Easy Marshmallow Frosting

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.

marshmallow frosting on top of a chocolate cupcake

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 perfectโ€”I just added a little vanilla. ๐Ÿ™‚

It only required a small handful of ingredients, and the finished product was so tasty. It’s a really nice texture tooโ€”not too thin and “whipped”, but not too dense like some buttercream frostings. I’ve used it on multiple flavors of cupcakes already!!

beating marshmallow fluff and butter together with a hand mixer

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. ๐Ÿ˜‰

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).

Marshmallow fluff frosting on a spatula

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.

marshmallow frosting on top of a cupcake

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:

Marshmallow Frosting Recipe

4.63 from 58 votes
Homemade Marshmallow Frosting recipe - yum! Few ingredients including marshmallow fluff, butter, vanilla, & powdered sugar make this a hit!
Course Dessert
Cuisine American
Prep Time 5 minutes
Total Time 5 minutes
Servings 12
Calories 79 kcal
Author Lil' Luna



  • 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.

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About the Author

Kristyn Merkley

My name is Kristyn and Iโ€™m the mom of SIX stinkinโ€™ cute kids and the wife to my smokinโ€™ hot hubby, Lo. My momโ€™s maiden name is Luna, and Iโ€™m one of the many crafty โ€œLilโ€™ Lunasโ€ in the fam. On this site I like to share all things creative - from recipes to home decor to gifts and home decor ideas. Welcome!

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Recipe Rating


  1. Kristyn,
    Oh, I love marshmallow frosting!!! I’ve seen recipes for marshmallow frosting before, but they had eggs in it. I love your egg free recipe. So easy! Thanks for sharing! ๐Ÿ˜€ Hope you have a great day! ๐Ÿ˜€


    1. Thanks, Stephanie!! It really is so simple and so yummy, and I’m all about simple and yummy. ๐Ÿ˜€

    2. Making this Delish recipe right now ! I saw some people mentioned eggs in or not . I am looking at a plastic 16oz container of Marshmallow Fluff now. Ingredients state..Corn syrup-Sugar-Dried Egg White-Vanillin.. Underneath says:Contains Egg. Hope this helps ????

    1. It’s a regional thing. Crรจme is more Western; Fluff is available in East and South. TExtures differ, but I’ve never seen Fluff so all I can say it that my friends who have seen both say that it’s lighter and fluffier, while crรจme is denser and stickier.

    2. 5 stars
      You can find fluff at Walmart, both fluff and marshmallow creme is the same thing. Good to try in different recipes and amazing cake frosting..

  2. this frosting is delicious! i may or may not have eaten the leftovers by the spoonful i the middle of the night….. its like marshmallowy but whippy and buttery and wonderful! my new favorite frosting ๐Ÿ™‚ i love your site!

    1. 4 stars
      It tastes delicious, a little sweet but I put it on chocolate cupcakes and it was perfect. My only concern was that it seems to “melt” after piping. The cupcakes were far from hot, so it was not heat causing it. any suggestions? I’d love to use this recipe again but with less of a melting effect. Thanks!

      1. I haven’t had them melt before, but you might want to add a little more powdered sugar to help stiffen it up. I would only add a tablespoon at a time.

  3. Will this recipie toast up or turn slightly brown if flame is applied? I love the look of toasted marshmallow frosting.

  4. Hi! I will definitely try this, sounds great! Just one comment regarding the “no eggs policy” here…. I’ve never actually seen a jar of marshmallow fluff, but I’m pretty sure it contains egg whites. That is why other recipes tell you to use eggs – because with those recipes, you basically make the marshmallow fluff from scratch. Just saying, in case some of you want to avoid eggs for medical reasons.

  5. 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!

    1. 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

  6. 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?

    1. 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.

      1. So sorry you had a problem with this. Next time I would add more marshmallow fluff to see if that helps. ๐Ÿ™‚

    2. 4 stars
      Recipe called only for half of a cup of room temp butter! Try unsalted baking butter sticks less rich

    1. 4 stars
      Duh it only calls for a 1/2 cup of room temp butter unsalted butter sticks are best for baking recipes and frostings

  7. 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?

