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Fluffy Marshmallow Cream Cheese Buttercream Frosting

andrea blair cirignano | cedar baking company
A fluffy mix between marshmallow creme and cream cheese buttercream makes this frosting the perfect topping for cupcakes, layer cakes and as a great filling for whoopie pies.
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Course Dessert
Servings 2 cups

Ingredients
  

  • 4 TBSP unsalted butter
  • 8 oz block cream cheese
  • 6 oz powdered sugar
  • 2 TBSP non-GMO cornstarch
  • ¼ tsp salt
  • 3 ½ oz marshmallow creme
  • 2 TBSP heat-treated flour *(optional: see note)

Instructions
 

  • Cream together the room temperature butter and cream cheese on medium until smooth.
  • Add powdered sugar, cornstarch, salt and heat-treated flour (if using) to a sieve (or fine metal mesh strainer) and sift into a medium mixing bowl.
  • Add the powdered sugar mixture to the butter and cream cheese. Mix on low speed until incorporated, scraping down the sides of the bowl as needed, then increase the speed to medium for about 2-3 minutes until the mixture has increased in volume and lightened in color.
  • Remove the bowl from stand mixer or set hand mixer aside and fold in marshmallow creme by hand using a silicone or rubber spatula.

Notes

*How to Heat Treat Flour

  1. Preheat oven to 350 degrees. 
  2. Spread a thin, even layer of flour on a parchment-lined baking sheet. 
  3. Bake for approximately 8 minutes.
  4. Let cool completely and set aside.