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.
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
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.
More Frosting and Glazes Recipes //
Marshmallow Buttercream Frosting
Marshmallow Buttercream Frosting - vanilla and marshmallow buttercream.
Ingredients
- 1 cup room temperature butter
- 1 (7-ounce) jar marshmallow creme
- 2 cups confectioners sugar
- 1 teaspoon vanilla
- 1 vanilla bean (optional)
Instructions
- Cream the butter until it is light and fluffy. Add the marshmallow creme.
- Whip for 2 minutes.
- Add the confectioners sugar and continue to beat for 2 minutes. Add vanilla extract and vanilla bean.
Nutrition Information:
Amount Per Serving: Calories: 0Total Fat: 0g
This Post Has 174 Comments
omigoodness! He is so cute! Congrats!! And I just so happen to be in LOVE with marshmallow buttercream 😉
thank you Katrina!
Sounds like your son and I share the same birthday! That sounds like a lovely way to spend the day! And I am completely stealing that cake idea for my middle son’s 3rd birthday which will be this New Year’s Eve. Love it.
Happy Birthday Toni!
This is amazing! So simple and clean but I’m sure it’s delish!
that is what I was going for, simple and clean. It tasted amazing too.
This looks scrumptious! I love the m & m’s as the decoration. Simple but so cute.
it is Kelley!
What a fun and bright cake. I Love the m&m topper. Also, I am digging the frosting that incorporates marshmallow fluff. 🙂
thanks Ali. I love anything marshmallow.
That looks incredibly good!!!!
thank you Michelle.
Very colourful and fun. Happy belated birthday Clay!
thank you Karin!
oh! that looks delish, but i adore your little boy’s face, like, “mine! not sharing (but boy, does this cake make me happy).”
Thanks Emily! He eventually shared with us. 🙂
LOVING this cake, and will bookmark it for my daughter’s upcoming 3rd birthday!
thanks Melissa!
Yours is totally gorgeous! What are you talking about…we love it. And we LOVE fluff! So we’re definitely going to have to try this recipe…
thanks girls! I love the restaurant series you are doing! Love.
I LOVE fluff too!! Who doesn’t?? My aunt makes a fruit dip with it, but so far is unwilling to share that recipe! Super cute cake…makes me think that this is what I should do for my youngest son’s 2nd bday!!
Fruit Dip sounds good. I have never understood people that do not share recipes. Why not?
Most recipes for the fruit dip are just an 8 oz. brick of cream cheese and 7 oz. of fluff. It can be tinted with food coloring for baby showers and holidays.
This is not a fruit dip, it is a frosting for a cake.
Lovely!
Wish we could get Marshmallow Fluff in Australia – my soon to be 5 year would have loved the frosting!!
You cannot get Fluff in Australia????? Oh my.
I know the happiness that is marshmallow buttercream frosting. It may just be the most perfect thing ever created.
Pretty much. Fluff is heaven on Earth.
Wow! Super cute cake!! And happy birthday, Clay^^
thank you Katie!
Great idea to celebrate of Easter and B’day , I hope this dish will so sweet and every son will like if mother will make on special occasion .
thanks Rocky.
Love this cake idea! and the fluff too. This is giving me some good ideas for when my little guy turns 3 this year. Thanks!
Have fun! 3 is a lot of fun.
Yum! I think I have a new idea for my kids’ birthday cakes this year!
And it is every bit as lovely as Martha’s!
awww, thank you!
I am drooling. wish i had that in my house, it would gone in under a minute. thanks so much for sharing. your little man is so adorable! can’t blame him for not sharing.
thank you, I think that he is pretty cute too.
Cute cake! This frosting sounds delicious.
thank you Jenn!
This is a gorgeous cake! I tried to make a cake from scratch a few years ago for my dad’s birthday… The cake was dry and the buttercream frosting was slick – like coat-your-tongue and wish-I-hadn’t-put-that-in-my-mouth slick. I was scarred from that experience and haven’t made a cake since. But seeing your adorable cake and your heavenly sounding frosting recipe, maybe I’ll give it another go. My dad’s birthday is only two weeks away. 😉
I am glad that Clay’s cake inspired you to try again. Hope that it turns out better this time.
