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marshmallow buttercream
Print Recipe

Marshmallow Buttercream

Prep Time20 minutes
Course: Dessert
Cuisine: American
Keyword: Buttercream, Egg-Free, Frosting, Gluten-Free, Peanut-Free, Tree Nut-Free
Servings: 12 cupcakes

Ingredients

  • 1 stick salted butter, room temperature
  • 4 cups powdered sugar
  • 1 tsp vanilla extract
  • 1 jar marshmallow fluff
  • 1-2 tbsp milk, optional (add to thin buttercream if too thick)

Instructions

  • In a stand mixer, beat the butter for about 2 minutes on medium-to-high speed. Scrape down the sides of the bowl.
  • Slowly add powdered sugar and vanilla. Mix on low speed until incorporated, then increase your speed and mix well, for about 5 minutes. Scrape down the bowl as needed.
  • Add the marshmallow fluff and mix on medium-to-high speed for another 2-3 minutes, scraping the bowl as needed. If buttercream seems too thick, add in milk - one tablespoon at a time until desired consistency is reached.
  • Use immediately or refrigerate until needed. Leftover buttercream can be frozen for up to 3 months.