Ingredients
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1
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1
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1
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1/2
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Directions
Marshmallow Buttercream Frosting,I have posted this in response to a request, but have not tried it. This recipe will frost, but not fill, a 2-layer 8 inch cake. Increase accordingly if you wish to fill the cake.,Ive been wanting to try this since I saw someone on TV make it and it looked so easy. I was really curious as to how it would turn out. I followed the recipe exactly since I had never made it before and it turned out OK. I think next time I would add more vanilla and a touch of lemon and orange zest which gives buttercream such a delicious flavor. Plus I think it needs a little more of the marshmallow fluff or a little less of that and a little more powdered sugar. I plan on playing around with it a little to get it to the consistency and flavor I like. For the person who said they were disappointed because it didnt have enough of a marshmallow flavor, I wouldnt expect this to taste like marshmallow. In my mind this is a easy, shortcut recipe for either Swiss or Italian buttercream, which is more time-consuming and harder to make. If I was making a fancy or special cake I would still use an Italian buttercream but this quicky recipe is great in a pinch or when you just dont want to go thru all that trouble.,Can i frost the cupcakes the night before and leave them out or would i need to keep in fridge?
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Steps
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1
Done
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Beat Butter in a Large Bowl With Mixer on High Speed Until Creamy. |
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2
Done
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Beat in Marshmallow Creme. |
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3
Done
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Reduce Speed to Low, and Beat in Confectioners' Sugar and Vanilla. |
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4
Done
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Increase Speed to High; Beat Until Fluffy. |
