Marshmallow Buttercream
My favorite part of just about any cake or cupcake is the frosting. But after working as a cake decorator for my pivotal high school years, I’ve become EXTREMELY picky with buttercream flavors.
I cannot stand buttercream where the main flavor is butter, or sugar. The flavors need to blend nicely. That is why marshmallow buttercream is my go to whenever I am decorating cakes or cupcakes. It is also super easy to add flavoring so the marshmallow flavor isn’t that detectible. But the base of my buttercream frosting is the marshmallow flavor.
Marshmallow Buttercream
Ingredients
- 1 cup unsalted butter room temperature
- 4 cups powdered sugar
- 1 tsp almond extract
- 13 oz marshmallow fluff
- 2 tbsp milk
Instructions
- In an electric stand mixer, combine the butter and powdered sugar adding 1 cup of sugar at a time and mixing slightly between additions. Scrape the sides of the bowl between additions as well. By the time you've added all of the sugar in the mixture will be crumbly.
- Add in the marshmallow fluff and the almond extract. Mix to combine, scraping down the sides as needed. Add in the milk and mix again until a smooth consistency forms.
- Use immediately in a piping bag or frosting with a knife or store in the refrigerator for up to a week. Or in the freezer for up to a month.
Nutrition
This buttercream is seriously loved by all. My child who LOATHES any sort of frosting or icing even gave his stamp of approval. If you try this recipe, please let me know your thoughts. Hope y’all are having an amazing week. Stay safe, be kind, and hug your loved ones.
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One Comment
Amber Pionke
You made the picture perfect cupcake…I can’t wait to try the recipe!!!!