Get ready to add the perfect touch to your cupcakes and cookies with our fluffy Marshmallow Buttercream! With just a few simple ingredients, you can whip up this homemade frosting recipe in no time. It's a sweet treat that everyone will love.
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My baking style can be described as semi-homemade with flair. I have no shame in using store bought cake mixes. They are easy to turn into fancy desserts that look like they came from a bakery.
My one exception is the topping. Homemade frosting is my secret weapon to making a box cake mix taste absolutely incredible. I use this vanilla frosting recipe and this salted caramel frosting all the time.
Why Make Fluff Frosting
Another one of my favorite toppings is this light and fluffy marshmallow buttercream. The silky smooth texture and sweetness comes from adding an entire jar of marshmallow fluff to the frosting.
The best thing about making your own buttercream is that you control what goes in it. There are no unnecessary ingredients or preservatives in this sweet topping. Plus, you can adjust the amount of salt to balance out the sweetness.
Marshmallow buttercream can be used in so many ways. The smooth texture makes it easy to spread on cakes and cupcakes. But it can also be swirled on this vanilla mug cake or sandwiched in chewy brownie cookies.
Key Ingredients
This marshmallow buttercream recipe is easy to make with six ingredients. It is so creamy and delicious and compliments so many things.
- Unsalted Butter - Set it out ahead of time and let it come to room temperature.
- Marshmallow Creme - You will use one full jar of marshmallow fluff to give it a great marshmallow flavor. This is usually found by the baking aisle in most stores.
- Vanilla Extract & Salt - Adds flavor and balances out the sweetness. If you are using salted butter, decrease the salt by ¼ teaspoon.
- Heavy Cream - Thins the frosting and also adds a fluffy texture when whipped.
- Powdered Sugar - Thickens and sweetens the homemade buttercream.
How to make Marshmallow Buttercream
In just a few minutes, you can have a bowl of marshmallow fluff buttercream ready to use on your 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.
Uses for Marshmallow Icing
With its velvety smooth texture it goes perfectly on cakes, cupcakes, cookies…you name it! Your taste buds are in for a real treat.
- S'mores Frappuccino Cupcakes
- Pumpkin Cookie Bars
- Dark Chocolate Cake
- S'mores Cookie Bars
- Oatmeal Cream Pie Cookie
Storage Recommendations
On the Counter - The buttercream can be kept in a covered bowl or on baked goods for a few days. If you need to keep it longer, place it in the fridge.
In the Refrigerator - 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.
In the Freezer - Keep the buttercream in an air tight bag or container and place in the freezer for 1-2 months. Thaw in the fridge overnight, then bring to room temperature. Beat with a mixer before using.
Tips and Tricks
- Change the flavor by using different extracts such as lemon, almond, or coconut.
- Want chocolate marshmallow frosting? Use 3 ½ cups powdered sugar and ½ cup cocoa powder.
- 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 climate? You may need to add more confectioner's sugar to thicken the buttercream frosting before piping it on cupcakes or cookies.
FAQs
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 9x13 cake.
Yes, you can. You will need 16 large marshmallows or 2 cups mini marshmallow plus 2 tablespoons of corn syrup. Place in a microwave safe bowl and heat for 45 seconds. Let it sit for a minute, then stir until creamy.
Cool at least 5 minutes before adding to frosting. Do not add hot or warm marshmallows because the buttercream frosting will separate and run.
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.
Yes, it can be frozen 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.
More Homemade Frostings
- Dark Chocolate Frosting
- Peanut Butter Frosting
- Cinnamon Honey Buttercream Frosting
- Coconut Frosting
- Nutella Buttercream
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Recipe
Marshmallow Buttercream
Get ready to add the perfect touch to your cupcakes and cookies with our fluffy Marshmallow Buttercream! With just a few simple ingredients, you can whip up this homemade frosting recipe in no time. It's a sweet treat that everyone will love.
Ingredients
- 1 cup unsalted butter, softened
- 1 - 7 ounce jar marshmallow fluff
- 1 teaspoon vanilla extract
- ¾ teaspoon table salt
- 2 ½ tablespoons heavy cream
- 4-5 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 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 sugar.
- 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.
Notes
- Change the flavor by using different extracts such as lemon, almond, or coconut.
- Want chocolate marshmallow frosting? Use 3 ½ cups powdered sugar and ½ cup cocoa powder.
- 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 climate? You may need to add more confectioner's sugar to thicken the buttercream frosting before piping it on cupcakes or cookies.
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Nutrition Information:
Yield: 20 Serving Size: 1Amount Per Serving: Calories: 205Total Fat: 10gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 27mgSodium: 89mgCarbohydrates: 30gFiber: 0gSugar: 27gProtein: 0g
Nutrition facts are an estimate and are not guaranteed to be accurate. If you need special diet advice, please see a registered dietician.
*This post was first published July 2017. It was updated and republished May 2023.
Esther
Does this icing work on an ice cream cake?
Jocelyn
I think it would work just fine for this type of cake too. Keep me posted on how it works.
Dawn
Can you substitute corn syrup and if so what with?
Jocelyn
The best tried and true results for this frosting is with the jar of marshmallow fluff. Are you trying to use the marshmallows and corn syrup instead? If so, you could also melt the marshmallows with a little bit of butter. Just make sure to let it cool before adding to the rest of the frosting ingredients.
Linda
What can I use instead of heavy cream ?
Jocelyn
You can also use a little less milk or water instead of the heavy cream. Add a little bit at a time until it is the consistency you like. It will also not be quite as fluffy since the heavy cream "whips" the frosting into a very light and fluffy texture. Taste will be very similar though. I hope you enjoy it.
Ann
I made the s’mores cupcakes.....excellent. This frosting is holding up well without merengue powder. To smash the graham crackers in the liners, I used a juice glass. Use a 1.5 oz scoop for batter.
Betty
Can I add meringue powder to thicken it
Jocelyn
It really should be thick enough without adding anything extra. Is your frosting not thickening???
Lisa
My son wanted a chocolate frosting so I cut back about a cup on the sugar & subbed in dark chocolate cocoa because I’ve made this before by throwing it together but thanks to you, I have a recipe in writing! Came out delicious! This is a keeper. ?
Jocelyn
Yay! I'm glad you were able to tweak this one to make a frosting you love. Chocolate with the marshmallow does sound amazing. I also have just a regular chocolate buttercream if you are interested. https://insidebrucrewlife.com/dark-chocolate-buttercream-frosting/
Karla Johnson
How thin should I spread (on outside of cake) if I want to cover with fondant....which I make from scratch 🙂
Jocelyn
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.
Amanda
Does this hold its form well, or does it fall easily?
Jocelyn
This holds its shape very well. You can always add a little more powdered sugar to make it even stiffer, if you like.
Bowman
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
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.
Connie
Im planning on using on full sheet. Does it need to be refrigerated? I need to travel 4 hours with cake in car?
Jocelyn
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.
Hali
Could the sugar be cut back some without ruining the texture?
Jocelyn
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.
Melissa Powell Martin
Can you add food coloring to this recipe? I am making ninja turtle cupcakes so I need green frosting. Thanks!
Jocelyn
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.
Suzy
This is so easy and delicious to make! Love it!
Jen
It's perfectly acceptable to eat this by the spoonful, right? Asking for a friend 😉
Laura Reese
This frosting looks soooo good! I can't wait to try it.
lauren kelly
I have always loved buttercream but then I happen to find THIS! OMG it's incredible!