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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.
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 🙂