Marshmallows and buttercream together? So yum!
This recipe comes about as a lead up to a fabulous cake . . . this recipe, plus the one for marshmallow fluff together equal a fabulous SURPRISE inside cake. We will have the great, fabulous, so adorable, wonderful cake ready to be released on Saturday morning. Here’s a hint: there are marshmallows involved.
I think that this icing would be delicious on a S’mores cupcake (which I’m definitely going to make now that I’ve thought of it!) You could scorch the top of and make it TOASTED marshmallow buttercream! Oh my god, I’m dying!
There is definitely a lot of butter in this recipe, which obviously means it’s going to taste great and be horrible for your waistline, but it makes a smooth and creamy buttercream.
I must know . . . how would YOU use this buttercream?
How to make Marshmallow Buttercream
Ingredients:
- 2 cups butter, softened
- 2 1/2 cups icing sugar
- 1 teaspoon almond extract
- 14 ounces marshmallow fluff/creme (or one jar)
Procedure:
- In the bowl of a stand mixer, cream butter until soft and fluffy.
- Add icing sugar and mix until smooth.
- Mix in almond extract.
- Add marshmallow fluff and mix until buttercream is completely smooth.
- If you are wanting to colour the buttercream, add in desired colour at this point and continue to mix until colour is incorporated.
Notes:
Buttercream can be used immediately, or stored in a sealed container for 2-3 days.
Allow for the buttercream to come to room temperature before trying to work with it when removing from the fridge.
It is perfect for piping on to cupcakes, or spreading onto cakes!
Is it possible to substitute shortening for the butter to make a less rich or buttery filling?
Usually it is, but I haven’t tried it in this recipe so I don’t know for sure.
Can you tell me please, if this frosting has to be refrigerated or it will melt? Thank you
All frosting that has dairy ingredients should be refrigerated.
can u use part butter part high ratio shortening like sweetex?
How much does this recipe make?
Is this frosting sturdy enough for a layered cake covered with fondant?
I’ve never had a problem with any type of buttercream being sturdy enough to be used with fondant.
If i added strawberry puree to the buttercream is there anything i need to change or add so it can still stay fluffy??
How many cupcakes will this recipe cover with the swirl piping?
Thanks
It depends on how much you squeeze out 🙂 There’s enough for 12-15 for sure.
I tried this for a holiday cake and it turned out perfectly on the first try, granted I did cheat a little bit and use store bought marshmallow fluff, only because some of the people that would be eating this have compromised immune systems and I didn’t want to take any unnecessary risks with their health. I just want to say this has become my go to frosting recipe I absolutely love it I practically have the recipe memorized and I’ve been sharing the video to my friends who love to bake or cook in any way I really do love it and I want to thank you for sharing it.
On a side note I wanted to try and maybe make a chocolate version of this recipe but I’m not sure how to go about modifying the recipe. Since this is your recipe I was wondering if you might have some tips on how I could pull this idea off. Thank you so much.
You can sub 3/4 powdered sugar w/ cocoa powder:)
Hiiiiiiiiiiii. I’ve been dying to make this for days and I’ve finally done it and my frosting is runny and way too soft. I used less butter than it asked for but precise measurements of everything else. Help! I can’t afford for this to be wasted and I need it thicker. It’s sitting in the fridge now
You need to follow the directions exactly in order for recipes to work out.
The same thing happen to me, and it followed the recipe the Marshmallow fluff was perfect but then when
I had to make the buttercream it just all went wrong to runny 🙁
Baking takes lots of practice, I hope you try again and are successful!
When starting out, your butter should be room temp, of course. But if at any point your buttercream gets too runny, just stick it in the fridge for 10-15 minutes and re-whip. It should be fine! That’s the only fix there is–cooler temps and a bit of time. 😀
You can add more powdered sugar to thicken it up a bit.
When you don’t follow a recipe EXACTLY and wonder why it didn’t work, go back and read the recipe…it has specific directions for a reason. Something like butter in a frosting is not the same as seasoning something to taste…there really are reasons that it didn’t work….
Hi!
I just finished watching your video on youtube. I know you said in the video that you always get the question about the almond extract. Well I have the same question. Would it work if I used vanilla extract? or what could be a substitute? Its just I am making smores cupcakes for a person who has a severe nut allergy and thought that this would be the perfect icing. Is there a substitute?
Yes vanilla will work, it just won’t taste the same.
I’ve made it with vanilla on multiple occasions and it is really good ^_^
I love your blog and YouTube channel! I am going to make the giant peep cake and was wondering if you could tell me how to dye the marshmallow buttercream. I wasn’t sure how much coloring to use. So glad I found this website. Just in time for Easter! 🙂
Hi there, how much dye to use depends on what colour you want and what kind of dye you are using. I use Americolor Gel Pastes and they are quite strong so you don’t need very much. If you are using food colouring, you will find that it takes a lot of colouring in order to get a vibrant colour. I hope that helps.
Is this the recipe you use for the icing on the pink and black zebra cake?
Thank you
No, I used vanilla buttercream (http://cookiescupcakesandcardio.com/?p=2696) but it would work just as well.
This sounds delicious!! Do you use salted or unsalted butter? Also, will it harden a little on a cake and hold up well if bits of fondant were placed on it?
Thanks!
I use salted butter, but you can use whichever you prefer. This buttercream doesn’t crust as easily as my vanilla buttercream, but yes, it should be fine to put up with some fondant on top.
I’m not a fan of almond flavor. Do you think vanilla would work just as well?
Yes, it will work as a substitute.
This sounds wonderful! I have a strawberry cake recipe that I think I’ll try this on. The frosting I usually make has cream cheese instead of marshmallow, but I bet this would be great on it, too!
That would be delicious with it!! Thanks for sharing!