I adore the texture of this frosting. It is truly one of the lightest and fluffiest buttercreams I have ever made! Four easy ingredients and a little mixing and you are ready for this dreamy, creamy Marshmallow Buttercream! For a classic buttercream recipe, try my American Buttercream Frosting.
Marshmallow Buttercream
This is one heckuva sweet frosting! Butter, sugar, almond extract, and marshmallow cream are all you need to make it… and those ingredients combined are absolutely sweet! 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. Why almond extract? It truly is my secret ingredient in making frostings BETTER and absolutely lives up to its reputation in this recipe.
Uses for Marshmallow Buttercream
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. It is also the perfect complement to my Ginger Sandwich Cookies!
The BEST Marshmallow Buttercream
Ingredients
- 1 cup (2 sticks or 226g) butter, softened
- 4 cups confectioners' sugar
- 1/2 tsp. almond extract
- 1 jar (13 ounces) marshmallow creme or fluff
Instructions
- Cream butter in a mixing bowl with an electric mixer on medium until butter is light and fluffy. (Can also use a stand mixer with paddle attachment.) About 2 minutes.
- Add in almond extract.
- Gradually beat in confectioners' sugar, about a 1/2 cup at a time. Once all is added, mix on high for 2-3 minutes.
- Once fully combined, gently fold the marshmallow creme into the frosting by hand. Can be used immediately or refrigerated until ready to use.
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Don’t miss this frosting in my Ginger Sandwich Cookies!
This looks amazing, have to try it.
I just made this exactly as written. Unfortunately, it was so stretchy? I thought it would turn out luxuriously creamy but trying to ice my three layer strawberry cake turned into a task. Not pretty. WARNING this is Not easy to ice with. Also, it is very, very sweet.
Very sorry you had that experience, but I cannot for the life of me figure out how it was stretchy? For future frosting making, you can always add more liquid should it be too stiff. But stretchy is not an expected response from the list of ingredients I have provided.
Can I use vanilla extract in place of almond extract? I thought I had some but apparently do not… or is it better to just skip ?
You can use vanilla instead of almond – but it will taste different. Not bad, just different. 🙂
Sounds great.
Going to try it.
Would this pair well with sour cream pound cake cupcakes?