Add swirls of this fluffy Marshmallow Buttercream Frosting to your cupcakes or cookies. The homemade marshmallow frosting recipe is ready in minutes with just a few ingredients. It’s sure to get smiles from everyone when they taste it.
I like to describe my baking and cooking style as semi-homemade with flair. I’m ok with using box mixes to make desserts or dinners in a hurry.
Most of the time I doctor up cake mixes and make desserts that look like they came from a bakery. The one exception to store bought items is frosting.
9 times out of 10 I will always make homemade frosting. It is one of my secrets to making a box cake mix taste absolutely incredible.
One of my favorite frostings is a creamy marshmallow buttercream. The silky smooth texture and sweetness comes from adding an entire jar of marshmallow fluff to the frosting.
Use this icing recipe to frost a cake, to swirl on cupcakes or cookies, or just eat it with a spoon.
Ingredients for Marshmallow Frosting
This marshmallow fluff icing is easy to make with six ingredients. It is so creamy and delicious and compliments so many things.
- Unsalted Butter – softened to room temperature
- Marshmallow Creme – one full jar of marshmallow fluff gives it a great marshmallow flavor
- Vanilla Extract & Salt – adds flavor and balances out the sweetness. If you are using salted butter, decrease the salt by 1/4 teaspoon.
- Heavy Cream – thins the frosting and also adds a fluffy texture when whipped
- Confectioner’s Sugar – thickens and sweetens the homemade buttercream frosting
How to make Marshmallow Buttercream Frosting
In just a few minutes, you can have a bowl of marshmallow fluff buttercream ready to use on baked goods.
- Beat the butter and marshmallow creme in a large bowl with a mixer until creamy.
- Add the vanilla extract and salt and mix again.
- Slowly add the powdered sugar and heavy cream a little bit at a time until it is all mixed in. Use a spatula to scrape down the sides of bowl from time to time.
- Beat the marshmallow frosting on medium speed for an additional few minutes until it is light and fluffy.
- Use a piping bag fitted with an icing tip to swirl the buttercream recipe on cupcakes or cookies. Or use a spatula to spread it on top of cookie bars or brownies.
- Make sure the butter is soft before starting.
- Use a stand mixer fitted with a paddle attachment for best results.
- Different extract flavors will give the marshmallow cream frosting a different taste.
- Want to make a chocolate marshmallow frosting? Use 3 1/2 cups powdered sugar and 1/2 cup cocoa powder.
- Make sure to add sprinkles or toppings immediately after spreading or piping, so that they stick. Buttercream frosting usually gets a “crust” after sitting for a few minutes.
- Live in a humid region? You may need to add a little extra confectioner’s sugar to thicken the buttercream frosting before piping on cupcakes or cookies.
Frequently Asked Questions
How much frosting do you need?
That will depend on what you are frosting and how thick or thin you spread your frosting. The full recipe will give you enough frosting to frost 24 cupcakes or an 8 inch two layer cake.
Use half a batch of frosting if you are spreading it on cookie bars, brownies, or a 9×13 cake.
Can you 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 hot or warm marshmallows because the buttercream frosting will separate and run.
Does 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 days, refrigerate your baked goods in a tightly sealed container.
Can marshmallow fluff frosting be made ahead of time?
Yes you can make this frosting ahead of time. Store it in a tightly sealed container in the refrigerator for 5-7 days. Before using, bring it to room temperature and then whip it up again with a hand mixer or stand mixer.
Can you freeze marshmallow buttercream?
Yes. Freeze it in a tightly sealed container. Place in the refrigerator to thaw overnight, then set out and let it come to room temperature. Rewhip the frosting before using.
Uses for Marshmallow Icing
- S’mores Frappuccino Cupcakes
- Pumpkin Cookie Bars
- Dark Chocolate Cake
- S’mores Cookie Bars
- Chocolate Brownies from scratch
- Oatmeal Cream Pie Cookie
Other Homemade Frosting Recipes
- Dark Chocolate Frosting
- Peanut Butter Frosting
- Cinnamon Honey Buttercream Frosting
- Salted Caramel Icing
When you make a recipe from Inside BruCrew Life, don’t forget to leave a comment and rate the recipe below. Follow us on our social media, and tag your photos #brucrewlife or @brucrewlife !
I also created a Facebook group and would love for you to join. Share recipes, ask questions, share photos, and see what’s new with the BruCrew. Request to join HERE.
- 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
- 4-5 cups powdered sugar
- Beat the butter and marshmallow fluff until very creamy. Add the vanilla and salt and mix again.
- Slowly add the heavy cream and 4 cups powdered sugar until it is all mixed in.
- Beat the frosting for a few minutes on medium speed until light and fluffy. If it is too soft, add some of the remaining frosting.
- Use a piping bag and icing tip 1M to swirl the frosting on cupcakes or cookies. Or use a spatula to spread it on brownies or cakes.
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
Nutrition Information:Yield: 20 Serving Size: 1
Amount Per Serving: Calories: 548Total Fat: 10gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 27mgSodium: 91mgCarbohydrates: 118gFiber: 0gSugar: 113gProtein: 0g
Nutrition facts are an estimate and are not guaranteed to be accurate. If you need special diet advice, please see a registered dietician.