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.
Notes
To store refrigerated frosting, let it sit at room temperature for about 30 minutes to soften. You may need to re-whip it briefly. For frozen frosting, thaw overnight in the refrigerator, then bring to room temperature and re-whip thoroughly.
