American buttercream with a marshmallow fluff twist. It tastes like a marshmallow but spreads nicely, works on layer cakes and is even good for piping! 

     Have your marshmallow in frosting form! This fluffy frosting is perfect for all kinds of cakes and cupcakes. It is great for decorating and the marshmallow adds that bit of extra flavor that will make your taste buds sing. It is super simple to make and even easier to eat! 

    By now I think we all know that I am a frosting fan.  I love to make the stuff and I really love to eat it!  

     I mean that is the whole point of making a cake, isn't it?  I feel like it is hard to go wrong with deliciously plain old buttercream, but sometimes you want to amp it up a bit, am I right? 

     The super light and fluffy white chocolate buttercream is an excellent example.  So is sweetened condensed milk buttercream. Both add a bit of something extra without taking away the things I love about American buttercream. 

      I originally made this frosting to go on top of some pumpkin spice cookie bars. The marshmallow was a great topper and played well with the warm tones of the bars. 

      Recently I made a triple layer 9" pink velvet cake. Well I tried, I used whole eggs and the color turned out more of a peach than a pink.  

       I filled it with blood orange curd and frosted it in a double batch of this frosting.  It tasted great but the color was just not what I wanted it to be.  

       I guess I am going to have to tinker with it a bit so I can share it with you.  I just can't bare to not share the recipe, but the color definitely leaves something to be desired! 

       Anyway, the marshmallowy frosting worked great on the soft velvet cake as well.  I wanted to evoke the feeling of Easter with the pastel and marshmallows and it certainly did the trick. 

       This frosting is a bright white color if you beat the butter well.  It colors great and pipes nicely too, so you could easily use it for a decorative cake.  

       I decided to go with a pink ombre effect on my layer cake and I thought it turned out pretty well.  The best part is it tasted even better than it looked. 

       If you want to try this super yummy frosting, but don't want to make a big cake, try it on copycat oatmeal creme pie bars. They taste just like the Little Debbie snack, but they are in bar form so they are super simple to make. 

     The smooth buttercream is the perfect foil for the rich molasses filled oatmeal cookie bars.  They are a once you start you can't stop treat for sure!

If you are a frosting fanatic like me, check out my Frosting 101. It goes through the different types of frosting and links to all sorts of delicious recipes!

Watch me make this frosting on YouTube

buttercream frosting recipe, marshmallow frosting

frosting, dessert

American

Marshmallow Fluff Buttercream Frostinghttps://youtu.be/-Gu2AGA8d2gwatch how easy it is to make this delicious frostinghttps://1.bp.blogspot.com/-83CnOX_8LjM/Xy72susnL3I/AAAAAAABAXM/Us33J1TAkrsHCEdthGBYPhW0YHxDTJL3gCNcBGAsYHQ/w400-h225/marshmallow%2Bbuttercream%2Bthumb.jpg2020-08-10

Yield: 24 servings

Author: Cooking With Carlee

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Marshmallow Fluff Buttercream

American buttercream with a marshmallow fluff twist. It tastes like a marshmallow but spreads nicely, works on layer cakes and is even good for piping!

Prep time: 8 MinTotal time: 8 Min

Ingredients:

• 1 cup butter, softened
• 2 cups powdered sugar
• 1 tsp vanilla extract
• 1 7oz tub of marshmallow fluff

Instructions:

1. In your mixer bowl, cream you butter until it is light and fluffy.  (Go ahead and let it go for a minimum of 2 minutes.)
2. Add in the powdered sugar, vanilla extract and marshmallow fluff. Mix on medium for about 4 minutes.
3. Get ready to have your socks knocked off.

Calories
130.27

Fat (grams)
7.69

Sat. Fat (grams)
4.86

Carbs (grams)
15.90

Fiber (grams)
0.01

Net carbs
15.89

Sugar (grams)
13.75

Protein (grams)
0.23

Sodium (milligrams)
67.63

Cholesterol (grams)
20.34

https://www.cookingwithcarlee.com/2015/08/marshmallow-buttercream.html

Copyright: Cooking With Carlee 2019

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