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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 don’t think I’ll be making this frosting again. It was definitely too runny. It ran all over the plate and the counter and the floor follow the recipe and I kept adding more and more powdered sugar until I used all my powdered sugar, and it was still too thin. It is a very messy cake. I thought I would never get the mess cleaned up and it’s still running off the cake.
Yes, that is most likely the reason it turned out watery. The vegetable oil spread does not firm up the same way real butter does, so it will not give the frosting structure.
If you try it again, I would use a dairy free butter substitute that is stick based and not spreadable, and that should help it thicken up much better.
We tried making this recipe for my daughter which is gluten and dairy free. It had a nice flavor but it came out very watery. I did use fluff and a vegetable oil spread instead of butter and a gluten free confectioners sugar. We even tried putting it in the fridge hoping it would thicken but unfortunately it didn’t. Could the problem possibly be using the gluten and dairy free substitute ingredients?
This really elevates it to a fancy entemann’s cake. Love it.
It really does give that classic bakery style feel, thanks so much for sharing!
I made a double batch of this. Total flop. Slid right off the cupcake. An expensive and frustrating whoopsie while trying to finish my daughter’s birthday cupcakes.
Oh no, that’s so frustrating, especially for a birthday! Were the cupcakes still warm, or did the frosting itself not hold its shape at all?
I used it to frost a cake and added red paste food coloring. It came out a pretty shade of pink. I wasn’t sure how sticky it would be, since I was hoping for the texture of the box mix kind they used to sell at the grocery store, and if there would be enough for the middle layer using a double batch, so I used butter cream in the middle. There was plenty enough left over to have done the middle. Also having started with the side of the cake, it did start to droop, so turned down the A/C to 74F which helped immensely, and the after using a spatula to push the frosting up and over the edge, I quickly refrigerated the cake. I was hoping it would taste more like marshmallows, but the marshmallow creme didn’t even seem to taste like marshmallows to me. Go figure. It still tastes good and it’s what my sister wanted, so we’ll see how she likes it. All in all, the recipe was well thought out and well written. Thank you.
One more note, I used a silicone spoon to mix it and it worked perfectly.
good
Easy recipe, tasted GREAT. Frosting was soft and would not hold shape unless immediately refrigerated. I added more sugar and refrigerated before piping as well. Plan on eating these at home. Once they hit warmer air 68 degrees they didn’t hold up. I did use fluff but maybe the marshmallow crème may work better as it is seems less runny. Overall, I loved the flavor and would make again to serve at home.. Everyone loved them.
I’m glad you loved the flavor, and thank you for sharing your tips about the frosting. Marshmallow frostings can definitely soften quickly, so chilling before piping is a great idea. I appreciate the helpful feedback!
Just wondering if using margarine instead of butter makes a difference?
While margarine can be used, the final texture will not be quite the same. The frosting may be a little softer and less rich since margarine has more water than butter does.
I’ve tried different methods for the marshmallow frosting this by far is the best 🫶 thank you!
I’m so glad this method worked best for you! Thank you for the sweet comment!
Hello! Does this frosting store well?
It stores decently well, but not as long as a traditional buttercream. It is at its best when made the day of, but it still works well if made up to two days ahead of time and refrigerated. Be sure to let it come to room temperature before applying.