Marshmallow Cake Filling
A creamy, sweet delight that transforms cakes and desserts into an indulgent masterpiece with its light, fluffy texture.
Ingredients
For the filling
- 1 cup marshmallows Make sure they are fresh.
- ¼ cup milk Dairy-free options include almond or oat milk.
- ½ cup powdered sugar Can be substituted with a sugar substitute.
- ¼ cup unsalted butter Should be at room temperature or dairy-free margarine.
- 1 teaspoon vanilla extract Can be replaced with almond or lemon extract for variations.
Instructions
Preparation
- Begin by gathering your ingredients. Ensure your marshmallows are fresh and your butter is at room temperature for easier blending.
- In a saucepan over low heat, combine the marshmallows and milk. Stir continually until the marshmallows melt completely and the mixture becomes smooth, about 5 minutes.
- Remove the saucepan from heat and allow the mixture to cool for about 5–10 minutes.
- In a mixing bowl, beat the softened unsalted butter on medium speed until creamy and light, about 2 minutes.
- Gradually add the powdered sugar to the butter, mixing on low until combined, then increase to medium speed until fluffy.
- Carefully pour the slightly cooled marshmallow mixture into the bowl and mix on low until fully combined.
- Stir in the vanilla extract until fully incorporated and smooth in texture.
- Use immediately or store in an airtight container in the refrigerator for up to a week, ensuring to bring it to room temperature before using.
Notes
This filling can also be stored in the freezer for up to three months. Let it thaw overnight in the refrigerator and reheat gently in the microwave if needed.