    1. 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!

  8. 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.

    1. Yes, you can! I would just make sure you don’t add too much so it the frosting stays a more thick consistency. ๐Ÿ™‚

  9. 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.

  10. 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!

    1. 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. ๐Ÿ™‚

    1. 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.

  11. 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?

    1. 5 stars
      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

    1. 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. ๐Ÿ™‚

        1. 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!

    1. I try to use unsalted butter in all my desserts, but will use salted if it’s the only thing I have on hand. ๐Ÿ™‚

    1. Unfortunately, I’ve never tried making it on a humid day. :/ I’d imagine it would be okay but may need a bit more powdered sugar to make it more stiff. ๐Ÿ™‚

  12. Can you make this with dairy free “butter”? We use Earth Balance because my son is allergic to dairy and I’m trying to find a dairy free icing recipe that actually tastes good.

    1. Unfortunately, I’ve never tried. If you do give it a try let me know how it goes so I can let others know. ๐Ÿ™‚

    2. Did you try the eArth Balance? If so, how did it taste? I was asked to make a birthday cake-dairy free and I was hoping to use a marshmallow frosting.

  13. I made this marshmallow icing according to the instructions with 1 cup of butter despite thinking it was way too much butter and unfortunately it was. The icing was not very good. I checked some other marshmallow recipies such as Kraft and they call for 1/4 cup of butter instead. Perhaps it is a misprint.

  14. Kristyn this marshmallow frosting is awesome, I’ll definitely make it again !!!! I used it for brownies I wanted to decorate with Peeps & jelly beans for Easter and I don’t like sweet frosting and never frost my brownies. This worked out great and is very easy to make, not saving the other recipes I found that would take a bit more time.

  15. Does this frosting need to be refrigerated? I made a double batch and have a little left over. I want to frost more cupcakes tomorrow and am wondering. I love this frosting! I’ve used it twice now with great results. I used Creme one time and Fluff one time, and both worked great. A 10-year old girl at my daughter’s party today loved the frosting so much she asked if she could have another cupcake. ๐Ÿ™‚

  16. 5 stars
    This is my new ‘favorite’ frosting. Thanks so much for sharing!
    I had a large container of marshmallow fluff and added much more than 7 oz., I think. So delicious!

  17. I want to make this frosting for my sons Bay Max bday cake. If I only have marshmallow creme would you recommend adding a egg white or two or does the creme work out okay?

  18. Silly me ???? I didn’t look at the dates of these Posts !! OOPPS ???? No matter what year it is, I LOVE THIS ICING !!

  19. Can this frosting be toasted with a kitchen torch? I’d like to use this recipe for my s’mores cupcake frosting.

    1. 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!

  20. 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.

      1. 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.

  21. 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.

    1. 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!

    1. 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 ๐Ÿ™‚ Hope that helps!

      1. Yes thank you for your advice on this. I frosted Christmas cookies with it and worked out great, lil sticky and couldnโ€™t stack them well….most were gone thou

  22. 5 stars
    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.

  23. 5 stars
    My birthday is Sunday. I decided if I could find a Marshmallow Icing recipe, I am going to make myself a cake. I have very fond memory of baby sitting as a young teenager and the mother of the house would make this awesome cake with marshmallow icing. It was to die for. I could eat the whole thing while there, but of course never wanted to be a hog of course. So thanks for the recipe. ๐Ÿ™‚

  24. could you flavor this icing, i need to do a lemon cake and love this frosting but worried i may need more lemon

  25. 4 stars
    Hey, I was wondering if I could make this and then leave it over night and frost the cupcakes tomorrow?

    1. That should be ok ๐Ÿ™‚ I haven’t tried doing it that way, but I don’t see why not ๐Ÿ™‚

    1. You should be able to find it on your grocery store…in the baking aisle, near marshmallows ๐Ÿ™‚ Hope you find it!

  26. 5 stars
    Made this for my fiancee and daughter to put on a strawberry cake and they couldnโ€™t stop taSting the icing before i even put it on the cake (and this is comIng for 2 laDies that love cReam cheese icing). Super simple and delicious reCipe. Will definitely Use this again.

