This was a mix of pourable fondant and buttercream. Only 1 layer necessary, no crumb coat needed! Evens to a perfect smooth surface on itâs own
- 1c Crisco
- 2 lb powdered sugar
- 1- 1 1/2 t flavoring (your choice)
- pinch of salt
- PIPING HOT 1/4 c water and 1/4 c milk
- roughly 4-5 oz giant marshmallows
- Cream Crisco and salt
- Slowly add sugar and liquids, alternating. Frosting should be creamy, not thin, so ajust your liquid as needed. Iâve found mixing water and milk keeps a better consistancy.
- Melt marshmallows in the microwave, about 20 seconds, in a bowl with your flavoring. They should be very soft, but not completely melted.
- STIR IN, do NOT use blender! Add food coloring if necessary. Even with regular vanilla, it makes a perfect shimmery white.
Do you have a picture to sho us how it looks on a cake?
would this work like a pourable fondant?? In other words.. could I use this to "dip" a cupcake into and have it smooth on top?
this sounds great if it is what i think it is. so its like liqiud and you pour in on your cake/cupcake/etc. and it dries smoothly like fondant? thats what i think of when i read this
Sounds good, I'll have to try it some time.
Being an aussie I don't understand the measurements. How much is 1/2c (if it's a carton how much is that in mls. Please. Also what is one c of crisco.
sharcar- 1 c crisco means 1 cup, or 8oz.
Sharcar: I am aussie too, I just convert their measures directly into our measures, so if they say one cup I use our version of the cup, they are slightly different but the ratio ends up the same if you do it that way. Secondly, crisco isn't a regular thing that can be purchased here, I buy it from a american food supply store that is based in melbourne, you can buy it over the internet at www.usafoods.com.au it's brilliant for working with fondant, I couldn't live without it!
1 cup American or Canadian or British is all the same, it is 8 ounces. 1 cup is equal to 500 ml or 5 dl. half a cup is 250 ml or 2.5 dl or 1/4 L
About the Crisco shortening....... and Australia/ You mates don't have a solid vegetable shortening? only lard?
In England it's called Trex
CRISCO Shortening - A solid fat made from vegetable oils, such as soybean and cottonseed oil. Although made from oil, shortening has been chemically transformed into a sold state through hydrogenation. Vegetable shortening is virtually flavorless (has a bland, neutral flavor) and may be substituted for other fats (such as butter, margarine, or lard) in baking of pie pastry, cookies, and cakes. Shortening is ideal for pastry, since it blends well with the flour. It can be stored at room temperature for up to a year. Vegetable shortening can be found in all grocery stores. One brand name is Crisco.
Copha Copha is a solid fat that is derived from the solidified coconut oil.. It is used primarily in recipes where it is melted and combined with other ingredients and left to set.
I would like to know how this is applied and what it looks like. I never make practice cakes, just do them "on the fly" so I would appreciate if someone would try this!!! (I have 4 kids and a hubby that keep me VERY busy!) Looks really interesting!
Does it crust or is it sticky??
beg your pardon Celry but 1 cup is 8 ounce or 240 ml (1 ounce = 30 ml).
I'm new to posting, and I can't find how to add a picture. It's soft when spreading but crusts on top when "dry", not sticky unless it's really humid. It does pour on like a pourable fondant, I spread it on an 8x8 cake and then dipped cupcakes to go around it. Even after it had hardened it was super easy to touch the bumps to make them smooth out and I stuck large sequins to make an "A" and hot melting chocolate was piped onto the cupcakes without melting or discoloration. The only "downside" was that it was very very sweet and I needed more flavoring than usual so it wasn't pure sugar marshmallow flavor
I'm from New Zealand and we have Crisco and several other vegetable shortening products. Would it be cheaper for you Auzzie's to buy it from us or the states?
@ Texie to add a picture just edit your post and preview before you submit it, it will give you the option to add a picture... I'd like to see your pics if you have time.
Thanks for sharing!
When you put this on the cake does it stick to the sides or just run off? Could you place a cake on a cooling rack and pour it on and let the excess drip off?
i wonder if you could use this recipe for sugar cookies? does it dry all the way like royal icing? i have an impression mat for onesie cookie cutter that i just purchased, the instructions say i can use either buttercream or fondant -- didn't say royal icing.
MrsPeacefrog: Thanks for the tip - I'm aussie too and I've been wondering if Copha is the same as Crisco and now I know where I can get some from!
By the way, do any aussies know where I could find Meringue powder or its equivalent?
Texie: You said the marshmallow buttercream was sweet, sweet, sweet -- I always throw in a pinch of salt (popcorn salt, very fine, is best) with the dry ingredients when making buttercream. The size of the pinch varies with the size of the batch. Somehow, this takes the edge off the sweetie-sweet taste. Mix the salt in good.
i am very new to cake making and i wondered if this topping is pure white? and can it be piped like standard buttercream?
Has anyone tried this yet? I am very curious how to looks and covers. How much cake will one recipe cover?
I tried it a couple of times. It comes out like your average buttercream. Tastes like Crisco and sugar even with the 1 1/2 tsp. vanilla or rum flavors. Very dissapointing.
Ginny, It already has a pinch of salt like any icing. I'm afraid too much more would really throw it off. More flavoring balanced out very well to take the edge off the marshmallow flavor. I'll have to try the popcorn salt, though, thanks. With regular crisco and clear van it is pure white. Sugarlady, are you sure you got everything in right? When using almost boiling liquids the crisco and sugar melt much better so they mix well and don't taste so strong-I do that with all icings, not just this one.
do you use 4- 5oz bags of large marshmellow or 4 to 5 large marshmellow
I tried this recipe yesterday and everyone liked it. It's got an awesome texture and colors really easily.
Made this recipe twice now, wonderful everyone loved it @ meckenzieleigh it's it's 4-5 ounces ie: half of a 10 ounce bag of lg marshmallows. This recipe isn't liquid, (which may only be because I don't boil milk). Pipes easily, and colors wonderfully. Not sure how to upload pics, but if you go to my profile and click the space for my website it will bring you to my Facebook album for baking, the cake I used the buttercream on is the one that says welcome spring, the frosting, and pink and purple rosettes are all this recipe. Good luck!
Can you use this as a regular frosting for cupcakes not like it would be smooth on the top but I guess you would say "fluff" so it can be decorated ?
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