Marshmallow Buttercream
Category
DessertAuthor
Tiffany Hill
Servings
6 Cups
Prep Time
10 minutes
A soft, fluffy buttercream with a light marshmallow sweetness and silky texture. Perfect for cakes, cupcakes, cookie cakes, and filling layered desserts.
Ingredients
-
1 cup salted butter, softened
-
2 cups marshmallow fluff
-
2 ½ cups powdered sugar
-
1 teaspoon vanilla extract
-
2–4 tablespoons heavy cream (optional, for a softer texture)
Directions
Step One: Cream the Butter
In a large mixing bowl, beat the softened butter on medium-high speed for 2–3 minutes until light and creamy.
Step Two: Add the Marshmallow Fluff
Add the marshmallow fluff and mix until fully incorporated and smooth. Scrape down the bowl as needed.
Step Three: Add Powdered Sugar
Add the powdered sugar gradually, mixing on low speed at first to prevent a sugar cloud.
Step Four: Add Flavor and Adjust Texture
Add the vanilla extract and mix until combined.
If a softer, silkier buttercream is desired, add heavy cream 1 tablespoon at a time until your preferred consistency is reached.
Step Five: Whip for Fullness
Beat on medium-high speed for an additional 1–2 minutes to create a light, airy texture.
Recipe Note
Pink Crumbb Tip 💗
For an extra fluffy, bakery-style finish, whip the buttercream for a full 2 minutes at the end. This creates a soft, marshmallow-like texture that spreads beautifully and pipes with smooth swirls.
🫙 Storage Tips
Room Temperature:
- Marshmallow buttercream can sit at cool room temperature for up to 1 day if your kitchen is not warm. Keep covered to prevent crusting.
Refrigerator:
- Store in an airtight container in the refrigerator for up to 5 days.
- Before using, allow it to come to room temperature and re-whip for the smoothest texture.
Freezer:
- This buttercream freezes beautifully. Store in a sealed container for up to 2 months.
Thaw overnight in the refrigerator, then bring to room temperature and re-whip until fluffy.
If the buttercream looks slightly separated after chilling, don’t worry...just let it warm up and whip it again for 1–2 minutes. It will come back smooth and creamy.