Strawberry Frosting
A light and airy strawberry frosting made with real butter, marshmallow creme, and a dash of strawberry extract for color and flavor. Heavenly!
Ingredients
- 14 oz. marshmallow creme marshmallow fluff
- 1.5 cups unsalted butter
- .5 cups powdered sugar
- 1 teaspoon strawberry extract
Instructions
- Whip two containers of marshmallow creme in your mixer.
- Adding one to two tablespoon at a time, gradually mix in 3 sticks (1-½ cups) softened, unsalted butter. Beat well.
- Add ½ c. powdered sugar and beat in.
- Add ½-1 teaspoon of strawberry extract (to taste) and a very small dot of pink gel food coloring.
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Notes
Occasionally, people have trouble with the consistency of this recipe. I've made it probably a hundred times over the years and get consistently delicious and stable frosting. If your frosting is too soft - it is because your butter is too soft. Place the whole bowl in the refrigerator for 15 minutes, then try rewhipping.
It is possible that the brand of butter and/or marshmallow creme could contribute to a different consistency. I typically use Costco butter (salted or unsalted) and Jet-Puff or store brand marshmallow fluff.
This strawberry buttercream recipe is not shelf stable - it's primarily butter and will melt or become overly soft at room temperature or sitting out in the sun. Keep frosted goods in the refrigerator until serving.
Use gel-based food coloring to deepen the pink color of the frosting. Liquid food coloring may change the consistency and flavor of the frosting. A dot of red food coloring will produce a pink frosting or you can use your favorite shade of pink.
Nutrition
Calories: 325kcal | Carbohydrates: 33g | Protein: 0.2g | Fat: 23g | Saturated Fat: 15g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 61mg | Sodium: 3mg | Potassium: 7mg | Sugar: 25g | Vitamin A: 709IU | Calcium: 7mg | Iron: 0.01mg
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