Remember I am a newbie...
Until recently I thought all buttercreams were the same. I know how dare I. Anyway, I had always used the Wilton recipe with shortening and powdered sugar. Last night I tried the marshamallow fluff, butter and powdered sugar. I was amazed, never will I go back! It tasted so much better and was much easier to spread/decorate with.
But.....I needed to fill in some balloons on the cake, so I tried to thin it just a little with some water and opps it all seperated and got all goopy. Finally I just heated it a few seconds in the microwave and got it to work. My question is what should I use to thin it out? Milk? or Corn Syrup? Water always worked on my other buttercream.
Thanks for the advice.
I've never heard of this recipe for buttercream.....please post the recipe!
~Chelle
I'd love to try a recipe with marshmallow fluff... sounds yummy! Care to share??
I actually found the recipe on here
Marshmallow Creme Buttercream
1lb (4sticks) of unsalted butter, softened
2 jars or tubs (7 or 7 1/2 oz each) or 1 large tub (16 oz) marshmallow cream (such as Marshmallow Fluff or Creme)
2 cups confectioners' sugar
2 tsp vanilla (I had to reduce to 1 tsp b/c the vanilla flavor was overpowering w/ 2 tsp) you could also sub another flavoring for the other tsp.
submitted by pinkbunny
I actually made mine with margaine, because that is what I had on hand. It turned out great. I will probably try it with butter next time. The only other think I have found that I don't really like is that it doesn't crust, but if you are not needing a crusting buttercream it is great! Delicious taste. Sweet, but light and not that icky sweet some buttercreams have.
I have had success using piping gel to thin my buttercream
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