Anyone Familiar With Marshmallow Frosting?
Decorating By Vmoore Updated 10 Mar 2007 , 3:18am by Vmoore
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!
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
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
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