Homemade Marshmallow Creme Filling
How to Make Homemade Marshmallow Creme Filling
- Beat the marshmallow creme and butter on medium speed until soft and light, about 2 minutes. Reduce the speed to low and slowly add the powdered sugar.
- Once it has all been incorporated, increase the speed to medium-high and beat for an additional 1 to 2 minutes, or until very light and fluffy.
- Transfer the filling to a pastry bag fitted with a large, round tip (She used an Ateco #804, I just spooned it in, because I was making a single giant cupcake) and refrigerate until ready to use.