this is my favorite filling... i make mine ahead and refrigerate, but make sure its covered well cuz it will develop a "skin" like pudding does... you can leave cupcakes and cakes filled with them out for a few hours, just like you can regular cream cheese...
OH ! Quick question about it...... is it 'slippery" ? Do I need a bigger dam ? I do not want the layers to be sliding around....
If you let it set up in the frig for about 15-20 mins and then fill the cake, it will be firm. I like to fill my cakes when they are partially frozen...keeps them more stable, less chance of oozing.
i use this all the time! i just make a crusting cream cheese and add in my marshmallow cream...you will obviously need more powdered sugar, but it's really good!!!!!!!! i don't worry about refrigeration because it has such a high sugar content.
i use this all the time! i just make a crusting cream cheese and add in my marshmallow cream...you will obviously need more powdered sugar, but it's really good!!!!!!!! i don't worry about refrigeration because it has such a high sugar content.
oh, vixen..... the recipe posted on the board here doesn't call for powdered sugar..... that is why I wondered about the "slippery" factor......
8 oz Strawberry Cream Cheese
7 oz Marshmallow Fluff
Dash of strawberry extract or strawberry flavoring
Mix softened cream cheese, fluff, and flavoring well. Will be a creamy texture - use as a filling.
I didn't have any strawberry flavoring, so I sprinkled some strawberry Jello in it, and it brought out the strawberry flavor, and made it more pink........... YUMMY stuff !
i always add p.s. because i use it as my signature icing, not just for a filling. you can't add all that extra "moisture" and not have problems. i've been using this for about 2 years now. i lovelovelove that dip, can eat it by the bowl with strawberries!, so i was just thinking one day on how i could incorporate that with a strawberry cake....i just made it up as i went along.
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