Cream Cheese Frosting Recipe. Food Pusher: Stabilized Whipped Cream Frosting. Springy, fluffy marshmallows. The first time I made marshmallows, well, I don’t think saying “it was a mess” adequately describes it.
Oh, the marshmallows were successful; they even looked and tasted like marshmallows, but yours truly? I ended up in a tangled web of marshmallow strings. It all went south when I couldn’t resist the urge to scrape down the paddle and bowl (anyone else an obsessive bowl scraper? I cringe when things go to waste). The paddle was gunked to the bowl and the scraper was glued to the paddle and then — and it is my duty to implore you not to do this at home — you think, “well, I’ll just wipe off the paddle with my index finger” and then your index finger gets knit to the scraper and then you think “well, let me use my other finger to wipe this one off” and all of a sudden, you’ve got strands of marshmallow strung from each finger to the bowl, the mixer, the paddle, the scraper, each corner of the pan, your shirt, the floor and then your husband comes home just as you’re pleading “help! Perfect Buttercream.
You know the scene – you’re at a party, and it’s time for the cake to be served.
The cake sure looks beautiful, but the frosting … well, you never can tell with frosting. On the cake it all kind of looks the same.