Description
A light, fluffy, and sweet marshmallow buttercream frosting made with butter, powdered sugar, almond extract, and marshmallow fluff. Perfect for cakes, cupcakes, and cookies.
Ingredients
- 1 cup (2 sticks / 227 g) unsalted butter, softened
- 4 cups (500 g) confectioners’ sugar
- ½ teaspoon almond extract
- 2 jars (7 ounces each) marshmallow creme or fluff
Instructions
- In a stand mixer fitted with the paddle attachment, beat the softened butter on medium speed for about 2 minutes until light and fluffy.
- Add the almond extract and mix until combined.
- Gradually add the confectioners’ sugar, about ½ cup at a time, starting on low speed. Once all is added, increase to high speed and beat for 2–3 minutes until creamy and smooth.
- Gently fold in the marshmallow creme by hand to maintain the fluffy texture. Use immediately or refrigerate for later use.
Notes
- For a nut-free version, substitute almond extract with vanilla or imitation almond extract.
- Chill frosting before use if piping intricate designs or for warm climates.
- Re-whip chilled or thawed buttercream to restore fluffiness.
Nutrition
- Serving Size: 1/24th of recipe
- Calories: 220
- Sugar: 30g
- Sodium: 30mg
- Fat: 11g
- Saturated Fat: 7g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 0g
- Protein: 0g
- Cholesterol: 30mg
