Marshmallow Cake Filling
A delightful and fluffy marshmallow filling perfect for cakes and cupcakes.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Total Time: 10 minutes
- Yield: 2 cups 1x
- Category: Dessert
- Method: No-Cook
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 3 cups marshmallow fluff
- 1 cup heavy cream
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Combine the marshmallow fluff and powdered sugar in a large bowl.
- Whip the heavy cream in a separate bowl until soft peaks form.
- Fold the whipped cream into the marshmallow mixture until well combined.
- Add the vanilla extract and mix until smooth.
- Use immediately as a filling for cakes or cupcakes, or refrigerate for up to 3 days.
Notes
Store any leftover marshmallow filling in an airtight container in the refrigerator. Best used within 3 days.
Nutrition
- Serving Size: 1/4 cup
- Calories: 150
- Sugar: 26g
- Sodium: 50mg
- Fat: 6g
- Saturated Fat: 4g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 30mg
Find it online: https://tashirecipez.com/marshmallow-filling-for-cakes/