This recipe is from Mrsmudrash here on CC and it is absolutely delicious. It's a good crusting buttercream too and you don't have to refrigerate it--remember that sugar is a preservative.
This holds up very well. Here too is a picture of the cupcakes I made with it: http://cakecentral.com/gallery/2277375/simple-cupcake
Marshmallow, Whipping cream buttercream
1 lb unsalted butter - whip for 10 min on high
1 - 7oz jar of marshmallow cream - whip on high for 5 min
1 lb powdered sugar - whip on high for 5 min
1/4 cup heavy whipping cream - whip on high for 5in
3 Tbsp vanilla - whip until incorporated. (I used less vanilla)
This makes a really light amazing buttercream. You can add more heavy whipping cream (the liquid, not actual whipped cream) if you want, depending upon the consistency you're looking for.
o wow! thank you, i cannot wait to try that recipe. Have you tried it under fondant? Do you think it will hold up?
I really like this one. It's basically a combination between a meringue and american buttercream.
http://cakecentral.com/recipe/whipped-cream-buttercream-frosting
I have to second the recipe by Mrsmudrash...I LOVE it!!
I have a recipe book that I enter in only stuff that I love...I can't just like it, I have to LOVE it...
Mrsmudrash's bc was added not so long ago.
Here's her awesome blog, by the way http://jessicakesblog.blogspot.com/
carmijok,
Thanks for posting this recipe it looks awesome! Do you whip each item separately and then blend together or just start with the butter and continue to add?
This recipe is from Mrsmudrash here on CC and it is absolutely delicious. It's a good crusting buttercream too and you don't have to refrigerate it--remember that sugar is a preservative.
This holds up very well. Here too is a picture of the cupcakes I made with it: http://cakecentral.com/gallery/2277375/simple-cupcake
Marshmallow, Whipping cream buttercream
1 lb unsalted butter - whip for 10 min on high
1 - 7oz jar of marshmallow cream - whip on high for 5 min
1 lb powdered sugar - whip on high for 5 min
1/4 cup heavy whipping cream - whip on high for 5in
3 Tbsp vanilla - whip until incorporated. (I used less vanilla)
This makes a really light amazing buttercream. You can add more heavy whipping cream (the liquid, not actual whipped cream) if you want, depending upon the consistency you're looking for.
I'd love to know the answer to this question too. tia.
carmijok,
Thanks for posting this recipe it looks awesome! Do you whip each item separately and then blend together or just start with the butter and continue to add?
This recipe is from Mrsmudrash here on CC and it is absolutely delicious. It's a good crusting buttercream too and you don't have to refrigerate it--remember that sugar is a preservative.
This holds up very well. Here too is a picture of the cupcakes I made with it: http://cakecentral.com/gallery/2277375/simple-cupcake
Marshmallow, Whipping cream buttercream
1 lb unsalted butter - whip for 10 min on high
1 - 7oz jar of marshmallow cream - whip on high for 5 min
1 lb powdered sugar - whip on high for 5 min
1/4 cup heavy whipping cream - whip on high for 5in
3 Tbsp vanilla - whip until incorporated. (I used less vanilla)
This makes a really light amazing buttercream. You can add more heavy whipping cream (the liquid, not actual whipped cream) if you want, depending upon the consistency you're looking for.
I'd love to know the answer to this question too. tia.
carmijok,
Thanks for posting this recipe it looks awesome! Do you whip each item separately and then blend together or just start with the butter and continue to add?
This recipe is from Mrsmudrash here on CC and it is absolutely delicious. It's a good crusting buttercream too and you don't have to refrigerate it--remember that sugar is a preservative.
This holds up very well. Here too is a picture of the cupcakes I made with it: http://cakecentral.com/gallery/2277375/simple-cupcake
Marshmallow, Whipping cream buttercream
1 lb unsalted butter - whip for 10 min on high
1 - 7oz jar of marshmallow cream - whip on high for 5 min
1 lb powdered sugar - whip on high for 5 min
1/4 cup heavy whipping cream - whip on high for 5in
3 Tbsp vanilla - whip until incorporated. (I used less vanilla)
This makes a really light amazing buttercream. You can add more heavy whipping cream (the liquid, not actual whipped cream) if you want, depending upon the consistency you're looking for.
I would assume you add and whip as you go, as just whipping the powered sugar makes no sense 
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