Marshmallow Cake Filling
A light, fluffy marshmallow filling perfect for cakes and cupcakes that brings a touch of nostalgia and joy to every dessert.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Total Time: 15 minutes
- Yield: Fills one 9-inch cake or a dozen cupcakes 1x
- Category: Dessert
- Method: No-Bake
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 cup marshmallow fluff
- 1/2 cup heavy cream
- 1/4 cup powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Whip the cream: In a mixing bowl, beat the heavy cream until soft peaks form.
- Mix the sweetness: In a separate bowl, combine the marshmallow fluff, powdered sugar, and vanilla extract.
- Combine the ingredients: Gently fold the whipped cream into the marshmallow mixture until well incorporated.
- Fill away! Use the filling immediately as a layer between your cake’s layers or as a topping for cupcakes.
Notes
Ensure your heavy cream is cold for optimal whipping. Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 serving
- Calories: 90
- Sugar: 10g
- Sodium: 15mg
- Fat: 4g
- Saturated Fat: 2.5g
- Unsaturated Fat: 1.5g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 20mg
Find it online: https://tashirecipez.com/marshmallow-cake-filling-recipe/