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.
Homemade Frosting
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.
Recipe Tips
- 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.
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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
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Marshmallow Buttercream Frosting Recipe
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
- 4-5 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 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.
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Nutrition Information:
Yield: 20 Serving Size: 1Amount 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.
Linda says
What can I use instead of heavy cream ?
Jocelyn says
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 says
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 says
Can I add meringue powder to thicken it
Jocelyn says
It really should be thick enough without adding anything extra. Is your frosting not thickening???
Lisa says
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 says
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 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.
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.
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.
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.
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.
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.
Suzy says
This is so easy and delicious to make! Love it!
Jen says
It’s perfectly acceptable to eat this by the spoonful, right? Asking for a friend 😉
Laura Reese says
This frosting looks soooo good! I can’t wait to try it.
lauren kelly says
I have always loved buttercream but then I happen to find THIS! OMG it’s incredible!