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Easy Marshmallow Creme Fondant
Ingredients:
2 (16-ounce) containers of marshmallow creme/fluff
1 1/2 to 2 (2-pound) bags of powdered sugar
Food dye
Flavoring or extracts
Instructions:
1. Generously spray a bowl of a standing mixer and hook attachment with cooking spray.
2. Combine the marshmallow creme/fluff and 3/4 of a 2-lb package of powdered sugar in the bowl. Turn the mixer on low speed and let it mix for about 10 minutes.
3. Gradually add more and more powdered sugar until the mixer is no longer integrating the powdered sugar or until one and a half (2-lb) bags of powdered sugar have been added.
4. Spread some powdered sugar on a kitchen counter, and knead the fondant on the counter. Gradually adding more powdered sugar just until the fondant isn't sticky any more.
5. Mix any food dye or flavoring into the fondant.
6. To use the fondant, generously spray two pieces of vinyl mats with cooking spray. Place the fondant between the mats and roll it out. Apply a medium-thick layer of the store-bought frosting to the head portion of a cake. Gently remove the top mat, and flip the bottom mat (with the rolled out fondant) on the cake. Gently press fondant into the cake, and cut away the excess.
7. To store the fondant, wrap it in plastic wrap and place the wrapped fondant in a ziplock bag. Keep at room temperature.
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