Vanilla Buttercream Frosting with Chocolate Variation Recipe
By mamacasma
The Very Best Vanilla Cake and The Very Best Chocolate Cake Frosting
- 3
Ingredients
- 2 sticks (1 cup) butter, softened
- 1 jar (7 or 7 1⁄2 oz.) marshmallow cream (such as Marshmallow Fluff)
- 1 cups confectioners’ sugar
- 1 tsp. vanilla extract
Preparation
Step 1
Planning Tip: Frosting may be refrigerated up to 4 days or frozen up to 1 month. Bring to room temperature and beat before using.
1. Beat butter in a medium bowl with mixer on medium speed until creamy. Beat in marshmallow cream.
2. When well blended, beat in confectioners’ sugar and vanilla. Increase speed to high and beat 3 to 4 minutes until fluffy.
Chocolate Variation
1. Beat butter in a medium bowl with mixer on medium speed until creamy. Beat in 6 oz unsweetened baking chocolate, melted and cooled as package directs, then beat in marshmallow cream until blended.
2. Beat in sugar and vanilla. Increase speed to high and beat 3 to 4 minutes until fluffy.