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.
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!
This was delicious! everyone loved it, even someone who claimed not to like marshmallows. Goes great with chocolate cupcakes!
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
Excellent!! Thankyou so much, I've been looking for an easy frosting with marshmallow creme.
* 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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