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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Ingredients
Instructions
Recommended Products
Nutrition Information:
Yield:
20 Serving Size:
1
Amount Per Serving:Calories: 205 Total Fat: 10g Saturated Fat: 6g Trans Fat: 0g Unsaturated Fat: 3g Cholesterol: 27mg Sodium: 89mg Carbohydrates: 30g Fiber: 0g Sugar: 27g Protein: 0g
lauren kelly says
June 5, 2019 at 4:03 PMI have always loved buttercream but then I happen to find THIS! OMG it’s incredible!
Laura Reese says
June 5, 2019 at 4:58 PMThis frosting looks soooo good! I can’t wait to try it.
Jen says
June 5, 2019 at 5:12 PMIt’s perfectly acceptable to eat this by the spoonful, right? Asking for a friend 😉
Suzy says
June 5, 2019 at 7:07 PMThis is so easy and delicious to make! Love it!
Melissa Powell Martin says
June 15, 2019 at 8:06 PMCan you add food coloring to this recipe? I am making ninja turtle cupcakes so I need green frosting. Thanks!
Jocelyn says
June 15, 2019 at 10:34 PMYou 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
August 10, 2019 at 1:50 PMCould the sugar be cut back some without ruining the texture?
Jocelyn says
August 11, 2019 at 1:01 AMIt 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
August 16, 2019 at 9:41 AMIm planning on using on full sheet. Does it need to be refrigerated? I need to travel 4 hours with cake in car?
Jocelyn says
August 16, 2019 at 10:18 AMIt 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.