peanut butter marshmallow frosting?
My birthday is tomorrow and I'm still trying to decide what type of cake for myself. I've almost decided on the Elvis Cake or Fluffernutter Cake, which has been covered here (http://www.chowhound.com/topics/438182). The original recipe is at http://www.foodaphilia.com/2007/08/fluffernutter-cake.html, but I'm thinking of using this adaptation at http://cookiebakerlynn.blogspot.com/2.... In this adaptation, she mixes marshmallow fluff into the peanut butter frosting.
I don't want to buy marshmallow fluff, but I do really like the idea of using a marshmallow-based frosting for this cake, as I don't want something too heavy. I was thinking of taking a basic marshmallow frosting recipe (egg whites, corn syrup, etc.) and then folding in peanut butter afterwards, to make a peanut butter-flavored marshmallow frosting. Two questions:
1. Do you think this would work, or would it cause the frosting to not hold together well?
2. Even if it did work, do you think it would taste good? I definitely still want peanut butter flavor in this cake, just not so heavy.
Thanks in advance!
I make a marshmallow meringue for pies. Maybe you could adapt it for a peanut butter cake frosting. Here's my recipe.
4 egg whites
1/4 tsp cream of tartar
6 Tbs granulated sugar
1 tsp vanilla extract
2-1/2 cups mini marshmallows
1 Tbs milk.
Whisk egg whites and cream of tartar. When egg whites
start to foam, while still whisking, add about 1 Tbs of sugar every 30-seconds
until all sugar is incorporated. Add vanilla extract whisk until mixed and set whipped
egg whites aside until needed.
Heat milk and marshmallows over medium heat, folding with a rubber
spatula until they are all melted. Remove from heat.
Gently fold melted marshmallows into whipped egg whites until fully mixed.
Spread on pie.