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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.
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 perfect—I just added a little vanilla. 🙂
It only required a small handful of ingredients, and the finished product was so tasty. It’s a really nice texture too—not too thin and “whipped”, but not too dense like some buttercream frostings. I’ve used it on multiple flavors of cupcakes already!!
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. 😉
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).
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.
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:
- Berry Buttercream Frosting
- Chocolate Chip Frosting
- Brown Sugar Cream Cheese Frosting
- Strawberry Frosting
- Cinnamon Roll Icing
Marshmallow Frosting Recipe
Ingredients
- 1/2 cup butter room temperature
- 7 oz Marshmallow Fluff
- 1 cup powdered sugar
- 1 tsp vanilla extract
Instructions
- Beat butter and powdered sugar until fluffy and well mixed.
- Mix in fluff and vanilla by hand and mix well.
- Add to piping bag and pipe onto cupcakes.
Video
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Hello! Does this frosting store well?
It stores decently well, but not as long as a traditional buttercream. It is at its best when made the day of, but it still works well if made up to two days ahead of time and refrigerated. Be sure to let it come to room temperature before applying.
It sounds delicious, will definitely try it. Would this frosting be good for Whoopi Pies? TY
Yes, this frosting works really well in whoopie pies!
Hello!
Did you use unsalted or salted butter?
I used unsalted butter.
Hi, can I add cream of tart to the marshmallow fluff to stabilize the frosting?
No, you shouldn’t add cream of tartar to the marshmallow fluff. This recipe is already stable because the fluff is essentially a pre-made meringue, which has been cooked and processed to maintain its thick, aerated structure.
Is this icing ok to use with a torch- making a smore type cake and want to ‘toast’ the icing. thank you.
In theory, the marshmallow fluff in the frosting should brown and caramelize a little, but since I’ve never tried it personally, I can’t fully endorse the technique. If you happen to try it out, I would love to hear about the result.
Can I use this marshmallow frosting recipe for a nine inch two layer cake. My granddaughter wants to make it. Any suggestions
You can use this frosting recipe to decorate a layered cake, but you will want to double or even triple the recipe depending on how thick you want to apply the frosting.
I haven’t tried this yet but id like to use this topping for my wedding cupcakes. Is it safe to freeze and if so how long will it last in the freezer?
Im trying to make my cupcakes ahead of time, freeze them and then the morning of get someone to take them out for me.
Yes and no. Freezing the frosting alone is perfectly doable, as you can easily rewhip it to restore its ideal texture after thawing, and it will last well for 1-2 months. However, for your wedding cupcakes, I would highly recommend freezing the cupcakes and frosting separately. While freezing already frosted cupcakes is safe, the delicate texture and appearance of the marshmallow frosting can be affected by the freezing and thawing process, and for such a special occasion, you wouldn’t want anything less than perfect. If you have someone willing and able to rewhip the frosting and apply it to the cupcakes the morning of the event, that would be the ideal solution over freezing them already frosted.
I haven’t tried this but want to use it for a smores layer cake for my sister. Im planning on doubling it but would it be good for cakes/cake decorating? I was planning on doing a small text cake but I don’t have time for that anymore so that’s why I’m reaching out. Please let me know asap. I appreciate it
I hope I’m not too late in answering! This frosting can be used on cakes to spread on top or between cake layers. However, since it is a lighter and fluffier frosting, it may not hold up well for intricate piping, detailed designs, or between multiple layers in a large cake.
Easy ingredients and easy steps to follow I’m using this recipe for a s’mores cookie recipe instead of just marshmallow fluff.
After piping frosting on cup cakes do I need to refrigerate I the frig??
The frosted cupcakes can be kept at room temperature for 2-3 days; however, if your room is above 72°F or is humid, you may want to refrigerate them.
I just made the marshmallow icing and when I put it on the cupcakes, it slides off. What can I do to thicken it?
I would ad a couple tablespoons at a time of the powdered sugar, until it’s the consistency you want. Hope that helps!
Love this icing!
I am glad you do! It’s one of my favorites! Thank you so much!
If I use less powder sugar will the icing still be useable.
I personally haven’t tried, but you can try & taste it, then add more if you want.
I used the marshmellow frosting receipe from another site and it called for TWO cups of confectionary sugar. Consistency was perfect!
Thanks for sharing!
nice
Flavor was nice. But I didn’t read the other comments before trying this recipe. Totally agree with others. The consistency is terrible! Incredibly runny. Even if your kitchen is warm, icing should be fluffy and stable because you will most likely serve your cake/cupcakes in a room temp environment. This icing ran everywhere!
Thanks for the feedback and for giving the recipe a try!
This tastes great but the consistency is NOT frosting consistency. Pretty disappointing since you can’t actually use it as frosting.
