Found this recipe in a magazine awhile back. Very YUMMY!! Great to ice a cake with and do some simple decorations…such as borders, writting, scroll work; but it does not crust.

Marshmallow Creme Buttercream

Ingredients

  • 1lb (4sticks) of unsalted butter, softened
  • 2 jars or tubs (7 or 7 1/2 oz each) or 1 large tub (16 oz) marshmallow cream (such as Marshmallow Fluff or Creme)

  • 2 cups confectioners’ sugar

  • 2 tsp vanilla (I had to reduce to 1 tsp b/c the vanilla flavor was overpowering w/ 2 tsp) you could also sub another flavoring for the other tsp.

Instructions

    Beat butter in a large bowl w/mixer on medim speed until creamy. Beat in marshmallow cream. When well blended, beat in confectioners’ sugar and vanilla. Increase speed to high and beat 3 to 4 min until fluffy.


Comments

carmenid Says... 5 Sep 2009 , 6:23pm

I did it for S'more cupcakes but it didn't really taste like marshmallow, I used just one teaspoon of vanilla....it's delicious however....it reminds me of the vanilla Swiss meringue buttercream.

nivia91 Says... 21 Mar 2010 , 3:24pm

Can I use melted marshmallows instead of marchmallow fluff? We dont have that in here.

cakefairy2348 Says... 25 Jun 2010 , 12:37pm

This recipe is great with Devils' Food Cake!! So easy my 10 year old daughter makes it for me!!! I have used it with pound cake too, but it compliments the chocolate fantastic!!! Thanks for sharing!!!

monkeny Says... 7 Aug 2010 , 4:06pm

WOW!! That was yummy! And no greasy feel left in your mouth. Definately a keeper. Thanks for posting!

CookieCupcake Says... 31 Aug 2010 , 1:31pm

I don't particularly like buttercream, but this is fabulous!!! I don't use anything else. I actually add 2-3 tsp of Wilton's clear vanilla and it is wonderful!

leahcakes Says... 22 Apr 2011 , 10:34am

Does this crust? How does it do with decorations? Can it be used as filling?

Marifers Says... 16 Jun 2011 , 8:59am

Can I use melted marshmalows??

snickle17 Says... 8 Jul 2011 , 7:37pm

I love this icing. You can't really taste the marshmallow, but it's fluffy and really nice to work with. I like how it's a big spongy. Thanks for sharing.

tjames30 Says... 26 Jul 2011 , 9:48am

Anyone ever covered this with fondant?

jcallen Says... 20 Nov 2011 , 2:42pm

I absolutely love this icing. I have been trying to find a buttercream that I really love for a while now and haven't been able to settle on one. I don't like the flavor of icing with crisco and am not a fan of the consistency of all-butter buttercream. So glad I found this!! The consistency is great and it doesn't have any sort of lingering unpleasant taste caused by shortening. The only thing I would complain about is the fact that the butter flavor gets stronger with time and becomes a bit overpowering in my opinion. I will definitely make this again in the future, but might play around a bit with the butter/marshmallow ratio to lessen the buttery flavor a bit.

And tjames30--I covered this with fondant and it worked great!

dazeddreamland Says... 11 Dec 2011 , 8:16pm

How far in advance can this buttercream be made?

Cakeartist5523 Says... 9 Feb 2012 , 9:17pm

This is my go to buttercream, so easy and tasty! wonderful under fondant! compliments almost any cake flavor!!!!!

jlkallred Says... 6 Oct 2012 , 7:54am

Oh my goodness! I've finally found a buttercream that I actually love, not just tolerate! IMHO, It seemed to get a little sweeter as it set, so if you'd like a not so sweet BC, use it right away. If you like it sweeter, make it a couple of days early. I covered it in Buttercream Flavored Marshmallow Fondant (recipe on CC) and it traveled over 4 hrs on some pretty rough roads. It does not crust, tho.


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