Just wondering if any of you have made this. It's the recipe with Marshmallow Fluff. Does it crust or do I need to add more powdered sugar? How well does it pipe? How did you store it? It's very humid here, so I'd like to refrigerate it, if possible.
I am wanting to make it with banana flavoring, pipe a swirl, and then place a royal icing decoration on it.
Thanks for any feedback!
It is absolutely delicious, but does not crust and pipes okay. I wouldnt recommend it for piping or flowers. But give it a try, it is sooo yummy!!!
Will it hold a swirl, or is it too runny?
Yes I made the swirl with the 1M tip and it did hold.
Can you share the recipe? Sounds so good.
Here you go...
I just made it. I used 2 tsp of banana extract in place of the vanilla. I also added an extra 1/2 cup of powdered sugar because I thought it tasted too buttery. I put it in the refrigerator b/c I don't need it until Saturday. I don't know if it needs to be re-whipped, but hopefully it will turn out good.
I use the recipe from this site. I love it. I use it 99% of the time. It's not overly sweet.
I've used it as a base for all kinds of flavors. Most recently chocolate malt, raspberry.
People just love it. I've used royal icing decorations on them and also fondant. Only thing is if they sit too long covered the decorations will get soft, especially the fondant.
Cookiemookie..... what recipe is it that you use?
I always add a lot more c. sugar and it still tastes great! I just keep adding until I get the right consistency that I want depending on what I use it for. The Hello Cupcake recipe doesn't add the lemon juice.
This is the recipe I use.
I will have to try that other one, it sounds interesting.
It sounds pretty much the same Cookie! YUM!
I'm going to give that recipe a try. I'm totally addicted to buttercream. (And this site
Well my banana flavored marshmallow buttercream turned out DELICIOUS. I can't believe how great it tasted. However, once it came to room temp, I piped it with a big round tip. and by the time I went to put my royal icing monkey on top, the icing had started to get so soft that I had to put it in the fridge.
Do you think that if I added more powdered sugar that it would help with the consistency? I just worry it would be too sweet.
I'll post a picture soon.