Tuesday, January 26, 2010
Marshmallow Fluff: The Cupcake Baker's Best Friend
I love a good cupcake. But more than a good cupcake, I love a good frosting. I spend a lot of time over at Cupcakes Take the Cake, admiring the professional decorating jobs, wishing I could get my frosting to pile on fluffy and thick like they do. I have a couple of tried-and-true recipes, but while they taste good, they don't have much body to them, so big, puffy piles of piped-on frosting just don't happen for me.
Until now. I think I've discovered a frosting hack.
And it's Marshmallow Fluff.
I had half of a container left over from Christmas fudge making and I needed to use it up, so I combined about 8 oz. of Fluff with about 3/4 c. softened butter and added powdered sugar and vanilla to taste (probably about 1/2 to 3/4 c. sugar and a 1/2 t. of vanilla) and mixed with my faithful KitchenAid stand mixer. It was good! Rich and not too sugary. But more than that, it was really fluffy and I could spread and pipe to my heart's content. I'd say it made enough to frost 18-24 cupcakes, depending on how generous you're feeling.
I think the Marshmallow Fluff brand of marshmallow creme is made in Massachusetts, so maybe it's more of a regional treat, because I had a tough time finding it here in North Carolina. In Maine, I remember flavored Fluff -- raspberry and strawberry, I think. I'd love to get my hands on that for frosting purposes. In the meantime, I think I'll experiment with orange extract.
Let's hear it for Fluff, the baker's best friend.