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Marshmallow Buttercream Frosting
Yield: 5 cups
This marshmallow buttercream frosting recipe is easy to make and is perfect for piping onto cakes, cupcakes, cookies, and whoopie pies. The frosting has a delicious vanilla marshmallow taste and a creamy texture.
Equipment
Ingredients
- 2 cups (454 g) unsalted butter room temperature
- 4 cups (508 g) marshmallow fluff
- 3 cups (360 g) powdered sugar
- 1 tbsp (15 ml) vanilla extract
- 1 tsp (1 tsp) salt
- ¼ cup (60 ml) heavy cream
Instructions
- In the bowl of a stand mixer fitted with a paddle attachment or in a large mixing bowl with an electric hand mixer, cream the unsalted butter for 5 minutes until light, pale, and creamy.
- Add the marshmallow fluff and mix on low speed until it is fully combined with the butter. Add the powdered sugar, vanilla extract, and salt and mix on low speed until fully incorporated. Drizzle in the heavy cream.
- Turn the mixer to medium speed and whip the buttercream for about 2 to 3 minutes until it is smooth and creamy.
Notes
- Store the buttercream in an airtight container in the refrigerator for 2 weeks or in the freezer for 3 months.
- To use, bring the buttercream to room temperature and rewhip until it is smooth and creamy.
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