This Marshmallow Buttercream Frosting is light, fluffy, creamy, and packed with nostalgic marshmallow flavor. It is made with real marshmallow fluff, butter, vanilla, powdered sugar, and a touch of heavy cream. This quick and easy homemade frosting comes together in just minutes and pipes beautifully onto cupcakes and cakes.
And around here, this frosting is more than just a recipe, it’s a birthday tradition! Marshmallow frosting is my husband’s absolute favorite, and he requests it for his birthday every single year. There’s just something about that sweet, fluffy marshmallow flavor that makes a simple vanilla cupcake feel extra special.
This frosting is the perfect pairing for my Classic Vanilla Cupcakes. The tender, buttery vanilla cake with the sweet marshmallow buttercream is such a classic combination. It’s also delicious on chocolate cupcakes, chocolate cake, brownies, cookies, bars, and anything inspired by s’mores.
Unlike a traditional vanilla buttercream, this recipe gets its signature flavor and fluffy texture from the marshmallow fluff. The result is a frosting that tastes like the inside of a marshmallow but has enough structure to spread and pipe onto your favorite baked goods.
If you love homemade frosting recipes, nostalgic desserts, or anything marshmallow, this one deserves a spot in your recipe box!
Why you’ll love this recipe!
What Does Marshmallow Buttercream Frosting Taste Like?
Marshmallow buttercream tastes like a classic vanilla buttercream with a sweet, fluffy marshmallow twist. The marshmallow fluff gives it a distinct marshmallow flavor and a softer, lighter texture than many traditional American buttercreams. It is definitely a sweet frosting, which makes the slight saltiness in the recipe especially important. The salt helps balance the powdered sugar and marshmallow fluff, while vanilla bean paste adds a deeper vanilla flavor.
If you love marshmallows, this frosting is basically a dream.
What ingredients do I need?
- Unsalted Butter: Use softened unsalted butter for the base of the frosting. Butter gives the frosting its rich, creamy texture and helps create a smooth, pipeable consistency. The butter should be soft enough to whip easily but still cool to the touch. Avoid butter that feels greasy, melted, or overly soft.
- Marshmallow Fluff: Marshmallow fluff is the star ingredient! It gives this buttercream its signature marshmallow flavor and fluffy texture. Marshmallow creme and marshmallow fluff are commonly used in buttercream recipes because they add both sweetness and marshmallow flavor while keeping the frosting soft and fluffy.
- Vanilla Bean Paste, or Vanilla Extract: Vanilla enhances the marshmallow flavor and gives the frosting a more rounded flavor. I love using vanilla bean paste because you get those pretty little vanilla specks throughout the frosting.
- Powdered Sugar: Powdered sugar sweetens and thickens the buttercream while giving it the structure needed for frosting and piping. Add it gradually with the mixer on low speed to avoid a cloud of powdered sugar all over your kitchen!
- Salt: A small amount of salt helps balance the sweetness from the marshmallow fluff and powdered sugar. Don’t skip it, it makes a noticeable difference in the finished frosting.
- Heavy Cream: Heavy cream helps loosen the frosting and gives you control over the final consistency. Start with a tablespoon and add more only if needed.
Recipe Variations
- Toasted Marshmallow Frosting: For a true toasted-marshmallow dessert, add the frosting to vanilla or chocolate cupcakes and finish with lightly toasted marshmallows.
- S’mores Marshmallow Frosting: Turn this into a s’mores-inspired dessert by topping frosted chocolate cupcakes with graham cracker crumbs and mini marshmallows.
- Chocolate Marshmallow Frosting: Mix ¼ cup cocoa powder into the powdered sugar and then it for a chocolate-marshmallow version. You may need a small splash of heavy cream to bring the frosting back to your desired consistency.
- Birthday Cake Marshmallow Frosting: Add colorful sprinkles to the finished frosting for a fun birthday cupcake. Fold them in gently with a spatula so they don’t bleed too much into the frosting.
Pro Tips
- Use properly softened butter. The temperature of your butter makes a huge difference. You want butter that is soft enough to whip easily but still cool to the touch. If your butter is too warm or partially melted, the frosting can become loose and difficult to pipe.
- Whip the butter before adding anything else. Give the butter a good 2–3 minutes in the mixer before adding the marshmallow fluff. This helps create a light, creamy base for the frosting.
- Scrape down the bowl often. Stop the mixer and scrape down the sides and bottom of the bowl as you go. Marshmallow fluff is sticky and can cling to the sides of the bowl, so scraping ensures everything incorporates evenly.
- Add the powdered sugar gradually. Add the powdered sugar about 1 cup at a time with the mixer on low. This keeps the sugar contained and gives the frosting a smoother consistency.
