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Homemade Marshmallow Frosting recipe – great for cakes and cupcakes! Just a few ingredients including marshmallow fluff, butter, vanilla, & powdered sugar make this icing a hit!
This marshmallow fluff frosting can be used to top vanilla cupcakes, chocolate cupcakes, or any flavor cupcake you like! You could even use it to make s’mores brownies with some crushed up graham crackers.
No hassle, just quick & easy!
For the most recent cupcakes I made, I decided I wanted to use Marshmallow Frosting. I did a few google searches but found only ones that involved egg whites and decided I needed a quick and Easy Marshmallow Frosting.
I had remembered I saw one on Pinterest one day. It was from Just a Pinch. I usually modify all recipes, but this one was already nearly perfect—I just added a little vanilla. 🙂
It only required a small handful of ingredients, and the finished product was so tasty. It’s a really nice texture too—not too thin and “whipped”, but not too dense like some buttercream frostings. I’ve used it on multiple flavors of cupcakes already!!
Just 4 ingredients!
This recipe is so easy because it only uses 4 ingredients (and egg whites is NOT one of them!!):
- butter (make sure it’s at room temperature)
- marshmallow fluff
- powdered sugar
- vanilla extract (extract, not flavoring)
If you’re having a hard time finding the marshmallow fluff, check in the baking isle of your grocery store. The label might also say “jet puffed marshmallow creme”. This works the same! If you still don’t have any luck, Amazon is always on option. 😉
When you’re mixing the ingredients together, make sure the powdered sugar and butter are completely creamed together before adding anything else. There should be no visible clumps of powdered sugar.
Use a rubber spatula to scrape any stray clumps from the side of the bowl, and to mix in the fluff by hand (rather than using a beater/electric hand mixer).
Tips, tricks, and troubleshooting
How much this frosting will cover depends on how you use it. If you’re piping it on, or being really decorative, this recipe makes enough frosting to cover 12 cupcakes. If you are spreading it on with a knife, it will cover several more.
You can use it to frost a cake, however you might need to double the recipe for a 9×13 cake, or for a double layer 8 inch round cake.
I’ve had several readers ask if you can use a kitchen torch to brown this frosting (kind of like a toasted marshmallow). Although I have never tried, one reader said it does work if you use really high heat up close. If you’re too far away, the frosting will melt before it browns.
Make ahead and store? Because this recipe is more of a buttercream type frosting, and doesn’t have egg whites in it, you can easily make it in advance and store 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.
If your frosting is too runny, you might need to add a bit more powdered sugar to stiffen it up. 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. Put it in the fridge for a while to see if that does the trick.
This recipe was soooo easy and was so yummy!! It’s definitely a new favorite, and I can’t wait to make it again.
For more delicious frosting recipes, check out:
- Berry Buttercream Frosting
- Chocolate Chip Frosting
- Brown Sugar Cream Cheese Frosting
- Strawberry Frosting
- Cinnamon Roll Icing
Marshmallow Frosting Recipe
Ingredients
- 1/2 cup butter room temperature
- 7 oz Marshmallow Fluff
- 1 cup powdered sugar
- 1 tsp vanilla extract
Instructions
- Beat butter and powdered sugar until fluffy and well mixed.
- Mix in fluff and vanilla by hand and mix well.
- Add to piping bag and pipe onto cupcakes.
Video
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Hello – Thanks for the super easy recipe for marshmallow frosting. It’s really yummy by the way.
I’m using it for my daughter’s 15th birthday cake: I’m making a S’mores cake. Chocolate cake, marshmallow frosting, small pieces of Hershey’s chocolate bars (Hershey’s 8 pack snack size – each mini bar has 4 small squares) and of course coarsely crushed graham crackers. If I was “really cool” I would have purchased one of those kitchen torches and toasted the outside a bit for a really good visual – but I’m not.
Thank you & thank you for sharing what you are doing! She’ll love it!
Is this enough icing to frost a 13 X 9 cake?
It should be 🙂
I am making these tonight! i will let u know how it works!!!!!!!!!!!!!
Hope you like it!!
How well does the frosting keep once used on cake/cookie?
I would say no more than a week. I’m not sure if you are talking about once it is on the cupcake or just alone, but make sure they are stored/covered 🙂 Hope that helps!
Yes thank you for your advice on this. I frosted Christmas cookies with it and worked out great, lil sticky and couldn’t stack them well….most were gone thou
Ive made quite a lot of frosting and really didnt think I would have issue because alot of people here did well with it. Mine piped well, but ran down the length of the cupcake in a matter of 10 minutes. I used 1/2 c of butter as recipe called for. Thoroughly whipped the butter/ powdered sugar with a stand mixer till fluffy. I did use marshmallow creme instead of fluff (as this is whats available here) so maybe that makes all the difference. I dont know. I will say while it tasted good, DO NOT MAKE this with Marshmallow Creme, it will run like a horse at the derby. ;0) . That is the only issue I can find to be at fault. Sorry.
No worries..thank you for sharing!! I’m sorry it ran down. That could be it or maybe heat/humidity?? Not sure where you are at. But, thank you for trying them!
Does the recipe call for 7 or 17 oz of Fluff? It is very hard to tell.
A 7 ounce jar 🙂 Enjoy!
Question, Does the recipe call for 17 oz of Fluff? Or 1, 7oz. Jar of Fluff?
It’s one 7 ounce jar 🙂 Hope you enjoy!!
thank you!
This recipe is awful. I made it exactly as written, piped it onto cupcakes that I had made the day before, and the icing immediately began to melt. It didn’t hold the piping details at all, and ended up being an very unattractive “blob” on the cupcakes. The final texture is perfectly fine, but you the you’re going to make pretty cupcakes with this recipe, think again.
Sorry it didn’t turn out. I haven’t had that happen, so not sure what went wrong.
For folks who are having it turn out floppy/drippy and not a solid shape holding frosting — you need to whip the butter/sugar until it’s fluffy. Can take a while. Then, FOLD IN the marshmallow FLUFF. If you continue to whip/beater-mix it will soften the fluff and ruin the texture. It might seem tough to hand mix/fold in the fluff, but do it little by little and this frosting turns out great.
Thank you for sharing that AJ!! Hope that helps anyone out there 🙂
Can this frosting be toasted with a kitchen torch? I’d like to use this recipe for my s’mores cupcake frosting.
That’s a good question?? I haven’t tried, but I’d love to know!! Let me know how it comes out, if you give it a try!
Silly me ???? I didn’t look at the dates of these Posts !! OOPPS ???? No matter what year it is, I LOVE THIS ICING !!