Every baker needs a simple go-to frosting recipe in their arsenal of goodies and this marshmallow buttercream frosting is one of my favorites! I use it for everything from piping on cupcakes and spreading on cakes to filling for cookie sandwiches and layering in trifles.
It’s easy to make, versatile and of course, delicious! The texture is sticky enough to hold tight to sprinkles and decorations and will still form that firm buttercream crust as it starts to dry.
Adjust the amount of confectioners sugar to create the perfect texture you are looking for. I like this frosting to be a little thicker if I am piping it on cupcakes or using it as a filling (think cookie sandwiches!). If I am spreading it on a cake, I try for something a little more smooth and creamy in texture.
This marshmallow buttercream frosting is easy to make, versatile and delicious with that perfect, firm crust that makes buttercream oh so good.
about 4 cups of frosting
Ingredients
1container Marshmallow Creme (about 7oz)
3sticks of unsalted butter, softened and cut into cubes
2tsp.vanilla extract
3cconfectioners sugar
Instructions
Spoon the marshmallow creme into a large bowl. Using a stand mixer with the paddle attachment (or a handheld mixer) beat the marshmallow creme on low and gradually add in the cubes of butter, mixing well after each addition until all of the butter is incorporated. Then add the vanilla extract.
Carefully add the powdered sugar, 1/2 cup at a time, mixing after each addition. Continue adding more powdered sugar until the frosting is the consistency you would like it (you may not use all of the powdered sugar). A little more powdered sugar will result in a thicker frosting that is great for piping and a little less will yield you a creamy smooth texture that is perfect for spreading on a cake.