cookeatshare.com


 httphttp://chaosinthekitchen.com
 www.ifood.tv/recipe/shortbread-ice-box-cookies
http://www.ifood.tv/recipe/choco_raspberry_ice_box_cake

Marshmallow Cream Cheese Frosting

makes 2 cups, prep 10 min

• 7 oz. cream cheese, room temperature
• 7 oz. marshmallow creme (found in a jar in the baking aisle)

1. Be sure your cream cheese is softened before you start or you will wind up with cream cheese chunks.
2. Beat cream cheese in a bowl until smooth.
3. Dip a spatula in hot water and scoop marshmallow fluff out of the jar and into the mixing bowl.
4. Beat cream cheese and marshmallow until combined.

For a large batch of cupcakes or a layer cake you will need to double the recipe which is just equal parts marshmallow fluff and cream cheese.  You can also use the tubs of pre-whipped cream cheese instead of the blocks for a lighter, sweeter marshmallow taste.  If your frosting is too thin chill it briefly in the fridge.  I don’t usually pipe this frosting onto the cupcakes since the marshmallow gives it a nice thick viscosity.  You can use a spoon to just plop a dollop of frosting onto the top and then smooth it out a bit.  Chill cupcakes briefly in the fridge and the frosting will hold its shape.

You might also like:

Vanilla Bean Cream Cheese Frosting

24 cupcakes, prep 10 min

• 8 oz cream cheese, room temp
• 8 oz unsalted butter, room temp
• 1 tsp vanilla extract
• 1 vanilla bean pod
• 3-4 cups powdered sugar

1. Slit your vanilla bean in half and use the tip of your knife to scrape the vanilla bean paste from each side of the pod.
2. Whip cream cheese in a mixing bowl until smooth.
3. Add butter and beat to combine.
4. Add vanilla and vanilla bean paste.
5. Beat in powdered sugar a little at a time until frosting is as thick and sweet as you’d like.

Normally I don’t quibble about salted vs. unsalted butter but in frosting it does make a significant taste difference since the butter is a major player.  Also, I use this tipto frost my cupcakes and it couldn’t be easier to have pretty cupcakes.  It may seem silly to get out your decorating tips just to cover some cupcakes but let me tell you, pipping thick swirls of frosting onto the cupcakes is waaaay easier and prettier than trying to cover them with a spatula or butter knife.  Also the great part about this tip is you don’t even need a coupler or decorating bags, just the tip and a ziplock bag with a corner snipped off-high class!