Silky Vanilla Buttercream
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| Prep Time | 15 minutes |
| Servings |
servings
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Ingredients
- 2 cups unsalted butter at room temperature (4 sticks)
- 1 small jar marshmallow cream 7 ounces
- 5 ounces corn syrup
- 1/2 cup confectioner’s sugar
- 2 tablespoons vanilla extract
Ingredients
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Rate this recipe!
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Instructions
- Place the butter in the bowl of a mixer and blend on low for a few seconds.
- Add the marshmallow cream, corn syrup, confectioner’s sugar and vanilla; beat on medium high for 2 minutes until smooth and fluffy. I added a couple drops of pink food coloring.
- Use immediately or store at room temperature for 2 days, in the refrigerator, tightly sealed, for 2 weeks or in the freezer for 2 months.
Recipe Notes
If you are a butter-lover like I am, you will enjoy this. I've made several buttercream's and this one is silky & decadent. It's a keeper!
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