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Marshmallow Creme Buttercream

 

 

Posted by Anonymous

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

Marshmallow Creme Buttercream

Ingredients

  • 1lb (4sticks) of unsalted butter, softened
  • marshmallow cream (2 jars - 7 oz each or 1 large tub - 16 oz)
  • 2 cups confectioners' sugar
  • 2 tsp vanilla (I had to reduce to 1 tsp b/c the vanilla flavor was overpowering) you could also sub another flavoring for the other tsp.

Instructions

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

 

Comments (28)

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.
Can I use melted marshmallows instead of marchmallow fluff? We dont have that in here.
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!!!
WOW!! That was yummy! And no greasy feel left in your mouth. Definately a keeper. Thanks for posting!
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!
Does this crust? How does it do with decorations? Can it be used as filling?
Can I use melted marshmalows??
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.
Anyone ever covered this with fondant?
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!
How far in advance can this buttercream be made?
This is my go to buttercream, so easy and tasty! wonderful under fondant! compliments almost any cake flavor!!!!!
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.
Do you have this recipe in grams
Redingmc,
here is a link for metric table  http://southernfood.about.com/library/info/blconv.htm
hope this helps you.
I too would like to know if marshmallows can be used somehow instead of the commercial jars of cream.
Can I use this recipe to cover a cake?
This is also called 'Faux Italian' buttercream.   It's delicious.
Does it want Marshmallow Creme, or Fluff; they're very different creatures.
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