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Quick Mock Buttercream with Marshmallow Fluff

by on July 11, 2013 · 3 comments

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.

Cupcake with Mock Buttercream

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.

Mock Buttercream with Marshmallow Fluff
 
Prep time
Cook time
Total time
 
A very simple icing perfect for piping on top of cupcakes.
Author:
Recipe type: Dessert
Cuisine: American
Serves: 30
Ingredients
  • 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.
Instructions
  1. In the bowl of a stand mixer, beat the butter until creamy. Add the sugar and beat until creamy, then add the vanilla.
  2. Add the Marshmallow Fluff (or Marshmallow Creme) and beat until fluffy.
  3. Put in a piping bag and pipe on top of cupcakes
  4. 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.
Notes
If you're making a small batch of cupcakes or just want to ice 12, scale the recipe down and use 1 stick butter, 2 tablespoons plus 2 teaspoons of sugar, and a dash of vanilla. Weigh out 5 1/3 ounces of marshmallow creme using a scale.

 

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Published on July 11, 2013

{ 3 comments… read them below or add one }

Holiday Baker Man July 11, 2013 at 1:27 pm

Great idea!

Darlene July 11, 2013 at 1:58 pm

I cannot wait to try this. Thanks so much for passing the recipe along!

Gloria July 12, 2013 at 12:32 am

I LOVE marshmallow cream. I think it is a fantastic idea since I don’t love confectioners sugar…I can never get the grainy feeling to disappear.

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