RECIPE: REC: Marshmallow fluff buttercream--strawberry flavored

RECIPE:

mistral

Well-known member
I used this last Sunday, Easter, on a carefully cooked box-mix cake. It was delicious and very strawberry flavored. The strawberry helped to take the "too sweet" out of the frosting.

The original recipe just called for the butter, marshmallow fluff (creme), powdered sugar and vanilla. I have not tried it this way, but it would probably be really sweet

The full batch recipe was made Saturday (night before Easter) and refrigerated over night. With the strawberry powder in it, when finished, the frosting seemed a little stiff and grainy but very tasty.

I used half of the whole batch for the Easter cake and saved the other half for Monday Morning, when I frosted a cake for my boss's birthday.

The whole batch of frosting was allowed to come to room temp on Easter morning and then it was whipped again. It seemed a little too stiff so I added two tablespoons of half-and-half and it was perfect to spread. It still tasted a little grainy/crunchy. After frosting on Easter, the cake sat out several hours and the frosting softened and lost some of that crunchy texture. Sadly, I had put too much strawberry filling between the two layers of the cake and the cake did list a little and was not the prettiest--but--everyone loved the flavor and it disappeared. I tried the Easter leftovers on Monday, and the frosting turned quite stiff, almost like a fudge and it was very good. The grainy-ness seemed to vanish.

When working with the cold frosting on Monday, I got the frosting out of the fridge about 2-1/2 hours before I was going to work with it. I stirred it to soften, then went to get the cake layers out of the freezer and then stirred it again and it was still a little stiff, but spreadable. When we had it later that morning, the frosting was smooth and not grainy and since the cake was still somewhat frozen, it was still very firm.

One of the ladies (used to work as a candy maker) there had a piece and she ate all of the cake AND of the frosting and said she could eat another piece--very unusual for her. I noticed everyone ate almost all of their frosting--usually you see the women I work with eating the cake and a little frosting and then throwing the frosting out.

But, any way, if you want an intensely strawberry flavored frosting that is a beautiful pink color and tastes great, try the following:

MARSHMALLOW FLUFF ICING (with strawberries for flavoring variation)

Full Batch:

1 lb. of butter (no substitutes; it can be salted or unsalted; I used unsalted)

2 cups *freeze dried* strawberries (slices), poured into a dry measuring cup then

whirled in a blender till powdery (shake the cup when measuring so you get the

cups as full as possible)

2 jars marshmallow creme

1 lb. box powdered sugar

2 tsp. vanilla (omit if using strawberries, use if making plain vanilla frosting)

Beat butter until creamy. Beat in strawberry powder. Add marshmallow fluff and incorporate into butter. Slowly add 10x sugar and vanilla. Continue beating until light and fluffy. DELICIOUS!

Half Batch:

½ lb. of butter (no substitutes)

1 cup *freeze dried* strawberries (slices), poured into a dry measuring cup then

whirled in a blender till powdery (shake the cup when measuring so you get the

cup as full as possible)

1 jar marshmallow creme

½ lb. powdered sugar (I suggest weighing it)

1 tsp. Vanilla (omit if using strawberries, use if making plain vanilla frosting)

Follow instructions above.

 
How interesting. I just saved my "too-sweet" icing with freeze-dried fruit thanks to Michelle.

And the flavor was amazing. Happily, I also bought freeze-dried strawberries (although I've been eating those out of hand) so I can try this recipe. Ohh, maybe I'll try the dried raspberries?

So...do you think yours is a 2-day make/wait kind of icing? Doesn't the flavor just pop! Mine was kindof crunchy too because of all the blackberry seeds, but then I only zapped it in the Vitamix for 90 seconds. Somewhere I read I should zap it for 4-5 minutes. I just don't have that kind of patience.

http://www.eatdotat.com/swap/forum1/224489_Michelle_the_freeze-dried_blackberries_saved_my_icing_Thank_you_for_the_sugge

 
Blackberry seeds are alot bigger than strawberry seeds. . .

I would be tempted to sieve some fresh or frozen black berries and then spread the resulting fruity stuff thinly on lightly oiled parchment paper and dry it till crispy then powderize in the Vitamixer. That would be a PITA. Maybe the seeds would be better ground up if you Vitamixed it longer though.

Or better yet run a search on Google for "seedless blackberry powder" and you will turn up some good stuff!

As for crunchy, mine was crunchy from the sugar. I could not detect the seed crunch at all--that stuff came out VERY powdery from the Vitamixer. I think the sugar crunch disappeared because it sat for a couple of days so the sugar could dissolve more into the frosting. And yes, the flavor was amazing and did pop after the two-day rest! VEry good stuff . And I will be using that trick again!

 
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