Monday, November 12, 2012

Marshmallow Cream Filling

After experimenting with filling cupcakes with regular frosting (not recommended, it's just too rich), I came across a marshmallow cream filling that doesn't call for shortening. Hallelujah! (I'm not a fan of shortening. I know that sounds funny coming from someone who insists on lard in her pie crust dough.) This is pretty darn easy to make, and it tastes great!


6 Tbs unsalted butter, room temperature
1-1/2 C powdered sugar
3/4 C marshmallow cream
1-1/2 Tbs whipping cream

In a medium-sized bowl, beat together butter, sugar, marshmallow cream, and heavy cream until light and fluffy.

Printable version


  1. found it too be very runny, needed too add extra powered sugar.
    I used light cream cheese tho, so do not know if that had anything too do with it.

  2. Did you use the cream cheese in place of the marshmallow cream? Yeah, I'm not sure how that would turn out, they are so different in texture from each other.

  3. AnonymousJuly 16, 2013

    Old chef saying: If you don't know how, or know your recipe well, Don't make changes or Substitute ingredients!
    I know - it usually doesn't work for me unless I know what I'm substituting will work. Gerrr


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