Prep: 15 min | Total: 15 min | Serving: 8 | Yield: 5 cups
This sweet and creamy frosting is my life savior! I have used it on many occasions and what I like most about this Marshmallow Buttercream Frosting is you can make this way ahead of time. It is great not only when decorating the top of the cupcakes but it works wonders too when frosting a whole cake! A light and fluffy frosting that is here to keep. And to make it super fancy, try adding in a little vanilla.
2 cups butter, softened
2 ½ cups confectioners’ sugar
1 teaspoon almond extract
1 13oz jar marshmallow creme
HOW TO MAKE MARSHMALLOW BUTTERCREAM FROSTING
Step 1: Add the butter in a mixing bowl. Crea, using an electric mixer over medium speed until soft and fluffy.
Step 2: Gradually beat in the confectioner’s sugar, about half a cup at a time.
Step 3: Add in the almond extract and beat.
Step 4: Then, fold in the marshmallow creme into the frosting until fully incorporated.
1. Having trouble looking for the marshmallow fluff? Look for a mark that says “jet puffed marshmallow cream” in your grocery store’s baking aisle. That will work the same! And Amazon is still an option, just in case.
2. When mixing the ingredients and before adding anything else, ensure that the confectioner’s sugar and butter are cream completely with no visible clumps from the confectioner’s sugar.
3. The coverage will depend on how you use the frosting. With this recipe, you will be able to cover enough cupcakes whether pipping or decorating. And when you put this frosting on with a knife, this will cover a lot more.
4. This frosting you can make days ahead. Just place it in the fridge when you are not using it yet. This will remain in good condition so long as you keep this cool.
Per Serving: 708.7 calories; 122 mg cholesterol; 364 mg sodium; 0.8 g protein; 75.3 g carbohydrates
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