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
Buttered Nut Squash
Brown butter, pecans, sage, bacon. What could be better?
Brûléed Kheer (Rice Pudding) With Mango Sorbet
This rice pudding features a brûléed top and a scoop of mango sorbet for brightness and as a nod to the classic sticky rice flavor.
Cranberry Meringue Pie
A tangy exclamation point to the holiday meal.
Thanksgiving Cornbread
Inspired by stuffing, a fully loaded loaf.
Schmaltzy Chicken and Stuffing Skillet
The Thanksgiving staple makes for a stellar weeknight dinner.
Bourbon Caramel Apple Pie
Nothing beats a classic apple pie—well, maybe a bourbon caramel apple pie.
Toasted Meringue Hazelnut Blondies
This isn’t competing with a brownie. It’s in a class of its own.
Soothing Rice Porridge
Known as okayu, this Japanese comfort food will warm you from the inside out.