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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 made this frosting for S’Mores cupcakes and it was PERFECT! Sprinkled the tops with graham cracker crumbs and added a small Hershey bar. Set up nice in the fridge, can’t wait to bring them to my friend’s birthday party tonight! Wish I could add a photo, they look amazing! Thanks for sharing the recipe!
Can food coloring be added to this recipe and it still hold its shape?
Hi there!
Want to make this as a frosting for some birthday cupcakes.
Could I make/pipe this the day before and store decorated cupcakes in the fridge until ready to serve?
Yes, you can totally do that!
This recipe is truly buttercream, and not a marshmallow frosting. I used the amount of ingredients as indicated in the recipe, and the marshmallow taste was indistinguishable and overwhelmed by the amount of butter and powdered sugar. It was extremely sweet, too much so, and very soft. When I applied it to the cake, the cake layers were sliding all over and I ended up with a cake that I couldn’t use. This frosting ruined the peanut butter flavored cake I made.
Only use this if you want an overly sweet buttercream frosting.
Thank you for the feedback and for giving the recipe a try! Sorry to hear you didn’t enjoy the frosting.
What are ingredients measurements!!!
Thank you so much for this,,I don’t like using raw egg whites unless I have to. This is awesome,, made it and ate it all,, yum yum,,
Looks delicious! I’m wondering if this icing can be used to crumb coat a (chocolate) cake. Does it set nicely in the fridge? Or does the fluff prevent that? I want to do a s’mores inspired cake and I’m thinking this icing may do the trick.
It should work as a crumb coat since it is more or less a buttercream frosting. The butter will cool and harden slightly in the fridge.
Very(almost too) sweet icing, but super simple. Fun as an “every once in a while “ cake.
The church family loved it!
Thanks for the feedback! Glad to hear it was enjoyed!
I bought the ingredients for this recipe and now just reading I need twice as much for any common cake. Very disappointed.
Sorry to hear you were disappointed. Hopefully the frosting recipe still turned out delicious and you enjoyed!
She said for a cake you will have to double recipe. Read the recipe.
I have a feeling you get disappointed all the time. You didn’t read the recipe and you are disappointed. I hope it’s at yourself and not anyone else.
This frosting does not work. The photos show the icing being white. Since there is butter in the recipe, the icing will not be white. Also, it is extremely soft. Room temperature butter, marshmallow fluff and liquid vanilla extract with only 1 cup of powdered sugar makes for an extremely soft and unset icing.