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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.
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 !!