Description
A light and airy frosting that combines sweet marshmallow and fresh strawberry flavors, perfect for cakes, cupcakes, and cookies.
Ingredients
Scale
- 1 cup unsalted butter, softened
- 7 ounces marshmallow creme
- 3 cups powdered sugar
- ¼ cup freeze-dried strawberries, finely crushed into powder
- 2 tablespoons strawberry jam or thick strawberry puree, cooled (optional)
- 1 teaspoon pure vanilla extract
- ¼ teaspoon fine sea salt
- 2 to 3 tablespoons heavy cream or milk, as needed
Instructions
- Add the softened unsalted butter to a large mixing bowl. Beat it on medium-high speed for about 2 to 3 minutes until it becomes pale and fluffy.
- Next, add the marshmallow creme and continue beating on medium-high speed until the mixture is completely smooth and well combined.
- Lower the mixer speed to low. Gradually add the powdered sugar, mixing just until it’s incorporated after each addition.
- Once all the sugar is in, sprinkle in the finely crushed freeze-dried strawberry powder, then add the vanilla extract and strawberry jam or puree if using.
- Increase the mixer speed back to medium-high. Beat the mixture for about 2 to 3 minutes until it becomes light, creamy, and a soft pink color.
- Check the consistency of the frosting and add heavy cream or milk, one teaspoon at a time, if it’s too thick.
- If your frosting becomes too soft, mix in an extra spoonful or two of powdered sugar until it holds peaks.
- For the best piping results, chill the bowl of frosting for 10 to 15 minutes before using.
Notes
For best results, use room temperature ingredients and add powdered sugar gradually to avoid splatters. Store in an airtight container.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Frosting
- Method: Mixing
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 35g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 30mg