What do you think I am talking about here? You know you want to frost that chocolate cake with some marshmallow frosting, then drizzle it melty chocolate and possibly even some graham cracker crumbs. Can you say s'mores? Well, you don't have to, I just did.
Of course, you can use marshmallow buttercream to ice any cake or top any cupcake you wish. It is an easy frosting and it changes things up a bit. So give it go!
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| S'more cupcakes |
Marshmallow Buttercream
1 cup of softened butter (2 sticks)
1-13 oz jar marshmallow creme
1 lb bag/box of powdered sugar
1 teaspoon vanilla extract
It is literally as easy as dumping everything into a mixer and whipping it until it is light and fluffy. For less of a mess, I would beat together the butter and vanilla. Then SLOWLY add the powdered sugar. Next goes the fluff. Then turn up the mixer to high and let it go until super light and fluffy. Sometimes I add a sprinkle of water to get a consistency I desire.
Why water and not something to add more flavor you ask? Well, I always use plain old water, even in my traditional buttercream. It keeps it shelf stable (not forever, but a day or so on the counter won't kill anyone). If I used milk, the finished product would have to stay in the fridge and cakes tastes way better at room temp. Think about all that butter and how hard it gets in the fridge, but remains supple and soft on the counter. There is also a delicate balance of flavor adding more extract would change the flavor and I want my frosting to taste the same yesterday, today, and tomorrow. If you keep adding a little more, that can't happen. Also, the water helps to dissolve the grainy particles in the sugar into soft, velvety goodness and leaves no trace.
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| Here I have added all of the sugar and am starting to incorporate the fluff. |
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| Whipped and ready to rock! |
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