Introduction

This Marshmallow Frosting is a light, fluffy, and irresistibly sweet topping perfect for cupcakes and cakes. With a smooth texture and subtle vanilla flavor, it adds a delightful twist to your favorite baked goods.

Marshmallow Frosting Recipe - Recipe Image

Ingredients

¾ cup salted butter, slightly softened
1 ½ cups powdered sugar, sifted
1 teaspoon pure vanilla extract
7 ounces marshmallow fluff (Jet-Puffed brand recommended, 198g)

Instructions

Step 1: In the bowl of your stand mixer fitted with a wire whisk, or a medium mixing bowl with a handheld mixer, beat the slightly softened butter on high speed until fluffy and pale yellow, about 3 minutes. Scrape down the sides of the bowl as needed.
Step 2: Lower the mixer speed to low and add the sifted powdered sugar ½ cup at a time, beating well after each addition. Scrape down the sides of the bowl after each addition. Once all powdered sugar is added, increase the speed to high and mix until well combined and fluffy, about 2½ to 3 minutes.
Step 3: Reduce the mixer speed to medium and add the vanilla extract. Mix just until no streaks of vanilla remain.
Step 4: Add all the marshmallow fluff, scraping the container thoroughly. Mix on medium speed until incorporated, then increase to high speed and continue mixing for 3–4 minutes until the frosting is light, fluffy, and no longer sticky.
Step 5: Store the frosting covered in the refrigerator until ready to use. Let it sit at room temperature before piping onto cupcakes. For longer storage, freeze up to 3 months; thaw overnight in the refrigerator and mix on high speed before using to restore fluffiness.

Tips & Variations

For extra fluffiness, use slightly softened butter rather than room temperature butter.
Sifting the powdered sugar ensures a smooth, lump-free frosting.
Try adding a pinch of salt if using unsalted butter to balance the sweetness.
Experiment with different vanilla extracts such as bourbon or Madagascar for unique flavor twists.

Storage

Keep the frosting covered in an airtight container in the refrigerator for up to one week. Before using, allow it to warm at room temperature for a few minutes, then re-whip to restore its fluffy texture. You can also freeze the frosting for up to 3 months; thaw it overnight in the fridge and then beat on high speed to re-inflate before frosting your desserts.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use this frosting for cake decorating?

Yes, this marshmallow frosting holds its shape well when piped and works beautifully for decorating cupcakes and cakes. Just ensure it is at room temperature and well whipped before piping.

What can I substitute for marshmallow fluff?

If you can’t find marshmallow fluff, you can try homemade marshmallow cream or melted marshmallows cooled slightly. However, commercially prepared marshmallow fluff gives the best consistency and flavor.

Marshmallow Frosting Recipe

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★★★★★

4.5 from 67 reviews

This Marshmallow Frosting is a delightfully fluffy and light frosting made with salted butter, powdered sugar, vanilla extract, and marshmallow fluff. Perfect for topping cupcakes, cakes, or cookies, it offers a sweet, airy texture that isn’t overly sticky, making it easy to pipe and decorate with. Its creamy consistency and smooth flavour are enhanced by the slight saltiness of the butter.

Author: Lena
Prep Time: 10 minutes
Cook Time: 0 minutes
Total Time: 10 minutes
Yield: Enough to frost 12 standard cupcakes
Category: Frosting
Method: Blending
Cuisine: American
Diet: Vegetarian

Ingredients

Scale

Frosting Ingredients

¾ cup salted butter, slightly softened
1 ½ cups powdered sugar, sifted
1 teaspoon pure vanilla extract
7 ounces marshmallow fluff (198g), e.g., Jet-Puffed brand

Instructions

Beat the Butter: In a stand mixer bowl fitted with a wire whisk attachment, or in a medium mixing bowl using a handheld mixer on high speed, beat the slightly softened butter until it becomes fluffy and pale yellow in color, about 3 minutes. Scrape down the sides of the mixing bowl to ensure even mixing.
Add Powdered Sugar: Reduce the mixer speed to low and add the sifted powdered sugar ½ cup at a time, beating well after each addition. Scrape down the sides of the bowl after each addition. After all the sugar is added, increase the speed to high and beat for another 2½ to 3 minutes until the mixture is fully combined and fluffy.
Mix in Vanilla: Lower the mixer speed to medium and add the vanilla extract. Mix just until no streaks of vanilla remain.
Add Marshmallow Fluff: Add all the marshmallow fluff to the bowl, scraping out as much as possible from the container. Mix on medium speed until incorporated, then increase to high speed and continue mixing for 3 to 4 minutes until the frosting is no longer sticky and is light and fluffy.
Store and Use: Store the frosting covered in the refrigerator until ready to use. Let it sit at room temperature for a few minutes before transferring to a piping bag with your preferred decorating tip to frost cupcakes. You can also freeze the frosting for up to 3 months; thaw overnight in the refrigerator and re-whip on high speed before using to restore texture.

Notes

Softening the butter slightly rather than using room temperature butter gives a fluffier texture.
Sifting the powdered sugar prevents lumps and ensures a smooth frosting.
Be sure to scrape down the bowl sides frequently to combine ingredients evenly.
Allow chilled frosting to warm slightly and re-whip if frozen for best piping consistency.
This frosting pairs well with vanilla, chocolate, and red velvet cupcakes.

Keywords: marshmallow frosting, fluffy frosting, marshmallow fluff icing, buttercream frosting alternative, cupcake frosting, easy frosting recipe