marshmallow buttercream frosting recipeThis year Easter and my son’s birthday fell within a day of each other.  We had the best weekend ever.  We went to church on Saturday night because I was being confirmed, and a benefit of attending Easter Vigil Mass is not having to go to Mass on Easter Sunday.  We slept late, had a leisurely brunch, and stayed in our pj’s all day.  We watched movies, cuddled, and spent the holiday just being the 5 of us.  The next day was Clay’s 3rd birthday, and we did a lot of the same to celebrate.  We skipped having a birthday party and instead went out to lunch and spent the day playing.  It was a refreshing change to have a simple holiday and spend our littlest boy’s birthday at home, instead of cooking for days, and not really being able to relax and enjoy what is going on around me.  We might have to make it a new family tradition.

I have a crazy love affair with Marshmallow Fluff.  I know, I know.  It is terrible for me, but I love it just the same.  I think that I love it so much because my mom would never let us have it in our house growing up.  What ever the reason, I had a ton of it in my pantry from the holidays (fudge that never happened) and needed to get rid of it before the movers get here.  This marshmallow buttercream frosting is really light and fluffy and perfect for this simple birthday cake.  I fancied mine up at the last minute and added the seeds from one vanilla bean.  But vanilla extract alone is just fine.

marshmallow buttercream frosting recipe1 cup room temperature butter
1 (7-ounce) jar marshmallow creme
2 cups confectioners sugar
1 teaspoon vanilla
1 vanilla bean (optional)

marshmallow buttercream frosting recipeCream the butter until it is light and fluffy.  Add the marshmallow creme.

marshmallow buttercream frosting recipeWhip for 2 minutes.

marshmallow buttercream frosting recipeAdd the confectioners sugar and continue to beat for 2 minutes.  Add vanilla extract and vanilla bean.

marshmallow buttercream frosting recipeI used a simple yellow cake and baked it in a 10-inch pan and a small number 3 pan that I bought at a bakery supply store. Iced it with the marshmallow buttercream and covered it with M&Ms.

marshmallow buttercream frosting recipeI got the M&M idea from Martha, but mine did not turn out as neat as Martha’s.  Shocked are you?  Even though mine was not as precise as Martha’s, it was still really cute and all that matters is that the birthday boy loved it.

marshmallow buttercream frosting recipeHappy Birthday Clay!

marshmallow buttercream frosting recipeMy cake.  Not sharing.

marshmallow buttercream frosting recipe

Oh alright.  You can have some too.

Marshmallow Buttercream Frosting


  • 1 cup room temperature butter
  • 1 (7-ounce) jar marshmallow creme
  • 2 cups confectioners sugar
  • 1 teaspoon vanilla
  • 1 vanilla bean (optional)


  1. Cream the butter until it is light and fluffy. Add the marshmallow creme.
  2. Whip for 2 minutes.
  3. Add the confectioners sugar and continue to beat for 2 minutes. Add vanilla extract and vanilla bean.

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155 Responses to Marshmallow Buttercream Frosting

  1. Jamie says:

    I am wanting to make this frosting.. however i was wondering if it can be smoothed really nicely like regular buttercream icing. I want my cake to to look very smooth. I was hesitant because I was thinking it may be too sticky to smooth down with a paper towel like I normally do. Thanks!!! I plan on making the funfetti cake with it. Sounds delicious!

  2. katie says:

    hi this is a brill idea, just wondering if you’ve ever made it with other flavour marshmallow fluff? I love the strawberry fluff and wondered if you thought that could work as well?
    THANKS 😀

  3. amanda says:

    I am going to attempt this frosting with the funfetti cake for my daughters second birthday party. If i frost the cake the night before, will it stay nice or do you recommend frosting the cake the day of?

    • bakedbree says:

      I almost always make my cakes the day before. They slice better. The frosting protects the cake from getting stale.

  4. teri says:

    Hi… I was wondering two things… first, if this frosting can be colored… second, will it hold up to decorating a cake with the petal design on the sides? if neither, can you recommend a frosting for decorating a cake. Thanks. :)

  5. teri says:

    Thank you… :)

  6. Ashley says:

    I was wondering if you think this frosting will hold up for a party that is too take place outside in later October weather. Thanks.:)

  7. ashley says:

    I plan the on having an outside party for my son in late october. Will the frosting hold up well in cooler weather?

  8. Nicole Shepherd says:

    I just made this because I was intrigued by the marshmallow, but I find it a bit buttery. Maybe that’s just my tastebuds? I’m used to bakery frosting chock full of sugar and shortening, lol.

  9. elise says:

    Hi Bree! I’m planning on making the Hershey’s perfectly chocolate cake whit this frosting, and I would like to frost the cake Friday night and serve it on Saturday or Sunday night. Do I need to refrigerate the cake after frosting it? I would be worried about the frosting “sweating” once I took it out of the fridge…

  10. Nova says:

    Marshmallow creme is over $6 a jar here in Australia if you can get it….makes this a very expensive frosting. There are cheaper frostings that are just as good.

