I adore the texture of this frosting. It is truly one of the lightest and fluffiest buttercreams I have ever made.
Ingredients
- 1 cup butter, softened
- 4 cups confectioners' sugar
- 1/2 teaspoon almond extract
- 1 (13 ounce) jars marshmallow creme or fluff
Instructions
- Cream butter in a mixing bowl with an electric mixer on medium until butter is light and fluffy.
- Add in almond extract.
- Gradually beat in confectioners' sugar, about a 1/2 cup at a time.
- Once fully combined, gently fold the marshmallow creme into the frosting.
- Adapted from Allrecipes.com
Schema/Recipe SEO Data Markup by ZipList Recipe Plugin
http://iambaker.net/marshmallow-buttercream/http://iambaker.net
Dont be afraid by all that butter in there. I know I was before I tried it! But with the addition of the almond extract it truly is delicious.
This buttercream lends itself so well to all varieties of sandwich cookies. Here is my Neapolitan Spritz Cookies, however it would also be amazing with Peanut Butter cookies or Chocolate Chip Cookies!
And of course, its the perfect frosting for Cake. This recipe works beautifully for one 2-layer cake, like this Perfect White Cake. And I think Sweetapolita’s Campfire Delight Cake would be a fun place to try it out!
Enjoy!
Does Marshmallow Fluff count as marshmallow creme? I’m in Germany and trying to find out what to buy.
Yes! Marshmallow cream is also called Marshmallow fluff!
Cookies are adorable and the marshmallow buttercream sounds delicious! Who’s afraid of butter? Not me!:) Thanks for this!
oh this buttercream sounds so yummy!
One stick is only half a cup, combined with that much sugar, and the marshmallow, this came out with almost a dough like consistency. Totally unworkable. Did I misread something?
Hi Erin- My apologies! The original recipe called for much less sugar and 3 more sticks of butter. I found that to be basically flavored butter. I decreased the butter and added more sugar to achieve the perfect piping consistency. I have made this three times in the last week and found it to be perfect for my needs. (as well as I enjoy the flavor) http://iambaker.net/the-perfect-white-cake/# It is the frosting I used for this cake. If you have frosting that is too thick you can certainly add more liquid or fat to achieve your desired consistency.
Same thing happened here! It was like PlayDoh! I kept trying to figure out where I went wrong. Tasted great though…
How odd for you to have the exact same experience as Erin, Lori! Try adding more liquid or fat if you found it to be too hard.
My son has a tree but allergy so we stay away from almond extract. I usually just use vanilla. Do you have any suggestions on substitutions in this recipe and also in the cake recipe? Thanks!
After reading comments about the consistency, I slowly added the confectioners sugar 1/2 cup at a time while using the other ingredients as you stated. I found that just 1 and 1/2 cups of confectioners sugar gave me the perfect frosting for easy spreading over the cake. Thanks, love the flavor and will use again…with just 1.5 cups of powdered sugar
Awesome! Great idea.