|A mix of marshamallow fondant and butter icing - I had both so decided a mix would be fun...|
When I spotted this recipe here, I just knew I had to give this icing a try. I love the look of fondant cupcakes, but really, I do not enjoy the taste. I'd pick a butter icing over fondant any day, but show me a marshmallow fondant and that's a whole new story!
This recipe does take a bit longer than your usual butter icing, but for special occassions it might just be worth it.
For the cupcakes recipe see here.
225grams white marshmallows, cut up.
2 Tbls. water
450grams icing sugar
Butter to grease hands
First melt marshmallows and in microwave for 30 seconds at a time. Mine took one minute until melted.
|Melted looks something like this|
Stir 3/4 of the powdered sugar into the marshmallow mixture, then knead in the remaining 1/4 until it is all incorporated into the mixture . I used my mixer, with the dough attachment. Note: be sure to grease your hands and counter before dumping mixture from bowl!
Add colour to your fondant. I split mine into two batches and just coloured one half. Then Knead Knead Knead until it is soft and shiny. You’ll need to grease your hands again most likely. If it starts to feel a bit dry, add 1/2 tablespoon water at a time until it feels soft and pliable – then keep kneading.
Grease the outside of the ball and double wrap in saran wrap, then put in a ziplock bag to keep it moist.
To get the frosting to stay on your cake / cupcakes, you’ll need to ice them with a butter icing. Delicious recipe here. This acts as a ‘glue’ to get the frosting to stick.
Roll out your fondant until it is about 1/8 inch thick.
Using cookie cutters, try find a size that is just bigger than your cupcakes, and cut the round tops. I also cut out little hearts and circles as decor
When decorating, you can just add a dab of water to your heart and gently place it on.