First off, I have to give all credit to the Confessions of a Cookbook Queen blog, because that's where I found this recipe. It is the best country (non-cook) buttercream frosting that I have ever had. If you're decorating a cake or cupcakes, it also holds up well. I guessed on the yield, but this recipe will easily frost 24 cupcakes.
Though I love the taste of marshmallow fondant, I've learned it's not great to use in the summer or in high humidity (it melts!). This fondant is super easy to make, tastes good, and comes out super smooth. AND it can be made in the mixer! Glycerin can be found at your local craft store or online. Also, any extract can be used in place of the vanilla. Just remember to use clear extract if you want pure white fondant! This recipe makes enough fondant for a two tier cake plus some small decorations.
Tips: Use unsalted sweet butter. Unsalted sweet butter has a higher melting point than salted butter and this prevents your frosting from becoming too soft. Also, adding 1-2 tablespoons of Meringue Powder to frosting recipes acts as a stabilizer, keeping shortening and other liquids from separating, especially in hot weather.
Saw Ina making this for her 39th wedding anniversary and the frosting looked great! I also thought it would be better than the average buttercream since all i can taste is butter from that. hope u enjoy as much as i will.
Creamy light & melts in your mouth Frosting. You may use several different flavors and textures. Can be easily piped to create many lovely designs and holds up well for several hours in hot weather for. Can be ref. up to a week + and frozen for several weeks.
I like marshmallow fondant for making fun decorations for my goodies. It tastes great and is inexpensive to make at home. Princess emulsion has a lovely citrus flavor that is delightful. It can be found online (I got mine on Ebay). This recipe is easy and has a lovely flavor- try it!
I come from a family of frosting haters. So, any glaze or frosting that I use has to be mighty special. It can't be "too sweet" or "too thick"...like Goldilocks, it has to be "just right." This delightful recipe makes a non-too-sweet topping, thicker than a glaze and thinner than a cream cheese frosting. I use it on cakes that require only a tiny amount of additional sweetness to make them perfect. The colour of this glaze turns a caramel colour when cooked, so take that into consideration if using on a white cake.
It's good on it's own but when either orange or lemon zest is added, it's even better.
This glaze is perfect for those times when you just can't be bothered with frosting cookies. It's also perfect for pastries! I use this glaze on my Monkey Bread, sugar cookies, ricotta cookies, and even brownies. It's versatile and, above all, easy. If you see a recipe posted by me, it will almost always contain the word "Quick" or "Easy"... this one is both! This easy glaze recipe has been handed down from the greatest cook of all time... my mom!