Marshmallow Buttercream Frosting
This easy Marshmallow Buttercream Frosting is light, fluffy, creamy, and packed with sweet marshmallow flavor. Made with real marshmallow fluff, butter, vanilla, and powdered sugar, it's perfect for piping onto cupcakes and cakes. Try it with my Soft Vanilla Cupcakes for the ultimate vanilla-marshmallow combination.
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Servings: 24 cupcakes, or one 9" layer cake
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.