I'm making a 3-tier cake next month and the customer has requested marshmallow frosting (not fondant) and filling for all three layers. I'm not familiar with this frosting, but I found a few recipes here on CC (the twinkie filling recipe sounds yummy). Can anyone out there tell me if marshmallow frosting crusts like BC? I'm pretty nuts about having smooth BC and would hate to get into a spot where the marshmallow frosting won't crust!

If you have a favorite marshmallow frosting recipe, I'd LOVE to *borrow* it!

Thanks!

I would be interested to know about this icing as well. I had someone request the same thing once but changed her mind so I didn't have to do any research on it.

Wish I could help you out.... I'll watch for replies!!

In Miami the latin bakeries use alot of the marshmallow frosting. It is very sweet and mainly its merengue with a simple syrup. These types of cakes are sponge cakes filled with either a custard or fruit filling and frosted with the merengue. The merengue is soft but stable so you can make borders and flowers. I'll google it to see if I find a recipe for you. In my opinion, its too sweet for me though, and I stick to BC.

Naty

Thanks! I agree that marshmallow things are too sweet for me, but you know, the customer is always right

Since I have some time before the cake is due, I'm going to try some varieties. I'll post back with my results.

It is the same as 7 minute icing. I made some last week, to use as a contrast on a peanut butter iced basketweave cake. I hated it completely. It did not turn out right, I am guessing because of the humidity, as it had snowed all weekend. It got very soft and literally ran down the sides of my cake, pushing the peanut butter icing border down the sides!

I will not say that I would not use it again, because I like it on very dark chocolate cake. I just had trouble with it that particular day.

Theresa

Oh Theresa, thank you for that! I am making a cake for a new customer and she requested this for both the filling AND the frosting. I told her that the decorations would be in BC, since I will not commit to being able to decorate with marshmallow! This is a big cake (3-tiers for 80 people) so I am scared by the notion of all the icing melting off the sides! I think I'll have a chat with her again to see if I can sway her to the 7-minute filling, with BC icing.
I always know I can count on CC for help

I've used one of the recipes here that calls for marshmallow fluff. It doesn't crust but is not too difficult to work with (no melting issues ). The one thing that is kinda weird about it is that this frosting seems to almost be 'stretchy'.......I'm thinkin' the fluff probably gives it a different texture. This recipe tastes a little like marshmallow too, unlike some of the others....not really any sweeter than any other. I use it in my S'mores cake as a filling...gets rave reviews.http://www.cakecentral.com/cake_recipe-2110-4-Marshmallow-Creme-Buttercream.html

I found this frosting yesterday. I haven't tried it, so I don't know if it's any good. It has 2 jars of marshmallow creme.
http://www.womansday.com/recipes/8879/vanilla-buttercream-frosting.html

Okay, so I tried the Twinkie Filling recipe from CC and here's what I found...
The consistency is stretchy, like Eme describes, and doesn't spread well, since it sort of "bounces back" from the cake. I'm not crazy about the flavor--it kinda does taste like Twinkies, but I'm not really wild about Twinkies, so I'm not a good judge.

My next step is to try the 7-minute frosting that Theresa wrote about in her post. I'm also going to try the Woman's Day recipe (thanks kdkamp). I checked it out and it is the same ingredients as the Twinkie recipe, but calls for butter instead of Crisco, and no salt. Maybe the butter will give it a better flavor.

I'll update this post to share my findings