Fluffernutter Frosting Recipe | CDKitchen.com (2024)

FAQs

How to make icing better? ›

Fluff can be very sticky when used on its own, so this makes the consistency easier to pipe and spread as frosting.

Add corn starch

If you want to thicken your royal icing without adding additional sugar, you can add a minimal amount of corn starch (less than a teaspoon) to help your icing thicken up.

In general, we recommend a total of 5 cups of frosting for three 8- or 9-inch round layers and 4 cups for two layers. Here's how to divvy it up. Use 3/4 cup of frosting between each layer. Put 1 1/2 cups on top of the cake.

But, there are ways to make it more interesting; one such way is to hit it with a shot of vinegar. Don't worry, the icing won't taste sour or like vinegar at all, but the acid will help balance out the sweetness, making it taste more pleasant. Even better, it will make the icing stronger and more durable.

Try thickening it with a bit of heavy whipping cream. You can add up to ¼ cup of heavy cream, depending on how much you need to thicken it. Then whip the frosting until it fluffs up.

Place a small quantity of Fluff in a bowl, then slowly add warm water while mixing with a fork. Or, place 4 heaping tablespoons of Fluff and 3 tablespoons of water in a microwave-safe container, then microwave on high for 15 seconds. Remove and stir.

Is Melting Marshmallows the Same as Marshmallow Fluff? Not quite. Marshmallows contain gelatin, which helps them hold their shape. Marshmallow fluff is always in “fluff” form and doesn't contain any gelatin; just egg whites and cream of tartar to help stabilize it!

Marshmallow Cream FAQs

While they have similar consistencies and flavor there is one notable difference between creme and fluff. Creme contains cream of tartar while fluff does not, making it ideal for use in fudge. What is a substitute for marshmallow cream?

Granulated Sugar and Cornstarch

To turn granulated sugar into powdered sugar, start with about 1 teaspoon of cornstarch for every 1 cup of granulated sugar and process it in a high-speed blender, such as a Vitamix. Blend until the mixture is very fine.

Can you add too much powdered sugar to frosting? ›

If you add too much at once, the frosting will become too sweet and may become too thick. If this happens, you will need to add more liquid to balance it out, and the consistency problem may only continue from there. For royal icing: Stir in ¼ cup (25 g) of powdered sugar at a time and see if the consistency improves.

Too much liquid can lead to a runny frosting disaster. Begin with a small amount, and gradually increase if needed. An easy way to incorporate milk is by using an electric mixer at low speed to ensure a smooth blend.

Warm cake is more tender and likely to break. But chilling the cake helps the baked good firm up so it can withstand frosting, stacking, and any moving between places.

How much does one can of frosting cover? One can of frosting will frost a 13 x 9-inch cake, an 8- or 9-inch layer cake, or 24 to 30 cupcakes.

Basic Liquid-Based Powdered Sugar Icing Ratio

The liquid can be water, milk, cream, coffee, espresso, or juice (high-pigment ones like pomegranate or beet add color as well as flavor). You can also add extracts, like vanilla or almond, for flavor—just keep in mind these will make the icing even thinner.

One easy fix is to re-whip the frosting, preferably with the paddle attachment, on medium speed until it becomes smoother. (You can let it go for quite a bit!) If the buttercream is still grainy, you can try warming it up over a double boiler or adding a little bit of heavy cream.

Yes, you can use water if you don't have milk on hand. However, milk offers a richer flavor to your icing, so try to stick with it if you can. You can also use half and half, whipping cream or your favorite milk alternative to thin your icing – just keep in mind that it may also add flavor to your frosting as well.