Some months back I made chocolate whoopie pies following a recipe I found at King Arthur Flour. The cake component was good however the filling was just out of this world. I wondered at the time if it would make a good replacement for my usual cake topping. I gave it a go for my husbands recent birthday and it was delicious. Just enough sweetness to enhance, and not overpower, the cake.
Marshmallow Cream Frosting
Servings: covered a 13″x9″ cake with a bit to spare
Prep time: 5 minutes
Total time: 15 minutes
- 2 cups vegetable shortening
- 2 cups powdered sugar
- 2 3/4 cups Marshmallow Fluff
- 2 tsp. table salt dissolved in 2 Tbsp. water
- 2 1/2 tsp. vanilla extract
- 1/2 tsp. tangerine oil
- Beat the shortening, sugar and Fluff together in the bowl of a stand mixer until combined.
- Add the dissolved salt, vanilla and tangerine oil. Mix into the frosting and then beat for 2 minutes on high. Frosting should increase in volume.
You can replace the tangerine oil with additional vanilla extract if you don’t have it on hand.
Marshmallow Fluff is a spreadable, white gooey confection, sometimes called marshmallow creme. There are several makers of marshmallow creme but the one I grew up with was simply known as Fluff. You can find Fluff throughout the Northeast, some Midwestern states and California according to manufacturers. If all else fails, there’s always Amazon.