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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 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.