You had me at “Marshmallow Fluff”…
The cousins are at Grandma’s visiting from out-of-town, so we all pilled up and spent the day with them at Grandma’s house. What is the first thing they thought of to do together?? Make cookies! They had so much fun adding and stirring, and the smell coming out of the oven was so warm and sweet. I immediately knew, that delicious cookie smell must be introduced to some frosting.
- 3 c pure cane powdered sugar
- 1 c marshmallow fluff
- 3 T butter (I use salted), softened or at room temp
- 1 1/2 t vanilla*
- 2-3 T 2% milk
- In a large mixing bowl, add powdered sugar, fluff, butter and vanilla. Add milk 1 T at a time stirring rigorously** between the addition of each T. Add milk one T at a time until desired consistency is reached (you may only need 2 T). Use immediately on your favorite cookies, cake or even as a fruit dip. Refrigerate up to 2 weeks.
- * McCormick's pure vanilla extract was the highest rated in a recent taste test by Cook's Illustrated.
- ** I whisk by hand ((just a weird philosophy I have & will tell you about one day)) but you may prefer to use a stand mixer.
Buttercream + Marshmallow fluff = heaven in a bowl x ∞
Within 4 minutes I was certain this formula was a mathematical principle. It’s simple and delicious, but the addition of the fluff adds a distinct marshmallow flavor and a wonderful light and airy texture. A keeper for sure, I can’t wait to try this out on a chocolate cake!
I hope your mouth enjoys this buttercream twist as much as my mouth did!