This is my first blog post – just started my own actually. This is a darling cake – and I love “fluff” frosting. I am hoping that maybe this might hold up a little better on my cupcakes? Am having a terrible time finding a frosting that holds a decent shape using my decorator tips. Will give this a try!
I hope this works for you, try adding more powdered sugar to the recipe that you are using, it will firm up your frosting.
Your cake looks so amazing!! well done,
thank you for your recipe- i am from South africa and can’t get marshmellow creame here… do you know of any substitutes?
thanks
s
Thank you Stephanie. I don’t know what else to use, I am so sorry!
Thanks for sharing! Used it to fill chocolate chip whoopie pies for my sons first birthday. Was delicious!
Yum. I bet that was a good combo.
Hi Bree,
Love the M&Ms on the cake! Do you think this type of frosting would do well on an ice-cream cake?
Thanks!
I would probably use a whipped cream instead of a buttercream. I am not sure how it would freeze.
Just wondering, we can’t get marshmallow creme where I live, so what could I use as a substitute? Thank you
Well, I do not think that there is a substitute, but you can make your own.
Super cute cake and delish frosting!! Thanks:)
Thank you kelley!
Would I be able to use melted marshmallows instead of the creme? I have an over abundance of bagged Marshmallows.
I have never tried it. I would just say give it a go, and see what happens.
Does this taste like whipped cream? Getting whipped cream in the place where we live is an ardent task. I would love to try this one instead. Great idea.
Wouldn’t this be tad too sweet? Marshmallow fluff is too sweet for my tooth, on adding more sugar wouldn’t this turn out too too sweet? Just wondering!
No, it is not like whipped cream and yes it is sweet.
so i made your buttercream for my cupcakes i always end up running out of frosting how many servings would you say that the buttercream is
It depends on what you are using it for, but I have enough to frost 24 cupcakes.
Does this have a distinct marshmallow flavor? I’m looking for a marshmallow frosting recipe for some Smore’s cupcakes, so I want to be sure that you can taste the marshmallow! Thanks!
I would use a seven minute frosting instead, and maybe toast it with a torch.
Hi I am making s’mores cupcakes for my cubscouts today and I using your marshmallow frosting, looks wonderful!
Sounds like a good time!
I love this! I can’t wait to have a reason to make a cake (or some cupcakes even) to test out this frosting! By this, I might mean that I need to HURRY UP and get dinner all set and move on to making dessert!
I was born and raised in the town over from where Fluff originated (they still sell “what the fluff” shirts all over the place…. and have a festival…) and have never done more than mostly avoid it because my mum was a health nut and I have very little experience with the stuff. Now that I’m all “grow’d up” I think it’s about time to tackle baking with fluff!
Thanks for sharing!
I am so jealous. Fluff was off limits at my house too, and I adore it.
I’m not a big fan of buttercream, but I’m obsessed with Fluff, so I’ll give this a try. (I would have starved in childhood if not for Fluffernutters!)
I hope that you like this one.
I am just curious about your butter quantity. Your picture shows 1/2 cup, but the recipe calls for 1 cup. I am looking at several different marshmallow creme frosting recipes and most call for 1/2 a cup. So, I just wanted to clarify how much you use.
Thank you!
It shows 2 sticks, which is 1 cup of butter.
can’t wait to try this frosting out this weekend on my brownies!!!!
this recipe just might be what i need for a cook off coming up in a few weeks….
A cook off sounds like fun.
Can this frosting be used for piping?
Yes, it is pretty thick.
Dear Bree,
Your cake is beautiful and your little boy is just precious!!! I am a big fan of yours. I would love to use something like this frosting for a sweet potato pound cake but am wondering how to adapt the recipe to make it more of a glaze. Do you have any suggestions? Or, if I made marshmallow frosting from scratch (using egg whites, etc instead of marshmallow creme), do you know how well it would hold up if I didn’t serve it immediately?
