I thought I would post this here as I have gotten quite a few requests for it. When making my decorated cookies I found that I liked the taste of rolled buttercream but it was always too greasy. So I thought I would combine marshmallow fondant and rolled buttercream. The result is a fondant like frosting that sets up but stays soft. My customers love it!
Marshmallow Rolled Buttercream for Decorated Cookies
- 1 – 10.5 oz bag of mini marshmallows
- 1 Tbl of water
- 1 1/2 cups of light corn syrup
- 1 cup of shortening (I use sweetex)
- Powdered sugar 4 to 6 lbs
- In a large microwave safe bowl combine the entire bag of marshmallows, water, corn syrup and shortening. Microwave until melted, mixing every 30 seconds or so.
- Mix in a few cups of powdered sugar at a time until it becomes thicker and starts to form a ball. I usually mix it with a fork while in the bowl. Then pour this onto a pile of powdered sugar and begin to knead. It absorbs a lot of the powdered sugar. Once it is the consistency of fondant store it in a ziploc bag.
- I take out a handful at a time and mix in any colors that I want. A little color goes a long way. Roll out your dough and cut with the same cutter as your cookies. Attach to your cookie with a little piping gel. You can dust it with luster dust or mist with water for a very shiny finish. Let dry uncovered overnight to help it set up. The surface will get hard but it stays soft inside.
I won’t even venture to guess. Its all sugar.