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Marshmallow Buttercream Frosting is my go-to frosting for filled cupcakes and whoopie pies. It is fluffy and yet holds it’s shape well.
When filling cupcakes, I use a long filling tip and gently pump as much frosting into the cupcake as it will hold without cracking. You can tell when it is full because the top of the cupcake begins to bulge. This works best with a lighter,fluffy type cake.
If the cupcakes have a rich, dense texture, I cut wells from the center using a jumbo rosette frosting tip. I use this method when I make my rich and moist chocolate Ganached cupcakes.
I also use the Marshmallow Buttercream as the filling I my Better Than Oreos. The frosting holds up well in the cookies and it freezes well too. I’ve made these cookies and then frozen them before a July 4 th outing. My biggest challenge was to keep the fam from eating them straight out of the freezer!
I love using a jumbo tip on a frosting bag to pipe this frosting on in big, generous swirls. Or bitty rosettes. Enjoy.
Marshmallow Buttercream Frosting Recipe
Smooth and creamy, this Marshmallow Creme frosting recipe is great as a filling as well as an icing. #flufflyfrosting #marshmallowbuttercream #bestbuttercream
Ingredients
- 2 cups Marshmallow Crème 7 oz. container
- 1 cup butter softened
- 2 1/2 cups powdered sugar
- 1 tsp. vanilla
- 1 pinch salt
Instructions
- Beat together butter, powdered sugar and salt in mixer or deep bowl..
- Add vanilla and then Marshmallow Crème.
- Beat at medium speed till smooth and fluffy about 2-3 minutes.
- Variation
Chocolate Marshmallow Creme Filling and Frosting:
- Use 2 cups powdered sugar and add 1/4 cup cocoa powder. Mix as directed.
- Note: Double recipe to frost a layer cake or fill more than 15 cupcakes.