This post may contain affiliate links. Please read our disclosure policy.
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.
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!