Marshmallow Fondant and Decorating Glaze

posted by Andrea | 03/31/2011

Yesterday, I posted the recipe for these delicious sugar cookies……..

And today, as promised, I have the recipe for the Marshmallow Fondant Frosting and the Decorating Glaze.

What is Fondant Frosting?

Fondant frosting is the very smooth frosting {icing} you often see on wedding cakes. Fondant frosting is often rolled out just like cookie dough, and then cut to fit the shape of the cookie or cake. {I use the same cookie cutters for the cookie and the fondant}

Fondant frosting gives cakes and cookies a more professional look, and as someone who really doesn’t like traditional frosting, I’d have to say, this Marshmallow Fondant tastes great!

The only downside to fondant frosting is that it can be a bit tricky to make… until now!

The fondant recipe I use is made from marshmallows, powdered sugar, and a few other ingredients, and there is NO fancy or precise heating process in order for the frosting to turn out properly. Just microwave the marshmallows until they’re melted, add the other ingredients, and stir!

Simple, quick, easy :)

Fondant Frosting Ingredients:

{print recipe} — enough for 30 large basketball cookies

  • 8-10 oz. white mini marshmallows
  • 2 T. water
  • 1 T. flavoring {½ vanilla and ½ almond}
  • 1 lb. powdered sugar {3½ to 4 cups} plus more for dusting
  • Vegetable shortening {for bowl and hands}
  • Food coloring {if desired}

And as I mentioned in the recipe for the cookies, I do think the almond extract adds a lot to this frosting.

Fondant Frosting Directions:

1. Grease the inside of a glass microwaveable bowl.

2. Add marshmallows, water, and vanilla — microwave on high for 30 seconds; stir and microwave on high at 30 second intervals until marshmallows are completely melted.

3. Measure powdered sugar into the bowl of a stand mixer and pour melted marshmallows over powdered sugar.

4. Attach the dough hook and knead on low speed until well blended.

Grease your hands GENEROUSLY – palms, backs, and in between fingers.

5. Turn dough out onto a work surface dusted well with powdered sugar and start kneading like you do bread dough.

{It’s really sticky at this stage; just keep adding powdered sugar as needed until no longer sticky.}

6. Add food coloring and knead until thoroughly combined.

Roll out the fondant (I use my silicone mat), cut with cookie cutters, and lay on WARM cookies.

This frosting keeps very well, so you can easily make it ahead, store it in the fridge, and then cut it when you’re ready to use it. However, if you don’t put he frosting on warm cookies, you’ll have to “glue” the frosting to the cookie with some piping gel.

Let the cookies cool before decorating them with the glaze.

 

Now for the Decorating Glaze…

This is by far my favorite decorating glaze recipe because I can tint it to any color I want, it’s quick to harden on the cookie, and it keeps for months the refrigerator.

Decorating Glaze Ingredients:

{print recipe} — makes 2 cups of glaze with is plenty for several dozen cookies

  • 2 c. powdered sugar
  • 1/8 c. warm water
  • ½ T. corn syrup
  • ½ T. flavoring of choice (I use almond)
  • Food coloring (if desired)

Decorating Glaze Directions:

1. Combine ingredients and stir until well combined. {The glaze may be lumpy at this point}

2. Let set for one hour so the lumps melt and the air bubbles come to the surface.

3. After the hour has passed, stir until smooth.

{The glaze should be thick, but thin enough to disappear after 10 seconds when it is folded over on itself.}

5. Divide glaze as desired and add food coloring {I used black and green}

6. Spoon glaze into piping bags with small round tip and decorate as desired

I added the basketball lines first, waited about 15 minutes and then added the names and numbers in green.

That’s it! The whole process is relatively simple as long as you follow the directions.

So if you want to try your hand at some of these adorable “sports” cookies, here are the recipes you need…

Print the sugar cookie recipe — you can read about the cookies here.

