Description
This Marshmallow Fluff Frosting is a light, fluffy, and sweet topping perfect for cakes, cupcakes, and cookies. Made with creamy unsalted butter, gooey marshmallow fluff, vanilla extract, and powdered sugar, it whips up quickly to create a smooth and dreamy texture that pairs wonderfully with a variety of baked treats.
Ingredients
Frosting Ingredients
- 1 cup unsalted butter, softened at room temperature
- 7.5 oz marshmallow fluff (or marshmallow cream)
- 1 teaspoon vanilla extract
- 3 cups powdered sugar (or icing sugar), sifted
Instructions
- Cream Butter and Marshmallow Fluff: Place the softened unsalted butter and marshmallow fluff in a large mixing bowl or the bowl of a stand mixer fitted with a paddle attachment. Beat them together on low speed for about 2 minutes until the mixture is light, creamy, and fully incorporated.
- Add Half the Powdered Sugar: Sift half of the powdered sugar into the bowl and beat on low speed until just combined. This helps prevent powdered sugar dust and aids in smooth mixing.
- Mix in Remaining Powdered Sugar and Vanilla: Sift in the remaining powdered sugar and add the vanilla extract. Continue to beat on a low setting until the frosting is creamy, smooth, and fluffy. Avoid overbeating to maintain the desired light texture.
Notes
- Make sure the butter is softened but not melted for best texture.
- Sifting the powdered sugar avoids lumps and ensures a silky frosting.
- Use a paddle attachment or a hand mixer on low to prevent incorporating too much air that can destabilize the frosting.
- This frosting is best used immediately but can be stored in an airtight container in the refrigerator for up to a week; bring to room temperature and re-whip before using.
