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Cupcake Cream Filling

I’ve tried a few cream filling recipes, but this one that I discovered over at Evil Shenanigans takes the cake…. or fills it.



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.


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