Marshmallow Buttercream Frosting
The thing about making Marshmallow Buttercream Frosting is that you can eat the entire thing before it ever makes it on to the cake. The secret might be to make it when there are people waiting for their dessert, and so you can only have little spoonful to check for the flavor balance as you are pulling it together. This recipe makes a wonderfully white and thick frosting that you can use in all kinds of cakes and cupcakes. You could even use it on a vanilla cookie that is made extra thick and needs a bit of a topping. This is a versatile frosting that is easy to make and keeps its shape once it is on the cake or cupcake. The recipe is easy enough you can probably memorize it, after making it only once. That can be handy if you want to pull something together quickly without going through your recipe files.
This icing is probably special enough to save for occasions such as birthdays or anniversaries. It is quick and easy to make, but so very pretty that you might want to save it for those times when you want your dessert to stand out. This frosting would taste very good against a very dark chocolate layered cake where you put a contrasting filling in the middle of the cake. A filling such as raspberries (or raspberry puree) or your other favorite tart fruit would taste great. Sprinkle the icing with more of the fresh fruit and you have a gala dessert good enough to serve any time.
Make this frosting when you know you won’t be able to gobble it down. It is so lovely and creamy and rich and pretty that it is hard to resist. Make the cake first, and the frosting just before you plan to ice it and serve. Enjoy!
Find out how to make this recipe and many others at the website, Mrs Happy Homemaker, by following the link below.
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