This marshmallow buttercream recipe is like adding a fluffy cloud of delicious flavor to your favorite cupcake or birthday cakes. It’s easy to make with a jar of marshmallow creme and can be tinted with food coloring to fit any theme.
This buttercream recipe is great for filling layered cakes, frosting cupcakes, and piping decorations.
To store: Frosting should be stored in an airtight container in a refrigerator for 2 weeks and can be frozen for up to 6 weeks. Bring back to room temperature and re-whip before using. Frosted cakes and cupcakes can be stored on the counter for two to three days.
To color: Use Icing Colors or food coloring to tint frosting to any color without disturbing the consistency of the frosting.
To cut sweetness: If your buttercream is too sweet, add a pinch of salt. Make sure it dissolves completely once mixed in. You can also opt for 1/2 cup salted butter rather than 1/2 cup unsalted butter to avoid overly sweet buttercream.
Whether you are frosting a cake or piping decorations, the consistency of the frosting is key to getting the right results. Too soft and your decorations will droop. Too stiff and your frosting will be difficult to spread.