I have a person who wants to sample my cake and frostings. She is asking to try a Cream Cheese Marshmallow Buttercream. I never use real cream cheese in my frostings because of it being perishable. I always use cream cheese flavoring. I explained that to the woman and she said that would be fine. Now I have to figure out how to make the marshmallow buttercream. I have looked up many recipes including the one that uses marshmallow cream but some people have said it is too sweet and others say it is too buttery. I am thinking that maybe just adding marshmallow cream to my regular buttercream might be just right. For my regular buttercream, I use half butter and half hi-ratio shortening. Just wondering if anyone has tried this. I'm only making a couple cupcakes for her to try so this seems like a very easy and quick way to make marshmallow buttercream.
ASince the client doesn't care that you are using cream cheese flavoring, think about using marshmallow flavoring as well. Adding the marshmallow cream will indeed up the sweet factor that the real cream cheese will not be there to balance out. Cutting your powdered sugar to offset the sweetness will affect how it handles. Adding the marshmallow cream to your regular recipe as it is may also affect the way it handles. All artificial flavoring will alleviate those concerns. Myself, I'd add the real stuff and keep it as the filling.
Never heard of marshmallow bc, but I'd just throw some store-bought marshmallow creme into my bc and be done with it. Of course, there is an UPcharge for being a PITA.
Rfisher, Thank you for your reply. If I just added marshmallow flavoring and cream cheese flavoring to my regular buttercream, it would not have the fluffy texture that I think marshmallow buttercream would have. I would love to use real cream cheese in it as a filling but it is for a 5-tier wedding cake, which will be set up in July at an outdoor wedding so I'm definitely not going to chance using the real thing.
AOk, for some reason I was thinking wedding cake and you wouldn't probably want that texture. Just a thought, do you use any liquid in your regular buttercream? You could sub buttermilk? Depending on the amount you put in it should not affect shelf stable status, but would tame some of the mm cream additional sweetness......and add to the cream cheese taste profile......
AOf course only testing would prove whether or not the added buttermilk would push the buttercream over the shelf stable ledge or not........
I also make an American buttercream using half hi-ratio shortening and half butter and have many times added store-bought marshmallow fluff! I've used that for the filling for red velvet whoopie pies, chocolate sandwich cookies, etc. I didn't find that it upped the sweetness too much, the buttercream is already sweet. Many times I'll put a tb or 2 of cream cheese to offset and I also have used the cheesecake flavoring.
Best of luck!
Earlene Moor has a great Cr Ch b'cream recipe that she has used for yrs. Do a search of her name. It uses real cr ch and is 'shelf stable' - can be used on wedding cakes and left unrefrigerated for several days.
Thanks everyone for all the great ideas! I ended up using a recipe I found online that took a stick of butter, a jar of marshmallow fluff, 1 1/2 cups of powdered sugar, and cream cheese flavoring. I thought it turned out very good but my daughter tried it and thought it was too sweet. The only problem I had was having it run on the top of the cupcakes because it was very loose so when I piped it, it spread out a lot.