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Marshmallow Buttercream

A satin-soft, nostalgic marshmallow buttercream that elevates simple cakes into delightful experiences with its creamy, airy texture and toasted sweetness.
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Prep Time 10 minutes
Total Time 10 minutes
Servings: 12 servings
Course: Dessert, Frosting
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 cup unsalted butter, softened Use room-temperature butter.
  • 4 cups confectioners' sugar Sift if it has lumps.
  • 1/2 teaspoon almond extract Can be substituted with vanilla extract for vanilla version.
  • 2 jars (7 ounces each) marshmallow creme or fluff Jarred version is preferred for convenience.

Method
 

Preparation
  1. In a stand mixer with a paddle attachment, add the softened butter and mix on medium speed until light and fluffy, about 2 minutes.
  2. Add the almond extract and gradually beat in the confectioners' sugar, about 1/2 cup at a time.
  3. Once all the sugar is added, mix on high for 2-3 minutes until fully combined.
  4. Gently fold the marshmallow creme into the frosting by hand.
  5. The buttercream can be used immediately or refrigerated until ready to use.

Notes

For best results, use room-temperature butter and sift the sugar. This frosting can hold details when piped but may soften over time. Store in a cool, dry place and re-whip before use if refrigerated.