Marshmallow Buttercream Frosting

Very easy to whip up. I, too, thought it was a little too sweet. I added a half cup of cocoa powder. I like it very much; thanks to all for the tips. Changes I made – I used vanilla extract, didn’t have any almond. (Next time :-)) Think I let the butter melt too much. Had to wait awhile for it to set up. Added sprinkles – the grandkids like color.

Was great. Make sure the cake is completely cool before applying the frosting It doesn’t take much heat to make the frosting melt.

Was delicious… I made it for white chocolate chip cupcakes The cake itself turned out really dense but the light frosting really made the cake ! I will make again— thinking a s’mores cupcake for the next go round !

Dee. Lish. Usss. This was sooo good. It’s buttery, but will still pipe nicely and doesn’t fall flat. I added a couple of pinches of salt because I like salty sweet. Will definitely make this again.

I don’t normally post reviews here. But I’m motivated with this recipe. Wow!! Mom, can I have this frosting for dinner? I am a die-hard basic buttercream gal. This takes buttercream to.a.whole.new.level. I can’t praise it enough. It’s so fluffy and airy yet has the flavor profile of buttercream. Also, it does better in piping it because it’s not as melty and gooey – or stiff- that buttercream can be. The texture and flavor are a whole new level. I followed a reviewer’s comment and cut back powdered sugar by 1/2 cup. From now on, this is my go-to frosting recipe. Thank you for this!!

It was average. I love marshmallow and expected to love it. I prefer regular buttercream. It was just very sweet yet I couldn’t really taste the marshmallow. FYI I used it for a 9 inch layer cake and there was still some leftover. Makes a lot.

I found the almond extract added an odd flavor, there was something about it that just tasted off.

I made this recipe but had to figure out on my own whether or not frosting does better when chilled. I’ll let you know, meanwhile, I substituted some of the butter for shortening because I like a not to sweet frosting and it turned out great!

This recipe makes a really large serving. I cut the recipe in half and still had a lot leftover. I used this frosting to fill my pumpkin cookie whoopie pies and it was perfect. Excellent flavor and texture. I used vanilla extract but will probably experiment with different ones in the future. This is my new go-to frosting recipe. Thank you

I love it

My whole family loved this icing!

I hate to give a bad review but I need to. I think there was just too much butter. Maybe if I try it again I would just use not as much butter. Normally I would beat the butter before adding the Other ingredients because that makes it fluffy and easier to work with. But since there was so much Butter it was not easy to work with and the beaters got stuck every few seconds. It tasted okay and I liked the marshmallow flavour but… yeah maybe I will try it again one day.

The icing was easy to use and my cake looks beautiful. Everyone liked it too!

I did 1/2 recipe for a boxed cake mix in a 13×9 pan. It is amazing! Make sure not to soften the butter too much or it will be too thin. I did 1 stick butter, 1C confectioner’s sugar, 1/2 tsp almond extract, one 7 oz container Marshmallow creme. I thought it tasted great. It is a bit of a sticky mess, though, and I had some go flying since it creeped up the electric beaters but other than that was delicious.

This is probably the best buttercream I’ve ever had. So good! It comes out perfectly stiff for decorating, and was the perfect amount of sweetness. The recipe didn’t specify what kind of butter to use, so I used salted sweet cream butter, and it turned out great.

It was my grandsons idea they have a marshmallow frosting. It was actually quite good although a little sweeter than I like, however he loved it

This is my new go-ti frosting! Piped perfectly and spread easily!! Everyone wanted the recipe!!

Every time I try to make this frosting, it’s too runny, other than that it taste great

This is awesome. I cut the recipe in half and had more than enough for a 9 x 13 cake. Also added more powdered sugar.

was extremely delicious!!!!!!

I love this recipe. I use it the most frequently for cupcakes and cakes I make. For my birthday cake this last year, I made a chocolate dream cake and even added some vanilla instead of almond extract and I added cocoa powder and some heavy cream to make chocolate marshmallow buttercream! It was delicious!!