Thanks for sharing your feedback. And for giving the recipe a try!
Love your recipes
Love it! Exactly what I needed/imagined for my graham cracker cupcakes. I made them for work tomorrow and one of my coworkers can’t eat dairy, so I used soy-free earth balance, which seems to be working fine (we’ll see how they hold up tomorrow) and tastes great!
I would want folks to know that if you want them to come out looking like the photo, you need to think about temperature. My kitchen was too warm and I didn’t (against my gut instinct) refrigerate the frosting for a bit before piping, so it didn’t hold it’s form and now they’re just blobby clouds instead of pretty soft-serve-ice-cream-looking swirls *shrug* oh well…next time I’ll get it right 😉 Anyway, thanks so much for the recipe. Love your blog!
This is really good. It was a little runny, but I was making it to top a strawberry cheesecake, and it worked like a glaze, which was perfect. Next time I’ll add more powdered sugar if I want to top a cake.
She said to add the fluff by hand but I used my mixer, which was easier. But maybe that’s where it went wrong. I’ll definitely be keeping this in my recipe box.
This was very runny even after adding more powdered sugar. I could not even think about piping. I should have read the comments before trying a new recipe.
This did not come out as expected! I’ve got a bowl full of a gooey mess! Not sure I can salvage it, actually I don’t even know if I can.
I’m sorry to hear the recipe didn’t turn out for you. Thanks for giving it a try!
Hi there, could this be made with dairy free butter options?
You could try! I haven’t made it with dairy free options so I’m not sure how the texture/flavor would turn out. But you’ll have to let us know if you do.
Good
Can this keep in the fridge for a day?
Yes!
Just what I was looking for. It is messy but I don’t mind. Next time I’ll cut the recipe in half tho as it is soooooo sweet! Excellent quick fix frosting for those of us who are frosting challenged. Thanks!
You’re welcome!!
Sorry but way too sweet and absolutely no structure. Had to throw it all away.
Thanks for the feedback and for giving the recipe a try!
Taste really yummy, but not room temperature stable. This is a fridge cake/cupcake recipe. The Jett Puff is just too runny. It will pipe well and hold its form for about 5 mins before starting to fall. My home is sitting at 72 and it’s winter, so definitely not meant for room temperatures.
just turned into messy blob of liquid.
Recipe is easy And yummy! I doubled the recipe to fill and frost an 8 inch double layer cake. I sprayed my off set spatula with Pam before frosting and had no issues!
Tastes yummy, but doesn’t hold its shape. The frosting becomes a messy blob that spills off and over the sides of the cake. I’m thinking the ratios are off somewhere.
As others have found it is VERY soft. I was careful to use lightly softened butter and don’t live in a hot climate, but it still spread out a lot and looks messy. I learnt to not pipe as much or as high as I would for normal buttercream, so there’s far less frosting but it still doesn’t look as good.
Hi followed the recipe to a tee and it did not hold the piping it went flat. Tried it again and it did the same. Disappointed in this recipe.
I did a search for marshmallow icing from scratch and was HUGELY disappointed that this used Marshmallow Fluff! Such a shame.
Tastes great — I used 1/2 butter and 1/2 shortening to try to firm it up a bit for piping ghosts — but this was much too soft — just slid and plopped down on top. But — flavor is awesome!!
Wondering…. can toast the marshmallow frosting with a kitchen torch?
You could definitely give it a try. You’ll have to let us know how it turns out if you do!
Taste yummy but did not hold shape when pipe on cupcakes
I noticed my store has Marshmallow Fluff and Marshmallow Creme. Do you know if either would work? We don’t typically buy either, so I’m not sure what the difference is.
Marshmallow creme usually has cream of tarter in it, and the fluff doesn’t. Otherwise, they are pretty much the same. But the fluff is a bit fluffier in texture, so if that option is there, I’d recommend that for this recipe!
Salted or unsalted butter?
I like to use unsalted.
This is a really good recipe. I put it on banana cupcakes with crushed pecans yummy!
Can this frosting be used on a yellow cake
Yes, you could top it on any flavor of cake that you prefer!
Can I sub the butter for shortening to make it shelf stable with the marshmallow fluff in it?
I haven’t tried, so I’m not totally sure how it would turn out. But you could definitely try. You’ll have to let us know how it turns out if you do.
I should have followed directions better I threw everything together and it’s a little stiff but tastes great was wondering if a little more butter or milk would thin it out a bit? Hmm was my fault tastes great though
The frosting turned out perfect! It was not runny at all like others have said. I think they might have used melted butter instead of room temperature. Using melted/liquid butter would of course make the frosting too wet and thus runny. You have to set a stick of butter out and let it get soft naturally. Once soft cut the butter into small pieces and then beat it with the powered sugar until thoroughly mixed. After that you add the fluff and vanilla and once that is all mixed you have your frosting. It’s really easy if a bit hard on your arms from all the hand mixing.
