This frosting is so delicious and super quick to whip up. I’d recommend you memorize the recipe and keep the ingredients on hand for those emergency late night sugar cravings. Or you can behave yourself and save the recipe for a special occasion (or is that redundant?) Oh well, whenever you choose to use it, this recipe is a keeper. for sure.
|speaking of keepers, humor me here…is she not the cutest thing ever?|
I first found the basic “Almost Homemade Buttercream” recipe in my Hello, Cupcake book. Since then, I’ve seen the recipe in several places, so you may already be familiar with it.
Whip two containers of marshmallow creme in your mixer.
Adding one tablespoon at a time, gradually mix in 3 sticks (1-1/2 cups) softened, unsalted butter. Beat well.
Add 1/2 c. powdered sugar and beat in.
(If you’re not making strawberry frosting, add 1/2 t. vanilla extract). This vanilla version is heavenly on lemon cake – just sayin’.
Now, the simple strawberry part. Add 1/2-1 teaspoon of strawberry extract (to taste) and a very small dot of pink gel food coloring.
The extract has a pink tint, but I wanted just a bit more color. This frosting is very soft because it’s pretty much just butter, but if you work in a cool room, it really pipes out nicely. If it gets too soft, I’d recommend putting your mixing bowl into the fridge for a while to firm it up some, then rewhip it before piping. I added some clear sugar crystals and halved strawberries on the top of my cupcakes. They were delicious!!
Who’s making cupcakes tonight? Anyone? Do you have a favorite go-to frosting recipe?
Please note: This recipe is essentially just butter and marshmallow fluff – it will melt if room temperature is too warm! They do need refrigeration! They will melt in the sun! If your butter is too soft when you mix up the recipe – the frosting will be too soft! That said, I’ve used this recipe dozens of times with perfect piping results!