Monday, March 12, 2012

Marshmallow Buttercream Frosting

This frosting doesn't really taste like marshmallow, but because it uses marshmallow it makes a lighter fluffier version of buttercream that I much prefer.  It isn't so heavy and you won't need to feel like you need to scrape it off your cake/cupcakes because it's "too rich".  It is pretty sweet but not insanely so like some buttercreams are.

It flavors really well, so feel free to experiment.  Maybe use bubblegum, for example? :)

This is my go-to vanilla frosting recipe (although I'd almost always prefer cream cheese frosting or whipped cream frosting).

I usually use this one if I need my frosting to hold up well in the heat, or for transportation, or just over a several day period.

Marshmallow Buttercream Frosting
Recipe from Baked Bree 

-1 cup softened UNSALTED butter (2 sticks)
-1 (7-ounce) jar marshmallow creme
-2 cups powdered sugar
-1 teaspoon vanilla (or other extract)

Cream butter until light and fluffy. Add marshmallow creme. Whip for 2 minutes.

Add powdered sugar and mix for 30 seconds at low speed, then continue to beat on medium/high for 2 minutes longer.

Add vanilla or other extract and mix until combined.

Pipes well.
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