Marshmallow Vanilla Buttercream Frosting is a dream for bakers, offering an incredibly light, fluffy, and sweet frosting that’s perfect for decorating cakes, cupcakes, and cookies. This recipe is a game-changer for achieving that bakery-quality finish at home with minimal effort.
Key Ingredients for Marshmallow Vanilla Buttercream Frosting
* 1 cup (2 sticks or 226g) unsalted butter, softened
* 1 cup (200g) granulated sugar
* 1/4 cup (60ml) milk or heavy cream
* 1 teaspoon vanilla extract
* 1/2 cup (about 50g) mini marshmallows (preferably fresh, not stale)
How to Make Marshmallow Vanilla Buttercream Frosting
This Marshmallow Vanilla Buttercream Frosting is surprisingly simple to whip up, promising a cloud-like texture and a delightful sweetness that pairs perfectly with any baked good. Its creamy richness and subtle marshmallow undertones will elevate your desserts. Preparation time is approximately 15 minutes.
Step-by-Step Instructions
- Cream the Butter: In a large mixing bowl, beat the softened unsalted butter with an electric mixer on medium speed until it becomes light and fluffy. This usually takes about 2-3 minutes. Ensure the butter is truly softened, not melted, for the best texture.
- Add Granulated Sugar: Gradually add the granulated sugar to the creamed butter, beating on low speed until just combined. Then, increase the speed to medium-high and beat for another 2-3 minutes until the mixture is light and airy. Scrape down the sides of the bowl as needed.
- Incorporate Marshmallows and Vanilla: Add the mini marshmallows and vanilla extract to the butter and sugar mixture. Beat on medium speed until the marshmallows are largely incorporated. Don’t worry if there are still small bits; they will melt further as you continue to mix.
- Add Liquid: With the mixer on low speed, gradually drizzle in the milk or heavy cream, about a tablespoon at a time. Continue mixing until you reach your desired frosting consistency. You may not need all the liquid, or you might need a tiny bit more, depending on the humidity and the exact softness of your butter.
- Achieve Fluffy Perfection: Once the liquid is incorporated and you’ve reached your desired consistency, increase the mixer speed to medium-high and beat for an additional 3-5 minutes. This crucial step will make the frosting incredibly light, airy, and smooth, with the melted marshmallows contributing to its unique fluffy texture. The frosting should be spreadable and stable.
Why You’ll Love This Marshmallow Vanilla Buttercream Frosting
This Marshmallow Vanilla Buttercream Frosting is an absolute delight, boasting an ethereal lightness and a delicate vanilla sweetness that’s simply irresistible. Unlike a dense American buttercream, this version incorporates melted marshmallows, creating a texture that’s unbelievably fluffy and cloud-like, making your cakes look and feel like they came straight from a professional patisserie. The subtle, sweet kiss of marshmallow truly elevates it beyond the ordinary.
Furthermore, making this exquisite frosting at home is incredibly cost-effective, saving you a significant amount compared to purchasing pre-made frosting from a specialty bakery. Imagine transforming your homemade cookies or cupcakes into edible works of art without breaking the bank! The versatility of this frosting is also a major plus; it pipes beautifully and holds its shape, making it ideal for intricate designs or a simple swirl. Don’t wait to experience this sweet magic; give this Marshmallow Vanilla Buttercream Frosting a try today and prepare to impress yourself and everyone who tastes it!
Storing and Reheating Tips
To store your Marshmallow Vanilla Buttercream Frosting, place it in an airtight container or cover the surface directly with plastic wrap to prevent a skin from forming. Refrigerate for up to one week. For longer storage, you can freeze the frosting in an airtight container for up to 3 months.
When ready to use refrigerated frosting, let it sit at room temperature for about 30 minutes to soften. You may need to re-whip it briefly with a mixer to restore its fluffy texture. For frozen frosting, thaw it in the refrigerator overnight, then bring it to room temperature and re-whip thoroughly.
Final Thoughts
This Marshmallow Vanilla Buttercream Frosting is a testament to how simple ingredients can create something truly magical. Give it a try for your next baking project; we promise you’ll be amazed by its incredible texture and delightful taste!
Marshmallow Vanilla Buttercream Frosting
Ingredients
Equipment
Method
- In a large mixing bowl, beat the softened unsalted butter with an electric mixer on medium speed until it becomes light and fluffy. This usually takes about 2-3 minutes. Ensure the butter is truly softened, not melted, for the best texture.1 cup unsalted butter, softened
- Gradually add the granulated sugar to the creamed butter, beating on low speed until just combined. Then, increase the speed to medium-high and beat for another 2-3 minutes until the mixture is light and airy. Scrape down the sides of the bowl as needed.1 cup granulated sugar
- Add the mini marshmallows and vanilla extract to the butter and sugar mixture. Beat on medium speed until the marshmallows are largely incorporated. Don’t worry if there are still small bits; they will melt further as you continue to mix.1/2 cup mini marshmallows, 1 teaspoon vanilla extract
- With the mixer on low speed, gradually drizzle in the milk or heavy cream, about a tablespoon at a time. Continue mixing until you reach your desired frosting consistency. You may not need all the liquid, or you might need a tiny bit more, depending on the humidity and the exact softness of your butter.1/4 cup milk or heavy cream
- Once the liquid is incorporated and you’ve reached your desired consistency, increase the mixer speed to medium-high and beat for an additional 3-5 minutes. This crucial step will make the frosting incredibly light, airy, and smooth, with the melted marshmallows contributing to its unique fluffy texture. The frosting should be spreadable and stable.