Cream Filling

  • 2 tsp very hot water
  • 1/4 tsp salt
  • 1 (7 oz) jar marshmallow cream
  • 1/2 cup shortening
  • 1/3 cup powdered sugar
  • 1/2 tsp vanilla
  1. Dissolve the salt in the hot water and allow to cool.
  2. Whip the marshmallow cream, shortening, powdered sugar, and vanilla until it begins to get fluffy.
  3. Add the water and whip well.
Makes enough to fill 24 cupcakes.

I found this recipe on the Evil Shenanigans blog. It reminds me of the Hostess cupcakes I loved growing up.