Marshmallow Fluff Buttercream 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 FLUFF BUTTERCREAM
American buttercream with a marshmallow fluff twist. It tastes like a marshmallow but spreads nicely, works on layer cakes and is even good for piping!
Provided by Carlee
Categories Frosting
Time 8m
Number Of Ingredients 4
Steps:
- In your mixer bowl, cream you butter until it is light and fluffy. (Go ahead and let it go for a minimum of 2 minutes.)
- Add in the powdered sugar, vanilla extract and marshmallow fluff. Mix on medium for about 4 minutes.
- Get ready to have your socks knocked off.
Nutrition Facts : Calories 130 calories, Carbohydrate 16 grams carbohydrates, Cholesterol 20 milligrams cholesterol, Fat 8 grams fat, Fiber 0 grams fiber, Protein 0 grams protein, SaturatedFat 5 grams saturated fat, ServingSize 1, Sodium 68 milligrams sodium, Sugar 14 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 2 grams unsaturated fat
MARSHMALLOW FLUFF CUPCAKE
We're a nation of cupcake lovers, so to keep your cake addiction at bay, try treating yourself and your friends to the light and dreamy Ultimate Marshmallow Fluff Cupcake!
Provided by marshmallowfluff1
Time 45m
Yield Makes Cakes
Number Of Ingredients 11
Steps:
- Pre-heat the oven to 350F/180C/Gas 4. Line a 12-hole muffin tray with paper cases.
- Beat together the butter and sugar until pale and creamy. Gradually add in the eggs until just combined.
- Add 2 tbsp of Vanilla Marshmallow Fluff and gently fold in the flour, then milk and vanilla extract.
- Divide the mixture into the muffin cases.
- Bake in the oven for 20 minutes until well risen and springy to the touch then cool completely on a wire rack.
- To make the Marshmallow Fluff butter cream frosting, beat together the softened butter, icing sugar and milk until smooth.
- Gradually add the Vanilla Marshmallow Fluff large spoonfuls at a time, until all is incorporated.
- Transfer the frosting into a piping bag with a large nozzle and pipe in swirls over the cooled cupcakes.
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
MARSHMALLOW CREAM CHEESE BUTTERCREAM FROSTING
I was trying to simplify a Meringue Buttercream/Cream Cheese frosting recipe for a Carrot Cake that I make for my son's restaurant and decided to try a jar of Marshmallow Creme in place of the tedious job of making the meringue. It is wonderful and cuts the time in half. Like other Buttercreams, it doesn't hold up real well in hot weather, so you can refrigerate it.
Provided by moms alternate endi
Categories Dessert
Time 15m
Yield 12 serving(s)
Number Of Ingredients 3
Steps:
- Bring butter and creme cheese to room temp (70*).
- Cut cream cheese and butter into chunks.
- Beat cream cheese until smooth.
- Place over a bowl of ice water if you need to chill it while starting to add the butter in pieces; beat until just blended and smooth.
- Gently stir in the jar of marshmallow creme.
- Frost your cake.
- You can successfully refrigerate this frosting until ready to use and after you've frosted the cake.
- Will cover:.
- 1 9 x 13.
- 2 10** Springforms.
- 3 9 x 2's.
Nutrition Facts : Calories 508, Fat 44, SaturatedFat 27.8, Cholesterol 122.9, Sodium 355.9, Carbohydrate 26.8, Sugar 15.3, Protein 3.4
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.
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