This 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.
1 cup room temperature butter
1 (7-ounce) jar marshmallow creme
2 cups confectioners sugar
1 teaspoon vanilla
1 vanilla bean (optional)
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.
I 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.
I 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.
Happy Birthday Clay!
My cake. Not sharing.
Oh alright. You can have some too.
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PinIngredients
- 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.
May 18th, 2011 at 7:47 am
omigoodness! He is so cute! Congrats!! And I just so happen to be in LOVE with marshmallow buttercream 😉
May 26th, 2011 at 12:04 am
thank you Katrina!
May 18th, 2011 at 7:50 am
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.
May 26th, 2011 at 12:04 am
Happy Birthday Toni!
May 18th, 2011 at 8:06 am
This is amazing! So simple and clean but I’m sure it’s delish!
May 26th, 2011 at 12:03 am
that is what I was going for, simple and clean. It tasted amazing too.
May 18th, 2011 at 8:20 am
This looks scrumptious! I love the m & m’s as the decoration. Simple but so cute.
May 26th, 2011 at 12:03 am
it is Kelley!
May 18th, 2011 at 8:49 am
What a fun and bright cake. I Love the m&m topper. Also, I am digging the frosting that incorporates marshmallow fluff. 🙂
May 26th, 2011 at 12:03 am
thanks Ali. I love anything marshmallow.
May 18th, 2011 at 9:43 am
That looks incredibly good!!!!
May 26th, 2011 at 12:02 am
thank you Michelle.
May 18th, 2011 at 10:02 am
Very colourful and fun. Happy belated birthday Clay!
May 26th, 2011 at 12:01 am
thank you Karin!
May 18th, 2011 at 10:50 am
oh! that looks delish, but i adore your little boy’s face, like, “mine! not sharing (but boy, does this cake make me happy).”
May 26th, 2011 at 12:01 am
Thanks Emily! He eventually shared with us. 🙂
May 18th, 2011 at 11:03 am
LOVING this cake, and will bookmark it for my daughter’s upcoming 3rd birthday!
May 26th, 2011 at 12:01 am
thanks Melissa!
May 18th, 2011 at 11:33 am
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…
May 26th, 2011 at 12:01 am
thanks girls! I love the restaurant series you are doing! Love.
May 18th, 2011 at 12:26 pm
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!!
May 26th, 2011 at 12:00 am
Fruit Dip sounds good. I have never understood people that do not share recipes. Why not?
June 19th, 2012 at 1:31 pm
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.
June 19th, 2012 at 9:50 pm
This is not a fruit dip, it is a frosting for a cake.
May 18th, 2011 at 1:47 pm
Lovely!
Wish we could get Marshmallow Fluff in Australia – my soon to be 5 year would have loved the frosting!!
May 25th, 2011 at 11:59 pm
You cannot get Fluff in Australia????? Oh my.
May 18th, 2011 at 1:48 pm
I know the happiness that is marshmallow buttercream frosting. It may just be the most perfect thing ever created.
May 25th, 2011 at 11:59 pm
Pretty much. Fluff is heaven on Earth.
May 19th, 2011 at 4:47 am
Wow! Super cute cake!! And happy birthday, Clay^^
May 25th, 2011 at 11:59 pm
thank you Katie!
May 19th, 2011 at 4:50 am
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 .
May 25th, 2011 at 11:59 pm
thanks Rocky.
May 19th, 2011 at 7:49 am
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!
May 25th, 2011 at 11:58 pm
Have fun! 3 is a lot of fun.
May 19th, 2011 at 10:15 am
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!
May 25th, 2011 at 11:58 pm
awww, thank you!
May 21st, 2011 at 6:57 am
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.
May 25th, 2011 at 11:57 pm
thank you, I think that he is pretty cute too.
May 22nd, 2011 at 8:28 pm
Cute cake! This frosting sounds delicious.
May 25th, 2011 at 11:54 pm
thank you Jenn!
May 23rd, 2011 at 6:36 pm
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. 😉
May 25th, 2011 at 11:52 pm
I am glad that Clay’s cake inspired you to try again. Hope that it turns out better this time.
June 7th, 2011 at 4:26 am
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!
June 7th, 2011 at 9:07 pm
I hope this works for you, try adding more powdered sugar to the recipe that you are using, it will firm up your frosting.
June 7th, 2011 at 6:55 am
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
June 7th, 2011 at 9:06 pm
Thank you Stephanie. I don’t know what else to use, I am so sorry!
August 28th, 2011 at 6:52 pm
Thanks for sharing! Used it to fill chocolate chip whoopie pies for my sons first birthday. Was delicious!
August 29th, 2011 at 11:12 am
Yum. I bet that was a good combo.
September 14th, 2011 at 11:50 am
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!
September 15th, 2011 at 10:48 pm
I would probably use a whipped cream instead of a buttercream. I am not sure how it would freeze.
