Marshmallow Fluff Buttercream Icing

By lorik

Ingredients

• From the Kitchn.com

Details

Adapted from thekitchn.com

Preparation

Step 1

Cream 1 cup (2 sticks) of softened, unsalted butter and a 7.5-ounce jar of marshmallow fluff in the bowl of a stand mixer, fitted with the paddle attachment, or in a large bowl with a hand mixer, until it's light and fluffy.

Slowly add about 1 cup of powdered sugar, and beat over low speed until fluffy incorporated.

If you want an extra boost of vanilla flavor, go ahead and beat in about 1 teaspoon of vanilla extract.

If you're not using it right away, store the buttercream in an airtight container in the refrigerator for up to five days.