Cake Central › Recipes › Fabulous Faux IMBC!

Fabulous Faux IMBC!

This is a recipe I was making as a s'more filling and as it was coming together I realized how close it is to the consistency of IMBC with out having to boil the sugar, it quick and easy and OH SO yummy!!!

Ingredients

  • Makes about 6 cups Ingredients 3 ½ cups marshmallow crème 2 ½ cups unsalted butter, at room temperature (2 1/2 sticks) pinch of salt 2 ½ cups powdered sugar 2 tablespoons vanilla

Instructions

Instructions: 1. In the work bowl of a stand mixer fitted with the paddle attachment, beat together the marshmallow crème and the butter, starting on low and increasing to medium speed until the mixture is smooth and fluffy, about 3 minutes. 2. Reduce mixer speed to low, add the powdered sugar, salt* and vanilla and beat until incorporated. 3. Increase mixer speed to medium and beat until fluffy, about 3 minutes more. * I mix the salt into the vanilla first to dissolve.

Comments (33)

I'd like to try this! Do you use it in a s'more cake? If so, I'd love to have the recipe! My graham cracker cake is always dry and crumbly and I'm trying to find a recipe that is moist.
Not sure where you are from, but in the U.S. a stick of butter is 1/2 cup. Was this a typo? I really want to try this recipe. Thanks!
Do you mean 2 1/2 cups of butter or 2 1/2 sticks of butter. thank you for comming up with this recipe. I had wondered if marshmallow fluff and butter would give a simlar result to IMBC, since saw Ina Garten whipp egg whites and sugar syrup to make marshmallows.
This is a very interesting recipe. I love making IMBC but I would also love a recipe that allows me to "hurry it up" in an emergency. Thanks for sharing.
Sorry, that was a typo it is 2 1/2 cups of butter not sticks. This is a recipe that originally came from a s'more whoopie pie recipe that I changed a bit to get it to resemble the IMBC more. Sorry I don't have a Graham cake recipe, I would think it would be hard to get a moist one because the graham flour is so course.
I've played around with a s'mores cake - using marshmellow fluff filling and chocolate icing, but i take a doctored yellow cake mix and add molases and extra vanilla, nutmeg and some crumbled graham crackers. I don't have exact measurements, but just play around with the molases until it tastes right, I start with about 1/4 cup.
This recipe sounds awesome! I was just looking for a new marshmallow frosting recipe for my smores cupcakes/cake!
where can I find marshmallow creme??? I'm from the netherlands... thanks Emine
Is marshmallow creme " Fluff"?
Yes, Marshmallow creme is the same as Marshmallow fluff or the Jet puffed by Kraft.
Hi this sounds great. Getting ready to go to the grocery store now. How does it hold up in the heat??? Might use for an outdoor weddding I have next weekend.
I've never made IMBC but have wanted to. Can this recipe sit out? Will the consistency be smooth on the cake?
my son has a dairy allergy, do you think you can use the lastose free margaine as a sub? What flavour cake would you use with this filling?
I've never tried IMBC but I've been wanting to. Is this recipe good for piping as well?
seriously....2½ CUPS of butter???
I haven't tried this recipe, but I will! I think that because of the butter it won't hold up well outside in the heat. Not sure about storing it indoors (refrigerated or not). I may make a batch and find out. Thanks for the recipe!
Made this recipe to frost my Redless Velvet Cupcakes the other day and everyone loved it. Thanks for a great recipe!
Wow! I just made this and I can't believe how great it tastes. I've never had IMBC so I can't vouch as to whether or not it tastes like it or not. But if IMBC tastes anything like this it is awesome. I actually ran out of Marshmallow cream. I used a 13 oz jar and it was not quite 3 cups. I liked the way it tasted before adding the vanilla. I didn't have any clear vanilla so I had to use real vanilla extract. The vanilla flavor was a bit overbearing but that's probably because I didn't have enough M.Cream. Even with that being said.. this is a keeper, thats for sure. I'm using it to make a pink ribbon cake tomorrow, I hope my customer likes it.
Is this good for crusting?
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