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.
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!
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!
Excellent!! Thankyou so much, I've been looking for an easy frosting with marshmallow creme.
it was so fluffy and delicious it was like tasting heaven
I was afraid that the marshmallow creme would be hard to incorporate, but, it folded in beautifully. This is a really soft and fluffy frosting! I don't think I would use it as my go to icing, but, it was good and the hint of almond was a nice touch.
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.
* 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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