900x900px-LL-72d75ac1_gallery7505411270871840[1]I made this frosting for Easter, I put this frosting on milk chocolate cupcakes and put a Peep on top! The frosting was dyed to match. (There is a picture posted) It’s one of the BEST tasting frosting I’ve ever had, and I don’t really like marshmallow.

Ingredients

  • 1 lb. Unsalted butter, at room temperature
  • 1 Jar (16 oz.) Marshmallow Fluff
  • 1 Pkg. (16 oz.) Confectioner’s sugar
  • 1 tsp. Vanilla extract

Instructions

      On medium speed, beat butter until fluffy.
      On low, mix in Fluff until just combined
      Beat in sugar and vanilla
    On medium, beat until creamy

Comments

kermitncupcake Says... 15 Apr 2010 , 12:27pm

Hi, I'm just wondering if this can be smoothed out like BC? And is it pipeable?

brattypapita Says... 15 Apr 2010 , 6:54pm

It is pipeable but it doesn't harden like BC does, it stayed creamy.

kermitncupcake Says... 16 Apr 2010 , 9:30pm

Thanks:) Im going to try it for my sons birthday cake.

SuzyNoQ Says... 20 Apr 2010 , 11:23am

Can this be made into chocolate?

brattypapita Says... 25 Apr 2010 , 5:55am

I'm not sure, I've never tried.

irenemurray Says... 19 May 2010 , 7:31pm

I made this for some cupcakes I made into a bouquet of roses and it was the yummiest frosting! And sooo easy! It is my new fav! Gotta try.

Noy-Noy Says... 22 May 2010 , 5:18am

16 oz of sugar sound a lot for me, can i only used one cup and is it still will be pipeable?

tiffd1129 Says... 24 May 2010 , 7:00am

Is this really sweet? I am after a not so sweet frosting to use on a sugar cookie cake tomorrow.

tiffd1129 Says... 25 May 2010 , 10:49am

Ok, I tried the frosting and I think that it is way way too sweet. The fluff and confect. sugar is too much for my liking.

deedee1120 Says... 25 May 2010 , 11:05am

I tried this recipe and I didn't care for it. It's very possible that I could have done something wrong along the way. Maybe i'll give it another try?

chillrr1 Says... 3 Jun 2010 , 12:52pm

Used this recipe for my graduation books cake - cut the butter in half and replaced with peanut butter - gave the frosting a very PB Fudge type of flavoring. Use between layers of a chocolate cake, I'm told makes it taste like a candy bar (I don't eat cake).

Used it also as is to cover a cake for a pot luck - it was fluffy and fun - nicer than a buttercream.

chefkeila Says... 8 Aug 2010 , 8:18pm

you have a picture of the frosting

jewelamber8 Says... 16 Aug 2010 , 7:01pm

I just made it and it was pretty yummy, but a little too buttery for me.

bellaudreycakes Says... 15 Sep 2010 , 8:59am

can this frosting be left out at room temp or does it need to be refrigerated?

cakedeco4kids Says... 26 Mar 2013 , 5:06pm

I love this recipe. Can't wait to try this out. Good thing Easter is just around the corner.

kellyjp Says... 26 Mar 2013 , 5:08pm

No offence but this frosting is aweful. The recipe itself worked perfectly, but the super sweetness just killed the frosting and it didn't hold it's shape unless it was super cold and kept that way.

cindy333 Says... 27 Mar 2013 , 4:09pm

i have been making this icing for a while. its called faux italian meringue butter cream. just add cocoa to make delicious chocolate. it is my favourite

Niciaj Says... 28 Mar 2013 , 3:39am

Would adding a pinch of salt take away from the icing holding the whipped look? I' usually add a pinch of salt to cut down on the sweetness of my icings but it also makes the icing crust faster.

aliciam Says... 31 Mar 2013 , 6:23am

I will have to try this, it sounds delicious. Thank you for sharing


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