how many mini cupcakes would this cover?
how well would this hold up in a warm setting? Does the frosting hold its shape?
This recipe will generously frost 12 standard cupcakes, you might be able to do 24 if you had a light hand when applying the frosting. How does this translate into mini cupcakes? You'll be able to frost double the amount, so 24 generously frosted mini cupcakes.
You won't have any issues with melting in warm temperatures as there is no butter or shortening. Although, if it's hot, you may see some sticky sweating from this frosting.
Looks great, the frosting is shelf stable - cupcakes can stay out for a few days with frosting? thank you
I, too, am wondering how stable the frosting is? need it to stand up to July heat for a few hours. ALso, is it a good idea to freeze it before hand? thanks!
Honestly here in Seattle it never gets hot enough for me to worry about it. I imagine if you kept them out of the sun they would be fine. I would try and minimize how long they'll be in the heat though. I recommend only having them out for 2 hours or less. I'm pretty sure you'll have sweating if you freeze and thaw them.
how would this taste with a drop or two of liquid smoke? do you think it would give it that "campfire roasted" flavor?
They look great, thanks for posting the recipe. Can't wait to try it.
Do you just stir in the marshmallows, or do you have to actually beat the mixture again after the marshmallows start to get melty?
Thank you so much for the recipy! I've tried it successfully, the frosting is nice and smooth and goodlooking, it's quite easy to pipe it. The only problem is that it is too sweet for my liking. And this is not the first time I try the recipes and understand that I'd better take less sugar. I thought that maybe this is because in my country the sugar is produced from sweet beet and is more sweet. Would you please let me know what kind of sugar do you use?