Marshmallow Buttercream is a remarkably light and fluffy frosting that is easy to make using only four simple ingredients. With its perfect level of sweetness, it is ideal for topping cakes and cupcakes, as well as filling sandwich cookies. For a classic buttercream recipe, try my American Buttercream Frosting.
Ingredients & Substitutions
Butter: Unsalted butter tends to be fresher and has a more consistent flavor when compared to salted butter, which can have varying amounts of salt depending on the brand.
Sugar: Confectioners’ sugar, also known as powdered sugar or icing sugar, is used in buttercream because it dissolves quickly and easily. Thus, it results in a creamy frosting like this one!
Almond Extract: Almond extract is a concentrate made from the bitter almond oil. A little bit goes a long way when it comes to adding a sweet, nutty flavor to recipes. If you don’t have any on hand, you can substitute vanilla extract. If you have a nut allergy you can also use Imitation Almond Extract which is typically not made with almonds. Be sure to check the ingredients.
Marshmallow Creme: Marshmallow creme, or marshmallow fluff, is a sweet and gooey spreadable concoction that tastes like marshmallows. Since this is a marshmallow buttercream, we can’t leave this out!
How to Use Marshmallow Buttercream
Marshmallow Buttercream is a delicious and versatile frosting that can be used to frost cakes, cupcakes, and other baked goods, as well as for filling sandwich cookies. Here are a few of my favorite ways to use it:
- Neapolitan Spritz Cookies
- Chocolate Cupcakes
- Perfect White Cake
- Peanut Butter Cookies
- Chocolate Chip Cookies
- Salted Caramel Brownie Marshmallow Hi-Hats
- Ginger Sandwich Cookies
How to Store Marshmallow Buttercream
Store marshmallow buttercream in an airtight container in the refrigerator. It will last up to a week. When ready to enjoy, first, let the frosting come to room temperature before mixing it up to get it light and fluffy again. For longer storage, freeze for up to 2 months. Let it thaw in the refrigerator overnight before using.
The BEST Marshmallow Buttercream
Ingredients
- 1 cup (2 sticks / 227 g) unsalted butter, softened
- 4 cups (500 g) confectioners' sugar
- ½ teaspoon almond extract
- 2 jars (7 ounces each) marshmallow creme or fluff
Instructions
- To a stand mixer with a paddle attachment, add butter. Mix on medium speed until the butter is light and fluffy (about 2 minutes).
- Add in almond extract.
- Gradually beat in confectioners' sugar, about a ½ 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!
I want to make everything you have reci[ies for.LOL
Sounds so good and easy love to have some of your ideas
Will this icing freeze?
I wanna be a baker just like u
Will this buttercream pipe?
Yes, depending on how thick you make it. Add more liquid to make it creamier!
I’m allergic to nuts. I’m not sure if Almond Extract actually contains Almonds. So I stay away from nut flavored things…
Is there a different extract I can substitute?
Thank you.
My son is allergic to all nuts. Is there something other than almond extract I can use?
I live in Australia and we don’t have tubes of marshmallows so what could I use instead so want to make this for my sons wedding cake
You can make your own!
1 egg white at room temperature
3/4 cup light corn syrup
1/4 teaspoon salt
3/4 cup sifted confectioners’ sugar
2 teaspoons vanilla extract
Directions
Add egg white, corn syrup, and salt in a stand mixer and beat on high until mixture is thick, or about 5 minutes. Reduce mixer speed to low and beat in confectioners’ sugar until thoroughly combined. Add vanilla extract into marshmallow creme just until incorporated. Can be refrigerated in a covered container up to 2 weeks or frozen for 1 month.
Hi
Does this frosting crust like American buttercream ? I’m looking for something that’s sweeter then Swiss meringue buttercream but doesn’t crust and taste gritty like American buttercream cream.
Never seen marshmallow cream in UK…any suggestions as to how to make it yourself?