Easy Marshmallow Frosting

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Homemade Marshmallow Frosting recipe – great for cakes and cupcakes! Just a few ingredients including marshmallow fluff, butter, vanilla, & powdered sugar make this icing a hit!

This marshmallow fluff frosting can be used to top vanilla cupcakes, chocolate cupcakes, or any flavor cupcake you like! You could even use it to make s’mores brownies with some crushed up graham crackers.

marshmallow frosting on top of a chocolate cupcake

No hassle, just quick & easy!

For the most recent cupcakes I made, I decided I wanted to use Marshmallow Frosting. I did a few google searches but found only ones that involved egg whites and decided I needed a quick and Easy Marshmallow Frosting.

I had remembered I saw one on Pinterest one day. It was from Just a Pinch. I usually modify all recipes, but this one was already nearly perfectβ€”I just added a little vanilla. πŸ™‚

It only required a small handful of ingredients, and the finished product was so tasty. It’s a really nice texture tooβ€”not too thin and “whipped”, but not too dense like some buttercream frostings. I’ve used it on multiple flavors of cupcakes already!!

beating marshmallow fluff and butter together with a hand mixer

Just 4 ingredients!

This recipe is so easy because it only uses 4 ingredients (and egg whites is NOT one of them!!):

  • butter (make sure it’s at room temperature)
  • marshmallow fluff
  • powdered sugar
  • vanilla extract (extract, not flavoring)

If you’re having a hard time finding the marshmallow fluff, check in the baking isle of your grocery store. The label might also say “jet puffed marshmallow creme”. This works the same! If you still don’t have any luck, Amazon is always on option. πŸ˜‰

When you’re mixing the ingredients together, make sure the powdered sugar and butter are completely creamed together before adding anything else. There should be no visible clumps of powdered sugar.

Use a rubber spatula to scrape any stray clumps from the side of the bowl, and to mix in the fluff by hand (rather than using a beater/electric hand mixer).

Marshmallow fluff frosting on a spatula

Tips, tricks, and troubleshooting

How much this frosting will cover depends on how you use it. If you’re piping it on, or being really decorative, this recipe makes enough frosting to cover 12 cupcakes. If you are spreading it on with a knife, it will cover several more.

You can use it to frost a cake, however you might need to double the recipe for a 9×13 cake, or for a double layer 8 inch round cake.

I’ve had several readers ask if you can use a kitchen torch to brown this frosting (kind of like a toasted marshmallow). Although I have never tried, one reader said it does work if you use really high heat up close. If you’re too far away, the frosting will melt before it browns.

Make ahead and store? Because this recipe is more of a buttercream type frosting, and doesn’t have egg whites in it, you can easily make it in advance and store 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.

If your frosting is too runny, you might need to add a bit more powdered sugar to stiffen it up. I wouldn’t add more than a couple tablespoons at a time, and then mix well to see how it affects the consistency.

Areas that are warm or humid might affect the consistency of your frosting as well. Put it in the fridge for a while to see if that does the trick.

marshmallow frosting on top of a cupcake

This recipe was soooo easy and was so yummy!! It’s definitely a new favorite, and I can’t wait to make it again.

For more delicious frosting recipes, check out:

Marshmallow Frosting Recipe

4.67 from 12 votes

Homemade Marshmallow Frosting recipe - yum! Few ingredients including marshmallow fluff, butter, vanilla, & powdered sugar make this a hit!

Course Dessert
Cuisine American
Prep Time 5 minutes
Total Time 5 minutes
Servings 12
Calories 79 kcal
Author Lil' Luna

Ingredients

  • 1/2 cup butter room temperature
  • 7 oz Marshmallow Fluff
  • 1 cup powdered sugar
  • 1 tsp vanilla extract

Instructions

  1. Beat butter and powdered sugar until fluffy and well mixed.

  2. Mix in fluff and vanilla by hand and mix well.
  3. Add to piping bag and pipe onto cupcakes.

 

Author

Kristyn Merkley

My name is Kristyn and I’m the mom of SIX stinkin’ cute kids and the wife to my smokin’ hot hubby, Lo. My mom’s maiden name is Luna, and I’m one of the many crafty β€œLil’ Lunas” in the fam. On this site I like to share all things creative – from recipes to home decor to gifts and home decor ideas. Welcome!