Will this toast like a marshmallow with a kitchen torch?
You could try!! I haven’t tried toasting it before, so if you do, you’ll have to let us know if it was a success!
Do you try toasting it with a torch? Did it work?
I did not use melted butter! Room temp butter . Even added extra p sugar and still a thick liquid
I don’t have fluff and can’t get to a store right now can I use melted marshmallows
Okay, so I agree with others that it might be too thin to use ON TOP of cupcakes but luckily for me I was looking for a frosting to fill cupcakes with and this was PERFECT. The frosting is just runny enough to pipe into the cupcakes and just thick enough to stay neatly in place as opposed to leaking everywhere and seeping though the bottom of the cupcakes like my previous marshmallow cream filling. I don’t recommend as a frosting but as a FILLING it works beautifully and it’s delicious.
Thanks for the feedback and review! Glad to hear the frosting worked for your filling!
How does this recipe have this many good reviews? It’s tasty but not stable at all. I even added more powdered sugar. It just slides right off my cupcakes.
Holy sweet baby Jesus, this frosting is GOOD! And so easy! Thank you for this.
You’re welcome!!
Taste okay but it won’t stay on cupcake
Maybe powdered gelatin would help stabilize the frosting.
Can you add food coloring?
The icing is delicious. How to keep it firm and stop it from sliding off the cake?
First, make sure the cake is completely cooled. Then you might need to add a bit more powdered sugar to stiffen up the frosting. 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. You can also put it in the fridge for a while to see if that does the trick.
I have a question, can the frosting be frozen and later thawed?
this frosting is so good I even used it for my friends birthday!!!
Same girl
Can this frosting remain out of the refrigerator. I want to decorate cupcakes for tomorrow.
The frosting tasted great but it was runny even after adding more powdered sugar. If the cake had not been in a pan it would have run right off the cake. There’s no way it could be used on a layer cake or cupcakes.
Thanks for the feedback!
Could you ever use this on sugar cookies? Can I assume a thin layer wouldn’t “set” or “harden” enough for stacking?
Thank you
If you got marshmallow fluff with any cornstarch in it and sampled a bite then mixed again your saliva mixed in can make it runny. I don’t remember for sure if it’s cornstarch but I think it is. I know there are some desserts that will get watery if you get saliva in it. I’m pretty sure pudding is one. Anyway, just a rambling thought.
How would you get your saliva in the frosting if you sampled it? Place frosting on spoon , taste then toss spoon in sink. Do you stick your tongue in the bowl? Wow
Omg that made me laugh outloud lol
I made this frosting for S’Mores cupcakes and it was PERFECT! Sprinkled the tops with graham cracker crumbs and added a small Hershey bar. Set up nice in the fridge, can’t wait to bring them to my friend’s birthday party tonight! Wish I could add a photo, they look amazing! Thanks for sharing the recipe!
Can food coloring be added to this recipe and it still hold its shape?
Hi there!
Want to make this as a frosting for some birthday cupcakes.
Could I make/pipe this the day before and store decorated cupcakes in the fridge until ready to serve?
Yes, you can totally do that!
This recipe is truly buttercream, and not a marshmallow frosting. I used the amount of ingredients as indicated in the recipe, and the marshmallow taste was indistinguishable and overwhelmed by the amount of butter and powdered sugar. It was extremely sweet, too much so, and very soft. When I applied it to the cake, the cake layers were sliding all over and I ended up with a cake that I couldn’t use. This frosting ruined the peanut butter flavored cake I made.
Only use this if you want an overly sweet buttercream frosting.
Thank you for the feedback and for giving the recipe a try! Sorry to hear you didn’t enjoy the frosting.
What are ingredients measurements!!!
Thank you so much for this,,I don’t like using raw egg whites unless I have to. This is awesome,, made it and ate it all,, yum yum,,
Looks delicious! I’m wondering if this icing can be used to crumb coat a (chocolate) cake. Does it set nicely in the fridge? Or does the fluff prevent that? I want to do a s’mores inspired cake and I’m thinking this icing may do the trick.
It should work as a crumb coat since it is more or less a buttercream frosting. The butter will cool and harden slightly in the fridge.
Very(almost too) sweet icing, but super simple. Fun as an “every once in a while “ cake.
The church family loved it!
Thanks for the feedback! Glad to hear it was enjoyed!
I bought the ingredients for this recipe and now just reading I need twice as much for any common cake. Very disappointed.
Sorry to hear you were disappointed. Hopefully the frosting recipe still turned out delicious and you enjoyed!
She said for a cake you will have to double recipe. Read the recipe.
