This marshmallow fluff frosting is light, creamy, and packed with sweet, nostalgic flavor. Made with store-bought marshmallow creme, it comes together easily and is perfect for topping cupcakes, cakes, cookies, and more. It pipes beautifully, holds its shape, and adds a pillowy texture to every bite.
Jump to:
Why You'll Love This Frosting
- Quick and easy- It only takes 5 minutes to make marshmallow frosting! All you have to do is add the ingredients to a stand mixer and whip it until thick and fluffy!
- Uses a whole container of marshmallow fluff- Using marshmallow fluff adds the marshmallow flavor and a soft texture you can't get with regular marshmallows. And you don't need to worry about having any left over!
- Delicious on cakes and cupcakes- I used this frosting on my root beer float cupcakes and hot chocolate cupcakes, but it would also be delicious on this moist chocolate mascarpone cake or as a filling for sandwich cookies or whoopie pies.
Ingredients Needed
- Unsalted butter- Room temperature butter gives the frosting its creamy base and rich flavor. Take it out of the fridge an hour in advance to soften.
- Marshmallow fluff- This is also called marshmallow creme, and you can find it in the baking aisle at the grocery store. Regular marshmallows don't work for this recipe.
- Powdered sugar- This thickens the frosting and makes it super smooth. Make sure to add it gradually so it doesn't fly out of your mixing bowl and make a mess.
- Vanilla extract- You could use vanilla bean paste instead.
- Salt- A pinch offsets the sweetness of the fluff and confectioners sugar.
For the quantities and full instructions, see the recipe card at the bottom of this post.
Step by Step Instructions
Cream the butter. Add the softened butter to your stand mixer fitted with the paddle attachment. Then cream the butter on medium-high speed light and fluffy.
Add marshmallow fluff. Scrape down the sides of the bowl, then beat in the marshmallow fluff on medium-low until smooth.
Add powdered sugar. Add the powdered sugar in 3 additions, mixing on low speed so the sugar doesn't jump out of the bowl. Scrape down the sides of the bowl after each addition.
Mix until fluffy. Beat in the vanilla and salt on low, then increase the speed to medium-high until the frosting is light and airy.
Immediately add the marshmallow buttercream to a piping bag fitted with a large piping tip or spread it on your favorite desserts.
Tips and Tricks
- If your frosting is too thin, I recommend refrigerating it for 30 minutes. If it doesn't stiffen up, add more powdered sugar or cornstarch 1 tablespoon at a time until thickened.
- If your frosting is too thick, add milk or cream 1 teaspoon at a time until the desired consistency is reached.
- This recipe makes enough frosting to pipe 12 cupcakes or frosting a 6-8 inch cake with 2 layers.
Can I Use Regular Marshmallows Instead of Marshmallow Fluff?
You need to use fluff! Regular marshmallows don't work because they need to be melted down. Once they cool, they set back up and become sticky and chewy. That makes the frosting thick, gloopy, and hard to spread or pipe.
Frequently Asked Questions
Store the frosting in an airtight container in the refrigerator for up to 1 week. Bring to room temperature and give it a good mix before using.
Runny frosting is usually caused by butter that is too warm. You need to use softened, room temperature butter, but it shouldn't be so soft that it looks melted or greasy. To fix your frosting, chill it in the fridge for 10-15 minutes, then whip it again until it firms up.
Graininess can happen if the powdered sugar isn't fully incorporated. So the sugar gets mixed in evenly, sift it through a fine mesh sieve when adding it to the frosting. Also make sure to beat the frosting thoroughly so there aren't any lumps.
I don't recommend freezing marshmallow frosting because the marshmallow fluff might separate when the frosting is thawed.
More Frosting Recipes to Try
๐ Recipe
Marshmallow Fluff Frosting
Equipment
- 1 Electric hand mixer or stand mixer with the paddle attachment
Need Metric or US Customary Measurements?
Use the buttons below to toggle between grams and cups!
Ingredients
- 226 grams unsalted butter 2 sticks, room temperature
- 200 grams marshmallow fluff
- 300 grams powdered sugar
- 2 teaspoons vanilla extract
- ยผ teaspoon salt
Instructions
- In the bowl of a stand mixer fitted with the paddle attachment, beat the softened butter on medium-high speed until light and fluffy for about 2 minutes.226 grams unsalted butter
- Scrape down the sides of the bowl with a rubber spatula, then mix in the marshmallow fluff on medium speed until smooth.200 grams marshmallow fluff
- Add the powdered sugar gradually, in 2-3 additions, mixing on low speed. Scrape down the sides of the bowl after each addition.300 grams powdered sugar
- Add the vanilla and salt, then increase the mixer speed to medium-high. Beat for 2-3 minutes or until the frosting is thick, fluffy, and easy to spread or pipe.2 teaspoons vanilla extract, ยผ teaspoon salt
- Transfer to a piping bag or spread directly onto cooled cakes, cupcakes, or cookies!
Notes
- If you have a 7.5 ounce jar of fluff, use the whole thing.
- If the frosting is too thin, refrigerate for 30 minutes. You can also add extra powdered sugar (or cornstarch), 1 tablespoon at a time, until thickened.
- If the frosting is too thick, mix in milk or cream, 1 teaspoon at a time, until smooth.
- This recipe makes enough to frost 12 cupcakes or a 6-8 inch two-layer cake.
- I used this frosting on these root beer cupcakes!
Comments
No Comments