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!
- 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:
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.
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.
Not exactly. Marshmallow fluff contains eggs and egg whites which help achieve a fluffy frosting. The texture of melted marshmallows is much different.
If your frosting isn’t thickening up, it may be because the butter was too warm or the mixture was overbeaten.
If your frosting isn’t firming up, try whipping in more confectioner’s sugar to thick it up.
Yes, it will start to harden so be sure to store it in an airtight container or use it immediately to pipe onto baked goods.