Has anyone ever made hi-hat cupcakes with homemade marshmallow fluff instead of 7-min icing? Does it work or is the fluff too soft?

I want to make interesting flavors of hi-hat cupcakes without making the filling too heavy and overwhelming so I was thinking of making flavored fluff but don't want to have a melty disaster on my hands.

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3 Comments

Hilarybee April 17, 2013
When I want stiffer marshmallow, I just add more gelatin at the beginning with hot water to soften it. Then I add the hot sugar/eggwhite mixture and beat the daylights out of it.
 
hardlikearmour April 17, 2013
I've made marshmallow buttercream for a s'mores cake that I think would work well. I literally just googled "marshmallow buttercream" and picked a recipe when I did it, and it worked fine.
 
Shuna L. April 17, 2013
I have made a number of kinds of marshmallow topping for many kinds of cakes and cupcakes. If you want a stiffer marshmallow you can increase amount of gelatin or temperature of sugar.
 
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