Print the fondant frosting recipe

Print the decorating glaze recipe

Visit my virtual recipe box for more simple, delicious, family friendly, recipes!

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16 comments

  1. Kelly

    03/31/2011

    Andrea!!!! These look amazing. I have always wanted to try fondant but it looked too complicated. Thanks for posting these recipes. I can’t wait to try them. You did such a great job on the basketball cookies. They look like you bought them from a fancy bakery.

    [Reply]

    Andrea Reply:

    Thanks Kelly,
    This recipe is the easiest recipe I’ve ever found for Fondant frosting — give it a try!

    [Reply]

  2. Tiffany @ Home Grown Families

    04/02/2011

    *sheepishly asks*
    What do you do if you don’t have a stand mixer with a dough attachment? : / Can you do it with a hand mixer?
    Tiffany

    [Reply]

    Andrea Reply:

    Oh sure, I’m just telling you what I do — feel free to improvise based on what you have available!

    [Reply]

  3. Cassie

    04/11/2011

    I have a question. If I make the fondant the night before and store it in the fridge. What do I need to put it in to keep it fresh? I’ve read that your suppose to wrap it in plastic wrap and put it in a air tight contrainer, until ready to use. I was just wondering if that’s how you do it?
    Thanks!

    [Reply]

    Andrea Reply:

    Cassie, you can simply wrap the fondant in plastic wrap or a plastic bag — or any other tightly sealed container and put it in the fridge. Also, if you have extra fondant left over, you can store it in the fridge {tightly sealed} for a couple of weeks.

    [Reply]

    Cassie Reply:

    Thank you so much. :)

    [Reply]

    Danielle Reply:

    I put a thin layer of crisco on mine to keep it moist, then wrap it in a few layers of plastic wrap and put it in the fridge.

    [Reply]

    Cassie Reply:

    Thank you Danielle. :)

    [Reply]

  4. Megan Camp

    04/18/2011

    My MOPS group was making flower cookies to gift to the MOPPET workers. I suggested using this fondant/glaze recipe so we did. The cookies turned out beautifully!! Both worked really well. We didn’t have a mixer for the fondant at first so I went home and got mine. It definitely helped. Thanks for sharing!! I’ll definitely be making these again and again!

    [Reply]

  5. cheryl

    05/30/2011

    sorry confused… is it one 8-10 oz bag marshmellows or eight 10 oz bags…
    thanks, cant wait to make

    [Reply]

    Andrea Reply:

    just simply 8-10 ounces … or anywhere close to that amount. I think you can buy 10 oz bags and I know you can buy 16 oz. bags, so I always just use my food scale and weigh out about 8-10 ounces of mini marshmallows.

    Good luck with the cookies…I know you’ll love them!!

    [Reply]

  6. Yet Another Angry Birds Cake: Gluten-Free, Vegan Version | Natural Moms Blog

    09/19/2011

    [...] I covered the brownie pops with homemade marshmallow fondant. I found the recipe here. You will find dozens of similar recipes for marshmallow fondant, but I like this, because it uses [...]

  7. Carter

    11/28/2011

    I’m going to try this for my daughter’s 1st birthday. Can I put the fondant on the cake the night before? How do I store the cake overnight…refrigerator or at room temperature? Do I need to wrap it or seal it in a cake container?

    [Reply]

  8. Michelle

    10/17/2013

    Oh the possibilities are endless!! I already have visions of cuter gingerbread men, fun Christmas trees, and adorable decorations for pumpkin shaped cookies. :) I plan to make these this weekend for a pumpkin picking outting we are going on. I was always wary to try fondant but yours just sound so tasty!

    I have to ask, I see you have a silicon mat but you used parchment paper instead of the mat to bake the cookies, is there a reason for this? I wasn’t sure if you only had one silicone mat or if cooking them on parchment actually made the cookies taste better.

    [Reply]

    Andrea Reply:

    I use the silicon mats fore most things — but I’ve found that for these cookies and for my Monster Cookies, parchment paper works better

    [Reply]