Marshmallow Buttercream Frosting

Marshmallow Buttercream Frosting

26 Reviews 7 Pics
  • Prep

    15 m
  • Ready In

    15 m
Staci Lambert
Recipe by  Staci Lambert

“Perfect for any cake!”

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Ingredients

Adjust Servings

Original recipe yields 5 cups

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Directions

  1. 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.

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Reviews (26)

Rate This Recipe
LuciaZoe
23

LuciaZoe

This was delicious! everyone loved it, even someone who claimed not to like marshmallows. Goes great with chocolate cupcakes!

MrsFisher0729
23

MrsFisher0729

Yum! I added more powdered sugar because I needed a larger quantity. Fluffy and yummy. Also used it in homemade oatmeal cream pies.

kim*designer
20

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 in 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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Nutrition

Amount Per Serving (8 total)

  • Calories
  • 709 cal
  • 35%
  • Fat
  • 46.2 g
  • 71%
  • Carbs
  • 75.3 g
  • 24%
  • Protein
  • 0.8 g
  • 2%
  • Cholesterol
  • 122 mg
  • 41%
  • Sodium
  • 364 mg
  • 15%

Based on a 2,000 calorie diet

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