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Fondant Icing Recipe

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This recipe for Fondant Icing is from Lora's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
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Ingredients:  
Ingredients:  
Microwave 16 oz mini marshmallows in a large bowl until melted. Stir in 1/4 c water and 1/2 tsp. vanilla until smooth. Stir in 6-8 c powdered sugar, a cup at a time, until mixture is too stiff and sticky to stir. Turn onto a surface dusted generously with additional powdered sugar and knead in 2-3 cups more powdered sugar with hands coated in butter or powdered sugar until longer stick. (You can also do this with a stand mixer using the dough hook.) Wrap tightly in plastic and refrigerate overnight. Bring fondant to room temperature, knead in food coloring and roll out about 1/8" on surface dusted with more powdered sugar. You'll have enough to cover 2 2-layer, 8" cakes.

Slip your hands and forearms under the fondant, lift it up and lay it over a lightly frosted cake. Gently mold fondant to cake with your hands or a soft pastry scraper, smoothing top, then working from top edge down toward bottom, stopping about an inch or two from bottom.

Trim off some, (not all) excess fondant around base of cake. Leave a little more than you think you need because fondant will shrink up a little more.

Mold fondant to bottom half of cake. Smooth with your hands or pastry scraper, gently working out any ripples or bubbles. Then cut around base again to remove remaining excess fondant.
Directions:
Directions:
Enjoy!

 

 

 

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