My Perfect Party Frosting is the ultimate sweet finish to any type of cake!
So I am pretty sure I am an expert on frosting. Some people have more useful talents, I suppose, but frosting happens to be mine.
Trust me, it’s taken many years to be sure it’s safe to use the word “expert”. But after many painstaking hours of taste-testing….many corner pieces consumed…I am officially official.
An official expert. At frosting…or rather at eating frosting. And to be able to eat all the frostings, I have had to make a whole heck of a lot of them too. Which brings me to today, and this Perfect Party Frosting.
It’s actually a version of the Marshmallow Buttercream Frosting I have in my book. Wait, you didn’t know I had a book? With a whole chapter dedicated to frosting? Go get you a copy quick!
The secret ingredient in this one is Marshmallow Fluff! It gives the frosting a great texture and consistency…you mix that together with butter, powdered sugar and a little bit of vanilla…
Then of course to make it party frosting you have to add sprinkles!!
Mix that all together and you’re set!
It’s so easy and I guarantee you will love it. You can certianly dig in with a spoon or cover your favorite cake with this creamy party frosting!
I’m going to be using this on a cake recipe next week that you won’t want to miss!!
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Perfect Party Frosting
- Prep Time: 5 minutes
- Total Time: 5 minutes
- Yield: approximately 4 cups 1x
- Category: Dessert
- Method: No Bake
- Cuisine: American
Description
My Perfect Party Frosting is the ultimate sweet finish to any type of cake! Careful, though, this marshmallow buttercream frosting with sprinkles is pretty addicting!
Ingredients
- 1 cup salted butter, room temperature
- 14 ounces Marshmallow Fluff
- 2 cups powdered sugar
- 1 teaspoon vanilla
- 1/2 cup sprinkles
Instructions
- In the bowl of your stand mixer fitted with the paddle attachment, mix the butter on medium speed until smooth. Add in the Marshmallow Fluff and mix for an additional minute, or until smooth, scraping the sides of the bowl as necessary.
- Turn the mixer to low and add in the powdered sugar and vanilla, mixing until combined, then turn the mixer up to medium and mix for another minute.
- Add in the sprinkles and mix until evenly incorporated.
Notes
Use immediately, or store airtight in the refrigerator for up to 5 days or in the freezer for up to a month. Bring back to room temperature before frosting.
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AND as a bonus I wrote THIS whole post a few years ago all about marshmallows and marshmallow fluff/creme. So you will easily be able to measure out your fluff for this recipe!
Wanted to come back and mention I never refrigerate the frosting or my frosted cupcakes. I always store it in a container and leave it out on the counter at room temperature. Perfect consistency!
It’s been 5 years since I first commented and reviewed. I still use this recipe frequently to this day! Always a hit and not too sweet. I still use this frosting for my chocolate cupcakes always and use a star tip to pipe a rosette on each cupcake, so it stretches the amount and I’m able to frost 2.5 dozen cupcakes with one batch of this, sometimes 32 cupcakes or even 3 dozen, depending on the size. I add my sprinkles on top and not in the frosting mixture because it clogs my piping bag. I add a bit of salt in the frosting for a salty sweet contrast. I noticed it can sometimes get soupy or runny if the marshmallow cream is old and close to its expiration date. I use 2 plastic jars of the Jet Puffed brand (total 14 oz since they’re 7oz each) and there’s a gooey yellow gel or substance that sits at the bottom if it’s too old to use. You can see it from the outside of the plastic if you flip the bottom up. I just make my cupcakes the day before and buy new jars of marshmallow right before I need to make the frosting and it’s firm enough to pipe. So don’t use old marshmallow cream!
I made it for my granddaughter’s 4th birthday and I’m sure she will love it. Personally, I felt it was a little too sweet, so not sure the adults will like it as much. I hated dealing with marshmallow fluff because it sticks to everything (including my spatula and my offset spatula for spreading the frosting. I resorted to using that to try to get all the fluff out of the jar. Of course, if the birthday girl is tickled, I’ll be tickled, and it has Frozen colored sprinkles in it, so there’s that. It looks pretty. I will be putting it on the chocolate sheet cake that is cooling as I type this.