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Marshmallow Buttercream

This was a mix of pourable fondant and buttercream. Only 1 layer necessary, no crumb coat needed! Evens to a perfect smooth surface on it's own

Marshmallow Buttercream

Ingredients

  • 1c Crisco 2 lb powdered sugar 1- 1 1/2 t flavoring (your choice) pinch of salt PIPING HOT 1/4 c water and 1/4 c milk roughly 4-5 oz giant marshmallows

Instructions

  1. Cream Crisco and salt
  2. Slowly add sugar and liquids, alternating. Frosting should be creamy, not thin, so ajust your liquid as needed. I've found mixing water and milk keeps a better consistancy.
  3. Melt marshmallows in the microwave, about 20 seconds, in a bowl with your flavoring. They should be very soft, but not completely melted.
  4. STIR IN, do NOT use blender! Add food coloring if necessary. Even with regular vanilla, it makes a perfect shimmery white.

Comments (33)

Do you have a picture to sho us how it looks on a cake?
would this work like a pourable fondant?? In other words.. could I use this to "dip" a cupcake into and have it smooth on top?
this sounds great if it is what i think it is. so its like liqiud and you pour in on your cake/cupcake/etc. and it dries smoothly like fondant? thats what i think of when i read this
Sounds good, I'll have to try it some time.
Being an aussie I don't understand the measurements. How much is 1/2c (if it's a carton how much is that in mls. Please. Also what is one c of crisco.
sharcar- 1 c crisco means 1 cup, or 8oz.
Sharcar: I am aussie too, I just convert their measures directly into our measures, so if they say one cup I use our version of the cup, they are slightly different but the ratio ends up the same if you do it that way. Secondly, crisco isn't a regular thing that can be purchased here, I buy it from a american food supply store that is based in melbourne, you can buy it over the internet at www.usafoods.com.au it's brilliant for working with fondant, I couldn't live without it!
1 cup American or Canadian or British is all the same, it is 8 ounces. 1 cup is equal to 500 ml or 5 dl. half a cup is 250 ml or 2.5 dl or 1/4 L
About the Crisco shortening....... and Australia/ You mates don't have a solid vegetable shortening? only lard?
In England it's called Trex
CRISCO Shortening - A solid fat made from vegetable oils, such as soybean and cottonseed oil. Although made from oil, shortening has been chemically transformed into a sold state through hydrogenation. Vegetable shortening is virtually flavorless (has a bland, neutral flavor) and may be substituted for other fats (such as butter, margarine, or lard) in baking of pie pastry, cookies, and cakes. Shortening is ideal for pastry, since it blends well with the flour. It can be stored at room temperature for up to a year. Vegetable shortening can be found in all grocery stores. One brand name is Crisco. Copha Copha is a solid fat that is derived from the solidified coconut oil.. It is used primarily in recipes where it is melted and combined with other ingredients and left to set.
I would like to know how this is applied and what it looks like. I never make practice cakes, just do them "on the fly" so I would appreciate if someone would try this!!! (I have 4 kids and a hubby that keep me VERY busy!) Looks really interesting!
Does it crust or is it sticky??
beg your pardon Celry but 1 cup is 8 ounce or 240 ml (1 ounce = 30 ml).
I'm new to posting, and I can't find how to add a picture. It's soft when spreading but crusts on top when "dry", not sticky unless it's really humid. It does pour on like a pourable fondant, I spread it on an 8x8 cake and then dipped cupcakes to go around it. Even after it had hardened it was super easy to touch the bumps to make them smooth out and I stuck large sequins to make an "A" and hot melting chocolate was piped onto the cupcakes without melting or discoloration. The only "downside" was that it was very very sweet and I needed more flavoring than usual so it wasn't pure sugar marshmallow flavor
I'm from New Zealand and we have Crisco and several other vegetable shortening products. Would it be cheaper for you Auzzie's to buy it from us or the states?
@ Texie to add a picture just edit your post and preview before you submit it, it will give you the option to add a picture... I'd like to see your pics if you have time. Thanks for sharing!
When you put this on the cake does it stick to the sides or just run off? Could you place a cake on a cooling rack and pour it on and let the excess drip off?
i wonder if you could use this recipe for sugar cookies? does it dry all the way like royal icing? i have an impression mat for onesie cookie cutter that i just purchased, the instructions say i can use either buttercream or fondant -- didn't say royal icing.
MrsPeacefrog: Thanks for the tip - I'm aussie too and I've been wondering if Copha is the same as Crisco and now I know where I can get some from!
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