Marshmallow cream frosting is made using 4 simple ingredients and comes together in just minutes. The fluffy texture makes it perfect for any layer cake, chocolate cake, or cupcakes.
This delicious frosting recipe is super light and is perfect when you don’t want to overpower the flavors of your cake, or if you need a quick icing. We love using it for double chocolate cupcakes and brownie cupcakes in place of the chocolate frosting.
I’d love to pile this on a batch of s’mores cupcakes, because obviously homemade marshmallow creme would taste delicious on those! You could also use it in place of regular marshmallows when making smookies and the crushed graham crackers and melted chocolate over top would look and taste great together. Use a kitchen torch to give the marshmallow cream icing a little toast!
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🧁 Ingredients:
- marshmallow creme – found on the baking aisle at the grocery store next to regular marshmallows.
- unsalted butter – salted butter has more water in it and will alter the fluffy frosting, so only use unsalted.
- pure vanilla extract – almond extract would also work.
- powdered sugar – helps to thicken the frosting and adds a little sweetness.
For a full list of ingredients and their measurements, 📋 please view my printable recipe card at the bottom of the post.
Optional Garnish:
Homemade marshmallow frosting can be piped on just about any cake or cupcake. Since it’s a soft frosting you could also use it for a regular smore or crepe filling.
Substitutions and Variations
- Peppermint – add mint extract like we did in our candy cane cookies.
- Raspberry – raspberry extract is perfect for a fruity flavor, similar to our raspberry cupcake recipe.
- Strawberry – strawberry extract transformed our strawberry frosting that still uses a jar of marshmallow fluff.
- Dip – homemade marshmallow fluff is an easy recipe that can also be used as a fruit dip.
- Softer – if you need an extra soft frosting, add a little bit of milk or heavy cream to thin it out.
🔪 Instructions:
Step 1: Whisk the marshmallow creme in a large mixing bowl at high speed using a hand mixer or stand mixer for 1 minute.
Step 2: Add the butter 1-2 tablespoons at a time, mixing after each addition until incorporated. Scrape down the sides of the bowl and the bottom of the bowl as needed.
Step 3: Beat in the confectioner’s sugar and vanilla on medium speed until combined and stiff peaks form.
Step 4: Use a rubber spatula to transfer the marshmallow fluff buttercream to a piping bag and decorate your favorite cakes.
Pro Tip: For a thicker frosting, add a little more powdered sugar. If your frosting is too soft, pop it in the refrigerator for 15-20 minutes and then rebeat. There is a lot of butter in the recipe – you can control the firmness of the icing with temperature!
SERVE: Use the fluffy marshmallow frosting for all of your favorite baked goods or as a dip for fruit!
Recipe Tips for Marshmallow Frosting
- The butter needs to be slightly softened. If it’s too soft the marshmallow fluff icing will not firm up. If this happens, refrigerate for up to 1 hour then re-whip.
- When using on a larger cake like 9×13 or a double layer round cake, you may want to double the marshmallow fluff frosting recipe so you have enough.
- If using a stand mixer, use the whisk attachment instead of the paddle attachment.
- A pinch of salt can be added if you find that the icing is a little too sweet.
Fun Fact
Originally, marshmallows were only for royalty in the Ancient Egyptian times. – The National Confectioner’s Association
Recipe FAQs
Marshmallow fluff is a type of marshmallow creme, a sweet, spreadable confection made from corn syrup, sugar, egg whites, and vanilla. It has a light, airy texture similar to whipped marshmallows.
Even though both contain sugar, light corn syrup, and egg whites, the proportions and processing differ. Marshmallow fluff often has additional ingredients to maintain its spreadable texture.
Keep leftover frosting in an airtight container for up to 4 days in the refrigerator. To soften, let it sit at room temperature. Rewhip on low speed if needed before adding to your pastry bag for decorating.
More Homemade Frosting Recipes
If you tried this Marshmallow Cream Frosting Recipe or any other recipe on my website, please please leave a 🌟 star rating and let me know how you liked it in the 📝 comments below.
Marshmallow Cream Frosting
Ingredients
- 2 – 7 oz. containers of marshmallow creme
- 1 ½ cups unsalted butter softened
- 1 teaspoon vanilla extract
- ½ cup powdered sugar
Instructions
- Use a spatula to empty all of the marshmallow creme into a mixing bowl. Whisk marshmallow creme in the bowl of a standing mixer for 1 minute.
- Add butter, 1-2 tablespoons at a time, mixing until each addition is incorporated. Scrape down the bowl several times while mixing.
- When all of the butter has been fully mixed into the marshmallow creme, add vanilla extract and powdered sugar and beat until combined.
- Pipe frosting on top of cooled cupcakes.
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