I have a feeling you get disappointed all the time. You didn’t read the recipe and you are disappointed. I hope it’s at yourself and not anyone else.
This frosting does not work. The photos show the icing being white. Since there is butter in the recipe, the icing will not be white. Also, it is extremely soft. Room temperature butter, marshmallow fluff and liquid vanilla extract with only 1 cup of powdered sugar makes for an extremely soft and unset icing.
can I use marshmallow creme instead of fluff?
Oh yes! I think they are more or less one in the same. So yes, the Jet-Puffed Marshmallow Creme is perfect!
Is this frosting safe to leave out or does it have to be refrigerated?
I would recommend refrigerating it!
Tastes good but never got thick enough to pipe, just stayed runny. I used 2 cups of powdered sugar! Not impressed.
Does this have to be refrigerated? Not worried about it melting as my kitchen is never warmer than 65 degrees. Looking for frosting that can be left on counter as my husband gets up during the night to snack and doesn’t like anything cold other than milk, lol. Thanks
I followed instructions exactly and it came out very soft. I bought the marshmallow fluff and it did not hold. I see in the picture Marshmallow Puff being used. So I will try the Puff the next time instead of the Fluff and see what happens.
I’ve been making this recipe for a long time now and I can confidently say that “Fluff” works much better than Jiff for having a thicker, less “melty” frosting.
I’m going to trying adding color to it tonight, I’ll let you know how it turns out
Loving using this with my homemade marshmallow fluff(made without egg whites) to top my pumpkin cookies. Big hit.
Mien came out super tacky and liquidy. What did I do wrong?
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. So you can also try putting it in the fridge for a while to see if that helps it set a bit more.
Love this icing
I’m so happy to hear that! Thanks for sharing
Love this recipe! Just a heads up; the name brand Fluff can also be found at your local Dollar tree! Yes! I was buying it from my Walmart for almost $3 for a small container of it, and happened to stumble on the same exact product at my dollar tree. Things are expensive right now, so thought I’d share that;)
That is so good to know! Thanks for the info!
Hi Kristyn, please supply your fluff recipe
Hi! I typically just use the Jet Puffed marshmallow fluff that you can buy from the store. 🙂
The frosting is delicious! I make it all the time with my s’mores cupcakes but I have a problem. The frosting is so quick to melt. How do I fix this problem?
I’m so glad you enjoy the frosting! So, some things you can try are 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. That might thicken it a bit and help it not melt as quickly. You can also put it in the fridge for a while to see if that does the trick.
great! just what I was looking for ! thanks sooooo much
You’re welcome! I’m so glad you enjoyed the frosting!
I mixed the vanilla at the wrong place. Icing was very liquid. I sprinkled flaked coconut on top. It didn’t look too good but was a big hit with family. Lots of second helpings.
I’m glad the family enjoyed the frosting!! Thanks for giving the recipe a try.
This recipe melted in the Texas heat and covered 14 cupcakes ( piped). I used another can of commercial buttercream frosting with 1 tbsp of unflavored gelatin and it held up better to the heat. What do you add to this recipe so it wont melt ?
The flavor was ok but not still too sweet for me.
I’d say possibly add a bit more powdered sugar. You can also try to refrigerate before piping to help it set up a bit. Heat and humidity can definitely affect the consistency of a homemade buttercream.
Really good but very sweet and very little instructions which made it hard to tell if I was doing it right.
Thanks for the feedback and for giving the recipe a try!
Kristyn help! Our marshmallow frosting recipe came out very thin. How do we save it?
can you use Imperial spread in place of butter
I haven’t ever tried using it but you certainly could. You’ll have to let us know how it turns out if you do swap out the butter.
Not sure why, but my frosting held no shape. Cooled cupcakes completely yet frosting was so soft it just drooped off of them.
Will try this soon. Do you need to mix the fluff by hand or can it mix in the stand mixer?
I like to mix it in by hand. It keeps everything light and fluffy and prevents it from being over mixed.
Thank you so much for sharing this recipe! I’ve made it several times. I made it into a Delicious butter marshmallow for a by adding 1/4 to 1/2 cup of creamy peanut butter.
The addition of peanut butter to the marshmallow frosting sounds heavenly! I’ll have to try that out. Thanks for sharing what you did!
Does this hold up.in summer heat?
Because it is a buttercream based frosting, I’d say it will start getting melty if it sits out in the summer heat for very long. But you can make ahead of time and store the frosted cupcakes in the fridge (or even the freezer) and that may help it hold it’s shape for a bit longer if it is out in the heat. If the frosting is runny, you can try adding more powdered sugar a little at a time. And then again, refrigerating it might help too!
Can this frosting be used in a cookie dipper? Or does it dry too stiff/crusted to scoop up with a sugar cookie?
