Buttercream, Simple Silky Marshmallow

By RoketJSquerl

Ingredients

• 2 cups (16 ounces or 454 grams) unsalted butter, softened
• 1 small jar (7 ounces or 198 grams) marshmallow crème
• 5 ounces (142 grams) corn syrup or sugar syrup (see end of instructions for recipe)
• 1/2 cup confectioner’s sugar (2 ounces or 57 grams) or to taste up to 3 cups (not necessary if using sugar syrup)
• 2 tablespoons vanilla extract

Details

Adapted from cakepaperparty.com

Preparation

Step 1

Place the butter in the bowl of a mixer and blend on low for a few seconds to coat the bowl and beater. Add the marshmallow cream, corn syrup or sugar syrup, confectioner’s sugar if using and vanilla; beat on medium high for 2 minutes until smooth and fluffy.

Use immediately or store at room temperature for 2 days, in the refrigerator, tightly sealed, for 2 weeks or in the freezer for 2 months.

For sugar syrup:
Combine 1/3 cup water with 1 ¼ cups granulated sugar. Heat on high in microwave for 1 minute. Remove and stir adding 2-3 drops of lemon juice to prevent crystallization. If all of the sugar crystals are not dissolved return to the microwave and heat until no more sugar crystals remain, up to one minute more. Cool completely. To quick cool place in an 8-inch cake pan and cool in the freezer for 10-15 minutes.