This easy and creamy Marshmallow Icing by Mary Berry is a delightful topping for cakes and cupcakes. With just a few common ingredients, you can whip up this fluffy, sweet icing in no time. Its luscious texture and irresistible sweetness make it a perfect choice for adding a special touch to your desserts!
Ingredients Needed
- 1 ½ sticks (170 g) unsalted butter
- 1 cup (120 g) powdered sugar
- 1 teaspoon vanilla extract
- ½ teaspoon fine sea salt
- 7-ounce (200 g) jar of marshmallow fluff
How To Make Marshmallow Icing
- Beat the Butter: In a large bowl, add the butter. Beat with an electric mixer on HIGH speed until light and fluffy, for at least 2 minutes. The color will change from bright yellow to a more pale yellow.
- Add Sugar: Gradually add the powdered sugar, a little at a time, until fully incorporated.
- Incorporate Salt and Vanilla: Add the salt and vanilla extract, then beat for another minute until the salt is fully dissolved.
- Mix in Marshmallow Fluff: Carefully scrape the marshmallow fluff from the jar into the bowl. Beat everything together until the mixture is fluffy and no longer sticky. It should be spreadable.
Recipe Tips
- Use Room Temperature Butter: Make sure your butter is at room temperature before starting. This helps it beat more easily and create a fluffier icing.
- Sift Powdered Sugar: Sift the powdered sugar before adding it to the butter to avoid lumps and ensure a smooth texture.
- Avoid Overmixing: Once you add the marshmallow fluff, mix just until combined. Overmixing can make the icing too runny.
- Adjust Consistency as Needed: If your icing is too thick, add a splash of milk or water a little at a time. If it’s too runny, mix in more powdered sugar.
- Chill for Best Results: If the icing becomes too soft, refrigerate it for about 15 minutes. This helps it firm up, making it easier to spread.
How To Store Leftovers?
Let the leftover Marshmallow Icing cool until it reaches room temperature. Store it in an airtight container in the fridge for up to one week. Before using, give it a quick stir to restore its fluffy texture.
Nutrition Facts
Serving Size: 1 serving (makes approximately 6 servings)
- Calories: 381
- Total Fat: 23g
- Saturated Fat: 14g
- Cholesterol: 61mg
- Sodium: 206mg
- Total Carbohydrate: 45g
- Sugars: 37g
- Protein: 1g
Try More Mary Berry Recipes:
Mary Berry Marshmallow Icing
Description
This easy and creamy Marshmallow Icing by Mary Berry is a delightful topping for cakes and cupcakes. With just a few common ingredients, you can whip up this fluffy, sweet icing in no time. Its luscious texture and irresistible sweetness make it a perfect choice for adding a special touch to your desserts!
Ingredients
Instructions
- Beat the Butter: In a large bowl, add the butter. Beat with an electric mixer on HIGH speed until light and fluffy, for at least 2 minutes. The color will change from bright yellow to a more pale yellow.
- Add Sugar: Gradually add the powdered sugar, a little at a time, until fully incorporated.
- Incorporate Salt and Vanilla: Add the salt and vanilla extract, then beat for another minute until the salt is fully dissolved.
- Mix in Marshmallow Fluff: Carefully scrape the marshmallow fluff from the jar into the bowl. Beat everything together until the mixture is fluffy and no longer sticky. It should be spreadable.
Notes
- Use Room Temperature Butter: Make sure your butter is at room temperature before starting. This helps it beat more easily and create a fluffier icing.
- Sift Powdered Sugar: Sift the powdered sugar before adding it to the butter to avoid lumps and ensure a smooth texture.
- Avoid Overmixing: Once you add the marshmallow fluff, mix just until combined. Overmixing can make the icing too runny.
- Adjust Consistency as Needed: If your icing is too thick, add a splash of milk or water a little at a time. If it’s too runny, mix in more powdered sugar.
- Chill for Best Results: If the icing becomes too soft, refrigerate it for about 15 minutes. This helps it firm up, making it easier to spread.