2 teaspoons hot water
1/4 teaspoon salt
1 – 7 ounce jar marshmallow cream
1/2 cup shortening
1/3 cup powdered sugar
1/2 teaspoon vanilla
Dissolve salt in hot water. Whisk marshmallow cream, shortening, powdered sugar & vanilla with stand mixer until fluffy. Whisk in salt water until incorporated & fluffy.
Use a pastry bag fitted with a decorating tip poke a hole down into the cupcake and fill until a little peeks out the top.
One batch fills approximately 3 dozen cupcakes.