This Marshmallow Vanilla Buttercream Frosting is the ideal icing for either chocolate or vanilla cupcakes! Will ice 12 – 16 cupcakes (thickly), or 24 cupcakes whenever spread progressively far.
I can't help suspecting that individuals are either what tops off an already good thing off sort of individuals. Is it true that you are an icing individual? I like icing, yet I extremely simply favor cake and cupcakes bare. Except if there is some sort of marshmallow included (or that white icing you jump on cakes in the supermarket… I don't have the foggiest idea what it is about that sort of icing yet I love it). Be that as it may, a marshmallow icing? Sign me up.
On the end of the week I made chocolate cupcakes and was attempting to choose what sort of icing to ice them with. As I hauled out the formula card for my time tested vanilla buttercream I thought about what it would possess a flavor like with marshmallow included. Marshmallow makes everything tasty wouldn't you say? Well it surely made this icing ah-mazing.
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INGREDIENTS
- 3/4 cup unsalted butter
- 2 cups icing sugar (confectioners sugar)
- 1 – 3 tsp heavy cream
- 1 tsp vanilla
- 1 – 198 g container of Marshmallow fluff
- salt to taste (optional)
INSTRUCTIONS
- Sift the icing sugar (confectioners sugar). Set aside.
- In a mixer, beat the butter until soft and fluffy. You’ll have to scrape the sides of the bowl several times. This process of getting fluffy butter takes at least 10 minutes.
- Add the sifted icing sugar, and mix until smooth.
- Add the vanilla and heavy cream and beat until smooth.
- Beat in the marshmallow fluff until smooth.
- Decorate your cupcakes and enjoy!
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