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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.
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.