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Toasted Marshmallow Frosting! - Only 4 Ingredients!

Ingredients

EASY WAY Ingredients:

  • 1 C unsalted sweet cream butter softened
  • 1 13 ounce jar marshmallow fluff
  • 4 C powdered sugar
  • 1/2 tsp almond OR vanilla extract

HARDER WAY Ingredients:

  • 1/4 teaspoon cream of tartar
  • 4 large egg whites
  • 1 cup granulated sugar
  • 1 teaspoon vanilla or almond extract

Instructions

EASY WAY DIRECTIONS

  • Using a standing mixer, cream together the butter and almond extract.
  • Gradually beat in the powdered sugar until creamy
  • Beat in the marshmallow fluff and continue to mix until combined, creamy and thick
  • Scoop into a container with a sealed lid and place into the fridge for up to 1 week or in the freezer for up to 3 months
  • Before using for cupcakes or to frost a cake, allow to thaw to room temperature and beat again to make creamy and thick.

HARDER WAY DIRECTIONS:

  • In the bowl of your mixer, add in the eggs, sugar & cream of tarter.(I used my glass mixing bowl because youre going to need it to be heat SAFE)
  • Set the bowl over a semi deep pan filled with a few inches of boiling water.
  • Heat while whisking constantly until the egg whites are warmed up (just WARM, not HOT) and the sugar has dissolved completely, roughly 4 minutes.
  • Remove from the heat and transfer to your stand mixer fitted with the whisk attachment.
  • Mix on HIGH, until the frosting is stiff, about 8 minutes.
  • Lastly, add in the almond (or vanilla) extract at the very end.
  • ENJOY!

Recommended to use immediately for best results.