Marshmallow Fluff Buttercream is a light and fluffy buttercream that is marshmallowy and delicious! Can be used for filling and icing cakes as well as simple piping.
Using a high-powered stand mixer with the paddle attachment, whip the butter for about 30 seconds. It will get lighter in color and a little fluffier.
Add the marshmallow cream to the butter and mix well.
Add the powdered sugar and whip. After the powdered sugar is added, switch out the paddle attachment for the balloon whip.
Whip on high with the balloon whip attachment for 2-3 minutes.
Add 1/4 cup heavy whipping cream and whip again on high for 2 more minutes.
Slowly stir, and add the pinch of salt and teaspoon vanilla.
Frost your cake or cupcakes. You can refrigerate this icing for up to a week - you will need to let it get back to room temperature before you work with it. You may need to fluff it up again by using the balloon whip attachment and whipping for 1-2 minutes.