AIf anyone has made this before, did you ever refrigerated it? I would like to do this ahead of time and was wondering about freezing vs refrigerated vs room temperature. No eggs but has lots of butter. If you did freeze it on cupcakes, how long do you think it would need to thaw before serving? Would love to freeze it only between now and Saturday so they remain fresh tasting but don't have time to do all Sat morning? Suggestions Please?????:-)
Jealena: just found a faux IMBC recipe in the book "Hello Cupcake!" by Karen Tack and Alan Richardson. They had it in their recipe section called "Almost-Homemade Vanilla Buttercream".
When you think about it, You've just cut out the annoying cooking part and let the Marshmallow Fluff makers do the cooking for you. This must be a nice kids recipe, and since their cupcake photos are so adorable it must pipe up just fine.
Jealena: It's a 5 minute miracle. Tonight I decided to try it. I used a small mixing bowl and the KA hand mixer.
One 7 oz. jar of Marshmallow cream, 1 stick of Butter, 2 Tbsp. Crisco Shortening, 1 tsp. Vanilla, tossed it all in the bowl, mixed a minute until smooth. Added 1/4 cup of powdered sugar. Mixed again.
voila....about two cups of really smooth creamy nice tasting icing. Tasted like a vanilla marshmallow of course. It's in the fridge. I'll test it for thawing and piping tomorrow. I'm already hooked.
all right, The icing was refrigerated, thawed, and used on the "Hello Cupcake" book Westie cupcake.
It came out ok, but was now not as smooth for piping, didn't get those nice neat ends from the star tip. I'd use it for kids cupcakes, but stick with Swiss Meringue Buttercream for nice cakes.
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