February 29th, 2012 at 8:45 pm
Just wondering, we can’t get marshmallow creme where I live, so what could I use as a substitute? Thank you
March 1st, 2012 at 11:27 pm
Well, I do not think that there is a substitute, but you can make your own.
April 2nd, 2012 at 5:29 pm
Super cute cake and delish frosting!! Thanks:)
April 8th, 2012 at 10:34 pm
Thank you kelley!
May 2nd, 2012 at 10:31 am
Would I be able to use melted marshmallows instead of the creme? I have an over abundance of bagged Marshmallows.
May 6th, 2012 at 11:09 pm
I have never tried it. I would just say give it a go, and see what happens.
May 3rd, 2012 at 12:16 am
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!
May 6th, 2012 at 11:07 pm
No, it is not like whipped cream and yes it is sweet.
May 13th, 2012 at 2:29 pm
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
May 22nd, 2012 at 9:40 pm
It depends on what you are using it for, but I have enough to frost 24 cupcakes.
May 22nd, 2012 at 4:55 pm
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!
May 22nd, 2012 at 6:24 pm
I would use a seven minute frosting instead, and maybe toast it with a torch.
June 3rd, 2012 at 9:32 am
Hi I am making s’mores cupcakes for my cubscouts today and I using your marshmallow frosting, looks wonderful!
June 4th, 2012 at 1:21 pm
Sounds like a good time!
June 8th, 2012 at 3:31 pm
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!
June 12th, 2012 at 3:48 pm
I am so jealous. Fluff was off limits at my house too, and I adore it.
June 19th, 2012 at 1:34 pm
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!)
June 19th, 2012 at 9:50 pm
I hope that you like this one.
September 26th, 2012 at 6:37 pm
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!
September 26th, 2012 at 10:23 pm
It shows 2 sticks, which is 1 cup of butter.
September 27th, 2012 at 2:51 pm
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….
September 27th, 2012 at 8:02 pm
A cook off sounds like fun.
October 18th, 2012 at 1:33 pm
Can this frosting be used for piping?
October 20th, 2012 at 10:23 pm
Yes, it is pretty thick.
December 1st, 2012 at 3:31 pm
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
December 2nd, 2012 at 9:01 pm
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?
December 19th, 2012 at 10:13 pm
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 🙂
December 24th, 2012 at 11:06 pm
you are very welcome!
January 3rd, 2013 at 7:14 am
That cake is adorable! I love the M&M idea, and the marshmallow buttercream looks easy and delicious. Thanks for sharing!
January 14th, 2013 at 9:49 pm
thank you Nicole!
January 9th, 2013 at 3:25 pm
How much frosting do you get with this recipe?
January 14th, 2013 at 9:25 pm
About 4 cups?
January 25th, 2013 at 10:56 pm
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?
January 27th, 2013 at 8:10 pm
Split the bean in half, and use the back of the knife to scrape the seeds out.
February 7th, 2013 at 1:26 am
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.
February 10th, 2013 at 10:33 am
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. 🙂
February 10th, 2013 at 3:56 pm
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.
February 10th, 2013 at 8:00 pm
I made this cake 2 years ago, so I am not sure how much I used or which pan. Sorry!
February 10th, 2013 at 8:24 pm
No worries. I’ll just have to wing it! lol 🙂
February 14th, 2013 at 2:46 am
hi
February 14th, 2013 at 2:49 am
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.
February 21st, 2013 at 11:30 pm
Here is a recipe for it: https://www.marthastewart.com/255394/momma-reiners-homemade-marshmallow-cream
June 2nd, 2013 at 8:32 pm
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
June 4th, 2013 at 9:49 pm
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.
March 20th, 2013 at 11:15 am
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!
March 31st, 2013 at 11:27 pm
you are welcome!
March 20th, 2013 at 10:44 pm
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!
April 2nd, 2013 at 10:40 am
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!
May 6th, 2013 at 12:32 pm
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. 🙂
May 6th, 2013 at 10:30 pm
Fluff and creme are the same thing. No suffering needed. 🙂
May 31st, 2013 at 4:40 pm
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!
July 12th, 2013 at 11:23 am
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!!!
July 22nd, 2013 at 7:16 pm
I used the paddle, you can see it in the pictures.
July 22nd, 2013 at 7:35 pm
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!
July 15th, 2013 at 9:01 pm
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!
July 22nd, 2013 at 7:13 pm
It is just like a regular buttercream. I don’t think that it is too sticky.
August 7th, 2013 at 6:40 pm
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 😀
August 11th, 2013 at 11:07 pm
I have not, but it would probably be delicious.
August 16th, 2013 at 9:05 am
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?
August 21st, 2013 at 8:21 pm
I almost always make my cakes the day before. They slice better. The frosting protects the cake from getting stale.
August 23rd, 2013 at 5:23 pm
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. 🙂
August 25th, 2013 at 3:58 pm
Yes and yes. It is a normal buttercream consistency.
