Marshmallow Creme Filling
A soft and gooey, perfectly marshmallowy filling that's perfect for layer cakes and cupcakes.
Servings 2 Cups
Ingredients
- 1/2 Cup (113g) unsalted butter, room temperature
- 1 Cup (105g) powdered sugar
- 7 Oz (198g) Jet-Puffed Marshmallow Creme
- 1 tsp pure vanilla extract
- pinch of salt, or to taste
Instructions
- In the bowl of a stand mixer with the paddle attachment or using a hand mixer, whip the butter on high speed until smooth and creamy, about 5 minutes. Turn the mixer to low speed and add the powdered sugar. Mix until fully combined, about 2 minutes.
- Add the marshmallow fluff, vanilla, and salt. Continue to mix on low speed until combined and uniform, 1-2 minutes.
Notes
To Make Ahead: this filling can be made ahead and stored in an airtight container in the refrigerator for up to two weeks. When you're ready to use it, bring back to room temperature and re-mix until smooth.
Yield: this recipe makes enough to fill a triple layer 6-inch or 8-inch cake, or to fill 20-24 cupcakes.