I live firmly in the “you can never have enough different types of frosting” camp. Regular buttercream and whipped cream are great standards to start with, but it is always great to create a fun flavor like this marshmallow buttercream.
Two famous bakery outlets were less than a mile from the house where I grew up. We were so lucky! My mom was the bargain shopping queen, with four hungry children in the house and a very tight budget. I can remember her taking my brothers and me to those outlets, to stock up on all our favorites. She freeze those treats, to dole out sparingly, so that they lasted as long as possible.
My favorite treat was a chocolate snack cake filled with a marshmallow frosting filling. I wouldn’t even wait for it to defrost and it was delicious. This marshmallow buttercream reminds me of all those marshmallow filled chocolate cake treats.
Kids of all ages will enjoy topping their favorite cakes with this marshmallow buttercream frosting.
Light and fluffy, with a delicious marshmallowy taste, this frosting is a delicious alternative from plain buttercream and whipped cream for cupcakes, cakes, and sandwich cookie fillings.
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| Prep Time | 15 minutes |
| Servings |
cups
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- 1 cup butter unsalted, room temperature - may substitute dairy free alternative
- 13 oz marshmallow creme vegetarian
- 3-4 cups powdered sugar
- 1 1/2 tsp vanilla extract
Ingredients
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- In a large bowl or a stand mixer, cream butter until light and fluffy.
- Add marshmallow creme and beat until well incorporated.
- With mixer on low, add one cup of powdered sugar. Once the sugar is incorporated, turn speed up to medium-high and beat for one minute.
- Add vanilla extract and beat until well incorporated.
- Continue to add powdered sugar, beating on low until incorporated and then on medium-high for one minute, until the frosting reaches your desired consistency.
- Refrigerate any unused frosting in an airtight container.
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