Although just a minor variation on the Vanilla Icing (page 136), the addition of Marshmallow Fluff makes this version a bit lighter and more smooth. The marshmallow flavor is not overwhelming, and it’s a pleasant addition to the Devil’s Food Cake (page 98) in the Mini S’mores Cupcakes (page 101). We also use this icing, along with sweetened white coconut, atop Devil’s Food Cake and call it the “Snowball” during the winter or the “Bunny Tail” for Easter celebrations. Partnered with a smear of peanut butter, this icing is much loved on Vanilla Cake (page 115) in our “Fluffer Nutter,” or substitute Banana Cake (page 126) for Vanilla in the Fluffer Nutter version to get “The Elvis.” Marshmallow Icing can even be paired with Pumpkin Cake (page 128) in a dessert twist on candied yams.

　　

Ingredients

makes enough for one 3-layer 8-inch cake, one 2-layer 9-inch cake. or about 3 dozen cupcakes

　　1 pound (4 sticks) unsalted butter, at room temperature

　　1 1/2 cups confectioners’ sugar

　　2 cups Marshmallow Fluff

　　

Step 1

Beat the butter in the bowl of a standing mixer fitted with a paddle attachment on high speed until it is light and smooth, about 3 minutes.

　　

Step 2

Add the confectioners’ sugar and mix on low speed until incorporated, about 2 minutes.

　　

Step 3

Add the Marshmallow Fluff and mix on medium-high speed until smooth, about 2 minutes.

　　

Step 4

Use the icing immediately, or keep it in an airtight container at room temperature for up to 3 days. Before using, beat the icing in a mixer, or stir vigorously with a rubber spatula, for about 2 minutes.

　　Sweet Chic