Marshmallow Frosting Recipe
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.
- 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
Find it online: https://cheflenacooks.com/marshmallow-frosting-recipe/
