Marshmellow Fluff Big Sticky Mess! Please Advise

Baking By cblupe Updated 18 Jul 2011 , 4:38am by scp1127

cblupe Posted 16 Jul 2011 , 1:54am
post #1 of 11

I made S'mores cupcakes today and it was a sticky mess. How do I prepare the marshmellow fluff to sit still on the cupcakes, my wouldn't hold its shape and then the marshmellows on top kept sliding down the sides with the fluff.

Any tips, ideas or trade secrets???

Thanks,
Carol

10 replies
scp1127 Posted 16 Jul 2011 , 2:59am
post #2 of 11

I would not use fluff. It will never hold its shape. There are two alternatives.
I use the equivalent to making IMBC, but don't add the butter in the end. It tastes like marshmallow. The second is to use a marshmallow. In both cases, use a kitchen torch to brown them. If you pipe the cooked icing with a star tip, the edges brown perfectly.

adonisthegreek1 Posted 16 Jul 2011 , 3:06am
post #3 of 11

I make meringue like for a lemon meringue pie then take out my torch and brown it. One time I did whip up some Rich's Bettercreme and just before it was stiff add some marshmallow fluff and whip a little longer. That turned out good too.

stormrider Posted 16 Jul 2011 , 3:29am
post #4 of 11

There's a marshmallow fluff buttercream by jessdesserts in the recipe section that is a big hit and tastes great. I tend to use 3 sticks of butter instead of 4 to give more of a marshmallow flavor - it's great and has a good texture.

dawncr Posted 16 Jul 2011 , 5:28am
post #5 of 11
Quote:
Originally Posted by stormrider

There's a marshmallow fluff buttercream by jessdesserts in the recipe section




I couldn't find it in the recipe section, but the recipe is on Jess's blog:
http://jessdesserts.blogspot.com/2011/07/peanut-butter-cup-cupcake-cake.html

platinumlady Posted 16 Jul 2011 , 6:07am
post #6 of 11
Quote:
Originally Posted by dawncr

Quote:
Originally Posted by stormrider

There's a marshmallow fluff buttercream by jessdesserts in the recipe section



I couldn't find it in the recipe section, but the recipe is on Jess's blog:
http://jessdesserts.blogspot.com/2011/07/peanut-butter-cup-cupcake-cake.html




I found it for you:


Marshmallow buttercream
16oz tub of Marshmallow Fluff
16oz unsalted butter, softened
1# powdered sugar
1tsp vanilla extract

Mix the Fluff and butter until well combined. Add powered sugar in 3 additions, making sure to scrape the bowl well between each addition. Add vanilla after last addition and mix about 1 minute more.

HTH.

Dr_Hfuhruhurr Posted 16 Jul 2011 , 6:13am
post #7 of 11

I found the following recipe on cooks.com and used it for s'mores cupcakes recently. Absolutely divine and toasted up really well with a brûlée torch. I can't recommend it highly enough!

MARSHMALLOW FROSTING   

1 3/4 c. sugar
1/8 tsp. salt
1/2 c. water

Combine and cook until syrup forms a firm ball in cold water. beat 3 egg whites until stiff. Pour hot syrup slowly over whites while beating at medium speed. As soon as all syrup is added, drop in 12 marshmallows, cut in halves, and beat at fast speed until marshmallows are dissolved. When cool, frosting will spread over 3 layers.

scp1127 Posted 16 Jul 2011 , 6:39am
post #8 of 11

Dr, I am assuming you use the big marshmallows? This is similar to mine... it's the beginning of IMBC.

bakerliz Posted 16 Jul 2011 , 3:33pm
post #9 of 11

I just mix half and half marshmallow creme with my standard buttercream recipe.

Dr_Hfuhruhurr Posted 17 Jul 2011 , 2:20pm
post #10 of 11
Quote:
Originally Posted by scp1127

Dr, I am assuming you use the big marshmallows? This is similar to mine... it's the beginning of IMBC.




Yes, the recipe uses large marshmallows cut in half. You can use small just as easily, though. There are 13 mini marshmallows in a large marshmallow.

scp1127 Posted 18 Jul 2011 , 4:38am
post #11 of 11

Thanks Dr. I like my recipe, but the addition of the marshmallows can only make it better. Great tip!

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