More by Kristyn

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Comments

    1. Making this Delish recipe right now ! I saw some people mentioned eggs in or not . I am looking at a plastic 16oz container of Marshmallow Fluff now. Ingredients state..Corn syrup-Sugar-Dried Egg White-Vanillin.. Underneath says:Contains Egg. Hope this helps ????

    1. It’s a regional thing. CrΓ¨me is more Western; Fluff is available in East and South. TExtures differ, but I’ve never seen Fluff so all I can say it that my friends who have seen both say that it’s lighter and fluffier, while crΓ¨me is denser and stickier.

  1. this frosting is delicious! i may or may not have eaten the leftovers by the spoonful i the middle of the night….. its like marshmallowy but whippy and buttery and wonderful! my new favorite frosting πŸ™‚ i love your site!

  2. Hi! I will definitely try this, sounds great! Just one comment regarding the “no eggs policy” here…. I’ve never actually seen a jar of marshmallow fluff, but I’m pretty sure it contains egg whites. That is why other recipes tell you to use eggs – because with those recipes, you basically make the marshmallow fluff from scratch. Just saying, in case some of you want to avoid eggs for medical reasons.

  3. Mine came out really wet. No way this could stand up on a cupcake. I even added a second container of fluff. It was still very wet and runny. Not happy!

    1. Mine did the same thing… Maybe I used creme instead of fluff? If there is a difference… Mine was more like a glaze but still yummy

  4. Hi there! I Thanks for the recipe, it was very easy to make. I just made it but I’m not sure if it came out right. It looks good, but it tastes like only butter and it’s kind of disgusting. Would I be ok to add more fluff or would it not change the flavor?

    1. Mine tasted like just butter and the consistency is very buttery. I tried adding more powdered sugar and some milk. It helped a little but I didn’t think it tasted like marshmallow at all. I loved how it spread though, it was very easy to decorate with.

  5. Can you bake a cake ahead of time, ice it with the Easy Marshmallow Frosting, then freeze it? If so, if you color the icing(to decorate), will it bleed after taking it out of the freezer?

    1. You know what… Unfortunately, I couldn’t tell ya. I have never tried it. If you do end up trying it, let me know how it goes so I can know for the future. Good luck!

  6. I wonder if this is similar to a recipe I have that contains Cream Cheese mixed with Marshamellow Fluff. I haven’t made it in a long time but it was great as a fruit dip at parties.

    1. Yes, you can! I would just make sure you don’t add too much so it the frosting stays a more thick consistency. πŸ™‚

  7. Mine came out great! Fantastic! For those that said theirs came out runny, you didn’t something wrong. Check your ingredients and measurements again. Make sure you are using fluff.

  8. This is really good and really easy. Those who are saying that it is runny are definitely doing something wrong, and if it’s too thick try mixing it some more. My 14 year old daughter made it with no problem!

    1. I’ve actually never tried storing it and have made it right before using it. I’d imagine it would be good in a closed container in the fridge for at least a week or two.

  9. Hello,

    Thanks for the great recipe! I’m wondering if you meant to say a HALF cup of butter? It tasted like straight butter, so I kept adding sugar and fluff and eventually milk, but nothing could make it taste better. Am I the only one who thought it was so buttery? It looked so good, and I wanted to like it. Any advice?


    1. I used half butter and half Crisco to cut down on sweetness and make it stand up better for outdoor wedding . Also added a little less marshmallow. It came out great!! This may solve some of the problems people have experienced

  10. Can you make this with dairy free “butter”? We use Earth Balance because my son is allergic to dairy and I’m trying to find a dairy free icing recipe that actually tastes good.

  11. I made this marshmallow icing according to the instructions with 1 cup of butter despite thinking it was way too much butter and unfortunately it was. The icing was not very good. I checked some other marshmallow recipies such as Kraft and they call for 1/4 cup of butter instead. Perhaps it is a misprint.

  12. Kristyn this marshmallow frosting is awesome, I’ll definitely make it again !!!! I used it for brownies I wanted to decorate with Peeps & jelly beans for Easter and I don’t like sweet frosting and never frost my brownies. This worked out great and is very easy to make, not saving the other recipes I found that would take a bit more time.

