Ingredients
Equipment
Method
- Step 1: In the bowl of a stand mixer (or large bowl with a hand mixer), beat the softened unsalted butter on medium speed for about 2 minutes until light and fluffy. Scrape down the sides of the bowl with a spatula if needed.
- Step 2: Add the ½ teaspoon of almond extract (or vanilla) and mix for 15-30 seconds until just combined.
- Step 3: Gradually beat in the confectioners' sugar, about a ½ cup at a time, starting on low speed to avoid a mess, then increasing slightly to incorporate. Once all 4 cups are added, increase the speed to high and beat for another 2-3 minutes until the frosting is smooth and fluffy.
- Step 4: Gently fold the two jars of marshmallow creme into the buttercream by hand using a spatula until fully incorporated and the frosting is soft and wonderfully fluffy. Do not use the electric mixer for this step.
- Step 5: Use the marshmallow buttercream immediately to frost your favorite cakes, cupcakes, or for other uses like fillings or dips.
Notes
Substitutions & Additions: Swap almond extract for vanilla, maple, coconut, or peppermint extract. For chocolate marshmallow frosting, gently fold in about ½ cup of melted and slightly cooled semi-sweet chocolate chips with the marshmallow creme. Use gel food coloring to tint the frosting.
Tips for Success: Ensure butter is truly softened (not melted). Scrape down the sides and bottom of the bowl frequently. Do not overmix after adding the marshmallow creme; fold by hand to maintain fluffiness. You can make the frosting ahead of time.
Storage: Store in an airtight container in the refrigerator for up to a week. Let it come to room temperature (1-2 hours) and re-whip before using. It can be frozen for up to 3 months; thaw overnight in the fridge, bring to room temp, and re-whip.