August 26th, 2013 at 7:34 pm
Thank you… 🙂
September 4th, 2013 at 10:12 pm
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.:)
September 10th, 2013 at 10:14 pm
It should.
September 5th, 2013 at 3:45 pm
I plan the on having an outside party for my son in late october. Will the frosting hold up well in cooler weather?
September 10th, 2013 at 10:13 pm
It should be fine.
September 14th, 2013 at 12:10 pm
Thank you! I really definitely try this. Sounds delicious! And I apologize for the double comment from myself. Issues with my computer. 🙂
September 19th, 2013 at 5:08 pm
No worries!
September 12th, 2013 at 3:34 pm
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.
September 19th, 2013 at 5:13 pm
Well, a buttercream is going to be buttery.
September 18th, 2013 at 12:20 pm
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…
September 19th, 2013 at 4:43 pm
I keep my cakes in the fridge. I am not sure about the sweating, it probably depends on how humid it is.
September 27th, 2013 at 10:36 am
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.
October 2nd, 2013 at 8:13 am
You can also make marshmallow creme.
October 17th, 2013 at 2:53 pm
How do you make your cakes flat?
October 20th, 2013 at 10:03 pm
Baking strips.
January 28th, 2014 at 11:39 am
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!!!
January 29th, 2014 at 10:47 pm
Um, why didn’t I think of that?
February 7th, 2014 at 12:59 pm
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!
February 9th, 2014 at 12:28 pm
Probably both, but whatever you like.
April 17th, 2014 at 11:19 am
Do you think I could make this frosting a day or two in advance of using it?
April 18th, 2014 at 8:23 am
Absolutely!
April 24th, 2014 at 9:53 pm
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?
April 25th, 2014 at 10:52 pm
I really don’t know. I wish that I could be more helpful. I’m thinking that it would. I’d experiment and see.
May 5th, 2014 at 11:15 am
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?
May 8th, 2014 at 8:33 am
I am so glad! Most bakeries keep their cakes at room temperature, but I like mine cold. So I am guessing a day?
May 9th, 2014 at 11:21 pm
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 !
May 12th, 2014 at 10:48 pm
Happy Birthday and I am so glad that you liked it so much.
June 11th, 2014 at 1:21 pm
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?
June 12th, 2014 at 12:22 am
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.
July 3rd, 2014 at 1:15 am
Hi I was just wondering if I could use margarine or a butter substitute? Or does it have to be butter?
July 5th, 2014 at 12:45 pm
You can use whatever you like, but it will not taste the same.
July 23rd, 2014 at 8:06 am
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.
July 24th, 2014 at 11:10 pm
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.
September 5th, 2014 at 9:29 pm
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
September 7th, 2014 at 3:17 pm
Use a marshmallow extract. You can find it online or in a bakery supply store.
December 10th, 2014 at 1:43 pm
Do you think this would be yummy with peppermint extract for some Christmas cupcakes? Looks like a great frosting either way!! 🙂
December 10th, 2014 at 3:44 pm
I do. It will be great.
February 26th, 2015 at 10:23 pm
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.
March 1st, 2015 at 11:43 pm
You’re welcome!
June 6th, 2015 at 4:48 pm
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!
June 7th, 2015 at 9:07 pm
I’ve never frozen it. I have made many, many, ice cream cakes and have always frosted with whipped cream. That does freeze well.
September 14th, 2015 at 8:06 pm
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!!
September 15th, 2015 at 2:34 pm
I don’t know what a Jos Louis is.
November 14th, 2015 at 5:27 pm
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
★★★★★
November 15th, 2015 at 9:14 pm
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.
March 3rd, 2016 at 5:26 pm
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.
August 18th, 2016 at 2:56 pm
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.
August 18th, 2016 at 2:59 pm
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.
★★★
August 21st, 2016 at 10:46 pm
It’s the same thing.
December 8th, 2016 at 7:16 am
Will this frosting hold up to being piped? like for grass?
December 12th, 2016 at 10:32 am
It should. It’s a regular buttercream.
December 22nd, 2016 at 2:08 pm
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?
December 23rd, 2016 at 11:04 am
Yes you totally can.
February 17th, 2017 at 7:41 pm
I just love this recipe! Once the cake is frosted Does it need to be refrigerated or can it sit out overnight?
February 24th, 2017 at 10:33 pm
It can sit out.
September 1st, 2017 at 5:14 pm
I want to make chocolate marshmallow buttercream. Can I just add cocoa powder?
September 5th, 2017 at 4:00 am
I don’t see why not? I bet it would taste amazing.
November 2nd, 2017 at 6:31 pm
My marshmallow buttercream broke . Can I fix it, and what can I do?.
HELP!
November 6th, 2017 at 8:23 am
I’d try adding some more sugar.
January 31st, 2018 at 7:02 pm
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.
January 31st, 2018 at 7:35 pm
I think that it should freeze just fine. I’ve never done it but I don’t see why not.