This 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.
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.