Extra light and fluffy, this frosting earns the title of the fluffiest frosting to ever come out of my kitchen! And it gets bonus points for tasting like marshmallows!
When I was testing this recipe, I made a lot of marshmallow buttercream. It was all delicious, but it took several tries to get the recipe just right. I found that this 2:1 ratio of marshmallow cream to butter gave me the flavor and texture I was looking for.
If you struggle to find the marshmallow cream at your local grocery store check one of these places:
- Next to the peanut butter
- In the baking aisle
If you don’t know what to do with your leftover marshmallow cream? Check out these S’mores Cookie Bars!
Want to make the creamiest frosting ever? My secret ingredient is using heavy cream in place of the milk. Don’t have heavy cream, grab the half & half you use in your morning coffee and thank me later!
HOW TO USE IT:
- Chocolate Cupcakes would be perfect with a big swirl!
- This cookie cake (pictured above)
- Filling for this Chocolate Cake
This recipe was so fun (and delicious) to work on and I hope you love it! Leave me a comment below when you try it!
Marshmallow Buttercream Frosting
- 1/2 cup unsalted butter - room temperature
- 1 cup marshmallow cream
- 1-2 cups powdered sugar
- 1 teaspoon vanilla
- 1-2 tablespoons heavy cream, half & half, or milk
- Dash of salt
- In the bowl of an electric mixer, beat butter and marshmallow cream on medium speed until smooth and creamy.
- With the mixer on low, gradually add in powdered sugar, vanilla, salt. Add heavy cream (1 tablespoon at a time) and whip until frosting is smooth and fluffy.
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