Recipe by Staci Lambert
"Perfect for any cake!"
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2 1/2 cups
1 (13 ounce) jar
Yum! I added more powdered sugar because I needed a larger quantity. Fluffy and yummy. Also used it in homemade oatmeal cream pies.
I was so excited to try this recipe. I love marshmallow and buttercream so I thought this was a match made in heaven. I was so disappointed. It was so sickening sweet, I wouldn't even use it as-is. Even having read the reviews, I used short cups of powdered sugar, so probably used about an 1/8 - 1/4 cup less than the recipe called for. In an attempt to salvage all these ingredients, I bought another small jar of marshmallow cream and folded that into the frosting. That did help mellow out super sweet powdered sugar taste a little. My advice to anyone making the 1st time it is to add only 2 cups (or less) or powdered sugar. Then at the end set maybe a 1/4 of the butter/sugar mixture off the side. Add the marshmallow cream to the remaining butter/sugar mixture. If it not too sweet, fold some of the butter/sugar mixture back into the marshmallow cream mixture. That way you can better control the sweetness level. This recipe makes so much, you probably won't miss any extra butter/sugar you don't use. If you have extra, you can always adjust your recipe for next time.
This was delicious! everyone loved it, even someone who claimed not to like marshmallows. Goes great with chocolate cupcakes!
I admit that I was skeptical about a buttercream that uses SO MUCH butter and SO LITTLE powdered sugar! However, the marshmallow creme stirs in like a dream and adds a fluffiness that I've never see in a buttercream! This frosting melts in your mouth and the almond flavor is delectable. I was looking for a delicious, light textured frosting for delicate, tiny sandwich cookies I'm making for a wedding. This is marvelous, and I will use it again and again!
My new go-to cupcake recipe- Pipes beautifully. To make Mocha Marshmallow cupcakes add cocoa in with the powdered sugar and a bit of espresso powder. I add powdered sugar in until the consistency seems right, usually more than the recipe calls for. Makes a lot, I frosted 50+ cupcakes generously.
Good, but extremely sweet for me, and I normall love sweet desserts. It didn't really have a marshmallow taste to it at all. I may try to take away half a cup of the confectioner's sugar and use only 1 cup of butter for a fluffier frosting with more marshmallow taste.
Oh, and this recipe leaves you with enough frosting to do a huge double layer cake!
it was so fluffy and delicious it was like tasting heaven
I've made the version on the Land o Lakes website for Lamb Cupcakes. I love the consistency, taste, and the fact that it's pure white so easy to dye. Also, nothing needs refrigeration, so leaving leftover frosting out isn't a concern. The proportions on their site are 1.5c butter, 2c powdered sugar, 2 tsp vanilla, and 2 (7 oz) jars marshmallow creme. I'm going to try adding cocoa powder for a chocolate version, so I'm glad to see someone else had success with that.
* Percent Daily Values are based on a 2,000 calorie diet.
Marshmallow Buttercream Frosting
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 416
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