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.