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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 wonder if this is similar to a recipe I have that contains Cream Cheese mixed with Marshamellow Fluff. I haven’t made it in a long time but it was great as a fruit dip at parties.
Ooooh, that sounds delicious to me!! I will have to give that a try next time I make Fruit Dip. 🙂
Can you bake a cake ahead of time, ice it with the Easy Marshmallow Frosting, then freeze it? If so, if you color the icing(to decorate), will it bleed after taking it out of the freezer?
You know what… Unfortunately, I couldn’t tell ya. I have never tried it. If you do end up trying it, let me know how it goes so I can know for the future. Good luck!
Does this cake need to be refrigerated at with the icing
Has anyone tried this with less butter! A cup seems like a lot. Looks delicious, though!
Duh it only calls for a 1/2 cup of room temp butter unsalted butter sticks are best for baking recipes and frostings
Hi there! I Thanks for the recipe, it was very easy to make. I just made it but I’m not sure if it came out right. It looks good, but it tastes like only butter and it’s kind of disgusting. Would I be ok to add more fluff or would it not change the flavor?
Mine tasted like just butter and the consistency is very buttery. I tried adding more powdered sugar and some milk. It helped a little but I didn’t think it tasted like marshmallow at all. I loved how it spread though, it was very easy to decorate with.
So sorry you had a problem with this. Next time I would add more marshmallow fluff to see if that helps. 🙂
Recipe called only for half of a cup of room temp butter! Try unsalted baking butter sticks less rich
Mine came out really REALLY thick and sticky and it was really hard to spread. What happened?
Mine came out really wet. No way this could stand up on a cupcake. I even added a second container of fluff. It was still very wet and runny. Not happy!
Mine did the same thing… Maybe I used creme instead of fluff? If there is a difference… Mine was more like a glaze but still yummy
You can add more powdered sugar to the recipe 🙂 thats what I did, just two tablespoons.
Marshmellow Fluff has egg in it!