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.
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.
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 😉
- 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
- 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.
PS don’t forget to check out our family ladylock recipe…