Skip to main content
Epicurious
Cookbooks

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
Read More
31 Easter Desserts, Each One Better Than a Chocolate Egg
Like airy lemon chiffon cake and a Cadbury egg–inspired tart.
Caramelized Onion Pasta
Turn humble onions into this thrifty yet luxe pasta dinner.
The Most-Saved Recipes in the Epicurious App This Week
Like coconut lentil soup and chicken stroganoff.
Apple-Walnut Charoset
A warmly spiced Ashkenazi charoset, perfect for your Passover seder—or spooned over yogurt the next morning.
The Only Frittata Recipe You’ll Ever Need
Keep this easy frittata recipe on hand for quick breakfasts, impressive brunches, and fridge clean-out meals.
29 Ricotta Recipes for Dinner, Dessert, and More
Put that half-full tub to use with recipes that go beyond the Italian American classics.
One-Pot Chicken Thighs With Cilantro Rice and Beans
This one-pot dinner cooks chicken thighs directly on top of a bed of flavorful cilantro rice studded with black beans for a complete dinner.
Lemon Curd
Use this classic lemon curd on scones, in yogurt, or between layers of meringue.