For fairness, I made this with tofu cream cheese as I was trying to make fondant that is gluten, dairy, nut, and gelatin free. Crazy, right? So with that alteration, this may have been affected negatively. This technically worked, though it was more like mold-able buttercream in consistency. It barely reached a level of workability (it was super sticky and soft) after I added quite a bit more sugar than called for. Not really tastier than marshmallow fondant at that point and not as easy to use. Since I can find fish gelatin marshmallows (my allergy issues are porcine and bovine), I'd rather use marshmallow fondant next time. I made it work, and it was worth a shot, but definitely not appropriate for covering an entire cake.