Description
Fluffy, creamy, and perfectly sweet, this Marshmallow Vanilla Buttercream Frosting blends marshmallow fluff and vanilla for a delightful topping on cakes and cupcakes.
Ingredients
- 3/4 cup unsalted butter, at room temperature
- 2 cups icing sugar (confectioners’ sugar), sifted
- 1 teaspoon vanilla extract
- 1 to 3 teaspoons heavy cream
- 1 (7-ounce) container marshmallow fluff
- Pinch of salt (optional)
Instructions
- In a mixing bowl, beat the softened butter until light and fluffy, about 10 minutes, scraping down the sides occasionally.
- Gradually add the sifted icing sugar to the butter, mixing well after each addition until smooth.
- Mix in the vanilla extract and add 1 teaspoon of heavy cream at a time until the desired consistency is achieved.
- Fold in the marshmallow fluff and blend until the frosting is creamy and well combined.
- Taste and add a pinch of salt, if desired, to balance the sweetness.
- Use immediately to frost cakes or cupcakes, or store in the refrigerator for later use.
Notes
- Ensure butter is fully softened for a smoother texture.
- Adjust the amount of heavy cream for thicker or lighter consistency.
- Let frosting come to room temperature and re-whip before using if stored in the fridge.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Frosting
- Method: No-Cook
- Cuisine: American
Nutrition
- Serving Size: 2 tablespoons
- Calories: 140
- Sugar: 16g
- Sodium: 10mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 0g
- Protein: 0g
- Cholesterol: 20mg
