Smoothing Almost Homemade Buttercream (Hello, Cupcake)
Decorating By allie73 Updated 6 Nov 2010 , 12:18pm by daltonam
This is one of the most delicious buttercreams I have ever made, and the texture is divine as well, but I have only used it on cupcakes for my family. I would like to try it on a cake - how does it smooth? And do you need to add more powdered sugar to make a thicker consistency? I'd like to give it a try on a couple of cakes I am doing for next weekend. Thanks a bunch!
What BC recipe are you referring too? There are thousands....
Would love to try the recipe. Could you post it please?
The recipe is:
1 16-ounce jar Marshmallow Fluff
3 sticks unsalted butter (I use 1 salted, 2 unsalted)
1 tsp. vanilla (or clear vanilla)
1/2 cup powdered sugar
Cut butter into tablespoon portions. Beat Marshmallow fluff, then add butter, one chunk at a time. Add vanilla and p.s. Beat until light and fluffy.
It is so yummy, did great cupcakes, I'm just afraid that there will be air bubbles on a big cake.
Has anyone used this icing as the main icing on a cake?
Thanks for posting the recipe Allie. A normal BC recipe has more PS in it, so I'm not sure if it would crust. As far as smoothing goes.... I don't see any way of getting it as smooth as a crusting BC, but you should be able to get it fairly smooth I would think. You might try a hot knife? after you ice the cake. Let me know how it turns out. I have a cake to do this weekend so I will give it a try as well. HTH
I actually gave it a try, and this recipe smooths like a DREAM! I do not like the gritty texture of a crusting buttercream, and this recipe not only tastes delicious, but smooths very well with a hot knife.
It's a bit more expensive to make than the icing I usually use (boiled milk-flour mixture + butter + ps), but it is sooooo yummy that I might just have to stick with it!
As a note, I was able to cover a 10" tier, an 8" tier and a 6" tier with a triple batch.
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