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Marshmallow Rolled Buttercream

This is a recipe that I came up with after being disappointed in Marshmallow Fondant and Rolled Buttercream. So I combined the two and got the best of both worlds. It works great for cookies.

Marshmallow Rolled Buttercream

Ingredients

  • 1 10.5oz bag of mini marshmallows 1-2 TBL water 1 1/2 cups of light corn syrup 1 cup shortening (I use sweetex) Powdered sugar (4 -6 lbs)

Instructions

  1. In a large microwave safe bowl I put in the entire bag of mini marshmallows with a little water, corn syrup and shortening. Melt this down for about 1 min and then stir until all the marshmallows are melted. Add powdered sugar to bowl and mix ( I use a fork for this) until it is really thick. Then pour it out over a pile of powered sugar and knead it all together. Mix in enough to make it the consistancy of fondant. It helps to put some of the shortening on your hands to keep it from sticking.
  2. Then just put it in a ziploc and use as needed. When you go to use it just roll it out like fondant on a little powdered sugar and cut out with your cookie cutters. Attach it with a little piping gel and it sticks with no problem. You can brush off the powdered sugar for a matte look or lighty mist it with water for a glossy look (this is how to get the shiny look on some of them).
  3. It will set up enough to stack after a couple of hours of drying. I usually let mine set overnight. Oh and you can also pipe royal icing decorations or luster dust on it to.
  4. Hope you like it as much as I do. Not sure.

Comments (15)

How would u rec. storing it in the Ziploc in the refridgerator or on a shelf and how long is it good for?
I store my fondant and gumpaste in my Foodsaver bags. It removes all of the air and I can keep on the shelf for quite awhile, at least a month.
how is this for cakes? easy to use? i usually use marshmallow fondant but i find it sooo inconsistent... one time it's great, the next dry... the next sticky...
This keeps really well in a ziploc bag or the foodsaver bags and last for a few weeks on the counter at least. I wouldn't recommend this for cakes, it is pretty heavy so I'm sure it would tear. However it works really great on cookies.
Hello: I really like your recipes... but, I would like you to tell me the MARZIPAN RECIPE. Thanks Aly
Sorry Alycya, I don't have a Marzipan recipe.
Wtare, I just made this today and let me tell you, much easier to make than I thought it would be. I did microwave it about a minute longer (15 seconds at a time) I used cooking spray on my bowl and utensils for an easy clean up! I can't wait to make my cookies and use it on them. I took a little taste and it was very good. Thanks so much for the recipe.
I am used to using MMF, per Peggy Weaver's recipe. How is this different than that?
does it taste better than regular fondant
Can you paint on this using watered down gel food coloring?
Where can i find Sweetex?
What purpose does the corn syrup have in the fondant? I've made it before but not with corn syrup.
I've never used any kind of fondant. I need to make a cake for school with cutout stars. Could I use this recipe and roll out the stars from the MRB and attach them to dowels? Any tips would be appreciate. Thanks,
I made this but it seems too sticky and flimsy when rolling it out. Could it be it needs more ps? I know the recipe called for 4-6 lbs, but was that correct? I did get it on cookies and what I really liked was that I could shape it. The tops never did get firm. Any help?
This is very easy to work with, and tastes great! Thanks for sharing!
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