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Marshmallow Cream Filling

Recipe information

  • Yield

    makes enough for 12 jumbo cupcakes

Ingredients

1 1/2 cups marshmallow cream, such as Marshmallow Fluff
1/2 cup (1 stick) unsalted butter, cut into pieces, room temperature

Preparation

  1. Whisk marshmallow cream and butter until smooth. Cover with plastic wrap, and chill until slightly firm, 15 to 30 minutes, before using.

Martha Stewart's Cupcakes
TagsMarshmallowGluten FreeNut FreeEasyQuickNo-CookCookbooks
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