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Marshmallow Frosting is one of our favorite easy frostings when we want something sweet, fluffy, and fun for cupcakes. It has that creamy marshmallow flavor from Marshmallow Fluff, plus butter, powdered sugar, and vanilla to make it smooth and pipeable.
We love using this on chocolate cupcakes, vanilla cupcakes, s’mores desserts and birthday treats. It’s simple to mix together, easy to pipe, and gives any dessert that sweet marshmallow finish kids and adults love.
We’ve made this frosting countless times because it is fast, dependable, and uses ingredients we often have on hand. If you love this recipe, be sure to try Chocolate Buttercream Frosting, Cinnamon Cream Cheese Frosting, Vanilla Buttercream Frosting, and Sugar Cookie Frosting too.
Why you’ll love it + Why it works:
- Only Four Ingredients: This frosting comes together with simple ingredients you may already have in your kitchen.
- Ready in Minutes: It takes just a few minutes to mix up, making it perfect for busy baking days.
- Perfect for Piping: The texture is smooth and fluffy, making it great for decorating cupcakes and cakes.
- Balanced Sweetness: Butter helps balance the sweetness for a frosting that is rich without being overwhelming.
Marshmallow Frosting Ingredients
- Butter (½ cup, room temperature): Creates a rich, creamy base and helps give the frosting structure. Be sure the butter is softened so it mixes smoothly.
- Marshmallow Fluff (7 ounces): Adds the signature marshmallow flavor and creates the light, fluffy texture that makes this frosting so good.
- Powdered Sugar (1 cup): Sweetens the frosting while helping it hold its shape for spreading and piping.
- Vanilla Extract (1 teaspoon): Adds warm flavor and enhances the sweetness of the marshmallow.
How to Make Easy Marshmallow Frosting
COMBINE. Beat butter and powdered sugar until fluffy and well mixed. Mix in fluff and vanilla by hand and mix well.
PIPE. Add to a piping bag and pipe onto cupcakes.
Kristyn’s Recipe Tips
- Let the butter come fully to room temperature for the smoothest frosting.
- Sift the powdered sugar if it has lumps to ensure a silky texture.
- Avoid overmixing after adding the Marshmallow Fluff to help maintain a light, fluffy consistency.
- If the frosting feels too soft for piping, chill it for 15 to 20 minutes before decorating.
Marshmallow Frosting Recipe
Video
Ingredients
- ½ cup butter, room temperature
- 7 ounces Marshmallow Fluff
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Beat butter and powdered sugar until fluffy and well mixed.
- Mix in fluff and vanilla by hand and mix well.
- If the frosting feels too soft for piping, chill it for 15 to 20 minutes before decorating.
- Then add frosting to piping bag and pipe onto cupcakes.
Notes
- Let the butter come fully to room temperature for the smoothest frosting.
- Sift the powdered sugar if it has lumps to ensure a silky texture.
- Avoid overmixing after adding the Marshmallow Fluff to help maintain a light, fluffy consistency.
- If the frosting feels too soft for piping, chill it for 15 to 20 minutes before decorating.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Recipe FAQ
Store leftover frosting in an airtight container in the refrigerator for up to 5 days. Freeze the frosting in a freezer-safe container for up to 2 months. Thaw overnight in the refrigerator and stir before using.
Make it in advance and store it in the fridge for several days before using. As long as it is kept cool, it will stay in good condition.
You can even frost your cupcakes a day or two in advance, and keep in the fridge until you’re ready to serve.
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This recipe was first shared in August, 2012.
Can I use margarine instead of butter?
Thanks for your question! I would not recommend using margarine in place of the butter for this frosting. Butter gives it the best flavor and texture, while margarine can make it softer and change the consistency. If you do try it, the results may not be quite the same.
it tastes so good
I’m so happy you liked it!
Hi! Should we use salted or unsalted butter? I plan on making a 3 tier birthday cake. Do you have a good estimate range for how many servings I should make? Thanks 🙂
Great questions! I usually use unsalted butter, but either will work if that is what you have on hand. As for a 3 tier cake, it really depends on the size of your cake layers, but I would plan on making at least 2 to 3 batches so you have enough for filling, frosting, and decorating. I hope the birthday cake turns out beautifully!
Is this icing at all shelf stable and for how long? I don’t like serving cold cake and would want to have the cake set out of the fridge to warm to room temp before serving.
Yes, this frosting can sit out at room temperature for a day or two in a cool environment. If you refrigerate the cake, just let it sit out for 30 to 60 minutes before serving so it can come back to room temperature. Hope you enjoy it!
I make my own recipes for cookies. I had hot chocolate chips and marshmallow chips and I needed a good recipe for marshmallow frosting too add to the flavor of my cookies. This is the best marshmallow frosting I’ve ever had. The taste is really good and I like the idea of making it thick or thinner for my cookies. Absolutely wonderful!!
I’m happy to hear you enjoyed the flavor and could adjust the consistency to fit exactly what you needed!
Tastes Delicious
I’m glad you enjoyed it! Thanks for trying the recipe and taking the time to leave a comment. 😊
I was wondering if I put loose coconut on top of this icing (to make a coconut cake) will it work or will it not? I was thinking about subbing it instead of 7 minute icing Ty
Yes, that should work great! The loose coconut should stick nicely to the marshmallow frosting. Just be sure to sprinkle it on before the frosting sets.
Can this icing be toasted?
Since this recipe contains butter it’s not super friendly towards being toasted. However, one reader left a comment once saying it does work if you use really high heat up close. If you’re too far away, the frosting will melt before it browns.
I have not made this yet but I was trying to find a recipe to make marshmallow fluff frosting and came across this one. I made a blue moon ice cream loaf. It is stored in the freezer due to ice cream. I’m hoping to pipe the frosting on top and sides and immediately put back in freezer.
Do you think it will be stable enough for that? Also the fluff I bought is 16 oz so I’m just going to double the recipe and tint it to match the blue ice cream. I am using angel food I baked in a loaf pan for the cake layers.
It should work, but this frosting is fairly soft, especially on something frozen. I would pipe it on quickly and return it to the freezer right away, and keep in mind it will not get as firm as a traditional buttercream. Doubling the recipe is totally fine, and tinting it sounds like a fun touch!
Thank you for posting this recipe. I was looking for a marshmallow topping just like this. I had an idea to make smores type cupcakes but just plopping marshmallow cream on top was tooo sweet and sticky. I followed your recipe exactly and the taste was spot on. Lesson learned though…I thought it was firm enough and didn’t test before pipping on the cupcakes. It quickly lost it’s shape and drooped down the sides. I put them in the fridge and after about 30 minutes the frosting firmed up and stayed. Next time I will test and add more sugar for stiffness (as you noted.) Thanks again.
Thank you so much for sharing your experience, that is so helpful! I am so glad you loved the flavor, and chilling them was a great save.