Marshmallow Buttercream Frosting With Marshmallows Recipes
MARSHMALLOW BUTTERCREAM FROSTING
This extraordinarily silky version of buttercream gets its texture and soft sweetness from marshmallow creme and is one of the Betty Crocker™ Kitchen's favorite scratch frostings. Perfect for cakes, cupcakes, layer cakes-or sometimes sneaking a spoonful. We're pretty sure once you try it, you'll feel the same way!
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 10m
Yield 12
Number Of Ingredients 5
Steps:
- In large bowl, beat marshmallow creme, softened butter, vanilla and 1 tablespoon milk with electric mixer on medium speed until blended. Beat in powdered sugar until fluffy. If necessary, beat in more milk, a few drops at a time, until thin enough to spread.
- Fills and frosts 1 (8-inch) two-layer cake.
Nutrition Facts : Calories 270, Carbohydrate 34 g, Cholesterol 40 mg, Fat 3, Fiber 0 g, Protein 0 g, SaturatedFat 10 g, ServingSize 1 Serving, Sodium 130 mg, Sugar 30 g, TransFat 1/2 g
MARSHMALLOW BUTTERCREAM FROSTING
I have posted this in response to a request, but have not tried it. This recipe will frost, but not fill, a 2-layer 8 inch cake. Increase accordingly if you wish to fill the cake.
Provided by Boxerwing
Categories Dessert
Time 15m
Yield 1 cake
Number Of Ingredients 4
Steps:
- Beat butter in a large bowl with mixer on high speed until creamy.
- Beat in marshmallow creme.
- Reduce speed to low, and beat in confectioners' sugar and vanilla.
- Increase speed to high; beat until fluffy.
MARSHMALLOW BUTTERCREAM FROSTING WITH MARSHMALLOWS
Marshmallow Buttercream Frosting with Marshmallows- Creamy buttercream frosting made with real marshmallows..no fluff required! It's the perfect topping for your favorite cupcakes or cake.
Provided by Erin
Categories Frosting-Icing
Time 15m
Number Of Ingredients 6
Steps:
- In a saucepan over medium heat, melt marshmallows with milk. Stirring frequently, continue until mixture is completely melted and smooth. Set aside to cool for about 5 minutes.
- In a mixing bowl, beat butter and shortening until creamy. Add in vanilla and cooled/melted marshmallows. Beat to combine.
- Gradually add in 2 cups of powdered sugar and beat until creamy. If needed, add up to another 1/2 cup of powdered sugar, until desired consistency is reached.
- Keep any leftovers in a covered container in refrigerator. When using leftovers from the refrigerator, let the frosting come to room temperature before using.
Nutrition Facts : Calories 2107 calories, Carbohydrate 316 grams carbohydrates, Cholesterol 151 milligrams cholesterol, Fat 98 grams fat, Fiber 0 grams fiber, Protein 2 grams protein, SaturatedFat 50 grams saturated fat, ServingSize 1, Sodium 415 milligrams sodium, Sugar 298 grams sugar, TransFat 2 grams trans fat, UnsaturatedFat 42 grams unsaturated fat
MARSHMALLOW BUTTERCREAM FROSTING
Perfect for any cake!
Provided by Staci Lambert
Categories Desserts Frostings and Icings White
Time 15m
Yield 8
Number Of Ingredients 4
Steps:
- 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.
Nutrition Facts : Calories 708.7 calories, Carbohydrate 75.3 g, Cholesterol 122 mg, Fat 46.2 g, Protein 0.8 g, SaturatedFat 29.2 g, Sodium 364 mg, Sugar 59.9 g
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