Just dropping in real quick while I take a moment before I dig back into this latest cake project.
Like fondant, buttercream icing/frosting can be finicky. It took me a while to find a recipe that I like. Both to use and to eat.
Similar to fondant, if your recipe uses shortening, you loose out on flavor. You get pretty good consistency for both covering and piping, but it normally doesn’t taste all that great. A really tasty frosting uses butter, but butter doesn’t hold up all that well to room temperatures and piping. This recipe is butter based, but the marshmallow fluff stabilizes it at room temps and is really good for any kind of detail work AND for covering cake.
Marshmallow Buttercream Frosting Recipe
1 lb Real Butter, softened (do not use margarine)
2 – 7.5oz jars Marshmallow Fluff
1 lb Powdered Sugar
2 tsp. Vanilla
Blend together butter and marshmallow fluff until smooth. Gradually add powdered sugar (about 1/3 at a time). Add vanilla. Use milk or corn syrup a teaspoon at a time to thin for spreading if necessary.
Whenever you work with powdered sugar, ALWAYS work slowly as it tends to puff and cloud into the air. Breathing that in is not a fun experience.
Other than ensuring that your butter is soft and you work slowly, this is a super, crazy easy recipe. It is also an amazing base to use with other flavorings. I’ve done limeade, pink champagne, caramel and now cherry. I’m sure I’m forgetting a couple, but you get the idea.
Since I have a gas stove top, I always mix this in metal bowls so that I can soften it easily by hitting the bowl with a little bit of heat and stirring. Because a huge part of this is butter, you need to work with this at room temp or it will be too stiff to work with. I use this as is if I am going to do any kind of piping work, but thin it down a tad if I’m using it to cover a cake.
As with most cake recipes I use, this freezes amazingly, so I never worry about making too much. Especially when I have kids that are always hanging around wanting to sneak a taste.