The frosting stays pretty soft but it thick (kind of like a buttercream consistency). So perhaps that would work? I haven’t ever tried using a cookie dipper before!
I can’t wait to try this! A couple of times in the post, you mention not wanting egg whites in your frosting, so I’m surprised you used store-bought marshmallow fluff. I’m egg-intolerant, and every store-bought brand I’ve checked contains egg whites (which is a total bummer!). If you need to avoid egg because of an allergy or intolerance, then you may want to skip the store-bought stuff and make your own vegan fluff. I found a great recipe for Vegan Marshmallow Fluff over at Chocolate Covered Katie that I’m going to pair with this recipe to make an egg-free marshmallow frosting (to go with my gluten-free chocolate cake, naturally :P).
Hope you enjoy the frosting! Thanks for sharing the tips!
Can this frosting be frozen? Thanks!
I haven’t tried freezing this frosting. It can be made ahead of time and stored in the fridge just fine. But I’m not sure how it would turn out after being thawed from frozen??
Oh my gosh! This recipe is to die for! You must try it! Very sweet tho,! Yum!
Thank you! So glad you loved the frosting!
This icing is so easy and so delicious!
Would a dairy free butter work, such as plant butter? Thanks!
I’m not totally sure, I haven’t tried that before! You’ll have to let us know how it turns out if you use a dairy free butter. 🙂
Good job and thank you!! 🙂
Thank YOU for giving it a try!!
Can I use regular mini marshmallows and melt the marshmallows?
I would recommend using the actual marshmallow fluff. Or perhaps finding a copycat recipe of marshmallow fluff to substitute. Because melted marshmallows are a different texture than the marshmallow fluff in the tub, it might cause the frosting to be a lot runnier/not the right texture for frosting.
i love this frosting and i thot it would puff up but it didint
Glad to hear you enjoyed the frosting!!
This was super fast and easy, my family loved it. Thank you!
You’re welcome! I’m glad you found it was fast and easy too. One of my favorite frostings!
Hi. Could you add cocoa powder to it so turn it brown ? Or would it change the taste/texture?
Cocoa powder would definitely turn it brown but would also absolutely alter the flavor. You’d have a chocolate marshmallow rather than a classic marshmallow flavor. You could add food coloring to get the color you want while keeping true to the flavor.
Made this frosting this past weekend to go on peanut butter cupcakes to mimic a New England snack called a fluffernutter. It was easy to make and it’s a tasty frosting, just wished it tasted a little more marshmallowy (not sure that’s a word). I’d make it again.
Thanks for your feedback. I have heard of fluffernutters before! What a fun idea to add this frosting to recreate that.
I had the same issue as another reviewer. Mine was soupy 🥺
Can this frosting be swirl piped on cupcakes ans still hold it’s swirl shape ?
Yes, absolutely!! If your frosting does end up being 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. But that’s only if it seems runny. Should be just fine! 🙂
This topping just oozes and gets everywhere. It didn’t hold its shape at all
Thanks for your feedback. Sorry to hear you didn’t have a great experience with the frosting.
I made this frosting this past weekend, for an ice cream cake. I was looking for something to compliment the chocolate peanut butter ice cream I was using, and this icing did work nicely. Everyone who had some of this ice cream cake said the icing was delicious, and I agree! It was quite sweet but very marshmallow-y, which is what I was looking for!
However, just as a warning from what I have learned from my experience: this frosting (or any other marshmallow fluff-based recipe probably) does NOT play nicely being spread onto a cold surface! Trying to spread this icing over the ice cream cake was a disaster, as it would start hardening almost immediately and was just too sticky to handle. It sort of stuck together in globs and would slowly run off the sides of the cake. But all of this was more my fault than the icing’s, and I would ABSOLUTELY make this icing again for regular cakes or other baked goods, because it really was delicious! I feel like it would go great with some not-super-sweet dark chocolate cupcakes, because the icing itself is very sweet but I know there are places where that could be balanced out!
Full disclosure, I will say I did end up basically doubling the marshmallow fluff and only used a single amount of the powdered sugar, butter, and vanilla extract. Marshmallow fluff is just SO sweet on its own that after tasting the icing as a single batch, I felt it needed more marshmallow flavor and that’s why I ended up doubling the marshmallow fluff but left the rest of the measurements the same. That may have played into my consistency problems when it came to spread it over the ice cream cake, but I do honestly believe the source of the problems was just with how marshmallow fluff reacts to cold surfaces.
Anyways thanks for sharing this recipe, I am looking forward for an opportunity to use it again soon!
Good to know. I don’t wanna do this frosting twice.
This frosting is a keeper! I made chocolate cupcakes then topped them with this frosting, added crushed graham crackers and a piece of Hershey’s bar!
That sounds like the perfect dessert to use the marshmallow frosting with… especially for summer! Thanks for sharing!