- Don’t add all of the cream at the same time. Start with 1 tablespoon of heavy cream, mix, and then decide whether you need more. The exact amount can vary depending on your butter temperature, marshmallow fluff, and how soft or stiff you want your frosting.
- Beat the frosting until fluffy. Once everything is incorporated, increase the mixer speed and beat for 3–4 minutes. This extra mixing time helps create that light, airy texture.
- Chill the frosting if needed. If your frosting feels too soft for piping, refrigerate it for 15–20 minutes. Then give it a quick whip before piping.
- Use a large piping tip I love using a large open-star or closed-star tip for this frosting. The fluffy texture creates beautiful bakery-style swirls.
How to Pipe Marshmallow Buttercream Frosting
For the prettiest cupcakes, make sure your cupcakes are completely cool before frosting. Then transfer the frosting to a piping bag fitted with a large star tip. Start in the center of the cupcake and pipe in a continuous spiral, working outward and then upward to create a tall bakery-style swirl. If the frosting feels too soft, place the piping bag or bowl in the refrigerator for 15–20 minutes before trying again.
Can I Substitute?
Yes! Like always though, any substitutions made to the recipe can result in a change in texture and/or flavor.
- Unsalted butter: You can use salted butter, but reduce or omit the added salt depending on how salty your butter tastes.
- Vanilla bean paste: Use pure vanilla extract in an equal amount.
- Heavy cream: Whole milk can work in a pinch, although heavy cream gives the frosting a richer texture.
- Marshmallow fluff: Use marshmallow creme if that is what you have available. The consistency can vary slightly between brands, so adjust the powdered sugar or cream only if needed.
- Powdered sugar: Powdered sugar works best here because it dissolves smoothly into the buttercream. I don’t recommend replacing it with granulated sugar.
Dietary Substitutions
- Gluten-Free: This frosting is naturally gluten-free based on the ingredients listed, but always check the labels on your marshmallow fluff, powdered sugar, vanilla, and other packaged ingredients if you need to avoid gluten due to an allergy or sensitivity.
- Vegetarian: This frosting is vegetarian-friendly based on the ingredients listed.
Leftovers and Storage
- Refrigerator: Store leftover marshmallow buttercream in an airtight container in the refrigerator for up to 5 days. You can also frost cupcakes ahead of time and refrigerate them in an airtight container.
- How to Use Refrigerated Frosting:
- Refrigerated frosting becomes firm because of the butter. Let it sit at room temperature for 30–60 minutes, then briefly re-whip it until smooth and fluffy before piping or spreading.
- If the frosting still feels too firm, let it sit a little longer rather than immediately adding more cream.
- Can You Make This Frosting Ahead?
- Yes! Making the frosting a day ahead can make birthday baking and party prep much easier. Store it covered in the refrigerator, then bring it toward room temperature and re-whip before using.
But, I Still Have A Few Questions…
Can I make marshmallow buttercream frosting ahead of time?
Yes. You can make this frosting ahead of time and store it in an airtight container in the refrigerator for up to 5 days. Before using it, allow it to sit at room temperature for 30–60 minutes and briefly re-whip until fluffy.
Does marshmallow buttercream need to be refrigerated?
Yes. I recommend refrigerating leftover frosting and frosted cupcakes according to the storage instructions for this recipe. Keep the frosting in an airtight container to prevent it from drying out or absorbing refrigerator odors.
Can I leave marshmallow frosting at room temperature?
Because this frosting contains butter and heavy cream, I recommend refrigerating it when it won’t be served promptly. For parties and celebrations, bring the cupcakes out shortly before serving.
Why is my marshmallow buttercream too soft?
The butter may have been too warm, you may have added too much cream, or your kitchen may be warm. Refrigerate the frosting for 15–20 minutes, then whip it again. If necessary, add a little more powdered sugar (1 tbsp at a time) to help thicken it.
Why is my marshmallow frosting too thick?
Add heavy cream 1 teaspoon at a time until the frosting reaches your desired consistency. Mix well between additions so you don’t accidentally make the frosting too soft.
Can I use marshmallow creme instead of marshmallow fluff?
Yes. Marshmallow creme and marshmallow fluff are similar products and can generally be used in marshmallow buttercream. Different brands can have slightly different consistencies, so adjust the final frosting consistency if needed.
What kind of butter should I use?
Use unsalted butter that has softened to room temperature but is still cool to the touch. This gives you better control over the sweetness and allows you to adjust the salt yourself.
Can I use salted butter?
Yes. If you use salted butter, reduce or omit the added salt depending on how salty your butter tastes.
Can I use vanilla extract instead of vanilla bean paste?
Absolutely. Use vanilla extract in the same amount. Vanilla bean paste gives you visible vanilla specks and a slightly more pronounced vanilla flavor.
