If you want to make chocolate buttercream, now’s the time to add some unsweetened cocoa powder. Start with 1/2 cup. If you want the buttercream to be more chocolatey, you can always add more. You can flavor your buttercream with other spices if you’re not into chocolate. Consider cinnamon, cardamon, dried crushed rose or lavender - whatever suits your fancy. Adding the sugar all at once can ruin your buttercream’s consistency and smoothness.
If it seems too dry, add another tablespoon of cream - up to four total. If it seems too wet, add more sugar. You can use a flavor other than vanilla, like almond or mint. You can color your buttercream by adding a few drops of food coloring.
Beat 1 cup of softened butter until fluffy. Add 1/2 cup shortening and beat well. Add 1 pound of confectioner’s sugar and 1/4 teaspoon salt and keep beating. Add 1/2 cup milk and 1/2 teaspoon vanilla. Beat until creamy and spreadable.
Microwave 8 cups mini marshmallows, 2 teaspoons clear vanilla extract, and 2 teaspoons butter extract until the ingredients are melted together. In a separate bowl, beat 2 pounds confectioner’s sugar, 1/2 teaspoon salt, 2 tablespoons (29. 6 ml) water and 1 tablespoon (14. 8 ml) white corn syrup. Combine the marshmallow mixture and the sugar mixture in a mixing bowl, and beat until fluffy. Turn the dough onto a nonstick surface and knead for 10 minutes. Grease your hands with vegetable shortening to keep the dough from sticking. Wrap the dough in plastic wrap and let it rest for an hour before rolling it out and using it.
