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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 should have followed directions better I threw everything together and it’s a little stiff but tastes great was wondering if a little more butter or milk would thin it out a bit? Hmm was my fault tastes great though
The frosting turned out perfect! It was not runny at all like others have said. I think they might have used melted butter instead of room temperature. Using melted/liquid butter would of course make the frosting too wet and thus runny. You have to set a stick of butter out and let it get soft naturally. Once soft cut the butter into small pieces and then beat it with the powered sugar until thoroughly mixed. After that you add the fluff and vanilla and once that is all mixed you have your frosting. It’s really easy if a bit hard on your arms from all the hand mixing.
Will this toast like a marshmallow with a kitchen torch?
You could try!! I haven’t tried toasting it before, so if you do, you’ll have to let us know if it was a success!
Do you try toasting it with a torch? Did it work?
I did not use melted butter! Room temp butter . Even added extra p sugar and still a thick liquid
I don’t have fluff and can’t get to a store right now can I use melted marshmallows
Okay, so I agree with others that it might be too thin to use ON TOP of cupcakes but luckily for me I was looking for a frosting to fill cupcakes with and this was PERFECT. The frosting is just runny enough to pipe into the cupcakes and just thick enough to stay neatly in place as opposed to leaking everywhere and seeping though the bottom of the cupcakes like my previous marshmallow cream filling. I don’t recommend as a frosting but as a FILLING it works beautifully and it’s delicious.
Thanks for the feedback and review! Glad to hear the frosting worked for your filling!
How does this recipe have this many good reviews? It’s tasty but not stable at all. I even added more powdered sugar. It just slides right off my cupcakes.
Holy sweet baby Jesus, this frosting is GOOD! And so easy! Thank you for this.
You’re welcome!!
Taste okay but it won’t stay on cupcake
Maybe powdered gelatin would help stabilize the frosting.
Can you add food coloring?
The icing is delicious. How to keep it firm and stop it from sliding off the cake?
First, make sure the cake is completely cooled. Then you might need to add a bit more powdered sugar to stiffen up the frosting. 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. You can also put it in the fridge for a while to see if that does the trick.
I have a question, can the frosting be frozen and later thawed?
this frosting is so good I even used it for my friends birthday!!!
Same girl
Can this frosting remain out of the refrigerator. I want to decorate cupcakes for tomorrow.
The frosting tasted great but it was runny even after adding more powdered sugar. If the cake had not been in a pan it would have run right off the cake. There’s no way it could be used on a layer cake or cupcakes.
Thanks for the feedback!
Could you ever use this on sugar cookies? Can I assume a thin layer wouldn’t “set” or “harden” enough for stacking?
Thank you
If you got marshmallow fluff with any cornstarch in it and sampled a bite then mixed again your saliva mixed in can make it runny. I don’t remember for sure if it’s cornstarch but I think it is. I know there are some desserts that will get watery if you get saliva in it. I’m pretty sure pudding is one. Anyway, just a rambling thought.
How would you get your saliva in the frosting if you sampled it? Place frosting on spoon , taste then toss spoon in sink. Do you stick your tongue in the bowl? Wow
Omg that made me laugh outloud lol