Marshmallow Buttercream Frosting

Marshmallow Buttercream Frosting created by Cannoli

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:

ingredients

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
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@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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  1. V-Love2Cook
    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.
  2. Sharon S.
    Can i frost the cupcakes the night before and leave them out or would i need to keep in fridge?
  3. Jeri Roth Lande
    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.
  4. Jeri Roth Lande
    Replaced butter with coconut oil.
  5. samfriedrich94
    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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