Have you found your perfect buttercream frosting recipe? I’ve tried a bunch and finally found the one.
I’ve tried many buttercream frosting options and had a hard time finding one that was just right. I wanted one that was fast and easy – and yummy, of course.
The various recipes I tried with powdered sugar always turned out overly sweet. But I was determined not to use canned frosting due to the trans fat content. So I kept trying different recipe variations hoping to find the perfect one.
While perusing recipes online, I saw Martha Stewart’s velvet cocoa cake with instant buttercream. The instant buttercream part caught my eye. That sounded promising. When I checked the ingredients for the frosting, there was no powered sugar. Instead it used marshmallow cream. What a brilliant idea!
I still haven’t tried the cake recipe, and I typically use a slightly adapted version of the Martha Stewart buttercream recipe. Hers is chocolate, but I prefer using this recipe in vanilla. It’s super simple!
1 stick (1/2 cup) unsalted butter, room temperature
1 jar (7.5 ounces) marshmallow cream
1/2 tablespoon vanilla extract
Beat butter, marshmallow cream, and vanilla until fluffy. Refrigerate about five minutes to thicken, if needed.
That’s it! So easy. This frosts a cake or 24 cupcakes, but if you like to use a lot of frosting, you may want to double it.
I love, love, love this instant buttercream. My husband calls it the best frosting ever. I hope you enjoy it, too!