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
Caramelized Onion Pasta
Turn humble onions into this thrifty yet luxe pasta dinner.
Chicken Salad With Grapes and Walnuts
This chicken salad nails it—creamy, herby, and endlessly riffable.
13 Types of Nuts and How to Cook With Them
Filberts, goobers, scaly bark nuts: Explore the world beyond almonds in this guide.
The Most-Saved Recipes on Bon Appétit This Week
Like crispy gnocchi caprese and raspberry—brown butter skillet cake.
The Most-Saved Recipes in the Epicurious App in July
Like hot honey chicken with peaches and a dirty martini spritz.
A Better Eggplant Parmesan
The secret to flavorful, never-greasy eggplant parm? Brine the eggplant first.
Pear Tarta De Santiago
Just as great with coffee for breakfast as it is with amaro for dessert.
Amaranth Porridge With Walnuts and Honey
Nutty, protein-packed, and batchable—perfect for hectic mornings.