“Perfect for any cake!” - by Staci Lambert
Ingredients
Adjust Servings
Original recipe yields 5 cups
Directions
- Cream butter in a mixing bowl with an electric mixer on medium until butter is soft and fluffy. Gradually beat in confectioners' sugar, about 1/2 cup at a time; beat in almond extract. Gently fold the marshmallow creme into the frosting until thoroughly incorporated.
Nutrition
Amount Per Serving (8 total)
- Calories
- 709 cal
- 35%
- Fat
- 46.2 g
- 71%
- Carbs
- 75.3 g
- 24%
Based on a 2,000 calorie diet
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Reviews (17)
Rate This Recipe
"Yum! I added more powdered sugar because I needed a larger quantity. Fluffy and yummy. Also used it in homemade oatmeal cream pies...." See more"
LuciaZoe
"This was delicious! everyone loved it, even someone who claimed not to like marshmallows. Goes great with chocolate cupcakes!..." See more"
kim*designer
"I admit that I was skeptical about a buttercream that uses SO MUCH butter and SO LITTLE powdered sugar! However, the marshmallow creme stirs in like a dream and adds a fluffiness that I've never see i..." See moren a buttercream! This frosting melts in your mouth and the almond flavor is delectable. I was looking for a delicious, light textured frosting for delicate, tiny sandwich cookies I'm making for a wedding. This is marvelous, and I will use it again and again!"
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