Bakers are endlessly inventive. Besides all the classic frostings, they’ve come up with tasty hybrids. This one, for instance, is like the love child of two types of meringue frostings: Swiss buttercream and Seven-Minute Frosting. It is incredibly soft and silky, yet stiff enough to hold its own in billowy swirls. And it’s easy to make. The secret ingredient: marshmallow crème in a jar. Don’t tell! I also make a version that’s pretty in pink (see below), for Pink Lemonade Cake and Pink Lemonade Cupcakes.
1/2 cup (125 mL) unsalted butter (4 oz/125 g), softened
1 jar marshmallow crème (7-1/2 oz/210 g)
1 tbsp (15 mL) heavy cream (35%)
1/8 tsp (0.5 mL) table salt
1/4 cup (60 mL) icing sugar (1-1/4 oz/35 g)
In stand mixer (with whisk attachment), beat butter on medium-high speed 1 minute, or until creamy. Add marshmallow crème, cream and salt. Beat on medium speed 2 minutes, or until well combined. Scrape bowl. Add icing sugar. Beat, gradually increasing speed to medium-high, 2 minutes, or until fluffy.
Makes 1-2/3 cups (400 mL).
- There’s no need to refrigerate Meringue Fluff Frosting. If you have it on a refrigerated cake, let it sit at room temperature at least 30 minutes before serving.
Pink Lemonade Meringue Fluff Frosting
Substitute frozen lemonade concentrate for the cream. (You don’t have to thaw the concentrate, just as long as you can scoop it.) Once the frosting is finished and fluffy, add red food dye in tiny increments to tint it pastel pink. Beat on medium speed 30 seconds, or until evenly tinted.
CREDIT: SUSAN SAMPSON
TESTED IN IMPERIAL