Jealena Posted 31 Oct 2013 , 5:19pm
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AIf anyone has made this before, did you ever refrigerated it? I would like to do this ahead of time and was wondering about freezing vs refrigerated vs room temperature. No eggs but has lots of butter. If you did freeze it on cupcakes, how long do you think it would need to thaw before serving? Would love to freeze it only between now and Saturday so they remain fresh tasting but don't have time to do all Sat morning? Suggestions Please?????:-)

9 replies
MBalaska Posted 31 Oct 2013 , 9:47pm
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Quote:

Originally Posted by Jealena 

" If anyone has made this before, ......."

Jealena:  what is "Fabulous Faux IMBC"?

MBalaska Posted 3 Nov 2013 , 9:42am
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auzzi:  nice of you to post the link. ......it sounds interesting.

icer101 Posted 4 Nov 2013 , 8:34pm
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seeing if I can post

 

 

Fabulous Faux IMBC

MBalaska Posted 8 Nov 2013 , 10:55pm
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Jealena: just found a faux IMBC recipe in the book "Hello Cupcake!" by Karen Tack and Alan Richardson.  They had it in their recipe section called "Almost-Homemade Vanilla Buttercream".

 

When you think about it, You've just cut out the annoying cooking part and let the Marshmallow Fluff makers do the cooking for you.  This must be a nice kids recipe, and since their cupcake photos are so adorable it must pipe up just fine.

manddi Posted 8 Nov 2013 , 10:59pm
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AI've never heard of this before but it sounds easy to make (and tasty).

MBalaska Posted 10 Nov 2013 , 7:40am
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Jealena:  It's a 5 minute miracle.  Tonight I decided to try it.  I used a small mixing bowl and the KA hand mixer.

 

One 7 oz. jar of Marshmallow cream, 1 stick of Butter, 2 Tbsp. Crisco Shortening, 1 tsp. Vanilla, tossed it all in the bowl, mixed a minute until smooth.  Added 1/4 cup of powdered sugar.  Mixed again.

 

voila....about two cups of really smooth creamy nice tasting icing.  Tasted like a vanilla marshmallow of course.  It's in the fridge.  I'll test it for thawing and piping tomorrow.  I'm already hooked.

MBalaska Posted 11 Nov 2013 , 12:52am
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all right, The icing was refrigerated, thawed, and used on the "Hello Cupcake" book Westie cupcake.

 

It came out ok, but was now not as smooth for piping, didn't get those nice neat ends from the star tip.  I'd use it for kids cupcakes, but stick with Swiss Meringue Buttercream for nice cakes.

kay12 Posted 10 Nov 2014 , 6:35am

ADoes this buttercream can be used under fondant?! It sounds yummy lol

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