Made using marshmallow fluff, this is light, spongy and tastes just like marshmallows! This buttercream frosting is really easy and simple to make and follows the same basis as a regular buttercream, with a few minor tweaks.
This 4 ingredient buttercream frosting also uses less icing sugar than a basic recipe to help control the sweetness. It is still able to hold its own shape and is easily pipeable if that is how you wish to decorate.
To make this, place the butter into a bowl with half of the marshmallow fluff and cream together. Next add the icing sugar into two separate batches, stirring each time before using an electric whisk. This helps to prevent an icing cloud, and icing sugar flying everywhere! Add the milk with the second addition of icing sugar. Lastly add the rest of the marshmallow fluff and blend. With icing sugar you can’t overmix and really want to create something which is smooth so don’t be afraid to over mix here. This recipe uses ~100 grams of fluff, which I know sounds like a lot, but this is needed to get that nice marshmallow flavouring. But as always, taste along the way and adjust to your personal preference.
This marshmallow fluff also happens to be gluten free, making this a completely gluten free recipe by chance.
I love this buttercream on top of my fudgy chocolate cakes, and love just how simple and easy this is to make. Any leftover buttercream can stored in an airtight container in the fridge for up to 1 week.
Ingredients
- 3 oz / 85 g Unsalted Butter
- 5 oz / 140 g Icing Sugar
- 1 teaspoon Milk
- 3.5 oz / 100 g Marshmallow Fluff
Instructions
- Add the butter and half of the marshmallow fluff (~50g) to a mixing bowl and using an electric mixer, blend until creamy.
- Add half of the sieved icing sugar to the bowl and using a spoon, gently stir together until just combined (this helps to prevent an icing sugar explosion!), before mixing with the electric mixer.
- Add the remaining icing sugar and milk and follow the steps above, do not be afraid to overmix, you want this to be nice and smooth.
- Mix in the remaining marshmallow fluff. Remember that you can always add more or less depending on personal preference and taste.
- This icing is thick enough to be piped if desired. Decorate as you wish and enjoy!
Notes
Any leftover buttercream can stored in an airtight container in the fridge for up to 1 week.
Want to stay up to date and receive exclusive content and recipes? Follow me and never miss a moment!