Add swirls of this creamy Marshmallow Buttercream Frosting to your cupcakes or cookies. This homemade buttercream frosting is made in minutes with just a few ingredients. It’s sure to get smiles from everyone when they taste it.
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Do you have a certain style when it comes to how you bake and cook? There are those who make everything from scratch just like their grandma did before them. Those people have my utmost respect because that’s an amazing talent.
Then there is the type of person that likes to utilize baking mixes from the store. That’s totally me.
I like to describe my baking and cooking style as semi-homemade. Give me a box mix and I’ll show you how to jazz it up, so it looks like it came from a bakery and not your kitchen.
Now the exception to that is when I make frosting. I do believe in making homemade frosting because it tastes 100 times better than the one from the can.
Now don’t get me wrong. Store bought frosting has its place. It’s great to use in a pinch when you don’t have time to whip up frosting. Or for dipping graham crackers in when you need to satisfy your sweet tooth late at night.
It’s also great for making fudge. This No Fail Orange Creamsicle Fudge and this Strawberry Rocky Road Fudge are great ways to use canned frosting.
But when it comes to cakes and cupcakes, I like to make homemade frosting. It’s one of the things that makes a box cake mix taste like they came from the bakery.
What you need to make Marshmallow Buttercream Frosting:
- Softened Butter
- Marshmallow Fluff
- Vanilla Extract
- Salt
- Heavy Cream
- Powdered Sugar
This Marshmallow Buttercream Frosting is so creamy and tastes just like the inside of a ding dong. It’s gooey, delicious, and perfect for adding to these S’mores Frappuccino Cupcakes or these S’mores Sugar Cookie Bars.
How to make Marshmallow Buttercream Frosting:
Beat the butter and marshmallow fluff until it is creamy. Add the vanilla and salt and mix again.
Slowly add the powdered sugar and heavy cream until it is all mixed in.Beat the frosting for an additional few minutes until it is light and fluffy.
Fill piping bags fitted with an icing tip and swirl it on cupcakes or cookies, or spread it on top of cookie bars or brownies.
How much frosting do you need?
That will depend on what you are frosting and how thick or thin you spread your frosting. This recipe will give you enough frosting to frost 24 cupcakes or an 8 inch layer cake. Use half a batch of frosting if you are spreading it on cookie bars, brownies, or a 9×13 cake.
Can I use marshmallows in place of the fluff?
Yes, you can. You will need 16 large marshmallows or 2 cups mini marshmallow plus 2 Tablespoons of corn syrup. Place these in a microwave safe bowl and heat for 45 seconds. Let the mixture sit for a minute, then stir until creamy.
Let the marshmallow cream cool for at least 5 minutes before adding it to the frosting. Do not add it if it is still hot or warm, as this will cause your buttercream to separate and be runny.
Does marshmallow buttercream frosting need to be refrigerated?
This frosting can be stored at room temperature for a few days. If it will be longer than 2-3 days, refrigerate your baked goods in a tightly sealed container.
Can buttercream frosting be made ahead of time?
If you want to make your frosting ahead of time, store it in a tightly sealed container in the refrigerator. Before using, bring it to room temperature and then mix it with your hand or stand mixer.
Other homemade frosting recipes:
- Dark Chocolate Buttercream Frosting
- Best Honey Peanut Butter Frosting
- Cinnamon Honey Buttercream Frosting
- Salted Caramel Frosting
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Marshmallow Buttercream Frosting
Add swirls of this creamy Marshmallow Buttercream Frosting to your cupcakes or cookies. This homemade buttercream frosting is made in minutes with just a few ingredients. It's sure to get smiles from everyone when they taste it.
Ingredients
- 1 cup unsalted butter, softened
- 1 - 7 ounce jar marshmallow fluff
- 1 teaspoon vanilla extract
- 3/4 teaspoon salt
- 2 1/2 Tablespoons heavy cream
- 4 cups powdered sugar
Instructions
- Beat the butter and marshmallow fluff until very creamy. Add the vanilla and salt and mix again.
- Slowly add the heavy cream and powdered sugar until it is all mixed in.
- Beat the frosting for a few minutes on medium speed until light and fluffy.
- Use a piping bag and icing tip 1M to swirl the frosting on cupcakes or cookies. Use a spatula to spread it on brownies or cakes.
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Nutrition Information:
Yield:
20Serving Size:
1Amount Per Serving: Calories: 205Total Fat: 10gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 27mgSodium: 89mgCarbohydrates: 30gFiber: 0gSugar: 27gProtein: 0g
lauren kelly says
I have always loved buttercream but then I happen to find THIS! OMG it’s incredible!
Laura Reese says
This frosting looks soooo good! I can’t wait to try it.
Jen says
It’s perfectly acceptable to eat this by the spoonful, right? Asking for a friend 😉
Suzy says
This is so easy and delicious to make! Love it!
Melissa Powell Martin says
Can you add food coloring to this recipe? I am making ninja turtle cupcakes so I need green frosting. Thanks!
Jocelyn says
You sure can. I would use a gel food coloring, so it doesn’t affect the texture. Wilton has a great one that I normally use.
Hali says
Could the sugar be cut back some without ruining the texture?
Jocelyn says
It would end up being a lot softer and would not hold up as well if you cut the sugar back. Not a bad problem for something like bar cookies, but it would not work for frosting cupcakes or cakes. I hope that helps.
Connie says
Im planning on using on full sheet. Does it need to be refrigerated? I need to travel 4 hours with cake in car?
Jocelyn says
It doesn’t need to be refrigerated. But if I was traveling that far and long in a car, I would probably put the cake pan in a cooler on top of ice just to keep it from getting too hot and melting.
Bowman says
This sounds delicious!! Will it work as a filling between two cake layers and on a cake I am going to cover with fondant?
Jocelyn says
Yes, it will work as a filling in cakes, as long as you thicken it slightly. The way the recipe is written is for fluffy frosting for cupcakes. Add more powdered sugar to make it thick enough to hold up to the weight of the cake. I hope that helps and that you enjoy the frosting.
Amanda says
Does this hold its form well, or does it fall easily?
Jocelyn says
This holds its shape very well. You can always add a little more powdered sugar to make it even stiffer, if you like.
Karla Johnson says
How thin should I spread (on outside of cake) if I want to cover with fondant….which I make from scratch 🙂
Jocelyn says
I honesty don’t do fondant, so I’m not sure what the rule is for covering a cake with buttercream first. I know that most of the time fondant is removed, and then you eat the cake and frosting underneath. With yours being homemade, do people eat it when you serve it? If they do, you would probably just do a crumb coat and a very thin layer of frosting before covering your cake. I hope that helps.