Marshmallow Buttercream Frosting

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This is a sweet and creamy frosting that can be used with most cupcake recipes. Being that it uses marshmallow creme, it’s a really sweet frosting. If you have a sweeter cupcake recipe, you might want to try a different frosting recipe or cut back on the sugar in the batter. It’s great as a cupcake filling and pipes easily. Plus, there are only four ingredients…and a pinch of salt!!

MARSHMALLOW CREME:

When adding marshmallow to the recipe, I prefer Kraft’s Jet-Puffed Marshmallow Creme but you can also use marshmallow fluff. You can also make your own fluff. Here is a great recipe from The Kitchn.  You will need a candy thermometer but it’s worth the extra effort.

CONSISTENCY:

If you’re frosting cupcakes, a thicker consistency is better so it will hold its shape. If you’re frosting a cake, add in 3 -4 tablespoons of milk so the frosting will spread easier.

STORAGE:

Buttercream frosting can be stored in the refrigerator for 4-5 days, or in a freezer for up to 3 months. The next time you need it, plan ahead and allow the buttercream to thaw in the refrigerator overnight.

That’s it! Easy to make and super delicious! Don’t forget that pinch of salt in the recipe. It really balances out the sweetness.

This recipe goes great with….

Chocolate Raspberry Cake

Marshmallow Buttercream Frosting

Sweet and creamy Marshmallow Buttercream Frosting, made with only 4 ingredients and a pinch of salt!
Servings 12 cupcakes
Prep Time 20 mins
Total Time 20 mins

Equipment

  • KitchenAid® Professional 600 Series Mixer
  • Rubber spatula
  • Piping bag
  • Piping Tip
  • Icing spatula

Ingredients

  • 1 cup (2 sticks) unsalted butter room temperature
  • 14 ounces marshmallow cream or fluff
  • 4 cups powdered sugar
  • 1 tsp vanilla or almond extract
  • salt to taste

Instructions

  • In a large mixing bowl, cream butter and extract until smooth.
  • Add powdered sugar, beat on medium speed for 2 minutes until incorporated.
  • Beat in marshmallow creme, or you may fold it into the butter mixture with a spatula.
  • If mixture is too thick, add a teaspoon of milk, one at a time, until frosting thins.
  • If mixture is too thin, add more powdered sugar, a ¼ cup at a time until frosting thickens.
  • Add salt to taste. This adds balance to the sweetness.
  • Pipe or spread onto cupcakes.

Notes

  • If you’re frosting cupcakes, a thicker consistency is better so it will hold its shape.
  • If frosting a cake, add in 3 -4 tablespoons so the frosting will spread easier.
  • Buttercream frosting can be stored in the refrigerator for 4-5 days, or in a freezer for up to 3 months. The next time you need it, plan ahead and allow the buttercream to thaw in the refrigerator overnight.
Course: Dessert
Keyword: Bakery, Buttercream, Dessert, Frosting

Did you make this recipe?

Please let me know how it turned out for you! Leave a comment below and tag @morganskitchn on Instagram and hashtag it #morganskitchn.

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