Cake Central › Recipes › Marshmallow Rolled Buttercream for Decorated Cookies

Marshmallow Rolled Buttercream for Decorated Cookies

wtare
By: wtare
Posted 08/31/09 • Last updated 03/25/09 • 842 views • 26 comments

Posted by wtare

I thought I would post this here as I have gotten quite a few requests for it. When making my decorated cookies I found that I liked the taste of rolled buttercream but it was always too greasy. So I thought I would combine marshmallow fondant and rolled buttercream. The result is a fondant like frosting that sets up but stays soft. My customers love it!

Marshmallow Rolled Buttercream for Decorated Cookies

Ingredients

  • 1 - 10.5 oz bag of mini marshmallows 1 Tbl of water 1 1/2 cups of light corn syrup 1 cup of shortening (I use sweetex) Powdered sugar 4 to 6 lbs

Instructions

  1. In a large microwave safe bowl combine the entire bag of marshmallows, water, corn syrup and shortening. Microwave until melted, mixing every 30 seconds or so.
  2. Mix in a few cups of powdered sugar at a time until it becomes thicker and starts to form a ball. I usually mix it with a fork while in the bowl. Then pour this onto a pile of powdered sugar and begin to knead. It absorbs a lot of the powdered sugar. Once it is the consistency of fondant store it in a ziploc bag.
  3. I take out a handful at a time and mix in any colors that I want. A little color goes a long way. Roll out your dough and cut with the same cutter as your cookies. Attach to your cookie with a little piping gel. You can dust it with luster dust or mist with water for a very shiny finish. Let dry uncovered overnight to help it set up. The surface will get hard but it stays soft inside. I won't even venture to guess. Its all sugar.

Comments (26)

Ozzysmom 12/11/09 at 8:06am
This is the first time I used this for cookies I just want to say “Fabulous!”, My cookies never looked better and tasted great This is 10+star receipt
dandelion56602 1/8/10 at 8:12pm
I LOVE this recipe. I switched from RBC months ago after I got tired of mixing my RBC & MMF (1/2 & 1/2). This is the perfect solution to a less greasy cookie frosting & holds it's shape much better! Thanks soooo much for the recipe!
Reneesg 1/17/10 at 6:42am
How does it work on cakes? I used RBF for the first time the other day and it was greasy and had cracks all over. I like the smoothness of MMf and was hoping it would be the same. I was disappointed with it.
wtare 1/28/10 at 6:05pm
Hi Reneesg, I just wanted to let you know that this wasn't meant to put on cakes. It would be way to heavy and tear easily. However on cookies it works like a charm. Hope you give it another chance on some cookies, I love the way it works.
min5779 3/25/10 at 5:52pm
Can't wait to use this!!!
nello 3/30/10 at 8:16am
Can a person add flavoring to this? Such as Loranns? Thanks
nhopson 3/30/10 at 12:31pm
about how many cookies will this cover?
wtare 4/2/10 at 5:27pm
Nello - yes you can add flavorings I do all the time. Nhopson- Depends on how thin you roll it out. I normally get around 30 to 40 at about a 1/8 inch depth. Enjoy!
diychick 4/9/10 at 1:23pm
Can this be used to do accents on a cake such as flowers, polka dots, etc., instead of using fondant?
vtay 4/13/10 at 4:34am
Thank you for posting this.............I like the mmf, but sometimes it is hard to work with. I found a recipe earlier that had the mmf, but someone had added the corn syrup and this made it more pliable. But, this is the ultimate....the taste and workability. I am always so grateful to those who take the time to help others make cookies better.
MAGGISMITH 4/23/10 at 6:50am
Going to try this today. I have to make 50 elmo cookies for my granddaughter's 2nd birthday! Thank you so much for posting this--it's much appreciated!
jkutschka 5/21/10 at 9:24am
How long can I save this in a ziplock bag?
pastryqueen9 8/19/10 at 10:16pm
You ROCK! Thanks so much for this recipe...I have to do back to school cookies for 2 schools and this should work out great!! Can't wait to try it thanks again!!!
fat-sissy 9/20/10 at 3:23pm
I had to make 6 dozen cookies today and wanted to try this instead of RBC. It worked very well. It was easier to handle than RBC. (I always have to roll out my RBC and then pop it in the freezer before cutting out my shapes and I was able to eliminate this step using the posted recipe.)And it tasted good. I'll make this again.
MariaK38 10/16/10 at 10:04am
thank you for posting this! I like to draw on my royal iced cookies with edible markers. does this dry firm enough to do that? thanks!
MrsNisch 10/17/10 at 5:07pm
This is amazing in taste (tastes just like buttercream) and to work with (as easy as gumpaste. I just made cookies for a nieces wedding and used this for the cake shape on top of the sugar cookies. I had never tried it before, was a little concerned about using a new recipe but I am soooooo glad I did. I added a little butter flavor and almond and it turned out awesome. Thanks for sharing. I love this!!!!!
MrsNisch 10/17/10 at 5:08pm
I posted pics of the cookies today.
MariaK38 11/17/10 at 4:59am
can these be placed on warm cookies, or will doing that distort the shape of the RBC? Or is it better to wait and use the piping gel? thanks!
MariaK38 11/21/10 at 2:11pm
Oh my goodness, this is my new favorite cookie icing! I made some last week and put it on my cookies... my cookies have never tasted better! It worked well placing it on a warm cookie and on a cool cookie. The impression mat I have works well with it, too. Thank you so much for posting this recipe. It's nice to have another option besides royal or fondant.
Cake Central › Recipes › Marshmallow Rolled Buttercream for Decorated Cookies