Marshmallow Buttercream Frosting

5 from 4 votes

Easy marshmallow buttercream frosting made with marshmallow fluff!

Prep Time10

Cook Time0

Total Time10

Course: Dessert

Cuisine: American

Servings: cupcakes

Calories: 328kcal

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

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.