Easy Marshmallow Ladylock Icing

So…it’s been like a million years since I posted anything. I had these huge plans for December! I was going to share a bunch of new recipes with you and update photos on some old recipes, too. It’s amazing how life gets in the way sometimes, isn’t it?? Well, for today’s post, I admit that I’m recycling some photos. But! The recipe itself is a new one for an easy marshmallow ladylock icing.

Ladylocks

I can’t believe I posted our ladylock recipe three years ago already! We already made it a little easier from the original family recipe by using puff pastry instead of the homemade cream cheese dough. Then, two years ago, we made it even easier on ourselves by swapping the traditional icing, thickened with a milk-and-flour mixture, with a marshmallow buttercream. It tastes almost the same but with SO much less effort.

Ladylocks

As soon as we compared the taste (so similar) with the amount of effort (huge difference)…we were sold on this easy marshmallow ladylock icing. It also makes a killer oatmeal cream pie filling if you have some leftover and feel like whipping up a batch of oatmeal cookies. Plus, you can store leftover icing in the freezer in an airtight container or bag for a couple months. Just in case you’re currently cookied-out 😉

Ladylocks

Easy Marshmallow Ladylock Filling
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Prep time: 
Total time: 
 
Ingredients
  • 2 sticks unsalted butter, at room temperature
  • 1 7-ounce jar marshmallow fluff
  • 4 cups (1 pound) powdered sugar
  • 1 teaspoon vanilla
  • 2-4 tablespoons heavy cream, or more as needed
Instructions
  1. In the bowl of a stand mixer, or using a hand-held mixer, combine the butter and marshmallow fluff. Slowly mix in the powdered sugar, then vanilla, scraping the sides of the bowl as needed. Add the heavy cream, one tablespoon at a time, until the icing is the desired consistency. I usually use the full 4 tablespoons, sometimes 5, for filling ladylocks.
Notes
You can substitute half-and-half for the heavy cream, but be careful using milk. Adding too much milk can cause the icing to "break" or look slightly curdled. I recommend going with the higher fat-content of half-and-half or heavy cream since it's easier to fill ladylocks with a slightly thinner icing.

PS don’t forget to check out our family ladylock recipe



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