Pink Raspberry Marshmallows

Monday, October 15, 2012

Pink Raspberry Marshmallows

I decided that since October is half over and I haven’t posted anything PINK yet, I needed to get my butt in gear. I made some Pink Raspberry Marshmallows. But if you want all the details and the recipe, you’re going to have to go over to Erin’s Food Files where I’m guest posting.

If you don’t already read Erin’s blog, you should. She’s the one who introduced me to cheesecake cakes. Ever since I saw that Red Velvet Cheesecake Cake post on her blog, I was hooked. I’ve made quite a few since then and am always brainstorming crazy combinations that would work.

Don’t forget about my Power of Pink Challenge – make something PINK by the end of the month to raise Breast Cancer Awareness!

Dessert, Other, Power of Pink

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8 Responses to “My Go-To Cream Cheese Frosting”

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Lacy Shamblin-Robinson — May 27, 2012 at 11:02 pm

I am going to try this today on a chocolate layer cake that I found the recipe for on epicurious…. Wish me luck! I will post how it turns out…..
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Anonymous — October 25, 2012 at 9:17 pm

I don’t have an electric mixer. can this be made by hand and get the same consistency? I’m finding mine runny.
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Jenna — April 24, 2013 at 8:44 pm
How long does the frosting keep in the fridge? Can I leave it for two days?
- beantownbaker — April 25th, 2013 @ 7:44 am
  
  It will be fine in the fridge for a week or so.
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Hadar — May 16, 2013 at 6:03 am
wil this work with home-made cream cheese? I make my own from sour cream by draining the liquids from it overnight in a cloth…
- beantownbaker — May 16th, 2013 @ 8:42 am
  
  While I haven’t tried it myself, I don’t see why it wouldn’t work. I’d love to hear how it turns out for you.
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Christine — July 27, 2014 at 3:50 pm
How do I keep cream cheese frosting from being so runny that the frosted cake has to be kept in the fridge? Are there proportion formulas, e.g., 1 part cream cheese : 1 part butter : 2 parts powdered sugar for a firm frosting?

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- beantownbaker — September 2nd, 2014 @ 7:24 pm
  
  I use this recipe for frosting a cake. If you need to make it more stiff, add more sugar.