Strawberry Marshmallow Frosting Recipe
A light and fluffy Strawberry Marshmallow Frosting made with fresh or freeze-dried strawberries, marshmallow creme, butter, and powdered sugar. Perfect for adding a sweet and fruity twist to cakes, cupcakes, and other desserts with a creamy texture and subtle strawberry flavor.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Total Time: 15 minutes
- Yield: Enough to frost 12 cupcakes or one 9-inch cake
- Category: Frosting
- Method: No-Cook
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
Frosting Ingredients
- 1 cup fresh strawberries or 1/2 cup freeze-dried strawberries
- 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 any excess liquid for a smooth texture, or grind freeze-dried strawberries into a fine powder as an alternative.
- Beat Butter: In a mixing bowl, beat the softened unsalted butter on medium speed until it becomes light and fluffy, approximately 2 to 3 minutes.
- Add Marshmallow Creme: Incorporate the marshmallow creme into the butter and continue beating until the mixture is well blended and smooth.
- Combine Strawberry: Mix in the prepared strawberry puree or powder evenly throughout the frosting base until fully integrated.
- Add Powdered Sugar: Gradually add the powdered sugar while mixing on low speed to prevent a sugar cloud and ensure a smooth frosting.
- Flavoring: Add the vanilla extract and a pinch of salt to enhance flavor and balance sweetness.
- Final Whip: Increase the mixer speed to medium-high and beat until the frosting is fluffy and soft peaks form, indicating the perfect consistency for spreading or piping.
- Chill: Chill the frosting in the refrigerator for 10 to 15 minutes before use, which helps it to firm up slightly for easier piping or spreading on desserts.
Notes
- You can substitute freeze-dried strawberries for fresh if you want a more intense strawberry flavor without adding extra liquid.
- Strain fresh strawberry puree thoroughly to avoid a runny frosting.
- If frosting is too soft after chilling, refrigerate a bit longer or add a little more powdered sugar to thicken.
- Use immediately after chilling for best texture; this frosting is ideal for cakes, cupcakes, and cookies.
- Keep the frosting refrigerated if not used right away to maintain freshness and consistency.
Keywords: strawberry frosting, marshmallow frosting, strawberry dessert topping, no-cook frosting, cupcake frosting
Find it online: https://cookedbycleo.com/strawberry-marshmallow-frosting-recipe/
