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.
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.
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
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.
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
Do you love a recipe you tried from Inside BruCrew Life?
Please leave a 5-star ⭐️ rating and a review in the comments section below.
*This post was first published July 2017. It was updated and republished May 2023.