Delishus
Yummy
Thanks so much for trying it!
Should it be refrigerated ? and for how long ? Thanks in advance
You can easily make the frosting 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. Hope this helps!
Can I torch/brown the icing for ‘roasted marshmallow’ flavour? Or will it just melt due to the butter?
I have never tried to torch the frosting but 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. Hope this helps!
Hi! I’ve made this frosting in the past and it was great, thank you. Can this frosting hold a food coloring? Thank you in advance
Yes, it should hold a color just fine!
Can I use this as a filling between layers? Afraid of it not holding up to the layers.
It should hold up pretty well in between layers of cake since it’s more of a buttercream type frosting. You might need to double the recipe for a 9×13 cake, or for a double layer 8 inch round cake though. Hope this helps!
I haven’t made this YET but I am so excited to use it for my daughters 13th “fire pit and smore’s” themed party!
My question is, do you use salted of unsalted butter?
How fun! I use unsalted 🙂 Hope everyone has fun!
If i dont have powdered sugar can it be substatude
Yes! You can substitute 1 cup of powdered sugar for 1 cup of white sugar + 1 tablespoon of corn starch.
My daughter’s 4th birthday is tomorrow. She requested a candy cane marshmallow cake so I’m going to try this!
Hope she likes it! Tell her Happy birthday! Thank you!
I’ve been making this for many, many years. It is my 9 grandchildren’s favorite frosting. I got the recipe from one of the “women’s” magazines many years ago. They also had chocolate version we did not care for. All ingredients are exactly the same, your difference is the order of incorporating the ingredients.
Glad they like it!! Thank you for letting me know 🙂
I haven’t tried this yet, but I plan to. I was wondering if you thought it would work with extracts other than vanilla (such as lemon or almond). Have you tried that?
I personally have not tried, but if you do, I’d love to know what you think!
Super delicious! Used as filling and frosting for chocolate cupcakes. I added some extra sugar and it piped ok, but the piping doesn’t fully hold it’s form. I’ve found the same with any other fluff based recipe I’ve used though.
Thank you for sharing that! Glad you tried it!
Delicious
Happy you think so 🙂 Thank you!!
Simple and wonderful!
Glad you think so 🙂 Thank you!
Ok, I made a triple recipe. The texture was AWESOME and the flavor was on point… but it was so sugary. Is there any way I can cut back on the sweetness? It was also very sticky and hard to stir, but that’s my fault for making so much.
I’m not really sure what I would cut back on, unless there were sugar-free options.
Used this for a swiss miss hot cocoa mix I picked up. It is perfect! Delicious and super easy. Will make again for other cakes, too.
Good to know! I will have to try! Thank you so much!!
Found a recipe for gingerbread oatmeal cream pies and would like to use this for the filling. Do you think it would be stable enough? Have read some comments about I being a bit runny. Any suggestions besides additional powdered sugar? I love the idea of a marshmallow cream filling for these cookies so hope it works out!!
I made this frosting to go atop pumpkin cupcakes and found it to be too sweet and I wasn’t a fan of the texture. It did pipe and hold it’s shape well. While it worked for my need, I probably wouldn’t make it again.
Thanks for trying it 🙂
So easy and AMAZING!!
Thank you so much for saying that!
Love these recipes
Thank you so much 🙂
Can I use this on An ice cre cake?
I did use it on the ice cream cake and it froze So it kept it’s shape nicely but was noT an ideal texture. I Will definitely use it on a Traditional cake in the future. I love tHat it was quick, easy, and pipEable. Thanks
Good to know!! Thank you for letting me know 🙂
I have not tried, but someone said they did. It froze well, but the texture changed.
Can cream cheese be used instead of butter?
I personally have not tried. One way to find out 😉
Was yummy ? made my daughter 16th birthday ?
Yay! Glad you thought so 🙂 Thank you!
Tried this As a frosting for a smores cupcake and it was a hit! So yummy and definitely Tasted Like a smore! Only proBlem I had with it was that it was a bit too sticky and spreAd after i piped it on, but was perfect after i popped it in the fridge a while! Maybe i shouldve used more powdered sugar? In any cAse, id definitely use it again because i got such rave reviEWs!
Could have needed a little more. Putting in the fridge does help. Glad it was a hit!! Thank you!
The flavor was GREAT! We tried to use it to frost between cake layers. It was too runny ANd the layers slid off. still tasted good.
Oh, darn..I’m sorry! Glad you like the flavor 🙂
Does this need to be refrigerated once you put in cupcakes?
No, it doesn’t 🙂
This seems like such a good recipe and i’m thinking of using it on a cake. Does this work well for standard cake? thanks
It’s great on chocolate cake! Let me know what you think!
DELICIOUS and so easy!
