lmf fondant recipe

Fondant Recipe (LMF)

A fondant recipe to extend store-bought fondant into a tasty, easy-to-use fondant that won't rip, tear, or get elephant skin. This isn't a scratch fondant recipe but has become a standard how to make fondant recipe for cake decorators everywhere. 

Course Dessert
Cuisine American
Keyword fondant recipe
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 4 lbs
Calories 1469 kcal



  • 2 lbs powdered sugar sifted (also called icing sugar, confectionary sugar)
  • 1 lb marshmallows WinCo, Hy-Top, Aldi, and Campfire brands work best
  • 1.25 lbs Wilton fondant Satin Ice fondant will also work
  • 2 tbsp warm water For dark colors, use 1 tbsp warm water and 1 tbsp food color gel
  • 1/2 cup vegetable shortening Also called white vegetable fat, trex, copha


How to make fondant

  1. Sift the powdered sugar and set aside in a large bowl.

    Sift powdered sugar and set aside in another bowl
  2. Place vegetable shortening in a stand mixer bowl.

    fondant recipe
  3. Heat marshmallows for 40 seconds in the microwave on high (or on stove top). Stir with spoon. 

    heat marshmallows in microwave 40 seconds for marshmallow fondant recipe
  4. Place marshmallows back into microwave and heat for another 30 seconds (or on stove top). Stir with spoon. 

    melt marshmallows again and mix with a spoon
  5. Heat marshmallows (last time!) for 30 seconds in the microwave (or on stove top).

    Marshmallows should be ooey-gooey at this point and ready to be added to the mixer bowl. Pour your water on top of the marshmallows to get them to release from the sides of the bowl. Pour into bowl with vegetable shortening

    melt marshmallows for the last time and use water to separate the marshmallows from the bowl
  6. Turn stand mixer on lowest setting (setting 1 on Kitchenaid stand mixers) with dough hook attachment

    Add in half of your sifted powdered sugar, a measuring cup at a time, and let mix for 2 minutes. It will be really rough looking at first

    fondant recipe
  7. Don't stop mixing until it's sticking to the sides of the bowl and looks smooth. Add in another cup of powdered sugar.

    fondant recipe
  8. Pull fondant off the dough hook attachment by putting vegetable shortening on your fingers and pulling it off the hook.

    fondant recipe
  9. Take the soft mixture out of the bowl and put it into the large bowl with the rest of the powdered sugar.

  10. Warm the Wilton fondant in the microwave for 40 seconds and add to the large bowl with the powdered sugar and marshmallow mix.

    fondant recipe
  11. Knead until powdered sugar, marshmallows and Wilton fondant is mostly incorporated. You may not use all of the powdered sugar depending on your climate and that is completely fine.

    fondant recipe
  12. Pull fondant like taffy until it is stretchy and smooth. If there are still rough spots or it's tearing, put everything back in the microwave for 30-40 seconds to make it really hot and pull like taffy with shortening on your hands until it pulls without breaking

    fondant recipe
  13. Store in a zip-lock bag at room temperature. Fondant will keep for months in a zip-lock bag. To use again, reheat and knead well until stretchy before each use. You can add color as desired but for dark colors, you should add them during the mixing process or you could get a sticky mess.

    fondant recipe

Recipe Video

Nutrition Facts
Fondant Recipe (LMF)
Amount Per Serving
Calories 1469 Calories from Fat 225
% Daily Value*
Total Fat 25g 38%
Saturated Fat 6g 30%
Sodium 96mg 4%
Total Carbohydrates 318g 106%
Sugars 287g
Protein 2g 4%
Calcium 0.3%
Iron 2.2%
* Percent Daily Values are based on a 2000 calorie diet.