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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.
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!