The Best Marshmallow Buttercream Recipe
Introduction
This Marshmallow Buttercream is the perfect balance of creamy, sweet, and fluffy. It’s easy to make and adds a light, delicate sweetness to any cake or cupcake. You’ll love how effortlessly it whips up into a dreamy frosting.
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
- Step 1: Add the softened butter to a stand mixer fitted with a paddle attachment. Mix on medium speed until the butter is light and fluffy, about 2 minutes.
- Step 2: Pour in the almond extract and mix briefly to combine.
- Step 3: Gradually add the confectioners’ sugar, about ½ cup at a time. Once all the sugar is incorporated, increase the speed to high and beat for 2 to 3 minutes until fluffy.
- Step 4: Gently fold the marshmallow creme into the buttercream by hand until fully combined.
- Step 5: Use the frosting immediately or refrigerate until ready to use.
Tips & Variations
- For a vanilla twist, replace the almond extract with vanilla extract.
- If the frosting is too soft, chill it briefly and then whip again before using.
- Add a pinch of salt to balance the sweetness if desired.
Storage
Store leftover buttercream in an airtight container in the refrigerator for up to 5 days. Bring it to room temperature and re-whip before using to restore its creamy texture.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use salted butter instead of unsalted?
Yes, but reduce or omit any additional salt in your recipe to avoid an overly salty frosting.
Will this frosting hold up in warm weather?
Marshmallow buttercream is lighter but can soften in heat. Keep it refrigerated until serving and avoid direct sunlight or high temperatures.
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The Best Marshmallow Buttercream Recipe
- Total Time: 10 minutes
- Yield: Approximately 3 cups of frosting, enough to frost a 2-layer 9-inch cake or 24 cupcakes 1x
Description
This Marshmallow Buttercream is a velvety, light, and fluffy frosting combining the rich creaminess of butter with the sweet, airy texture of marshmallow creme. Perfect for frosting cakes, cupcakes, or any dessert where you want a decadent but soft and pillowy icing.
Ingredients
Buttercream
- 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
- Cream the butter: In a stand mixer fitted with a paddle attachment, add the softened butter and mix on medium speed until it is light and fluffy, which should take about 2 minutes.
- Add almond extract: Pour in the almond extract and mix briefly to incorporate into the butter.
- Beat in confectioners’ sugar: Gradually add the confectioners’ sugar, about half a cup at a time, continuing to mix. Once all sugar is incorporated, increase the mixer speed to high and beat for 2 to 3 minutes until the mixture is smooth and creamy.
- Fold in marshmallow creme: Gently fold in the marshmallow creme by hand until fully combined, ensuring you keep the frosting light and airy. The buttercream is now ready to be spread immediately or can be refrigerated until needed.
Notes
- Make sure the butter is softened to room temperature for best creaming results.
- Folding the marshmallow creme by hand preserves the light texture of the frosting.
- This frosting can be stored in an airtight container in the refrigerator for up to 5 days; re-whip before use if chilled.
- Almond extract can be substituted with vanilla extract if preferred.
- Use the frosting immediately for best spreadability or chill briefly to firm up before piping.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Dessert Frosting
- Method: No-Cook
- Cuisine: American
Keywords: marshmallow buttercream, fluffy frosting, buttercream frosting, marshmallow creme frosting, almond extract frosting
