Marshmallow Cream Frosting
Homemade marshmallow buttercream frosting is my favorite recipe when I want something quick and easy. It's the perfect frosting for just about any flavor, and is ready in a couple of minutes.
Ingredients
- 2 - 7 oz. containers of marshmallow creme
- 1 ½ cups unsalted butter softened
- 1 teaspoon vanilla extract
- ½ cup powdered sugar
Instructions
- Use a spatula to empty all of the marshmallow creme into a mixing bowl. Whisk marshmallow creme in the bowl of a standing mixer for 1 minute.
- Add butter, 1-2 tablespoons at a time, mixing until each addition is incorporated. Scrape down the bowl several times while mixing.
- When all of the butter has been fully mixed into the marshmallow creme, add vanilla extract and powdered sugar and beat until combined.
- Pipe frosting on top of cooled cupcakes.
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Notes
Storage:
This delicious marshmallow frosting will keep for up to 4 days in the refrigerator. Re-whip before using.
Notes:
Do not let the butter soften for a long time. It will make the creamy frosting too runny. If this happens, place it in the refrigerator for up to 1 hour to set, then rewhip in a large bowl before piping.
Unsalted butter works best in this simple recipe because it has less water content and makes the perfect consistency.
Nutrition
Calories: 119kcal | Carbohydrates: 5g | Protein: 0.1g | Fat: 12g | Saturated Fat: 7g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 3g | Trans Fat: 0.5g | Cholesterol: 31mg | Sodium: 2mg | Potassium: 4mg | Sugar: 4g | Vitamin A: 355IU | Calcium: 3mg | Iron: 0.005mg
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