I just saved a recipe from here into my favs & was wondering the same thing. Does anyone have a picture of a cake with this on it? Is it pourable?
I saw the recipe too & was thinking it's more like a pourable fondant---like what is used on petit fours. I would like to know the consistency as well
It ws on the CC home page, but here's the link:
http://cakecentral.com/recipes/7627/marshmallow-buttercream
Oh, I so want to try this out. It sounds nice. I do wonder how large of a cake it would cover, etc.
Here is the response I received from the author of the recipe.
It's both! I spread it on an 8x8 and then dipped cupcakes in it and it formed perfectly on both. For the cake I spread it, but not perfectly and it settled like it had been smoothed, looked like fondant. And the cupcakes, I've seen a pourable fondant on cupcakes only filled half way so the fondant covers it still inside the wrapper, it worked pretty much the same way. I made the cupcakes without papers then put them in pretty papers for decoration and the icing filled in to the edges. There were a few bumps that didn't smooth out all the way, but I barley pushed on them and they went away.
There is quite a difference in the taste, it's much sweeter and I needed a bit more flavoring so it wasn't just pure marshmallow taste.
has anyone tried this? post some pics please. thanks!
I tried it once, and it was a total mess! It was very goopy. Worked way more like poured fondant rather than a buttercream. I used it on dipped cupcakes. They initially set up ok, but the next morning all the icing had slid off the cupcakes and were in a huge sticky puddle on the plate. It was an absolute disaster!
I will say that it tasted AMAZING. However I'd use it as a fruit or cookie dip instead of a cake icing. Also, the next day it got really humid suddenly (a rainstorm had blown in overnight) after I made it, so that certianly affected it too.
HTH!
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