The “Pink Velvet” Strawberry Marshmallow Frosting
This version uses “Marshmallow Fluff” (creme) to give it a stretchy, glossy finish that tastes exactly like a high-end strawberry milkshake.
| Category | Details |
| Prep Time | 15 minutes |
| Reduction Time | 10 minutes |
| Total Time | 25 minutes |
| Yield | Frosts 12–15 cupcakes |
🍴 Ingredients
- The Berry Essence:
- 1 cup Fresh or frozen strawberries (pureed)
- 1 tsp Lemon juice
- The “Cloud” Base:
- 1 cup (2 sticks) Unsalted butter, softened (room temperature)
- 1 jar (7 oz) Marshmallow Fluff/Creme
- 2–3 cups Powdered sugar (sifted)
- The Finisher:
- 1 tsp Vanilla extract
- Pinch of salt (to cut the sweetness)
👩🍳 Instructions
1. The Strawberry Reduction
- Place the strawberry puree and lemon juice in a small saucepan over medium-low heat.
- Simmer, stirring occasionally, for 10 minutes until it thickens into a jam-like paste and has reduced to about ¼ cup.
- Crucial: Let this cool completely to room temperature. If it’s even slightly warm, it will melt your butter.
2. The Butter Whip
- In a large bowl, beat the softened butter for 3–5 minutes until it is pale, almost white, and very fluffy.
3. The Marshmallow Merge
- Add the marshmallow fluff to the butter. Beat on medium speed until they are completely unified. It will look very glossy at this stage.
4. The Flavor Infusion
- Add the cooled strawberry reduction, vanilla, and salt.
- Beat until the color is a uniform, vibrant pink.
5. The Sugar Build
- Gradually add the powdered sugar, one cup at a time.
- The Texture Guide: If you want a soft “spreadable” frosting, 2 cups is enough. If you want to pipe tall, stiff swirls, add the 3rd cup. Beat on high for a final 60 seconds to aerate.
The “Freeze-Dried” Shortcut: If you are in a rush and don’t want to reduce puree, pulverize 1 cup of freeze-dried strawberries into a fine powder. Whisk this powder directly into the butter/marshmallow mix. It provides an even more intense color without adding any moisture!