MARSHMALLOW BUTTERCREAM

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!

I've made the version on the Land o Lakes website for Lamb Cupcakes. I love the consistency, taste, and the fact that it's pure white so easy to dye. Also, nothing needs refrigeration, so leaving leftover frosting out isn't a concern. The proportions on their site are 1.5c butter, 2c powdered sugar, 2 tsp vanilla, and 2 (7 oz) jars marshmallow creme. I'm going to try adding cocoa powder for a chocolate version, so I'm glad to see someone else had success with that.

Marshmallow Buttercream

INGRIDIENTS

1 c. butter, softened

3 c. confectioner's sugar, sifted

1 7 oz. container of marshmallow creme

2-3 tbsp. heavy whipping cream

INSTRUCTIONS

• In the bowl of a stand mixer fitted with the paddle attachment cream the butter on medium-high speed until light and fluffy. Add 1/3 of the sugar and mix on low. Scrape down the sides of the bowl and repeat until all of the sugar is incorporated. Stir in the marshmallow creme until combined. Add the first 2 tbsps. of cream and beat on medium-high speed for a minute. Check the consistency and add the last tbsp. of cream if you want a softer frosting. Once combined, mix at medium-high speed for 3 minutes or until the frosting is fluffy.
• Notes
• I opted not to add any extracts because I just wanted to taste the marshmallow flavor. You could always add 1 tsp. of your favorite flavor.

READ MORE >>>>> Marshmallow Buttercream @ mysweetsanity.com

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