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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.
This did not come out as expected! I’ve got a bowl full of a gooey mess! Not sure I can salvage it, actually I don’t even know if I can.
I’m sorry to hear the recipe didn’t turn out for you. Thanks for giving it a try!
Hi there, could this be made with dairy free butter options?
You could try! I haven’t made it with dairy free options so I’m not sure how the texture/flavor would turn out. But you’ll have to let us know if you do.
Good
Can this keep in the fridge for a day?
Yes!
Just what I was looking for. It is messy but I don’t mind. Next time I’ll cut the recipe in half tho as it is soooooo sweet! Excellent quick fix frosting for those of us who are frosting challenged. Thanks!
You’re welcome!!
Sorry but way too sweet and absolutely no structure. Had to throw it all away.
Thanks for the feedback and for giving the recipe a try!
Taste really yummy, but not room temperature stable. This is a fridge cake/cupcake recipe. The Jett Puff is just too runny. It will pipe well and hold its form for about 5 mins before starting to fall. My home is sitting at 72 and it’s winter, so definitely not meant for room temperatures.
just turned into messy blob of liquid.
Recipe is easy And yummy! I doubled the recipe to fill and frost an 8 inch double layer cake. I sprayed my off set spatula with Pam before frosting and had no issues!
Tastes yummy, but doesn’t hold its shape. The frosting becomes a messy blob that spills off and over the sides of the cake. I’m thinking the ratios are off somewhere.
As others have found it is VERY soft. I was careful to use lightly softened butter and don’t live in a hot climate, but it still spread out a lot and looks messy. I learnt to not pipe as much or as high as I would for normal buttercream, so there’s far less frosting but it still doesn’t look as good.