Discover how to make a remarkably light and fluffy Marshmallow Buttercream, an easy frosting that requires only four simple ingredients. With just the right level of sweetness, this versatile frosting is perfect for topping cakes, cupcakes, and even filling sandwich cookies. If you’re looking for a classic version, be sure to check out our American Buttercream Frosting.
Ingredients & Substitutions
Butter: Using unsalted butter is recommended as it tends to be fresher and offers a consistent flavor compared to salted butter, which can vary in salt content depending on the brand.
Sugar: Confectioners’ sugar (also known as powdered sugar or icing sugar) is ideal for buttercream because it dissolves quickly, resulting in a smooth and creamy frosting.
Almond Extract: This concentrated flavoring, derived from bitter almond oil, adds a sweet, nutty taste. A small amount goes a long way. If you don’t have almond extract, you can substitute it with vanilla extract. For those with nut allergies, consider using imitation almond extract, which typically doesn’t contain almonds—always check the ingredient list to be sure.
Marshmallow Creme: Also known as marshmallow fluff, this sweet and gooey spread adds that classic marshmallow flavor and texture to the frosting. It’s an essential ingredient for this recipe.
How to Use Marshmallow Buttercream
This delicious and adaptable frosting can be used in various ways:
- Cakes and Cupcakes: Perfect for frosting and decorating your favorite cakes and cupcakes.
- Sandwich Cookies: Use it as a filling between cookies for a sweet treat.
- Dipping Sauce: Serve alongside fresh fruits or cookies as a delightful dip.
How to Store Marshmallow Buttercream
- Refrigeration: Place the marshmallow buttercream in an airtight container and store it in the refrigerator for up to one week. Before using, let it come to room temperature and mix it well to restore its fluffy texture.
- Freezing: For longer storage, freeze the frosting for up to 2 months. Thaw it overnight in the refrigerator and then bring it to room temperature before whipping it again for use.
Ingredients
- 1 cup unsalted butter, softened (2 sticks / 230 grams)
- 4 cups confectioners’ sugar (500 grams)
- ½ teaspoon almond extract
- 2 jars marshmallow creme or fluff (7 ounces each)
Instructions
Cream the Butter:
In a stand mixer fitted with the paddle attachment, add the unsalted butter.
Mix on medium speed until the butter becomes light and fluffy, about 2 minutes.
Add Almond Extract:
Pour in the ½ teaspoon almond extract and mix until incorporated.
Gradually Add Sugar:
Slowly add the confectioners’ sugar to the butter mixture, about ½ cup at a time.
After all the sugar is added, increase the mixer speed to high and beat for 2-3 minutes until the mixture is smooth.
Fold in Marshmallow Creme:
Remove the bowl from the mixer.
Gently fold the marshmallow creme into the frosting by hand using a spatula until fully combined.
Use or Store:
The marshmallow buttercream can be used immediately to frost your baked goods.
If not using right away, refrigerate until needed.
Enjoy this delightful Marshmallow Buttercream Frosting on your next baking creation!
