Marshmallow Buttercream Frosting

Very easy to whip up. I, too, thought it was a little too sweet. I added a half cup of cocoa powder. I like it very much; thanks to all for the tips.Changes I made - I used vanilla extract, didn't have any almond. (Next time :-)) Think I let the butter melt too much. Had to wait awhile for it to set up. Added sprinkles - the grandkids like color.

Dee. Lish. Usss. This was sooo good. It's buttery, but will still pipe nicely and doesn't fall flat. I added a couple of pinches of salt because I like salty sweet. Will definitely make this again.

This recipe makes a really large serving. I cut the recipe in half and still had a lot leftover. I used this frosting to fill my pumpkin cookie whoopie pies and it was perfect. Excellent flavor and texture. I used vanilla extract but will probably experiment with different ones in the future. This is my new go-to frosting recipe. Thank you

The icing was easy to use and my cake looks beautiful. Everyone liked it too!

I love this recipe. I use it the most frequently for cupcakes and cakes I make. For my birthday cake this last year, I made a chocolate dream cake and even added some vanilla instead of almond extract and I added cocoa powder and some heavy cream to make chocolate marshmallow buttercream! It was delicious!!

I love this recipe. I use it the most frequently for cupcakes and cakes I make. For my birthday cake this last year, I made a chocolate dream cake and even added some vanilla instead of almond extract and I added cocoa powder and some heavy cream to make chocolate marshmallow buttercream! It was delicious!!

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.)