I'm starting a new section on the blog called "The Basics". These recipes are basic components of larger recipes. An assortment of icings, buttercreams, glazes, fillings, cakes, cookies, etc. that you can use to make all sorts of finished desserts. They won't necessarily leave you with a finished product, although I've been know to consider a bowl of buttercream "dessert", but rather the solid foundation for a spectacular creation. Once you master a few basic recipes the combinations for noteworthy confections are endless. So go forth and create!
The first in this series is Marshmallow Buttercream. Normally I'm not a big fan of butter and powdered sugar based icings/buttercreams. They are boring, gritty, greasy and overly sweet. This recipe, however, is one of the few exceptions. It is to die for! Very creamy, pretty sweet, surprisingly not sticky and delicious. It's a great alternative to a plain vanilla buttercream without overwhelming the other flavors in your dessert. Kind of "Plain Vanilla Plus". (This recipe and versions of it are all over the web. I can't remember where I got it so my apologies if I don't give credit.) I love it on chocolate cupcakes, it would be great on Hi Hat Cupcakes (Google it.) or as a filling for whoopie pies. Hmmmm, good idea for my next post. I'll work on it. Sprinkle it with some graham cracker crumbs for a S'more cupcake (top left in photo). Divine!
Here's what you need: butter (I always use unsalted), powdered sugar, vanilla and a 7-8 oz. jar marshmallow cream.
Cream the butter until light and fluffy. Really beat it, you want to get some air in there.
Add the powdered sugar and beat again until fluffy. Scrape the sides down a few times to make sure you get it all mixed in. Then add the vanilla and mix well.
Lastly add the whole jar of marshmallow cream and beat until thoroughly combined, light and fluffy. Really give it a go!
There you have it. Marshmallow Buttercream. Just waintin' for a Chocolate Cupcake to ice or a Whoopie Pie to fill.
1-1/2 sticks (6oz.) unsalted butter at room temperature
1 C. powdered sugar
1/4 t. vanilla
7-8 oz. jar marshmallow cream
Cream butter until light and fluffy. Add sugar and beat until fluffy. Beat in vanilla until incorporated. Add marshmallow cream and beat until thoroughly combined and light and fluffy.
Makes approx. 2 cups
(enough to frost approx. 18 cupcakes or 30-40 mini cupcakes)