Thank you!
Carol Hanshew
Add less sugar, or just thin out a jar of marshmallow cream with cream. I really don’t know how long it would last, probably a day?
I made your marshmallow frosting today for cupcakes I took to our children’s Christmas party at church. They were a hit! The parents especially enjoyed the frosting … A good change from regular buttercream. Thanks for sharing 🙂
you are very welcome!
That cake is adorable! I love the M&M idea, and the marshmallow buttercream looks easy and delicious. Thanks for sharing!
thank you Nicole!
How much frosting do you get with this recipe?
About 4 cups?
Love fluff too, I’m planning on making your funfetti cake with this frosting as you did but I would like to use the vanilla bean version, I have never used vanilla bean. How do I prepare the vanilla bean for the frosting?
Split the bean in half, and use the back of the knife to scrape the seeds out.
I have a few questions. Does this icing turn out white or more of an off-white because of the butter? We are throwing a winter themed 1st birthday in a couple weeks. So I was hoping it is white. I am actually making 2 cakes plus some cupcakes. How much icing would I need? The baby’s cake is one of those giant cupcakes. I plan on piping the rose technique on the top, with only a little on the sides because I am making a chocolate “liner”. The other is a 14″ round…Most likely just iced plain with a little trim. Would one batch of the icing be enough for each cake do you think? Can’t wait to try this recipe!! Thanks so much.
It pretty white, but if you want super white, add white food coloring. You get about 4 cups of frosting per batch. The rest of the math you will have to do yourself. 🙂
Thanks so much for responding. 🙂 If you say it’s white then that should be good…I just didn’t want a yellow tint, know what I mean. It’s hard for me to visualize how much 4 cups would cover. lol But hopefully 2 batches will be enough to cover both cakes. Just curious…how big was the cake you have pictured above? And did you use only 1 batch to ice it? Thanks.
I made this cake 2 years ago, so I am not sure how much I used or which pan. Sorry!
No worries. I’ll just have to wing it! lol 🙂
hi
Hi Breed,
i am a very beginner for baking. i like to try this marshmallow buttercream. can we make marshmallow cream at home? and if you know how it is pls guide me.
Here is a recipe for it: https://www.marthastewart.com/255394/momma-reiners-homemade-marshmallow-cream
If you are a beginner, you really shouldn’t attempt marshmallow yourself. Marshmallow Fluff is not too expensive and available in most grocery stores. If you have friends in or near New England, where Fluff is made, maybe they could send you some !!!! Good luck !
-Mommajozy
I don’t really agree with that, we all have to start somewhere, right? And a lot of countries do not make a marshmallow fluff. It seems like a fairly American product.
This looks so fluffy and delicious. I think I will frost my daughter’s birthday cake with this instead of regular buttercream. Thanks for the recipe!
you are welcome!
This frosting is great! I just made it to frost pink lemonade cupcakes for a birthday and everyone loved it!! Thanks for sharing your recipes!
I finally got a chance to try out this icing and it was awesome!! I ended up not making it for my daughter’s birthday in february. But we made some Easter cupcakes last weekend and it was perfect for the pudding filled chocolate fudge cupcakes!! I was afraid it would be too sweet, but nope…just right! Thanks so much for the great recipe!
I know this is an older post and I have combed through the comments with the search feature but didn’t see an answer to this question. The post talks about Marshmallow Fluff but the ingredients use Marshmallow Creme. Will it make a difference to the recipe if I use Fluff and not Creme? Being from Massachusetts, where Fluff originated, I’ve only ever used Fluff in recipes, not the Creme, but am willing to try the creme for a change if you think the recipe would suffer. 🙂
Fluff and creme are the same thing. No suffering needed. 🙂
Hello! real quick question! Im in the process of making this as I type, and I realized, i have no idea which mixer head to use! The standard paddle one? or the one specifically for whipping? Thanks for your help!
I had the same question about the mixer head. I’m getting ready to make it for my son’s birthday and i want to make sure it comes out right, paddle or whisk??? Thanks!!!
