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Marshmallow Buttercream Frosting
August 23, 2012

I admit that I was skeptical about a buttercream that uses SO MUCH butter and SO LITTLE powdered sugar! However, the marshmallow creme stirs in like a dream and adds a fluffiness that I've never see in a buttercream! This frosting melts in your mouth and the almond flavor is delectable. I was looking for a delicious, light textured frosting for delicate, tiny sandwich cookies I'm making for a wedding. This is marvelous, and I will use it again and again! SIX YEARS LATER: I’ve used this incredible buttercream recipe for every single cake I’ve made, from my signature carrot cake to my grandchildren’s birthday cakes, and it ALWAYS turns out perfect, makes a huge quantity, tastes delicious, decorates beautifully! I just made it again today for my carrot cake! A lifetime recipe, in my opinion! (At times I use 1/2 almond extract and 1/2 vanilla extract, just as my mood dictates.)

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