  13. Does this frosting need to be refrigerated? I made a double batch and have a little left over. I want to frost more cupcakes tomorrow and am wondering. I love this frosting! I’ve used it twice now with great results. I used Creme one time and Fluff one time, and both worked great. A 10-year old girl at my daughter’s party today loved the frosting so much she asked if she could have another cupcake. πŸ™‚

  14. I want to make this frosting for my sons Bay Max bday cake. If I only have marshmallow creme would you recommend adding a egg white or two or does the creme work out okay?

  15. Silly me ???? I didn’t look at the dates of these Posts !! OOPPS ???? No matter what year it is, I LOVE THIS ICING !!

  16. This recipe is awful. I made it exactly as written, piped it onto cupcakes that I had made the day before, and the icing immediately began to melt. It didn’t hold the piping details at all, and ended up being an very unattractive “blob” on the cupcakes. The final texture is perfectly fine, but you the you’re going to make pretty cupcakes with this recipe, think again.

      1. For folks who are having it turn out floppy/drippy and not a solid shape holding frosting — you need to whip the butter/sugar until it’s fluffy. Can take a while. Then, FOLD IN the marshmallow FLUFF. If you continue to whip/beater-mix it will soften the fluff and ruin the texture. It might seem tough to hand mix/fold in the fluff, but do it little by little and this frosting turns out great.

  17. Ive made quite a lot of frosting and really didnt think I would have issue because alot of people here did well with it. Mine piped well, but ran down the length of the cupcake in a matter of 10 minutes. I used 1/2 c of butter as recipe called for. Thoroughly whipped the butter/ powdered sugar with a stand mixer till fluffy. I did use marshmallow creme instead of fluff (as this is whats available here) so maybe that makes all the difference. I dont know. I will say while it tasted good, DO NOT MAKE this with Marshmallow Creme, it will run like a horse at the derby. ;0) . That is the only issue I can find to be at fault. Sorry.

    1. No worries..thank you for sharing!! I’m sorry it ran down. That could be it or maybe heat/humidity?? Not sure where you are at. But, thank you for trying them!

      1. Yes thank you for your advice on this. I frosted Christmas cookies with it and worked out great, lil sticky and couldn’t stack them well….most were gone thou


  18. Hello – Thanks for the super easy recipe for marshmallow frosting. It’s really yummy by the way.

    I’m using it for my daughter’s 15th birthday cake: I’m making a S’mores cake. Chocolate cake, marshmallow frosting, small pieces of Hershey’s chocolate bars (Hershey’s 8 pack snack size – each mini bar has 4 small squares) and of course coarsely crushed graham crackers. If I was “really cool” I would have purchased one of those kitchen torches and toasted the outside a bit for a really good visual – but I’m not.


  19. My birthday is Sunday. I decided if I could find a Marshmallow Icing recipe, I am going to make myself a cake. I have very fond memory of baby sitting as a young teenager and the mother of the house would make this awesome cake with marshmallow icing. It was to die for. I could eat the whole thing while there, but of course never wanted to be a hog of course. So thanks for the recipe. πŸ™‚

  20. could you flavor this icing, i need to do a lemon cake and love this frosting but worried i may need more lemon


  21. Made this for my fiancee and daughter to put on a strawberry cake and they couldn’t stop taSting the icing before i even put it on the cake (and this is comIng for 2 laDies that love cReam cheese icing). Super simple and delicious reCipe. Will definitely Use this again.


  22. Just wanted to fill answers for lots of comment questions! I made this with marshmallow creme instead of fluff (creme is all that’s available in Arizona), and it turned out great. I tried torching it, and this does brown nicely before melting.

    To make the frosting, make sure the butter and powdered sugar are completely creamed together, not just mixed. This took a long time with my hand mixer but eventually turned beautiful.

    For toasting the marshmallow make sure you use really really high heat. I used a butane torch for bruleing sugar and if it is held too far away the frosting will melt before it browns. Get really high heat right on the frosting.

    1. Forgot to mention that I put the frosting in a bag and let it sit in a cooler about an hour before using it (not on purpose, I just didn’t have time). The frosting held up for a whole day at winter room temperature, then After leaving cupcakes in the fridge for a few days it is still looking good.

  23. I feel that I followed the recipe perfectly however my marshmallow fluff frosting is not stiff enough to pipe and I fear that spreading it will be a mess.


  24. If you use 1 cup butter and 2 cups powdered sugar it turns out great. Its just the regular marshmallow creme 7 oz.
    No eggs