Marshmallow Buttercream Frosting

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Marshmallow Buttercream Frosting -a quick 5-ingredient recipe for a sweet, creamy and fluffy frosting perfect for piping on cupcakes, cookies, cakes and so much more!

To be frank, I’m in love with marshmallow fluff. I know it’s not exactly the healthiest food to have an obsession with but I still love it. My mom would never let us have it in our house growing up, so that may be why I treasure it so much and always have it stocked. It’s particularly convenient to always having it on hand when I want to make this marshmallow buttercream frosting.

Made with just 5 ingredients, this sugary-sweet frosting is the best homemade buttercream frosting in a cinch. It is super light and fluffy -and the marshmallow gives it a bit of whimsy flavor perfect for decorating simple birthday cakes. That said, skip the store-bought frosting next time and use this marshmallow buttercream frosting to decorate your next cake!

Ingredients //

• Butter (room temperature): is the main ingredient in buttercream frostings. It needs to be room temperature but no warmer for the frosting to thicken.
• Marshmallow Creme (or marshmallow fluff): gives this frosting its signature marshmallowy flavor.
• Confectioner’s Sugar: sweetens and thickens the frosting.
• Vanilla: marshmallow flavor is made with vanilla, so adding more enhances the marshmallow flavor.
• Vanilla Bean (optional): For the boldest marshmallow flavor, add a vanilla bean.

How to Make Frosting with Marshmallow Fluff // The Steps

Step 1: Cream butter:

In a standing mixer, add room temperature butter and cream until into a light and fluffy texture.

Step 2: Whip in marshmallow creme:

Next, add the marshmallow creme and whip for 2 more minutes.

Step 3: Add sugar:

Add the confection’s sugar next and beat for another 2 minutes.

Step 4: Add vanilla:

Lastly, fold in the vanilla extract and vanilla bean. Use immediately to decorate baked goods or store in an airtight container.

Tips & Tricks //

• For the best results, use the paddle attachment on your standing mixer.
• How I used this frosting: I used a simple yellow cake recipe and baked it in a 10-inch pan as well as a number 3 pan. I iced it with marshmallow buttercream and covered it with M&Ms. I got the M&M idea from Martha.
• Decorate asap. Press any decorations like candy or sprinkles into buttercream frosting immediately and piping and before the frosting starts to firm up.
• If you live in a humid area, you’ll probably need to add more confectioners sugar to get the frosting thick enough.

Why is Marshmallow Buttercream Frosting So Good?

• Making frosting from scratch tastes so much better than store-bought.
• Only 5-ingredients!
• It makes a velvety frosting just dense enough for swirling onto baked goods.
• Make ahead. You can make this in advance and freeze it.

Ways to Use Marshmallow Frosting //

Marshmallow buttercream frosting tastes amazing on a variety of cupcake flavors, cookies, and cakes. The recipes below are perfect. Just replace the frosting recommended in the recipe with this frosting.

• White Chocolate Strawberry Cake
• Lemon Raspberry Cupcakes
• Rainbow Cupcakes
• Chocolate Cake

How to Store //

Storing: Baked goods frosted with marshmallow buttercream frosting can be left out at room temperature in an airtight container for a couple of days. After 2 days, they should be stored in the fridge (5 to 7 days).

Make-Ahead and Freezer Options //

Freezing: You can store buttercream frosting in the freezer for up to 3 months. When you’re ready to use it, thaw it in the fridge overnight and then bring it to room temperature before re-whipping it until it’s fluffy again.

FAQ

More Frosting and Glazes Recipes //

Salted Caramel Frosting

Italian Meringue Boiled Icing

Sugar Cookie Glaze

The Best Chocolate Sauce Ever