Marshmallow Buttercream Frosting
Ingredients:
1 cup unsalted butter, softened
4 cups powdered sugar
1/4 cup heavy cream (or milk)
1 tsp vanilla extract
1 1/2 cups marshmallow fluff
A pinch of salt
Directions:
Cream the Butter:
In a large mixing bowl, beat the softened butter using an electric mixer on medium speed until creamy and smooth, about 2-3 minutes.
Add Marshmallow Fluff:
Add the marshmallow fluff to the creamed butter and continue to beat until well combined and fluffy, about 2-3 minutes.
Incorporate Sugar:
Gradually add the powdered sugar, one cup at a time, mixing on low speed to avoid a sugar cloud. Scrape down the sides of the bowl as needed.
Add Cream and Flavor:
Pour in the heavy cream (or milk) and vanilla extract. Mix on medium speed until the frosting is light and fluffy, about 2-4 minutes. If the frosting is too thick, add a little more cream; if it’s too thin, add more powdered sugar until you reach the desired consistency.
Season to Taste:
Add a pinch of salt to balance the sweetness and mix until incorporated.
Frost Your Cake or Cupcakes:
Use the marshmallow buttercream frosting to frost your favorite cakes or cupcakes. You can also pipe it for decorative touches!
Storage:
If not using immediately, store the frosting in an airtight container in the refrigerator for up to a week. Re-whip before using to restore its fluffy texture.
Prep Time: 10 minutes | Total Time: 10 minutes
Kcal: Approximately 100 kcal per serving (1 tbsp) | Servings: About 12-16 servings