Thank you!
my family loved the frosting when I used this recipe for my school project
Isn’t it do good?! Glad they liked it!
Wondering if I could switch out the vanilla for lemon?
You sure could 🙂 Hope you like it!
Super fast and easy! Thank U
I am glad you think so 🙂 Thank you for letting me know!
I love this recIpe and have used it several times! I am needing to flavor it chocolate…any suggestions how to do that??
I haven’t tried, but maybe some cocoa powder would do it! I’d have to play around with the recipe.
Homemade Marshmallow is THE BEST! Making these for a Valentine treat this weekend! My kids are going to love them!
I love how light & airy this frosting is! Had it on brownies & it was so good!!
I have made a meringue frosting on the past for s’mores cupcakes and wasn’t sold on the taste. I tried this recipe out for a birthday party last weekend and it tasted wonderful, however I only gave three stars because I was unable to brulee without melting (even at high flame close to the frosting) and I just heard back that even in their house (around 70 degrees f) the frosting began melting off before the party and they have to refrigerate them until it was time to eat them.
Thank you for trying them!
The perfect frosting for your cupcakes. Quick to make and pipes On really niceLy.
I Love how fluffy this looks on top of the cupcake and of course the MARSHMALLOW taste is DELICIOUS.
This is my go to frosting, it goes with almost everything!
I LOVE HOW EASY AND SIMPLE THIS IS TO MAKE! I’D EAT IT WITH A SPOON!
This recipe is simply delicious! Marshmallow frosting is my new favorite!
This is a great alternative to “regular” frosting and was a hit with my family.
This frosting is so light & airy & so easy to make. I want to try it on some brownies now!
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
Thank you for sharing that 🙂
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.
You could add more powdered sugar to thicken it a little. Hope that helps!
Did you use salted or no salt butter?
I like to use unsalted butter when I bake 🙂
Hi – Can I make this frosting a day in advance, or should i only serve it on the day-of? Thanks!
I would do the frosting the day of, but that’s me. It should be ok, if you made it ahead.
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.
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.
Thank you so much for sharing that, Cameron! Hope that helps someone 🙂
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.
Yay!! I am glad they approve 🙂 Thank you for sharing that!
Can i frist cupcakes the day before serving?
You could. I have not, so I am not totally sure how the frosting will hold up, though.
I loved it! Thank you for sharing 🙂 it has the best flavor and is so extremely simple.
Glad to share! I am so glad you liked it! Thank you!
How do you get marshmallow fluff
You should be able to find it on your grocery store…in the baking aisle, near marshmallows 🙂 Hope you find it!
The recipe says vanilla, is the vanilla “extract” or vanilla “flavoring”?
Also do you think this would work on a cake?
Vanilla extract & yes, I think it would be good on cake. I haven’t tried, but it’s too good 🙂
Can this marshmallow frosting be torched? Or does it melt due to the butter?
Hmm…I haven’t tried??
Will this hold if I put it on my cupcake, put it in the fridge, and eat it the day after?
It should 🙂
This recipe is great! Do you know if I can use it as filling for my cupcake?
I haven’t tried, but I bet it would be good!
Hey, I was wondering if I could make this and then leave it over night and frost the cupcakes tomorrow?
That should be ok 🙂 I haven’t tried doing it that way, but I don’t see why not 🙂
That marshmello frosting looks good
Thanks!! It is so good 🙂 Hope you try it!
could you flavor this icing, i need to do a lemon cake and love this frosting but worried i may need more lemon
That is a good question! I have not tried. One way to find out 😉
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. 🙂
LOL!! I hope this tastes just as good!! Happy belated birthday!!
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.
Thank you & thank you for sharing what you are doing! She’ll love it!
Is this enough icing to frost a 13 X 9 cake?
It should be 🙂
I am making these tonight! i will let u know how it works!!!!!!!!!!!!!
Hope you like it!!
How well does the frosting keep once used on cake/cookie?
I would say no more than a week. I’m not sure if you are talking about once it is on the cupcake or just alone, but make sure they are stored/covered 🙂 Hope that helps!
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
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.
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!
Does the recipe call for 7 or 17 oz of Fluff? It is very hard to tell.
A 7 ounce jar 🙂 Enjoy!
Question, Does the recipe call for 17 oz of Fluff? Or 1, 7oz. Jar of Fluff?
It’s one 7 ounce jar 🙂 Hope you enjoy!!
thank you!
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.
Sorry it didn’t turn out. I haven’t had that happen, so not sure what went wrong.
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.
Thank you for sharing that AJ!! Hope that helps anyone out there 🙂
Can this frosting be toasted with a kitchen torch? I’d like to use this recipe for my s’mores cupcake frosting.
That’s a good question?? I haven’t tried, but I’d love to know!! Let me know how it comes out, if you give it a try!
