Name: Faux Swiss Meringue Frosting
Total time: 30 min
Ingredients: 1 pound (454 grams) (4 sticks) unsalted butter , softened; 1/2 teaspoon table salt; 2 1/3 cups (9⅓ ounces/265 grams) confectioners' sugar; 1 pound (454 grams/3½ cups) marshmallow crème

Why This Recipe Works

The traditional Swiss meringue buttercream can be tricky to make, so we used marshmallow crème in place of the egg whites and adjusted the amounts of butter and confectioners' sugar to create a rich, pillowy frosting.

Before You Begin

We developed this recipe with Marshmallow Fluff.

Instructions

Using stand mixer fitted with whisk attachment, whip butter and salt on medium speed until smooth, about 1 minute. Reduce speed to low and slowly add sugar. Increase speed to medium and whip until smooth, about 2 minutes, scraping down bowl as needed. Add marshmallow crème, increase speed to medium-high, and whip until light and fluffy, about 5 minutes. (Frosting can be refrigerated for up to 24 hours. Let sit at room temperature until softened, about 1 hour, and whip in stand mixer until light and fluffy before using.)