Anyone know of a good Marshmallow Buttercream that is shelf-stable and that can be used under fondant? I am not looking for a SMBC or IMBC (aka i dont want hassle with the cooking>

I normally use Indydebi's BC recipe, so if you think I can modify that, it would be awesome!
I keep seeing a recipe online that is basically butter, marshmallow fluff, vanilla, and sugar. Do you think this could be modified to use high ratio shortening instead of the butter? Also using something like Lorann's flavored oils is out, I need this recipe for this week, and have not been able to get the marshmallow flavor locally or do I have time to order it.

Thanks!

I recently tried a marshmallow BC recipe...it was AMAZING!
It does use butter though...it might work w/ high ratio, or maybe a combination of both?

Scroll down to the question "What buttercream do you use?"

You'll see that it's the second one...
http://jessicakesblog.blogspot.com/2011/05/most-commonly-asked-questions.html

FlourPots -- I had printed that recipe off and have even bought a jar of the marshmallow. I haven't tried it yet. What is the consistency of the icing? Does it smooth nicely and would it hold up under fondant?

Price...
The consistency is light and creamy, not as heavy as my regular shortening based bc.

Sorry, I have no idea how it smooths or if it would hold up under fondant.
I made half a recipe for tasting purposes basically...my intention was to use it for filling in the future, if I liked it (I prefer ganache under fondant).
I LOVED it!

I used Kraft Jet-Puffed marshmallow creme, by the way.

Thanks. I'm going to have to give it a try.

You're welcome

Wait-do you realize that by doing IMBC and not adding the butter that is essentially a marshmallow? I wasn't sure if you knew that or not. It's pipeable and spreadable. It's not difficult to boil the sugar syrup and pour it into the meringue. Takes just a few minutes and it's cheaper than buying the commercial stuff in the jar, and best of all you don't have to mess with powdered sugar.