I used the paddle, you can see it in the pictures.
I made it and it turned out wonderful. It was a little shiny looking but it hardened nicely. I may have added more powdered sugar tho. I just kept adding sugar until the consistency was how I wanted it.
The funfetti cake was what I was most impressed with! The frosting and cake were a wonderful combo. No box cake ever again!
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!
It is just like a regular buttercream. I don’t think that it is too sticky.
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 😀
I have not, but it would probably be delicious.
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?
I almost always make my cakes the day before. They slice better. The frosting protects the cake from getting stale.
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. 🙂
Yes and yes. It is a normal buttercream consistency.
Thank you… 🙂
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.:)
It should.
I plan the on having an outside party for my son in late october. Will the frosting hold up well in cooler weather?
It should be fine.
Thank you! I really definitely try this. Sounds delicious! And I apologize for the double comment from myself. Issues with my computer. 🙂
No worries!
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.
Well, a buttercream is going to be buttery.
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…
I keep my cakes in the fridge. I am not sure about the sweating, it probably depends on how humid it is.
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.
You can also make marshmallow creme.
How do you make your cakes flat?
Baking strips.
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!!!
Um, why didn’t I think of that?
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!
Probably both, but whatever you like.
Do you think I could make this frosting a day or two in advance of using it?
Absolutely!
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?
I really don’t know. I wish that I could be more helpful. I’m thinking that it would. I’d experiment and see.
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?
I am so glad! Most bakeries keep their cakes at room temperature, but I like mine cold. So I am guessing a day?
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 !
Happy Birthday and I am so glad that you liked it so much.
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?
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.
Hi I was just wondering if I could use margarine or a butter substitute? Or does it have to be butter?
You can use whatever you like, but it will not taste the same.
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.
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.
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!!!
Mischa
Use a marshmallow extract. You can find it online or in a bakery supply store.
Do you think this would be yummy with peppermint extract for some Christmas cupcakes? Looks like a great frosting either way!! 🙂
I do. It will be great.
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.
You’re welcome!
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!
Thanks!
I’ve never frozen it. I have made many, many, ice cream cakes and have always frosted with whipped cream. That does freeze well.
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!!
I don’t know what a Jos Louis is.
Hi,
This looks amazing but you can’t buy marshmallow fluff in supermarkets in the UK. Can you blast a bag of marshmallow in the microwave or something instead? If so how many bags do you think you’d need?
Thanks
I’ve never tried that, but I don’t think that it will work. You can make your own fluff if you really wanted to.
Hi I’m going to try this recipe. Trying to get a buttercream that is not too sweet so will try this but reduce the icing sugar.
You can buy marshmallow fluff in the UK. Tesco and sainsburys both sell it. I have also bought it from TK Maxx.
Your recipe calls for marshmallow cream, but many of the replies are saying they used marshmallow fluff, so wondering, do I use cream or fluff? lol Thanks.
Your recipe calls for marshmallow cream but quite a few were talking marshmallow fluff, so do I use the cream or the fluff? lol Thanks.
It’s the same thing.
Will this frosting hold up to being piped? like for grass?
It should. It’s a regular buttercream.
Hi I want to make this frosting for Christmas. How long will the icing last on the cake? Can I make it two days beforehand and keep it in the fridge?
Yes you totally can.
I just love this recipe! Once the cake is frosted Does it need to be refrigerated or can it sit out overnight?
It can sit out.
I want to make chocolate marshmallow buttercream. Can I just add cocoa powder?
I don’t see why not? I bet it would taste amazing.
My marshmallow buttercream broke . Can I fix it, and what can I do?.
HELP!
I’d try adding some more sugar.
Made red velvet cookies and used a rose tip for them. Made this frosting recipe for a filling and made sandwich cookies. Look cute and tasted wonderful!! Was wondering if this frosting freezes well as I have too many cookies for us to eat. Thought of freezing some for Valentines Day.
I think that it should freeze just fine. I’ve never done it but I don’t see why not.
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