Equipment
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electric mixer
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Bowl
Ingredients
- 1/2 cup butter softened
- 1/2 cup shortening or butter
- 3/4-1 cup powdered sugar
- 1 marshmallow cream 13 oz
- 1 1/2 teaspoon vanilla extract
Instructions
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Cream butter and shortening with an electric mixer on medium until fluffy.
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Gradually add the powdered sugar, about 1/2 cup at a time.
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Add vanilla extract and mix.
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Fold the marshmallow creme into the frosting until incorporated.
Notes
- You can use butter instead of shortening, but shortening makes it more firm to be used in decorating.
- Use up to 2 cups powdered sugar to make this frosting even stiffer so you can make flowers with details or stand our petals.
- Makes enough to generously frost 24 cupcakes.
Variations
- Make mocha marshmallow frosting by adding unsweetened cocoa powder and a bit of espresso powder when mixing in the confectioners sugar.
- Switch out the vanilla extract for almond for an amazing flavor or if you love it, use a little bit of both.
- Add softened cream cheese for a marshmallow cream cheese frosting.
Storage
- Leftover marshmallow frosting can be stored in the refrigerator for up to a week or frozen for up to three months. Be sure to let it come to room temperature before piping onto your cupcakes or cake.