Mornings in our house have become lazy. We were hitting the ground running most mornings this winter, to get the little ones and myself looking halfway presentable and out the door to take Skylar to the train station. Not that we need to look presentable to go to the train station by any stretch of the imagination, it is just I know that window of time before Skylar leaves the house might be our only opportunity to pull ourselves together. Any-who, Skylar got a car. Yes we are now a two-car family, and I think it is tragic. The world is going to hell in a handbasket, but my mornings are freakishly indulgent. We did not get dressed till after lunch today, and it was awesome.
The other morning, while the baby was napping, Harper and I pulled together some cupcakes for a playdate with her bff. It was one of my favorite challenges: What sweet treat can you make without going to the store? Hello Marshmallow Fluff Frosting! Where have you been all my life?
This frosting loves to be piped, preferably on yummy cupcakes. It holds up really well, comes together in no time, with minimal effort, and is lighter than traditional buttercream. Okay, pretty much anything is lighter than traditional buttercream, but it is a really cool frosting. Like a lazy man’s Italian meringue buttercream, it is a little on the sweet side. If marshmallow fluff freaks you out in a processed food sort of way, they make it organic, too.
Marshmallow Fluff Frosting
Download Marshmallow Fluff Frosting
1 jar (7.5 oz) marshmallow fluff
12 tablespoon (1 ½ sticks) unsalted butter, softened
½ cup confectioners’ sugar, sifted
1 teaspoon pure vanilla extract
In a mixer fitted with the paddle attachment, beat the butter and the sugar together until creamy. Beat in the marshmallow fluff and vanilla. Pipe away! Keeps at room temperature for a couple of days, or longer in the fridge, if you can withstand the temptation…
Makes enough to generously frost 18 cupcakes.
(Yes. I really love that baby deer. No, I refuse to belive you could ever tire of looking at it. For heaven's sake: it is a baby deer!)
(Oh, and yes that last shot was a shamless plug for new cupcake boxes in the shop. I've tested them out, and love them!)
The texture of your marshmallow buttercream looks great! I will defiantly try this recipe!
Posted by: Lexie | 08/15/2011 at 09:42 AM
This recipe is delicious! I assumed marshmallow buttercream would, of course, taste like sugar marshmallow, but it didn’t! Instead it tasted like vanilla ice cream, but with the texture of whipped cream! This buttercream is much better than normal buttercream because it taste light and less overwhelmingly sugary! This recipe is a keeper!
Thank you!
Posted by: Lexie | 08/16/2011 at 09:31 AM
Yeah! So happy you liked it, and I'm so happy it was not too sugary:) Thank you!
Posted by: Mary | 08/17/2011 at 05:52 PM