I use the crusting cream cheese recipe from the recipe section. Don't forget to add the salt - that helps to cut any over sweetening! I also taste the icing after adding about 2 1/2 - 3 lbs of the powdered sugar to make sure it's not...
I don't think marshmallow cream/fluff (the kind in a jar) has gelatin & I think you can use that to make MMF...sorry I don't know exact details, but I hope that helps maybe head you in the right direction.
I'm not sure about having to refrigerate it, but I always do. I wouldn't want the cake to start sagging b/c it got too soft or something...HTH. By the way, it's a great tasting icing that is often requested!
Shortening always helps me for the countertop/roller/sometimes even my gloves...and, yes it adds shine!When you're making the mmf, if it's looking too dry in the bowl, I add a touch more water. Also, sometimes if it's hard while trying...
Usually as the mmf sits, the color intensifies. I'd give it a little bit & see if it darkens. Also, sometimes if I'm using shortening while I handle it (to keep it from sticking to surfaces), it ends up somewhat glossy. Hope that helps!
From what I understand, it's easier to color the mmf brown when it's still in the "wet" mixing stage (before you add the powdered sugar). You can just add melted chocolate before you put the ps in. I would be careful about using powdered...
I think what makes an icing crust has something to do with the fat-to-solid ratio (??not sure if I'm calling it the right thing). I made the crusting cream cheese icing once without adding the full amount of powdered sugar. It tasted...
