Strawberry Marshmallow Frosting Recipe
This Strawberry Marshmallow Frosting is a light, fluffy, and sweet topping made by combining fresh or freeze-dried strawberries with marshmallow creme, butter, powdered sugar, and vanilla extract. Perfect for adding a fruity twist to cakes, cupcakes, and other baked treats, it features a smooth, airy texture with a delightful strawberry flavor.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Total Time: 10 minutes
- Yield: Enough to frost one 9-inch cake or about 12 cupcakes
- Category: Frosting
- Method: No-Cook
- Cuisine: American
Ingredients
Scale
Strawberry Base
- 1 cup fresh strawberries or 1/2 cup freeze-dried strawberries
Frosting
- 1 cup marshmallow creme
- 1/2 cup unsalted butter, softened
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 pinch salt
Instructions
- Prepare Strawberries: Puree the fresh strawberries and strain out excess liquid to avoid thinning the frosting, or if using freeze-dried strawberries, grind them into a fine powder to incorporate evenly.
- Cream Butter: In a mixing bowl, beat the softened unsalted butter with an electric mixer on medium speed until it becomes light and fluffy, which usually takes about 2-3 minutes.
- Add Marshmallow Creme: Add the marshmallow creme to the creamed butter and continue beating until the mixture is well blended and smooth.
- Incorporate Strawberries: Mix in the strawberry puree or powder thoroughly to achieve an even pink color and balanced flavor.
- Add Powdered Sugar: Gradually add the powdered sugar while mixing on low speed to prevent splattering and to achieve a smooth consistency.
- Flavor and Season: Add the vanilla extract and a pinch of salt to enhance the overall flavor and balance sweetness.
- Beat to Fluffy Peaks: Increase mixer speed to medium-high and beat the frosting until it becomes fluffy and soft peaks form, indicating a light, pipeable texture.
- Chill if Needed: Chill the frosting for 10–15 minutes before piping or spreading to firm it up slightly and make it easier to work with.
Notes
- Straining fresh strawberry puree is important to prevent excess liquid from making the frosting runny.
- Freeze-dried strawberries can be substituted for fresh ones and often give a more intense flavor with less moisture.
- Make sure the butter is softened to room temperature for easier mixing and better texture.
- If frosting becomes too soft after chilling, briefly re-whip before using.
- This frosting is best used within 2 days when stored in an airtight container in the refrigerator.
Keywords: strawberry frosting, marshmallow frosting, fluffy frosting, cake frosting, strawberry dessert topping
Find it online: https://dylangranv.com/strawberry-marshmallow-frosting-recipe/
