Description
Delicious strawberry marshmallow frosting perfect for cupcakes and cakes.
Ingredients
Scale
- ½ cup (1 stick / 113 g) unsalted butter, softened to room temperature
- 2 cups (250 g) confectioners’ sugar (powdered sugar), sifted if clumpy
- 1 jar (7.5 ounces / approx. 213 g) strawberry marshmallow crème, stirred lightly before use
- ½ teaspoon strawberry extract
- 1 pinch kosher salt
Instructions
- Step 1: Place the softened butter in a large bowl. Using a handheld mixer on medium speed, beat the butter until it is light and fluffy, about 2 minutes. The butter should appear pale in color and airy to form the base for the frosting.
- Step 2: Add the strawberry extract and a pinch of kosher salt to the butter. Mix until these are fully incorporated and the mixture is uniform in color and flavor.
- Step 3: Add the confectioners’ sugar gradually, about ½ cup at a time, mixing on low speed. This step prevents powdered sugar dust from flying and ensures a smooth, uniform texture. Mix well after each addition to fully combine before adding more sugar.
- Step 4: Once all the confectioners’ sugar is incorporated, increase the mixer speed to high and beat the frosting for 2 to 3 minutes. Continue until the frosting becomes smooth, fluffy, spreadable, and pillowy in appearance.
- Step 5: Using a rubber spatula, gently fold in the strawberry marshmallow crème until fully combined and airy. Take care not to overmix or deflate the mixture to preserve the light texture.
Notes
- Room Temperature: Store the frosting in an airtight container at room temperature for up to 1 day. Keep it away from heat or direct sunlight to maintain texture.
- Refrigeration: Store in an airtight container in the refrigerator for up to 5 days. Before using, allow the frosting to come to room temperature and gently rewhip to restore fluffiness.
- Freezing: Place frosting in a freezer-safe container and freeze for up to 2 months. Thaw overnight in the refrigerator, then gently rewhip before using.
- Ensure butter is at room temperature for at least 30 minutes before starting to achieve a light, whipped texture.
- To fix frosting that is too runny, add ¼ cup more confectioners’ sugar gradually until desired thickness is reached.
- If the frosting remains grainy, continue beating on high speed for an additional minute to smooth it out.
- For overly sweet frosting, add about 1/8 teaspoon kosher salt to balance the sweetness.
- To intensify color and flavor, add an extra teaspoon of strawberry extract during mixing.
Nutrition
- Calories: Not specified
- Sugar: Not specified
- Sodium: Not specified
- Fat: Not specified
- Saturated Fat: Not specified
- Unsaturated Fat: Not specified
- Trans Fat: Not specified
- Carbohydrates: Not specified
- Fiber: Not specified
- Protein: Not specified
- Cholesterol: Not specified