  27. 5 stars
    Just wanted to fill answers for lots of comment questions! I made this with marshmallow creme instead of fluff (creme is all that’s available in Arizona), and it turned out great. I tried torching it, and this does brown nicely before melting.

    To make the frosting, make sure the butter and powdered sugar are completely creamed together, not just mixed. This took a long time with my hand mixer but eventually turned beautiful.

    For toasting the marshmallow make sure you use really really high heat. I used a butane torch for bruleing sugar and if it is held too far away the frosting will melt before it browns. Get really high heat right on the frosting.

    1. Forgot to mention that I put the frosting in a bag and let it sit in a cooler about an hour before using it (not on purpose, I just didn’t have time). The frosting held up for a whole day at winter room temperature, then After leaving cupcakes in the fridge for a few days it is still looking good.

  28. I feel that I followed the recipe perfectly however my marshmallow fluff frosting is not stiff enough to pipe and I fear that spreading it will be a mess.

  29. 5 stars
    If you use 1 cup butter and 2 cups powdered sugar it turns out great. Its just the regular marshmallow creme 7 oz.
    No eggs

  30. 3 stars
    I have made a meringue frosting on the past for s’mores cupcakes and wasn’t sold on the taste. I tried this recipe out for a birthday party last weekend and it tasted wonderful, however I only gave three stars because I was unable to brulee without melting (even at high flame close to the frosting) and I just heard back that even in their house (around 70 degrees f) the frosting began melting off before the party and they have to refrigerate them until it was time to eat them.

  31. 5 stars
    Homemade Marshmallow is THE BEST! Making these for a Valentine treat this weekend! My kids are going to love them!

  32. 5 stars
    I love this recIpe and have used it several times! I am needing to flavor it chocolate…any suggestions how to do that??

  33. 5 stars
    This seems like such a good recipe and iโ€™m thinking of using it on a cake. Does this work well for standard cake? thanks

  34. 4 stars
    The flavor was GREAT! We tried to use it to frost between cake layers. It was too runny ANd the layers slid off. still tasted good.

  35. 5 stars
    Tried this As a frosting for a smores cupcake and it was a hit! So yummy and definitely Tasted Like a smore! Only proBlem I had with it was that it was a bit too sticky and spreAd after i piped it on, but was perfect after i popped it in the fridge a while! Maybe i shouldve used more powdered sugar? In any cAse, id definitely use it again because i got such rave reviEWs!

    1. Could have needed a little more. Putting in the fridge does help. Glad it was a hit!! Thank you!

    1. 5 stars
      I did use it on the ice cream cake and it froze So it kept itโ€™s shape nicely but was noT an ideal texture. I Will definitely use it on a Traditional cake in the future. I love tHat it was quick, easy, and pipEable. Thanks

  36. 3 stars
    I made this frosting to go atop pumpkin cupcakes and found it to be too sweet and I wasn’t a fan of the texture. It did pipe and hold it’s shape well. While it worked for my need, I probably wouldn’t make it again.

  37. Found a recipe for gingerbread oatmeal cream pies and would like to use this for the filling. Do you think it would be stable enough? Have read some comments about I being a bit runny. Any suggestions besides additional powdered sugar? I love the idea of a marshmallow cream filling for these cookies so hope it works out!!

  38. 5 stars
    Used this for a swiss miss hot cocoa mix I picked up. It is perfect! Delicious and super easy. Will make again for other cakes, too.

  39. Ok, I made a triple recipe. The texture was AWESOME and the flavor was on point… but it was so sugary. Is there any way I can cut back on the sweetness? It was also very sticky and hard to stir, but that’s my fault for making so much.

  40. 4 stars
    Super delicious! Used as filling and frosting for chocolate cupcakes. I added some extra sugar and it piped ok, but the piping doesn’t fully hold it’s form. I’ve found the same with any other fluff based recipe I’ve used though.

  41. 5 stars
    I havenโ€™t tried this yet, but I plan to. I was wondering if you thought it would work with extracts other than vanilla (such as lemon or almond). Have you tried that?

