I Am Baker

Marshmallow Buttercream

filed under: Decorating on February 10, 2012

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

 

marshmallowbuttercream
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The BEST Marshmallow Buttercream
Prep Time
10 mins
Cook Time
10 mins
Total Time
20 mins
 

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

Course: Dessert
Cuisine: American
Keyword: Marshmallow Buttercream, The BEST Marshmallow Buttercream
Servings: 8 servings
Author: Amanda Rettke
Ingredients
  • 1 c butter softened
  • 4 c confectioners' sugar
  • 1/2 tsp. 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://allrecipes.com/recipe/marshmallow-buttercream-frosting/]

 

 

The BEST Marshmallow Buttercream

 

Don’t 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.

Perfect Marshmallow Buttercream

Enjoy!

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meet Amanda Rettke

Amanda Rettke is the creator of I Am Baker, and the bestselling author of Surprise Inside Cakes: Amazing Cakes for Every Occasion – With a Little Something Extra Inside.Over the course of her 15+ year blogging adventure, she has been featured in and collaborated with the Food Network, New York Times, LA Times, Country Living Magazine, People Magazine, Epicurious, Brides, Romantic Homes, life:beautiful, Publishers Weekly, The Daily Mail, Star Tribune, The Globe and Mail, DailyCandy, YumSugar, The Knot, The Kitchn, and Parade, to name a few.

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Comments

  • Kimberly Smith says:

    SoundsYummy.Do you think you can mix ricotta cheese and marshmallow fluff together with maybe a little butter. To make cannolis

    Reply
  • Muhtarina Bonhi says:

    Awesome your all recipes i loved it
    And i loved ur page

    Reply
  • Robin says:

    Look so delicious I would love the reicepe for the marshmallow icing.

    Reply
  • Yolandie Olech says:

    Oh wow i am definitely going to try this. Thank you for sharing

    Reply
  • Michelle says:

    Can I omit the almond extract? I love buttercream frosting, but the marshmallow is brilliant!!

    Reply
    • Amanda Rettke says:

      You can omit, but it will change the flavor. 🙂

      Reply
  • Joyce Gulley says:

    This sounds delicious. I will try it.

    Reply
  • Rachele says:

    I halved the recipe because I was just making a pan of brownies. After I creamed the butter and ed the almond extract the two cups of confectioners sugar it was a fine powder (no moisture). Is it supposed to be…seemed ok after I added the marshmallow cream but it is awfully thick.

    Reply
    • Amanda Rettke says:

      If your frosting is too thick feel free to add some liquid to thin it out. 🙂

      Reply
  • Mary says:

    I want to make everything you have reci[ies for.LOL

    Reply

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