Marshmallow Buttercream
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This easy marshmallow buttercream frosting recipe is made with marshmallow creme (aka marshmallow fluff) and mixes up in minutes. This frosting is light and fluffy! Perfect for frosting your cupcakes!
So as a kid I straight up hated frosting. Yes I know. I was known to tip the slice of cake over and then eat just the cake so the frosting wasn’t in my way. The thing is I wouldn’t realize until I was older that I just hated canned frosting. And learned that I absolutely adore homemade frosting.
Maybe that’s why I have quite a few homemade frosting recipes on the website now. Some many fun variations of what I call the best buttercream frosting recipe – like this Oreo frosting (that pairs great with my Oreo cupcakes!), or my strawberry buttercream frosting (I top my chocolate cupcakes with it for Valentine’s Day!), and of course can’t go with a classic peanut butter buttercream (to top my peanut butter cake or banana cake with it!)
So this is a bit of a twist this time with this marshmallow buttercream recipe. This is a vanilla frosting but it’s made with a jar of marshmallow fluff! I discovered this genius frosting recipe when working at bakery. A marshmallow fluff buttercream?! Yes please.
It’s a perfect frosting to use for a layer cake – like my chocolate layer cake! I used this homemade marshmallow buttercream frosting to top my Rainbow cupcakes recently for St. Patrick’s Day!
See Also:
- Peanut butter cream cheese frosting is the best frosting to pair with a chocolate or vanilla cupcake!
- When it’s summertime, then it’s time to make these S’mores cupcakes with toasted marshmallow frosting!
- Calling all Oreo lovers with these Oreo cupcakes made with a vanilla cake batter and Oreo frosting.
- Kids are going to love these Cookie dough cupcakes stuffed with edible cookie dough.
- This easy vanilla cupcake recipe is made with melted butter so it comes together in minutes!
Why I Love This Scrumptious Marshmallow Buttercream
- Made with simple ingredients
- Mixes up in minutes in the bowl of your stand mixer
- Wonderful marshmallow flavor!
- Easy to freeze to if you have any leftover marshmallow frosting!
My Recommended Tools
Ingredients Needed
- Unsalted butter – You want to use softened butter. If you use salted butter you can omit the added salt.
- Confectioners sugar – Also known as powdered sugar (or icing sugar). If you don’t have any you can make your own powdered sugar!
- Marshmallow fluff – Also known as marshmallow creme. You can use store-bought or try making your own homemade marshmallow fluff! And be sure to check out all my marshmallow fluff recipes!
- Heavy cream
- Vanilla extract
- Pinch of Salt
How To Make Marshmallow Buttercream Frosting
Mix butter and sugar. In a mixing bowl with an electric mixer, combine the butter and confectioners sugar. Mix on low speed at first, then increase the speed to medium until combined.
I like to use my stand mixer but you can easily use a hand mixer and a large mixing bowl of course!
Add fluff. Add the marshmallow fluff to the mixture and beat until combined. Scraping down the bowl as needed.
Add heavy cream, vanilla, and salt. Add in your heavy cream, vanilla extract and salt, and mix on medium to high speed for 7-8 minutes until light and creamy. If not using immediately, store in a container in the refrigerator until ready to use, mix again until light and fluffy.
Ways To Use This Frosting
This is a wonderful vanilla flavored frosting and can be used in so many ways! It’s such a versatile frosting.
- Keep it simple! You can keep it simple and just use to frost a vanilla cake with it.
- S’mores cupcakes: Or you can use in my S’mores cupcakes (instead of the more involved 7-minute icing).
- Hot chocolate cake: Or use a filling with my chocolate layer cake and make a hot chocolate cake! Frost with my chocolate buttercream frosting for the perfect finish!
- S’mores chocolate cake: Use my chocolate cake, then frost with chocolate ganache and garnish with mini marshmallows, large marshmallows (try my homemade marshmallows)! Sprinkle on some graham cracker crumbs for a fun S’mores cake!
Can you see the possibilities are endless?
Recipe Tips
- Make sure the butter is at room temperature so it blends easily into a smooth frosting with the powdered sugar.
- Scrape down the sides of the bowl to everything is mixed properly.
Recipe FAQs
I used vanilla but this marshmallow fluffy frosting is a blank slate! Try adding almond extract or peppermint extract! These extracts are strong so I would add 1/4-1/2 teaspoon and taste.
Yes you can make up to 5 days in advance. Store in the fridge. Before using I like to throw it back in my mixer again and whip up to a fluffy volume before using.
You can store the frosting in the fridge for up to 5 days in the fridge. Or you can freeze any leftover frosting for up to 3 months in an airtight container. Thaw overnight in the refrigerator. You will want to re-whip again to get that fluffy texture.
More Recipes To Try
- Self Rising Flour Biscuits
- Lemon Cookies
- Brown Sugar Chocolate Chip Cookies
- 20 Self Rising Flour Recipes
- Milk Bar Cake
Marshmallow Buttercream Frosting
Equipment
Ingredients
- 1 1/4 cups (2 1/2 sticks, 283 g) unsalted butter softened
- 2 1/2 cups (283 g) powdered sugar
- 7 ounces marshmallow fluff
- 2 Tablespoons heavy cream
- 2 teaspoons pure vanilla extract
- Pinch of salt
Instructions
- Mix butter and sugar. In a mixing bowl, beat together the butter and powdered sugar together until light and fluffy, about 2-3 minutes. 1 1/4 cups (2 1/2 sticks, 283 g) unsalted butter 2 1/2 cups (283 g) powdered sugar
- Add fluff. Add the marshmallow fluff to the mixture and beat until combined. Scraping down the bowl as needed. 7 ounces marshmallow fluff
- Add heavy cream, vanilla, and salt. Add heavy cream, vanilla, and salt. Add in your heavy cream, vanilla extract and salt, and mix on medium to high speed for 7-8 minutes until light and creamy. If not using immediately, store in a container in the refrigerator until ready to use, mix again until light and fluffy. 2 Tablespoons heavy cream 2 teaspoons pure vanilla extract Pinch of salt
Frost cupcakes. With a large piping tip fitted into a large piping bag, pipe frosting onto cupcakes. Top with sprinkles if desired!
Notes
- Storage: You can make up to 5 days in advance. Store in the fridge. Before using I like to throw it back in my mixer again and whip up to a fluffy volume before using.
- Freezing: You can store the frosting in the fridge for up to 5 days in the fridge. Or you can freeze any leftover frosting for up to 3 months in an airtight container. Thaw overnight in the refrigerator. You will want to re-whip again to get that fluffy texture.
- Vanilla: I used vanilla but this marshmallow fluffy frosting is a blank slate! Try adding almond extract or peppermint extract! These extracts are strong so I would add 1/4-1/2 teaspoon and taste.
I was looking for a lighter icing for my lady locks. This works very well. Not too sweet. This will be my go-to recipe for the filling.
Thank you so much! I’m glad you found the marshmallow buttercream perfect for your lady locks. Enjoy!
The texture is light and fluffy, and the flavor is so wonderfully sweet and marshmallowy. It’s the perfect topping for cupcakes and cakes. I can’t wait to make it again!
Great, thank you so much!
Wow – this marshmallow butter cream was even tastier than I thought! My family and I put them on our cupcakes and my daughter nearly ate spoonfuls of this!
Wonderful, so glad that everyone enjoyed it!
We loved this fluffy marshmallow buttercream! It was perfect on our chocolate cupcakes for a little smores inspired dessert.
Great, so happy to hear that this worked perfectly for your cupcakes!