Sometimes I set out to make a new recipe and in my head I have a vision of what it will look like, how good it will taste and how it will appear visually to the eater. I will have some paper with measurements and ingredients listed and some scribbled out and adjusted or changed. Trying to get it to be just perfect in my mind and on paper before I ever even attempt to make it. That is my neurosis when working on recipes. For a few months now I have been working on and envisioning a chocolate marshmallow buttercream frosting. I thought it would be phenomenal. It would be chocolate-y and marshmallow-y and the perfect complement to a chocolate cupcake. Sometimes though reality is not what you envisioned and what you had pictured in your mind is not at all what you get. This was one of those times but what I ended up with was something even better than what I had originally thought to make. You see, when all was said and done I come up with a very thick but light frosting that tasted nothing like marshmallow and everything like a Tootsie Roll if it were somehow made into frosting and OH… MY… GOD!… is it good! Like I was just sitting with the kids eating it out of the bowl good. (Shhh… don’t tell anyone what an awful mom I am for that one.) Every single one of my friends and family that had these cupcakes loved them and all thought they tasted like Tootsie Rolls too so that is why I call this Tootsie Roll Frosting.
This frosting is perfect for cupcakes but due to how thick it is it has to be piped so would not work well to frost a cake. When I say it’s thick though it is but yet it’s still very light when you eat it. It’s not heavy in that sense. It is pliable though so you may even be able to use it to mold decorations if you decreased some of the cream.
- 3/4 c. butter, softened
- 3 tbsp. hot fudge (do not warm)
- 3 1/2 c. confectioner's sugar
- 1/2 c. cocoa powder
- 8 oz. bag Kraft jet-Puffed Mallow Bites Chocolate Brownie Marshmallows, melted and slightly cooled
- 2-4 tbsp. heavy whipping cream
- In the bowl of a stand mixer fitted with the paddle attachment cream the butter and hot fudge together on medium-high. Sift together the confectioner's sugar and the cocoa powder and then stir into the creamed mixture in two batches on low speed. Stir in the melted marshmallow until combined. It will be very thick. Stir in two tablespoons of the heavy whipping cream and mix on medium-high speed for a minute. Scrape down the sides of the bowl and then add more cream if needed. Turn the mixer back on to medium-high speed and beat for 3 minutes.
- This is a thick frosting that will need to be piped and will not spread well. Don't worry though this is not a heavy frosting when eaten. When trying to gauge if it needs more cream you should know the ideal consistency will be a soft Play-Doh.
Latest posts by Jennifer Wieland (see all)
- Rick Bayless Cooking Demo at Macy’s State Street - June 22, 2016
- Mommy Date Time Made Affordable Thanks to Restaurant.com - June 20, 2016
- Deliciously Whimsical Root Beer Float Cupcakes - June 20, 2016