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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.
Do you use unsalted butter?
I try to use unsalted butter in all my desserts, but will use salted if it’s the only thing I have on hand. 🙂
Thank you SO MUCH, I’ve been looking for a recipe and this is PERFECT!!!! THANKS!
No problem! Thanks for stopping by. 🙂
Can I add flavorings like lemon juice? Thanks
Sure you can! I haven’t tried, since I love how it is, but that is a great idea! Let me know what you think!
How many cupcakes can you frost with it?
I was able to frost about 1 dozen when I piped it on. It could probably frost 2 dozen if you just spread it on with a knife. 🙂
Hello,
Thanks for the great recipe! I’m wondering if you meant to say a HALF cup of butter? It tasted like straight butter, so I kept adding sugar and fluff and eventually milk, but nothing could make it taste better. Am I the only one who thought it was so buttery? It looked so good, and I wanted to like it. Any advice?
I used half butter and half Crisco to cut down on sweetness and make it stand up better for outdoor wedding . Also added a little less marshmallow. It came out great!! This may solve some of the problems people have experienced
Thanks for sharing that info!! Also, thank you for trying this recipe!!
Well hello there 🙂 I would like to know how long my this be stored for ?
I’ve actually never tried storing it and have made it right before using it. I’d imagine it would be good in a closed container in the fridge for at least a week or two.
This is really good and really easy. Those who are saying that it is runny are definitely doing something wrong, and if it’s too thick try mixing it some more. My 14 year old daughter made it with no problem!
Thanks, Sam! Glad it worked for you. I’ve never had a problem either and glad your 14 year old was able to make it. 🙂
What Brand of Marshmallow creme do you use? I think that may be the issue some people are having with it being too thin and I want mine to turn out right.
I just use good ol’ Jet Puffed!
Sorry phone typo… Not didnt*** you did do something wrong
Mine came out great! Fantastic! For those that said theirs came out runny, you didn’t something wrong. Check your ingredients and measurements again. Make sure you are using fluff.
Thanks, Shai! So glad yours turned out. We love it too and will be making it again today. 🙂
Can you add food coloring?
Yes, you can! I would just make sure you don’t add too much so it the frosting stays a more thick consistency. 🙂