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.
Certain cakes go best with certain icings. A carrot cake with out cream cheese frosting is just isn’t the same. I also use this for red velvet cake.
Cream Cheese Frosting
Servings: enough to frost a 13″x9″ cake (or probably 2 8″ rounds)
Prep time: 2 minutes
Total time: 10 minutes
- 12 oz. room temperature cream cheese
- 12 oz. room temperature unsalted butter
- 2 tsp. vanilla
- 24 oz. powdered sugar
- 2-3 Tbsp. milk or heavy cream
- Combine the cream cheese and butter in the bowl of a stand mixer. Beat on low for about 30 seconds to break out both and move to high for 2 minutes to cream both ingredients together.
- Reduce the speed to low once again and add the vanilla. Beat on medium for 30 seconds to incorporate.
- Once more reduce the speed to low and add about a third of the sugar and a tablespoon of milk. Beat until combined and repeat with the second third of sugar and another tablespoon of milk.
- Add the remaining sugar and once combined with the frosting increase the mixer speed to high. Beat for 1 minute to incorporate air and increase the volume of the frosting.
It’s important for the cream cheese and butter to sit at room temperature for at least 30 minutes before making this frosting.
12 oz. of cream cheese is 1 1/2 packages and 12 oz. of butter is 1 1/2 sticks at my mega-mart.
My plans to make oatmeal cookies were foiled by not having any oatmeal. Thankfully there are always other types of cookies that can be made with most of the same ingredients.
Peanut Butter Cookies
Servings: 3 1/2 dozen cookies
Prep time: 5 minutes
Total time: 50 minutes
- 2 1/2 cups all-purpose flour
- 1 1/4 tsp. baking powder
- 1/2 tsp. baking soda
- 1/4 tsp. salt
- 1/4 cup vegetable oil
- 3/4 cup smooth peanut butter
- 12 Tbsp. (1 1/2 sticks) unsalted butter, room temperature
- 1/3 cup powdered sugar
- 1 cup dark brown sugar
- 1 egg plus 1 egg yolk
- Preheat the oven to 350°F. Line 2 cookie sheets with parchment paper.
- Whisk together the flour, baking powder & soda and salt in a bowl. Set aside.
- Combine the oil, peanut butter and butter in the bowl of a stand mixer. Beat for 1 minute at a low speed to combine and then another 2 minutes at high speed until smooth. Reduce speed to low, add sugars, beat until combined and then increase speed to high for 3-4 minutes until fluffy.
- Add the egg and extra yolk and beat until combined.
- Add the flour in 1/2 cup increments about 30 seconds apart until all the flour mixture has been mixed in. Rest the dough for 10 minutes.
- Using a 1 Tbsp. measure scoop dough into balls and place on a cookie sheet. Use the tines of a fork to press into 3/8″ high cookies.
- Bake one cookie sheet at a time for 9 minutes, rotating the cookie sheet 180°F half way through cooking.
- Remove the tray and cool for 4-5 minutes before transferring cookies to a cooling rack. Store any cookies you resist eating in a sealed container for as long as they last.
I was actually short on peanut butter as well (who stocks the pantry in this place anyway, oh ya, it’s me; doh). I had about 1/2 a cup of peanut butter so I made up the remaining 1/4 cup with cookie butter; specifically with Speculoos Cookie & Cocoa Swirl from Trader Joe’s. While evily delicious I’m glad I also finished that jar; it won’t be replaced. Evily delicious and attempting to lose some weight do not go well together.