Faux Swiss Meringue Frosting
A supermarket shortcut ensures the perfect spreadable texture.
WHY THIS RECIPE WORKS
The traditional Swiss meringue buttercream can be tricky to make, so we used marshmallow crème in place of the egg whites and adjusted the amounts of butter and confectioners' sugar to create a rich, pillowy frosting.
GATHER YOUR INGREDIENTS
BEFORE YOU BEGIN
We developed this recipe with Marshmallow Fluff.
Using stand mixer fitted with whisk attachment, whip butter and salt on medium speed until smooth, about 1 minute. Reduce speed to low and slowly add sugar. Increase speed to medium and whip until smooth, about 2 minutes, scraping down bowl as needed. Add marshmallow crème, increase speed to medium-high, and whip until light and fluffy, about 5 minutes. (Frosting can be refrigerated for up to 24 hours. Let sit at room temperature until softened, about 1 hour, and whip in stand mixer until light and fluffy before using.)