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READY IN 15 mins

Marshmallow Buttercream Frosting

Read Reviews (17)

"Perfect for any cake!" — Staci Lambert

Ingredients Edit and Save

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Sugar and Sweeteners

Original recipe makes 5 cups Change Servings

2 cups butter, softened
2 1/2 cups confectioners' sugar

1 teaspoon almond extract
1 (13 ounce) jar marshmallow creme

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Directions

Cream butter in a mixing bowl with an electric mixer on medium until butter is soft and fluffy. Gradually beat in confectioners' sugar, about 1/2 cup at a time; beat in almond extract. Gently fold the marshmallow creme into the frosting until thoroughly incorporated.

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PREP 15 mins
READY IN 15 mins

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Reviews More Reviews

Most Helpful Positive Review

Aug 06, 2012

Yum! I added more powdered sugar because I needed a larger quantity. Fluffy and yummy. Also used it in homemade oatmeal cream pies.

—MrsFisher0729

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Most Helpful Critical Review

Jul 16, 2012

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!

—coffeespirit

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20 Ratings

Nov 05, 2012

This was delicious! everyone loved it, even someone who claimed not to like marshmallows. Goes great with chocolate cupcakes!

—LuciaZoe

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Aug 23, 2012

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!

—kim*designer

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Jun 30, 2012

Excellent!! Thankyou so much, I've been looking for an easy frosting with marshmallow creme.

—Elizabeth

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Oct 21, 2012

it was so fluffy and delicious it was like tasting heaven

—badcook#1

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Oct 30, 2012

New favorite frosting recipe! It's easy and delicious, much lighter and fluffier than regular butter cream frosting and I love the marshmallow flavor. Followed the recipe exactly but subbed vanilla for almond extract since I hate almond extract. Piped it onto cupcakes.

—Steph

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Sep 14, 2012

This frosting is sweet, but it is also fluffy, buttery and full of flavor. I used clear vanilla rather than almond as I was frosting a red velvet cake. This recipe makes a huge amount. Probably enough for a triple-decker cake. I'm not sure how often I will make this because of the fat content, but I really love how it tastes and looks.

—RobinD63

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Nutrition

Calories
709 kcal
35%

Carbohydrates
75.3 g
24%

Cholesterol
122 mg
41%

Fat
46.2 g
71%

Fiber
0 g
< 1%

Protein
0.8 g
2%

Sodium
364 mg
15%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Marshmallow Buttercream Frosting

Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories: 709
Calories from Fat: 416

% Daily Value *
Total Fat 46.2g 71 %
** Saturated Fat 29.2g 146 %
Cholesterol 122mg 41 %
Sodium 364mg 15 %
** Potassium 17mg < 1 %
Total Carbohydrates 75.3g 24 %
Dietary Fiber 0g < 1 %
Protein 0.8g 2 %
Sugars 59.9g
** Vitamin A 28 %
** Vitamin C 0 %
** Calcium 2 %
** Iron 1 %
** Thiamin < 1 %
** Niacin 1 %
** Vitamin B6 < 1 %
** Magnesium < 1 %
** Folate 1 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.