Marshmallow Buttercream

I adore the texture of this frosting.  It is truly one of the lightest and fluffiest buttercreams I have ever made.

The BEST Marshmallow Buttercream

 

The BEST Marshmallow Buttercream

Ingredients

  • 1 cup butter, softened
  • 4 cups confectioners' sugar
  • 1/2 teaspoon almond extract
  • 1 (13 ounce) jars marshmallow creme or fluff

Instructions

  1. Cream butter in a mixing bowl with an electric mixer on medium until butter is light and fluffy.
  2. Add in almond extract.
  3. Gradually beat in confectioners' sugar, about a 1/2 cup at a time.
  4. Once fully combined, gently fold the marshmallow creme into the frosting.
  5. Adapted from Allrecipes.com
http://iambaker.net/marshmallow-buttercream/

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.

Neapolitan Spritz Cookies filled with Marshmallow Buttercream (Recipe from iambaker.net)

 

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!

Perfect Marshmallow Buttercream

Enjoy!

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  1. Ashley says

    Cookies are adorable and the marshmallow buttercream sounds delicious! Who’s afraid of butter? Not me!:) Thanks for this!

  2. Erin says

    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?

    • says

      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.

    • Mary says

      Erin, you were suppose to use one cup of butter, not one stick of butter. That’s probably why you had a problem with the consistency. :)

  3. Sarah says

    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!

  4. Cathy says

    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 :)

  5. Kerry says

    This sounds divine! I was looking for a cake and frosting recipe for my son’s upcoming birthday (and bless the reader who put in the high altitude modification — I’m in Denver so mile-high). Both call for almond flavoring though. I don’t mind it BUT am going to use it for a small child’s bday party where there could be allergies. Could I use clear vanilla here (and maybe even vanilla bean paste in the cake recipe)? Thanks!

  6. Sheryl says

    Amanda, Did you refrigerate your icing before piping – to help “set up”? If so, for how long? Did you refrigerate cake after you placed icing? What tool did you use for piping the icing? The swirls are so pretty. Can you offer a beginner tutorial? My daughter asked for a vanilla cake for her birthday and this looks so stunning and sounds equally delicious that I know she’ll be thrilled! Awaiting your responses! Thanks. S <

  7. says

    Can’t wait to try this recipe! Do you recommend keeping the finished/frosted cake in the fridge? Or does the buttercream hold its shape (on a decorated/piped cake) ok at room temp? Thanks!

  8. Nayeli says

    What kind of butter did you use? Was it unsalted or salted? If I wanted to add a layer to the Perfect White Cake would I make it 1/3 more? Or would this still be able to cover it?

  9. Joanna Marie Nacar says

    Hello! :) I can’t find marshmallow creme or fluff anywhere near our place..can you suggest any alternative or some solution? :) Thank you! :)

  10. Cindie Heavner says

    Using the marshmallow fluff stuff, is the texture of this frosting/icing gooey? I loathe marshmallow anything ( just too sweet for me and again, that gooey texture thing) and I am wondering if you can taste the marshmallow in this recipe? Does it bare any resemblance to marshmallow in taste or does it taste like regular buttercream icing? I am willing to give it a try if it tastes like buttercream but not if it is “marshmallow -ey”. Thanks for any info you can tell me!

  11. Robbie Lowry says

    How well does this frosting hold up out of the fridge? I think this would be the perfect kind for a cake I’m doing but it can’t be refrigerated for 2 days.

  12. gale cancino says

    Hi! I’m from the Philippines and I don’t think we have a marshmallow creme in here. So, I’m just wondering if I melt marshmallows on a double broiler, was that consider as a marshmallow creme?

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