This post was supposed to be about an amazing yellow cake, but the yellow cake didn’t turn out as “amazing” as I’d hoped. The frosting, however, exceeded my expectations in every way! It’s not American buttercream, which I also like and which is usually made with confectioners’ sugar and butter. This is a variation on the egg based buttercream, only in place of egg whites, the recipe calls for homemade or storebought Marshmallow Fluff or Marshmallow Creme.
I found the recipe in an old issue of Better Homes and Gardens which featured a few cakes by Karen Tack and Allen Richardson of Hello Cupcake fame. While I did not match the recipe with any of their cakes (yet!), I can attest that it went very well with this chocolate cupcake recipe (one of my favorites) and was easy to make.
A full batch of the icing should be enough to ice about 30 cupcakes. However, if you are making a small batch of cupcakes and just want to ice a few, this recipe is easy to scale down. And finally, you can pipe this out. My kitchen was rather warm so I just spread the icing all over the cupcakes, but it does pipe out nicely in a cool kitchen. It also becomes fairly firm when refrigerated.
- 3 sticks (12 oz) unsalted butter, softened
- 1/2 cup confectioners’ sugar
- 1 teaspoon of vanilla extract
- 16 oz of Marshmallow Fluff or Marshmallow Creme.
- In the bowl of a stand mixer, beat the butter until creamy. Add the sugar and beat until creamy, then add the vanilla.
- Add the Marshmallow Fluff (or Marshmallow Creme) and beat until fluffy.
- Put in a piping bag and pipe on top of cupcakes
- In my opinion, it worked the best on cupcakes. It was fine on a layer cake, but the texture isn’t as smooth when spread and it seems to work better when piped out in dollops.