Silly me ???? I didn’t look at the dates of these Posts !! OOPPS ???? No matter what year it is, I LOVE THIS ICING !!
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?
This is my new ‘favorite’ frosting. Thanks so much for sharing!
I had a large container of marshmallow fluff and added much more than 7 oz., I think. So delicious!
Glad you liked it!! Thanks for stopping by. 😉
how much does this make?
I also was wondering if it should be refrigerated. It oozed slowly down the sides of my cupcakes.
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. 🙂
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.
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.
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.
Unfortunately, I’ve never tried. If you do give it a try let me know how it goes so I can let others know. 🙂
Did you try the eArth Balance? If so, how did it taste? I was asked to make a birthday cake-dairy free and I was hoping to use a marshmallow frosting.
Thanks,
Joan
Is this also good on a very humid day. I know I will love this. I am a marshmallow freak!
Unfortunately, I’ve never tried making it on a humid day. :/ I’d imagine it would be okay but may need a bit more powdered sugar to make it more stiff. 🙂
Do you use unsalted butter?
I try to use unsalted butter in all my desserts, but will use salted if it’s the only thing I have on hand. 🙂
Thank you SO MUCH, I’ve been looking for a recipe and this is PERFECT!!!! THANKS!
No problem! Thanks for stopping by. 🙂
Can I add flavorings like lemon juice? Thanks
Sure you can! I haven’t tried, since I love how it is, but that is a great idea! Let me know what you think!
How many cupcakes can you frost with it?
I was able to frost about 1 dozen when I piped it on. It could probably frost 2 dozen if you just spread it on with a knife. 🙂
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?
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
Thanks for sharing that info!! Also, thank you for trying this recipe!!
Well hello there 🙂 I would like to know how long my this be stored for ?
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.
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!
Thanks, Sam! Glad it worked for you. I’ve never had a problem either and glad your 14 year old was able to make it. 🙂
What Brand of Marshmallow creme do you use? I think that may be the issue some people are having with it being too thin and I want mine to turn out right.
I just use good ol’ Jet Puffed!
Sorry phone typo… Not didnt*** you did do something wrong
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.
Thanks, Shai! So glad yours turned out. We love it too and will be making it again today. 🙂
Can you add food coloring?
Yes, you can! I would just make sure you don’t add too much so it the frosting stays a more thick consistency. 🙂
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.
Ooooh, that sounds delicious to me!! I will have to give that a try next time I make Fruit Dip. 🙂
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?
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!
Does this cake need to be refrigerated at with the icing
Has anyone tried this with less butter! A cup seems like a lot. Looks delicious, though!
Duh it only calls for a 1/2 cup of room temp butter unsalted butter sticks are best for baking recipes and frostings
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?
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.
So sorry you had a problem with this. Next time I would add more marshmallow fluff to see if that helps. 🙂
Recipe called only for half of a cup of room temp butter! Try unsalted baking butter sticks less rich
Mine came out really REALLY thick and sticky and it was really hard to spread. What happened?
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!
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
You can add more powdered sugar to the recipe 🙂 thats what I did, just two tablespoons.
Marshmellow Fluff has egg in it!
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.
Will this recipie toast up or turn slightly brown if flame is applied? I love the look of toasted marshmallow frosting.
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 🙂 i love your site!
It tastes delicious, a little sweet but I put it on chocolate cupcakes and it was perfect. My only concern was that it seems to “melt” after piping. The cupcakes were far from hot, so it was not heat causing it. any suggestions? I’d love to use this recipe again but with less of a melting effect. Thanks!
I haven’t had them melt before, but you might want to add a little more powdered sugar to help stiffen it up. I would only add a tablespoon at a time.
Does this cake need to be refrigerated at with the icing
hi, love your site! how many cupcakes will this frost?
thanks!
That is easy! I love it. I’ll have to try it sometime soon!
Is there a difference in the Marshmallow Creme and the Marshmallow Fluff? Where do you get the Fluff?
you get the fluff in the same isle as like peanut butter and jam/jelly and that kind of stuff.:)
It’s a regional thing. Crème 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 crème is denser and stickier.
You can find fluff at Walmart, both fluff and marshmallow creme is the same thing. Good to try in different recipes and amazing cake frosting..
Kristyn,
Oh, I love marshmallow frosting!!! I’ve seen recipes for marshmallow frosting before, but they had eggs in it. I love your egg free recipe. So easy! Thanks for sharing! 😀 Hope you have a great day! 😀
~Stephanie
Thanks, Stephanie!! It really is so simple and so yummy, and I’m all about simple and yummy. 😀
Rice mellow cream has no eggs. It’s in the gluten free aisle.
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 ????
I’m sorry to hear that. I can’t think of why that would have happened? Thank you for trying it!