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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.
This recipe is simply delicious! Marshmallow frosting is my new favorite!
This is a great alternative to “regular” frosting and was a hit with my family.
This frosting is so light & airy & so easy to make. I want to try it on some brownies now!
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
Thank you for sharing that 🙂
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.
You could add more powdered sugar to thicken it a little. Hope that helps!
Did you use salted or no salt butter?
I like to use unsalted butter when I bake 🙂
Hi – Can I make this frosting a day in advance, or should i only serve it on the day-of? Thanks!
I would do the frosting the day of, but that’s me. It should be ok, if you made it ahead.
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.
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.
Thank you so much for sharing that, Cameron! Hope that helps someone 🙂
Made this for my fiancee and daughter to put on a strawberry cake and they couldn’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.
Yay!! I am glad they approve 🙂 Thank you for sharing that!
Can i frist cupcakes the day before serving?
You could. I have not, so I am not totally sure how the frosting will hold up, though.