Marshmallow Buttercream Frosting
about 3 cups
Sweet and creamy Marshmallow Buttercream Frosting, made with only 4 ingredients and a pinch of salt!
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
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 1⁄4 cup at a time until frosting thickens.
Add salt to taste. This adds balance to the sweetness.
Pipe or spread onto cupcakes.
If you’re frosting cupcakes, a thicker consistency is better so it will hold its shape.
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.
Please let me know how it turned out! Leave a comment on Instagram and tag with @morganskitchn and #morganskitchn.