• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Home
  • About Helen
    • About Helen
    • Contact
    • Press
  • Virtual Baking Classes
  • My Books
    • Baking as a Business
    • The New Pastry Cook
  • Recipe List
  • Baking Information
    • Baking Information Index
  • Follow Helen
  • Subscribe

Pastries Like a Pro logo

menu icon
go to homepage
  • Recipes
  • Baking Classes
  • About Helen
  • Father's Day
  • Subscribe
    • Facebook
    • Instagram
    • LinkedIn
    • Pinterest
    • Twitter
  • subscribe
    search icon
    Homepage link
    • Recipes
    • Baking Classes
    • About Helen
    • Father's Day
    • Subscribe
    • Facebook
    • Instagram
    • LinkedIn
    • Pinterest
    • Twitter
  • ×
    Home > Cakes

    Published: Dec 8, 2015 · Modified: Dec 28, 2015 by Helen S Fletcher · This post may contain affiliate links · 6 Comments

    Marshmallow Fondant

    Fondant wrapped for Marshmallow Fondant

    Next week's blog is the French Christmas extravaganza,  Buche de Noel.  At the bakery we always had fondant, pastailliage and almond paste around so making the holly berries was easy. We just tinted one of the items red and rolled little balls.

    When it came time to figure something out for the holly berries for the Buche de Noel, I wanted to give you the option of making something as I think the berries add so much to the Buche.

    As I researched different things, I thought the marshmallow fondant was the easiest and best for this small item. It could be scaled down to make a small amount and it could be tinted for the berries. However, all the recipes I could find on line required actual marshmallows heated with a bit of water. Then it would be turned out onto a work surface. Powdered sugar would be plopped on top and with greased hands the mixture would be kneaded, adding more sugar as necessary to obtain a workable fondant. Almost all the recipes made reference to the amount of kneading that went into it. When I looked at many of the tutorials, I knew I definitely didn't want to do this.

    how to bake better custard
    Baking gets better when you subscribe

    Baking gets better when you subscribe to receive this PDF on getting the most out of baking including information on equipment, ingredients and baking equipment.

    So it didn't take me long to figure out I would let the processor do all the work in a matter of minutes. It works like a charm. I have read that made in large amounts the fondant can be used to cover cakes. I have never tried the Marshmallow Fondant for that purpose.  But for the purposes of making small pieces and holly berries, this is more than adequate – and a whole lot simpler.

    It should be made ahead, wrapped and refrigerated.  It can be made weeks ahead.  As it rests, it will firm up somewhat.  If, when you are ready to use it, it still isn't stiff enough, just work in more powdered sugar as needed.

    If you are coloring the entire batch, add the coloring when making in the processor.  Otherwise, just color what you need.  I found gel colors are much better than the liquid as they don't add a lot of additional moisture.

    I have broken this recipe down as far as possible and still be able to work it in the processor.  It can be scaled up if needed in a larger quantity.  The fondant freezes well also.

    Ingredients for marshmallow fondant

    Marshmallow Fondant2 to 2 ½ cups powdered sugar (225 to 285 grams 8 to 10 ounces)
    1 cup marshmallow cream (4 ounces or 114 grams)*
    1 tablespoon water

    *There are two brands of marshmallow cream that I am familiar with – Jet Puff and Marshmallow Fluff. Either will do.

    Powdered sugar in bowl for Marshmallow Fondant
    Marshmallow cream and water added for Marshmallow Fondant
    Fondant processed for Marshmallow Fondant
    Additional powdered sugar added for Marshmallow Fondant
    Finished Fondant for Marshmallow Fondant

    Place 2 cups of the powdered sugar in the bowl of a food processor. Add the marshmallow cream and water. Process until it forms fondant.  You can see in this photo there is not enough powder sugar and the fondant is saggy. If it doesn't get stiff enough, add more powdered sugar a bit at a time until it becomes firm.  You can see in the photo below that the fondant is more firm and isn't sagging.  

    Fondant coming off spatula after being scooped from processor for Marshmallow Fondant
    Remaining fondant in the food processor for Marshmallow fondant
    Fondant removed from processor blade for Marshmallow Fondant
    Fondant wrapped for Marshmallow Fondant

    The fondant will be sticky at this point so use a spatula to scoop out as much fondant as you can and place it on plastic wrap.  To easily remove the remainder from the bowl, replace the blade and pulse the processor two or three times.  The fondant will come off the blade and be slung to the side where it can be scooped out with no trouble.  Wrap tightly in plastic wrap and store in the refrigerator.The fondant will stiffen somewhat in the refrigerator.

