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
Scale
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
