An easy to make meringue and cream cheese buttercream that utilizes marshmallow creme to replace making meringue from scratch.

Marshmallow Creme and Cream Cheese Buttercream


  • 1 (13 ounce) jar of marshmallow creme
  • 1 lb. (16 ounces) butter, at room temperature
  • 1 lb. (16 ounces) cream cheese, at room temperature


    1. Cut cream cheese and butter into small cubes.

  1. 2. Beat cream cheese until smooth.
  2. 3. Place mixing bowl over a pan of ice water to chill while starting to
  3. add the butter in pieces; beat just until blended and smooth. (Don’t
  4. overmix.)
  5. 4. Gently stir in the jar of marshmallow creme.
  6. 5. Can either frost your cake and refrigerate, or refrigerate frosting until
  7. ready to use.
  8. 6. Makes enough to cover a 13×9, two 10″ rounds, or three 9×2′s


LeeBD Says... 21 Nov 2009 , 8:37am

Does this taste like a cream cheese frosting or more like marshmallow? Is the consistency stiffer than regular cream cheese frosting?

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