    Print Friendly, PDF & Email

    More Cakes

    • The Triple Lemon Cake consisting of a yellow crumb coated single layer cake finished with white meringue in the middle
      Triple Lemon Cake - Revised
    • Slices of the Orange Pistachio Loaf Cake sit on a white tray with a blue napkin behind it and abcup of tea to the right.
      Orange Pistachio Loaf Cake
    • A partially eaten piece of the Decadent Chocolate Snack Cake sits on a white plate with a fork and bit of marshmallow with the cake in the background and a blue and white vase.
      Decadent Chocolate Snack Cake
    • Orange Chiffon Cake

    Reader Interactions

    Comments

    1. Deb says

      December 08, 2015 at 9:04 am

      Can't wait to try this method! Thank you!!!

      Reply
      • hfletcher says

        December 08, 2015 at 9:10 am

        I think you'll find it a lot easier than doing it by hand!

        Reply
    2. Manisha says

      December 08, 2015 at 5:41 am

      Hi Helen

      I am eagerly waiting for Buche recipe !!!

      I make my own fondant and gum paste for basic decorations and they work like a charm. Of course your recipe of fondant seems very simple. Will love to try it if I can get my hands on marshmallow cream/ fluff.

      Love

      Reply
      • hfletcher says

        December 08, 2015 at 9:00 am

        Hi Manisha - There are so many steps to the Buche I decided to make the marshmallow fondant a stand alone. If I am done, I will post it on Saturday or Sunday. We made our own fondant also, but I have to say this is a whole lot easier and the processor makes it a snap. I will try it on a cake one of these days.

        Reply
    3. Raffaella says

      December 08, 2015 at 5:26 am

      Hello Helen,
      I use the marshmallow fondant to cover cakes all the time and it works beautifully. The taste is far superior than the brands found in store.
      Thank you for sharing.

      Reply
      • hfletcher says

        December 08, 2015 at 8:57 am

        Hi Raffaella - We made our own fondant at the shop. It was always such a project but this is extremely simple. I agree that the taste of the bought fondant is lacking. Thanks for letting me know this does work for cars.

        Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Primary Sidebar

    Hi, I'm Helen! Being a self-taught baker and owning a bakery for over 25 years, I found many ways to make baking more successful and less intimidating. Even busy people can bake as in many cases, recipes can be done over days. The goal is to make your baking life easier, more enjoyable, with great outcomes on a consistent basis.

    More about me →

    Subscribe to receive our free ebook

    SUBSCRIBE

    Celebrating Mothers Day

    • A slice of the Apple Cinnamon Coffee Cake sits on a yellow and blue rimmed plate with a multi-colored napkin and mug in the background.
      Apple Cinnamon Coffee Cake
    • Crustless Quiche
      Low Fat Fantastic Crustless Quiche
    • Four finishes on the Carrot Cake Dougnuts are plain, pecan topped, sugared and filled with cream cheese.
      Carrot Cake Baked Doughnuts
    • A cut open Double Chocolate Truffled Muffin sits on a plate with a teacup next to it and more muffins in the background.
      Double Chocolate Truffled Muffins
    • Slices of Banana Bread in a circle with strawberries in the middle on a blue and white plate.
      Best Two Step Banana Nut Bread
    • Slices of the Strawberry Cake sit on a marble plate with fresh strawberries.
      Strawberry Cake - A Little Slice of Heaven

    Popular Recipes

    • This Mini Pineapple Upside Down Cake features a pineapple slice with a cherry in the middle on top of a yellow cake sitting on a blue and white plate.
      Mini Pineapple Upside Down Cakes
    • A plate of Cuccidati, fig and nut filled Italian Cookies sprinkled with multi-colored nonpariels.
      Cuccidati - Italy's Finest Cookie
    • This picture shows a slice of the coffee cake on a white, lace edged plate on a marble counter.
      Apricot Crumb Coffee Cake
    • Langue de Chat cookies in a bowl.
      Langue de Chat
    • Angel food Cake
      Perfectly Easy Angel Food Cake
    • Large nut pieces for Chopping Nuts
      Chopping Nuts - A Quicker Way

    Available Now

    Available on Amazon, Barnes & Noble, Apple Books, as well as other sites and in book stores.
    AUTOGRAPHED COPIES ARE AVAILABLE
    Click here to purchase an autographed copy.

    Footer

    ↑ back to top

    About

    • About Helen
    • Privacy Policy

    Newsletter

    • Sign Up! for emails and updates

    Contact

    • Contact
    • Press
    • FAQ
    • Facebook
    • Twitter
    • Pinterest
    • Flickr
    • Instagram

    COPYRIGHT © 2025 PASTRIES LIKE A PRO