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Vanilla Buttercream Frosting w/Marshmallow cream!

post #1 of 5
Thread Starter 
Hi all,

I found this recipe the other day while I was looking for something else...score!! thumbs_up.gif But anyway.....it is a buttercream recipe I used awhile back....before I knew ANYTHING about cake decorating. It was my 1st homemade icing!! Everyone loved it though and those that did try have asked me for this recipe or to make it again.

Since I didn't know anything about decorating then....I'm not sure about the crusting ability or what type of decorations you can do with it.

I made the mini carebear cakes and matching cupcakes w/it though. They are in my photo album if your curious. I did the star tip on the bears. So I assume some decorations can be made w/it.

Well, if anyone tries it I hope they enjoy it. This is from a Woman's Day magazine...I think!

Vanilla Buttercream Frosting
Makes 6 cups

1lb (4sticks) of unsalted butter, softened
2 jars or tubs (7 or 7 1/2 oz each) or 1 large tub (16 oz) marshmallow cream (such as Marshmallow Fluff or Creme)
2 cups confectioners' sugar
2 tsp vanilla (I had to reduce to 1 tsp b/c the vanilla flavor was overpowering w/ 2 tsp) guess you could sub another flavoring for the other tsp also.

Beat butter in a large bowl w/mixer on medim speed until creamy. Beat in marshmallow cream. When well blended, beat in confectioners' sugar and vanilla. Icrease speed to high and beat 3 to 4 min until fluffy.


ENJOY and HAPPY BAKING!! icon_biggrin.gif

Christine
post #2 of 5
Goona have to add this to "my favorites" and try it real soon. Sounds so yummy, thanks for sharing the recipe!
Whatever you do, do with all your heart!
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Whatever you do, do with all your heart!
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post #3 of 5
that does sound delicious! If it doesn't crust, it'd be really good to use as you did pinkbunny.. with the star tip or big swirls on cupcakes .. thanks for sharing!
Cheryl a/k/a ntertayneme (n-ter-tayne-me)
www.legateaux.com
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Cheryl a/k/a ntertayneme (n-ter-tayne-me)
www.legateaux.com
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post #4 of 5
Thread Starter 
Ok, thought I give a better discription of this icing b/c I made this recipe this weekend for someone who requested it. It does NOT crust....it is kinda of the consistency of the itlaian meringue. It smoothed great w/a hot spatula. It took color pretty good....I iced the beach ball cake in my album w/this icing. It wasn't too sweet either.
post #5 of 5

Does this need to be refrigerated?  

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