Marshmallow Cream Cheese Buttercream Frosting Food

MARSHMALLOW CREAM CHEESE BUTTERCREAM FROSTING

Steps:

• Bring butter and creme cheese to room temp (70*).
• Cut cream cheese and butter into chunks.
• Beat cream cheese until smooth.
• Place over a bowl of ice water if you need to chill it while starting to add the butter in pieces; beat until just blended and smooth.
• Gently stir in the jar of marshmallow creme.
• Frost your cake.
• You can successfully refrigerate this frosting until ready to use and after you've frosted the cake.
• Will cover:.
• 1 9 x 13.
• 2 10** Springforms.
• 3 9 x 2's.

MARSHMALLOW CREAM CHEESE FROSTING

Steps:

• Combine about 1/2 the marshmallow creme with the cream cheese in a bowl; mix thoroughly with a fork (or use beaters if not using pre-whipped cream cheese).
• Taste; continue adding remaining marshmallow creme a little at a time until the desired sweetness (we like to use about 3/4 of the jar).
• Mix thoroughly and spread over a cooled cake.
• Chill if desired.

MARSHMALLOW BUTTERCREAM FROSTING

Steps:

• To the bowl of a stand mixer fitted with either the paddle or whisk attachment (or a handheld electric mixer**) add all the ingredients, begin mixing on low speed until the confectioners' sugar starts to combine.
• After about 1 minute of mixing, turn speed up to medium for 30 seconds and mix before turning it up tohigh.
• Allow the buttercream to mix on high speed for another 4 minutes.***
• After it's done whipping up, use to frost cake, cupcakes, brownies, etc. by either piping it, dolloping it on, or spreading it. Frosting may be stored airtight in the fridge for up to 1 month.

BUTTERCREAM CREAM CHEESE DECORATOR FROSTING

Steps:

• Beat the cream cheese, butter and crisco on medium or high speed for 1 minute or until light and fluffy. Add extracts and flavorings and 3 tablespoons of milk, beat on medium speed until combined. Gradually add the powdered sugar in about six different intervals and beat until well combined between intervals, using a rubber scraper to make sure all ingredients are incorporated. Beat on high speed for approximately 1 minute to increase the volume. Frosting will be light and fluffy, you may need to add up to 1 tablespoons of milk for desired consistency. I usually add up to 1 teaspoons extra of one of the extracts if I am going to use the frosting for use in a decorating bag. I just prefer the flavoring instead of the extra milk.
• If you are going to use this as a colored decorator frosting I've found that adding the gel colors when you add the extracts and milk seems to work the best.

PROFESSIONAL CREAM CHEESE BUTTERCREAM FROSTING

Steps:

• In a large bowl (or KA Mixer) cream together shortening and butter.
• Stop and scrape down, start again till creamy.
• Add cut-up cream cheese and cream again, scraping down sides till fluffy on high.
• Add vanilla extract and blend.
• Add at time confectioner's sugar, starting on low speed as to not spray sugar all over, then increase speed till blended each time and scrape down each time.
• You may add salt if you need to.
• Turn on high speed for 15 minutes to make frosting blended, smooth and fluffy.
• Also you may have to chill frosting after completed.

MARSHMALLOW BUTTERCREAM FROSTING

Steps:

• Cream butter in a mixing bowl with an electric mixer on medium until butter is soft and fluffy. Gradually beat in confectioners' sugar, about 1/2 cup at a time; beat in almond extract. Gently fold the marshmallow creme into the frosting until thoroughly incorporated.

MARSHMALLOW BUTTERCREAM FROSTING

Steps:

• In large bowl, beat marshmallow creme, softened butter, vanilla and 1 tablespoon milk with electric mixer on medium speed until blended. Beat in powdered sugar until fluffy. If necessary, beat in more milk, a few drops at a time, until thin enough to spread.
• Fills and frosts 1 (8-inch) two-layer cake.

MARSHMALLOW BUTTERCREAM FROSTING

Steps:

• Beat butter in a large bowl with mixer on high speed until creamy.
• Beat in marshmallow creme.
• Reduce speed to low, and beat in confectioners' sugar and vanilla.
• Increase speed to high; beat until fluffy.