Has anyone ever tried marshmallow buttercream? I was looking at some cupcake pictures with cupcakes frosted in marshmallow buttercream, so I googled it. I came up with two recipes, pretty similar, one using marshmallow creme and the other using marshmallows melted with milk. This has piqued my curiousity, naturally...
1 cup unsalted butter, softened
1 (7 1/2 oz) jar marshmallow creme
1 cup confectioner's sugar
1/2 teaspoon vanilla extract
1. Beat butter in a large bowl with mixer on high speed until creamy.
2. Beat in marshmallow creme.
3. Reduce speed to low, and beat in confectioners' sugar and vanilla.
4. Increase spead to high; beat until fluffy.
(Some commenters said this actually wasn't sweet enough, and they added 1/4 - 1/2 C more pwd sugar. Yikes!)
Alternatively:
1 cup milk
2 cups mini marshmallows
1 cup butter at room temperature
2 tsp vanilla extract
1. Put a saucepan over low heat. Add milk and marshmallows and stir intermittently until it's all melted. Set aside to cool.
2. Using an electric mixer, cream the butter until light and fluffy. Slowly drizzle in the marshmallow mixture and the vanilla extract while the mixer is still going and whip until creamy. This is also where you would tint the icing whatever color you like.
3. Frost your cake immediately. Make sure the cake is fully cooled, though -- this icing is prone to melt on a warm cake.
This recipe makes enough to ice a 9-inch, two-layer cake. It'll set up pretty hard in the fridge -- if you plan to refrigerate the iced cake, allow it to come back to room temperature before service.
1 cup unsalted butter, softened
1 (7 1/2 oz) jar marshmallow creme
1 cup confectioner's sugar
1/2 teaspoon vanilla extract
1. Beat butter in a large bowl with mixer on high speed until creamy.
2. Beat in marshmallow creme.
3. Reduce speed to low, and beat in confectioners' sugar and vanilla.
4. Increase spead to high; beat until fluffy.
(Some commenters said this actually wasn't sweet enough, and they added 1/4 - 1/2 C more pwd sugar. Yikes!)
Alternatively:
1 cup milk
2 cups mini marshmallows
1 cup butter at room temperature
2 tsp vanilla extract
1. Put a saucepan over low heat. Add milk and marshmallows and stir intermittently until it's all melted. Set aside to cool.
2. Using an electric mixer, cream the butter until light and fluffy. Slowly drizzle in the marshmallow mixture and the vanilla extract while the mixer is still going and whip until creamy. This is also where you would tint the icing whatever color you like.
3. Frost your cake immediately. Make sure the cake is fully cooled, though -- this icing is prone to melt on a warm cake.
This recipe makes enough to ice a 9-inch, two-layer cake. It'll set up pretty hard in the fridge -- if you plan to refrigerate the iced cake, allow it to come back to room temperature before service.
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