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Marshmallow Buttercream Frosting
25
People talking
I have posted this in response to a request, but have not tried it. This recipe will frost, but not fill, a 2-layer 8 inch cake. Increase accordingly if you wish to fill the cake.
- Ready In:
- 15mins
- Yields:
- Units:
Nutrition Information
25
People talking
ingredients
- 1 cup unsalted butter, softened
- 1 (7 1/2 ounce) jar marshmallow cream (such as Marshmallow Fluff or Creme)
- 1 cup confectioners' sugar
- 1⁄2 teaspoon vanilla extract
directions
- Beat butter in a large bowl with mixer on high speed until creamy.
- Beat in marshmallow creme.
- Reduce speed to low, and beat in confectioners' sugar and vanilla.
- Increase speed to high; beat until fluffy.
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RECIPE MADE WITH LOVE BY
@Boxerwing
Contributor
@Boxerwing
Contributor
"I have posted this in response to a request, but have not tried it. This recipe will frost, but not fill, a 2-layer 8 inch cake. Increase accordingly if you wish to fill the cake."
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I’ve been wanting to try this since I saw someone on TV make it and it looked so easy. I was really curious as to how it would turn out. I followed the recipe exactly since I had never made it before and it turned out OK. I think next time I would add more vanilla and a touch of lemon and orange zest which gives buttercream such a delicious flavor. Plus I think it needs a little more of the marshmallow fluff or a little less of that and a little more powdered sugar. I plan on playing around with it a little to get it to the consistency and flavor I like. For the person who said they were disappointed because it didn’t have enough of a marshmallow flavor, I wouldn’t expect this to taste like marshmallow. In my mind this is a easy, shortcut recipe for either Swiss or Italian buttercream, which is more time-consuming and harder to make. If I was making a fancy or special cake I would still use an Italian buttercream but this quicky recipe is great in a pinch or when you just don’t want to go thru all that trouble.
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Can i frost the cupcakes the night before and leave them out or would i need to keep in fridge?
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This was great! Quick to make and easy to spread. I replaced the butter with virgin coconut oil. That made it nondairy and added a nice hint of coconut taste. Used it on kittencal's moist one bowl dark chocolate bundt cake which went together really well.
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Replaced butter with coconut oil.
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Sort of disappointed. I had to make 1.5 of this recipe for my cake and after listening to what other commenters said (too buttery, not sweet enough) I actually made it with 1 cup of butter and 1/2 cup of shortening. And I did two full jars of marshmallow cream and 2 cups of confectioners sugar. The frosting had a great fluffy/sticky texture, but I didn't really get a strong mashmallow flavor. I was using it for a smores cake so the mashmallow flavor was pretty important for me. If I was doing it again maybe I would try to add more mashmallow cream into it or something
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