.
  • Microwave for 20 seconds, then stir. Repeat 4 times. 
    Mixing bowl with melted marshmallow mixture and dough hook to show How to Make Fondant.
  • Pour into a mixer and mix well using the dough attachment. Add in powdered sugar a cup at a time. Mix until the shine is completely gone. You may not need to use all the sugar, just keep adding until it has the consistency of play dough. The final result should not be sticky to the touch. 
    Mixed Fondant in a mixing bowl with a hook.
  • When the fondant becomes too stiff to mix in the mixer, pull the fondant out and knead it on the counter, adding more sugar if needed. Knead in food coloring, if desired.
    Hand kneading a ball of Fondant with powdered sugar to show How to Make Fondant.
  • From this point, you can roll the fondant out to place on a cake, cupcakes, or to create something amazing! When working with fondant, keep all surfaces and hands lightly covered in shortening to prevent sticking. 
    Makes enough fondant to cover approximately three round 8" (2" deep) cakes.
    Rolling pin next to three balls of fondant and a flattened out sheet of fondant.

Video

Notes

  • This recipe makes enough to cover three 8-inch cakes that are 2 inches deep.
  • The fondant should feel like soft play dough when it is ready.
  • I like to use extra shortening to lightly grease my hands, rolling pin, and countertop.
  • Gel food coloring works best because it gives strong color without adding too much moisture.
  • If the fondant is too sticky, knead in a little more powdered sugar.
  • If the fondant is too stiff or dry, knead in a very small amount of shortening.
  • Roll the fondant to about 1/8 inch thick for the best balance of flexibility and coverage.
  • Fondant can be made ahead and stored at room temperature.
  • Wrap it tightly in plastic wrap or keep it in an airtight container so it stays soft.

Nutrition

Calories: 209kcal | Carbohydrates: 53g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 16mg | Fiber: 1g | Sugar: 48g | Calcium: 1mg | Iron: 1mg