Marshmallows and buttercream together? So yum!
This recipe comes about as a lead up to a fabulous cake . . . this recipe, plus the one for marshmallow fluff together equal a fabulous SURPRISE inside cake. We will have the great, fabulous, so adorable, wonderful cake ready to be released on Saturday morning. Here’s a hint: there are marshmallows involved.
I think that this icing would be delicious on a S’mores cupcake (which I’m definitely going to make now that I’ve thought of it!) You could scorch the top of and make it TOASTED marshmallow buttercream! Oh my god, I’m dying!
There is definitely a lot of butter in this recipe, which obviously means it’s going to taste great and be horrible for your waistline, but it makes a smooth and creamy buttercream.
I must know . . . how would YOU use this buttercream?
How to make Marshmallow Buttercream
- 2 cups butter, softened
- 2 1/2 cups icing sugar
- 1 teaspoon almond extract
- 14 ounces marshmallow fluff/creme (or one jar)
- In the bowl of a stand mixer, cream butter until soft and fluffy.
- Add icing sugar and mix until smooth.
- Mix in almond extract.
- Add marshmallow fluff and mix until buttercream is completely smooth.
- If you are wanting to colour the buttercream, add in desired colour at this point and continue to mix until colour is incorporated.
Buttercream can be used immediately, or stored in a sealed container for 2-3 days.
Allow for the buttercream to come to room temperature before trying to work with it when removing from the fridge.
It is perfect for piping on to cupcakes, or spreading onto cakes!