The Easiest Marshmallow Buttercream Ever Recipe
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- 1 cup milk
- 2 cups mini marshmallows
- 1 cup butter at room temperature
- 2 tsp vanilla extract
How to make The Easiest Marshmallow Buttercream Ever
During an attempt to make a birthday cake late at night that couldn't have eggs in the icing and didn't use that nasty crap from a can, I stumbled upon this recipe. It's so simple and so good.
- Put a saucepan over low heat. Add milk and marshmallows and stir intermittently until it's all melted. Set aside to cool.
- Using an electric mixer, cream the butter until light and fluffy. Slowly drizzle in the marshmallow mixture and the vanilla extract while the mixer is still going and whip until creamy. This is also where you would tint the icing whatever color you like.
- Frost your cake immediately. Make sure the cake is fully cooled, though -- this icing is prone to melt on a warm cake.
This recipe makes enough to ice a 9-inch, two-layer cake. It'll set up pretty hard in the fridge -- if you plan to refrigerate the iced cake, allow it to come back to room temperature before service.
(For the record, the cake I put it on was this recipe.)