Homemade Fondant that Tastes like Buttercream
Prep time
Cook time
Total time
When trying to make an cake extra special, I like to use this homemade Fondant that tastes like buttercream. It is easy to work with, and the butter and vanilla flavorings really do make it taste like buttercream frosting.
  • up to 1/4 cup vegetable shortening, used for kneading the dough
  • 2 tablespoons unsalted butter, used for greasing the bowl for melting marshmallows in
  • 8 cups (400 grams) mini marshmallows, very loosely packed
  • 2 1/2 teaspoons clear gluten free vanilla extract
  • 2 1/2 teaspoon clear butter flavoured extract
  • 1/2 teaspoon salt
  • 2-3 tablespoons water
  • 1 tablespoon white corn syrup (helps with pliability)
  • 1 kg (2.2 lbs) confectioners' sugar, sifted (plus more for kneading)
  1. Grease the inside of a large microwave safe bowl with butter
  2. Place marshmallows, vanilla & butter flavoured extracts, salt and water in the bowl.
  3. Microwave on high for 60 seconds. Stir. If marshmallows are completely melted, you are ready to proceed, if not, return to microwave in 30 second intervals until completely melted.
  4. Stir in corn syrup.
  5. Fit a stand mixer with the dough hook and pour in the confectioners' sugar.
  6. Carefully add the melted marshmallow mixture to the bowl with the confectioners' sugar. Mix at low speed until incorporated. Turn mixer up to low/medium speed to knead until most of the sugar is blended in.
  7. Turn the fondant onto a flat surface that has been lightly dusted with powdered sugar. Knead the fondant until smooth and pliable. Coat hands with vegetable shortening if the fondant is too sticky, and continue adding confectioners' sugar until you have a smooth dough.
  8. Wrap tightly in plastic wrap followed by a zipper seal bag. Let dough rest for at least an hour before using it.
  9. If the fondant has become too stiff to work with, you can soften it by microwaving it for 10-15 seconds, then rub your hands with vegetable shortening and knead until pliable again.
  10. The fondant can be made up to 2 weeks in advance, as long as it it wrapped and sealed properly, to prevent drying out.
Source: Cake Central
How to change the flavour of this homemade fondant:
Coconut - add 2 teaspoons coconut extract, and use 3 tablespoons coconut milk in place of the water
White Chocolate - Use 7 cups of marshmallows and 4 oz. melted white chocolate in place of the 8 cups marshmallows.
Chocolate- Use 7 cups marshmallows and 1/2 cup melted baking chocolate in place of the 8 cups marshmallows. Use only 1 teaspoon of each vanilla extract and butter flavoured extract instead of 2 teaspoons.
Recipe by Faithfully Gluten Free at https://www.faithfullyglutenfree.com/homemade-fondant-that-tastes-like-buttercream/