This weekend I tried out a new frosting and I am so excited about it! It's marshmallow buttercream, and honestly its my favorite buttercream I've made so far! Every time I used powdered sugar in a frosting I use less than the recipe calls for, I'm not a huge fan of the overpowering powdered sugar taste. This recipe is so simple and fast, plus I love the marshmallow fluff that comes in the jars. I paired it with a simple red velvet cupcake, they balance each other so well! Enjoy!
Marshmallow Buttercream
1 jar (7 to 7.5oz) marshmallow creme
1 cup softened butter
2 cups powdered sugar
Remove lid and foil seal from jar of marshmallow creme. Microwave on High 15 to 20 seconds to soften. In large bowl, beat marshmallow creme and 1 cup butter with electric mixer on medium speed until smooth. Beat in powdered sugar until smooth. Spoon 1 heaping tablespoon frosting onto each cupcake, swirling frosting with back of spoon.
1 jar (7 to 7.5oz) marshmallow creme
1 cup softened butter
2 cups powdered sugar
Remove lid and foil seal from jar of marshmallow creme. Microwave on High 15 to 20 seconds to soften. In large bowl, beat marshmallow creme and 1 cup butter with electric mixer on medium speed until smooth. Beat in powdered sugar until smooth. Spoon 1 heaping tablespoon frosting onto each cupcake, swirling frosting with back of spoon.
No comments :
Post a Comment