  11. Amanda says:

    How do you make your cakes flat?

  12. Sherri says:

    I just love this frosting. It’s my go-to now!! I made a chocolate cake and wanted a good chocolate frosting. So I made this up and added a 1/2 cup of coco powder. OMG best chocolate frosting ever!!!

  13. petra says:

    Hi! Just wanted to clarify… when you made this recipe for the Funfetti cake, did you leave the vanilla extract out and replace with 1 teaspoon lemon extract? Or do both? Thanks!

  14. MLA says:

    Do you think I could make this frosting a day or two in advance of using it?

  15. Sally Hofsess says:

    I have used this frosting many times and it is the best. I am doing a wedding cake in July and want to use this recipe but the only thing is i need it to crust. Would adding more powdered sugaraccomplish that?

    • bakedbree says:

      I really don’t know. I wish that I could be more helpful. I’m thinking that it would. I’d experiment and see.

  16. Stephanie says:

    I love this recipe and has become my go to, thank you for sharing it!! I was just wondering how stable this and how long I would be able to leave it out?

    • bakedbree says:

      I am so glad! Most bakeries keep their cakes at room temperature, but I like mine cold. So I am guessing a day?

  17. Trudy says:

    Okay, so I came across this recipe on buzzfeed a couple days ago looking for the perfect cake to make for my sons 3rd birthday which was today and it was so delicious. Everyone loved it ! The buttercream frosting was so good, and it was my first time ever making a frosting from scratch. Thanks for the recipe my son loved it !

  18. Jen says:

    Such a great frosting. I used this to make a birthday cake for my boyfriend’s daughter last year. She loved it so much I used it again on another cake for her this year.

    Recently I found raspberry fluff in the store. I was curious if I’d be able to use the same ingredients, but swap out the marshmallow creme for the raspberry fluff. I wonder if it would come out just as good. Have you (or anyone) ever tried that before?

    • bakedbree says:

      I am so glad! I’ve never seen raspberry fluff, but my guess? It would be great. I might add a spoonful or two of raspberry jam to really make it raspberry flavored.

  19. Amanda says:

    Hi I was just wondering if I could use margarine or a butter substitute? Or does it have to be butter?

  20. ~Bea~ says:

    I found your recipe for this Marshmallow Buttercream over at Pearls+Girls and was so excited. I had a friend of mine who use to make it years ago and never could get her recipe for some reason so when I saw this I knew I had to come straight over! Thank you so much for sharing. I can’t wait to try it. I don’t usually buy marshmallows because I LOVE homemade ones! I might have to break down and buy a jar just to try this with since I can’t wait to long to make it…lol..then I will be making my marshmallows and making it that way. I follow you and somehow I have not noticed this recipe before.. I am just glad that I found it NOW!! Being a newbie blogger I love your blog and recipes and the stunning pictures that is what I hope to accomplish.

    • bakedbree says:

      Hi Bea! This frosting is really good, and so easy. I recently found marshmallow extract, and I am going to add a little the next time I make it.

  21. Mischa says:

    HI there – I am planning on making a cake with marshmallow buttercream but all of the recipes I have found have reviews saying that the flavor is not very marshmallow-y. I want a buttercream that tastes just you are eating marshmallow frosting, does yours fit that description? If not, what do you suggest for tweaking the recipe so that it tastes more marshmallow-y? (I am making a s’mores cake so I want the marshmallow to really stand out since thats one of the main ingredients of a s’more) Thanks so much!!!


  22. Whitley says:

    Do you think this would be yummy with peppermint extract for some Christmas cupcakes? Looks like a great frosting either way!! :)

  23. Lisa says:

    this is a delicious frosting. The first time I made it vanilla with your recipe for funfetti cake made into cupcakes.

    The second time I made the same cake recipe (cupcakes again) as just a white cake plain with no sprinkles in the batter. Then I made this frosting. Reduced the confectioners sugar to 1-1/2 cups. Added a half cup of unsweetened cocoa powder (I used Hershey’s Special Dark Cocoa powder). Then added 1/4 tsp of espresso powder. It’s was perfect with the white cake.

    Thank you. This will now be my go to frosting recipe. Plan on adapting it to other favors. Thank you for sharing this recipe.

  24. Katrine says:

    Hi, I want to f0orst an ice cream cake with this – the cake freezes overnight then you frost and freeze again for 10 minutes befoe serving. Will this frosting freeze? Or can I make it and refirgerate it and frost right before serving? Just don’t want to have to make it in the middle of the party!

    • bakedbree says:

      I’ve never frozen it. I have made many, many, ice cream cakes and have always frosted with whipped cream. That does freeze well.

  25. Kimm says:

    Hi! Looking forward to trying this recipe! I have a wedding cake to do in a couple of weeks and the bride would like her cake to be red velvet and taste sort of like a Jos Louis. I am thinking of trying this recipe before hand to see what the would taste like. What do you think? And do you have any other suggestion that I could use? Thanks!!

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