Marshmallow Buttercream Frosting

Dark Chocolate CupcakeThis frosting is a lighter and fluffy alternative to a traditional buttercream.  It’s somewhat less sweet, and definitely less dense, thanks to the substitution of marshmallow creme (fluff) for some of the butter and sugar that is found in a traditional buttercream recipe.   It is a great frosting for my Dark Chocolate Cupcakes.



2 sticks unsalted butter, softened
1 ½ cup confectioners’ sugar
1 ½ tsp. vanilla
1 tbsp. milk
1 container (7 oz.) marshmallow crememarshmallow buttercream frosting

Let butter come to room temperature until very soft, about two hours.  Using the paddle attachment in a stand mixer, mix butter, vanilla, milk and ½ sugar on low, until combined.  Mix on high for 2 minutes.  Turn mixer off and scrape frosting down off sides with a spatula and add another cup of sugar.  Stir on low to combine and then mix on high for 2 minutes.   Scrape down and repeat with remaining ½ cup sugar.  Whip on high for approximately 5 minutes on until fluffy.  Add marshmallow creme and combine on low for one minute.   Frosting will be light, fluffy and sweet.  I like to pipe frosting onto cupcakes but this can easily be spread with spatula.

Have fun with colors and piping patterns!frosted cupcakes