  42. 5 stars
    Iโ€™ve been making this for many, many years. It is my 9 grandchildrenโ€™s favorite frosting. I got the recipe from one of the โ€œwomenโ€™sโ€ magazines many years ago. They also had chocolate version we did not care for. All ingredients are exactly the same, your difference is the order of incorporating the ingredients.

  43. 5 stars
    My daughter’s 4th birthday is tomorrow. She requested a candy cane marshmallow cake so I’m going to try this!

  44. I haven’t made this YET but I am so excited to use it for my daughters 13th “fire pit and smore’s” themed party!
    My question is, do you use salted of unsalted butter?

    1. It should hold up pretty well in between layers of cake since it’s more of a buttercream type frosting. You might need to double the recipe for a 9ร—13 cake, or for a double layer 8 inch round cake though. Hope this helps!

  45. Can I torch/brown the icing for ‘roasted marshmallow’ flavour? Or will it just melt due to the butter?

    1. I have never tried to torch the frosting but 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. Hope this helps!

    2. 5 stars
      Hi! Iโ€™ve made this frosting in the past and it was great, thank you. Can this frosting hold a food coloring? Thank you in advance

    1. You can easily make the frosting 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 youโ€™re ready to serve. Hope this helps!

  46. 5 stars
    This frosting is a keeper! I made chocolate cupcakes then topped them with this frosting, added crushed graham crackers and a piece of Hersheyโ€™s bar!

    1. That sounds like the perfect dessert to use the marshmallow frosting with… especially for summer! Thanks for sharing!

  47. 5 stars
    I made this frosting this past weekend, for an ice cream cake. I was looking for something to compliment the chocolate peanut butter ice cream I was using, and this icing did work nicely. Everyone who had some of this ice cream cake said the icing was delicious, and I agree! It was quite sweet but very marshmallow-y, which is what I was looking for!

    However, just as a warning from what I have learned from my experience: this frosting (or any other marshmallow fluff-based recipe probably) does NOT play nicely being spread onto a cold surface! Trying to spread this icing over the ice cream cake was a disaster, as it would start hardening almost immediately and was just too sticky to handle. It sort of stuck together in globs and would slowly run off the sides of the cake. But all of this was more my fault than the icing’s, and I would ABSOLUTELY make this icing again for regular cakes or other baked goods, because it really was delicious! I feel like it would go great with some not-super-sweet dark chocolate cupcakes, because the icing itself is very sweet but I know there are places where that could be balanced out!

    Full disclosure, I will say I did end up basically doubling the marshmallow fluff and only used a single amount of the powdered sugar, butter, and vanilla extract. Marshmallow fluff is just SO sweet on its own that after tasting the icing as a single batch, I felt it needed more marshmallow flavor and that’s why I ended up doubling the marshmallow fluff but left the rest of the measurements the same. That may have played into my consistency problems when it came to spread it over the ice cream cake, but I do honestly believe the source of the problems was just with how marshmallow fluff reacts to cold surfaces.

    Anyways thanks for sharing this recipe, I am looking forward for an opportunity to use it again soon!

    1. Thanks for your feedback. Sorry to hear you didn’t have a great experience with the frosting.

  48. Can this frosting be swirl piped on cupcakes ans still hold itโ€™s swirl shape ?

    1. Yes, absolutely!! If your frosting does end up being too runny, you might need to add a bit more powdered sugar to stiffen it up. I wouldnโ€™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. But that’s only if it seems runny. Should be just fine! ๐Ÿ™‚

  49. 4 stars
    Made this frosting this past weekend to go on peanut butter cupcakes to mimic a New England snack called a fluffernutter. It was easy to make and it’s a tasty frosting, just wished it tasted a little more marshmallowy (not sure that’s a word). I’d make it again.

    1. Thanks for your feedback. I have heard of fluffernutters before! What a fun idea to add this frosting to recreate that.

    1. You’re welcome! I’m glad you found it was fast and easy too. One of my favorite frostings!

    1. I would recommend using the actual marshmallow fluff. Or perhaps finding a copycat recipe of marshmallow fluff to substitute. Because melted marshmallows are a different texture than the marshmallow fluff in the tub, it might cause the frosting to be a lot runnier/not the right texture for frosting.