Although just a minor variation on the Vanilla Icing (page 136), the addition of Marshmallow Fluff makes this version a bit lighter and more smooth. The marshmallow flavor is not overwhelming, and itās a pleasant addition to the Devilās Food Cake (page 98) in the Mini Sāmores Cupcakes (page 101). We also use this icing, along with sweetened white coconut, atop Devilās Food Cake and call it the āSnowballā during the winter or the āBunny Tailā for Easter celebrations. Partnered with a smear of peanut butter, this icing is much loved on Vanilla Cake (page 115) in our āFluffer Nutter,ā or substitute Banana Cake (page 126) for Vanilla in the Fluffer Nutter version to get āThe Elvis.ā Marshmallow Icing can even be paired with Pumpkin Cake (page 128) in a dessert twist on candied yams.
Recipe information
Yield
makes enough for one 3-layer 8-inch cake, one 2-layer 9-inch cake. or about 3 dozen cupcakes
Ingredients
Preparation
Step 1
Beat the butter in the bowl of a standing mixer fitted with a paddle attachment on high speed until it is light and smooth, about 3 minutes.
Step 2
Add the confectionersā sugar and mix on low speed until incorporated, about 2 minutes.
Step 3
Add the Marshmallow Fluff and mix on medium-high speed until smooth, about 2 minutes.
Step 4
Use the icing immediately, or keep it in an airtight container at room temperature for up to 3 days. Before using, beat the icing in a mixer, or stir vigorously with a rubber spatula, for about 2 minutes.