Can I use milk instead of heavy cream?
You can use whole milk if necessary, but heavy cream gives the frosting a richer texture. Add your liquid gradually either way.
Is marshmallow buttercream very sweet?
Yes, this is a sweet frosting. Both marshmallow fluff and powdered sugar contribute sweetness. The salt helps balance that sweetness and keeps the frosting from tasting one dimensional.
How can I make marshmallow frosting less sweet?
Don’t drastically reduce the powdered sugar because it also contributes to the frosting’s structure. Instead, make sure you include the salt and use a flavorful vanilla. Pairing the frosting with a less-sweet cake or cupcake can also help balance the overall dessert.
Does marshmallow buttercream pipe well?
Yes! This frosting pipes beautifully for simple decorations such as swirls, stars, shells, and rosettes. A large star piping tip works especially well. Because marshmallow buttercream is softer than a stiff decorator buttercream, it isn’t ideal for very detailed piping or upright buttercream flowers.
Why is my frosting not holding its shape?
Warm buttercream becomes softer. If your frosting is losing its shape, refrigerate it for 15–20 minutes and try piping again. Also make sure you didn’t add more cream than necessary.
Can I use marshmallow buttercream for a layer cake?
Yes. This frosting works beautifully as a cake frosting and can also be used between cake layers. If your kitchen is warm, chilling the cake before serving can help the frosting stay firm. However, if you are making it for a layer cake then I would double the recipe.
What cupcakes go best with marshmallow frosting?
My favorite pairing is my Classic Vanilla Cupcakes. The tender vanilla cupcake and sweet marshmallow buttercream are a perfect match. Chocolate and red velvet cupcakes are other great options!
Can I add food coloring to marshmallow buttercream?
Yes. Add a small amount of gel food coloring after the frosting is fully mixed. Gel coloring allows you to add color without introducing as much liquid as traditional liquid food coloring.
What is the best piping tip for marshmallow frosting?
A large star tip is my favorite because it creates beautiful, fluffy swirls. You can also use a large round tip for a simple, smooth finish.
Can I use this frosting on cookies?
Absolutely. Try it as a filling for sandwich cookies or spread it onto soft sugar cookies and top with sprinkles.
Can I use this frosting for s’mores cupcakes?
Yes! This is one of my favorite ways to use it. Pair it with a chocolate cupcake, add graham cracker crumbs, and finish with mini marshmallows for a s’mores-inspired dessert.
How long does marshmallow buttercream last in the refrigerator?
Store the frosting in an airtight container in the refrigerator for up to 5 days. Let it sit at room temperature for 30–60 minutes before using, then briefly re-whip it to restore its fluffy texture.
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Marshmallow Buttercream Frosting
Ingredients
- 1 ½ cups unsalted butter softened (3 sticks)
- 16 ounces marshmallow fluff
- 2 teaspoons vanilla bean paste or vanilla extract
- 5½ cups powdered sugar
- ½ teaspoon salt
- 2 –3 tablespoons heavy cream as needed
Instructions
- In a large mixing bowl, beat the softened butter on medium-high speed for 2–3 minutes, until light and creamy.
- Add the marshmallow fluff and vanilla bean paste. Beat until smooth and fully combined, scraping down the sides of the bowl as needed.
- Reduce the mixer speed to low and gradually add the powdered sugar, about 1 cup at a time, mixing until incorporated before adding more.
- Once all of the powdered sugar has been added, increase the speed to medium-high and beat for 3–4 minutes, until light, fluffy, and airy.
- Add 1 tablespoon of heavy cream and mix until smooth. If needed, add the remaining cream until the frosting reaches your desired consistency.
- Use immediately to frost cupcakes, cakes, cookies, or bars.
Notes
- Use softened butter that is cool to the touch, not overly soft or melted.
- Marshmallow fluff can be sticky. Lightly spray your measuring cup or spatula with nonstick spray for easier handling.
- If the frosting seems too thick, add additional heavy cream 1 teaspoon at a time.
- If the frosting becomes too soft, refrigerate for 15–20 minutes before piping.
- For extra marshmallow flavor, use a high-quality marshmallow fluff brand.
- This frosting pipes beautifully using large star tips for bakery-style swirls.
- For the best results, make sure your cupcakes or cake are completely cool before frosting.
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Nutritional Content Disclaimer
I choose not to include nutritional information with my recipes, as these values can be calculated from the ingredients provided. With my background as a pediatric nurse practitioner and my own family experience with disordered eating, I understand how focusing on numbers can affect our relationship with food. My philosophy is that all foods have a place—sweet, savory, nourishing, or indulgent. I aim to share recipes that support a healthy, joyful approach to eating. My hope is that this space also encourages a balanced, healthy relationship with food for you and your family too.