Marshmallow Frosting Recipe

Introduction

Marshmallow frosting is a delightfully fluffy and sweet topping perfect for cupcakes, cakes, and cookies. Its light texture and subtle vanilla flavor make it a favorite for adding that extra special touch. This recipe creates a creamy, cloud-like frosting that’s easy to whip up and sure to impress.

Ingredients

• ¾ cup salted butter, slightly softened
• 1 ½ cups powdered sugar, sifted
• 1 teaspoon pure vanilla extract
• 7 ounces marshmallow fluff (Jet-Puffed brand recommended)

Instructions

1. Step 1: In the bowl of a stand mixer fitted with a wire whisk, or a medium mixing bowl with a handheld mixer, beat the slightly softened butter on high speed until fluffy and pale yellow, about 3 minutes. Scrape down the sides of the bowl as needed.
2. Step 2: Reduce the mixer speed to low and add the sifted powdered sugar in ½ cup increments, beating well after each addition. Scrape down the bowl sides after each addition. Once all sugar is incorporated, increase the speed to high and beat until the mixture is fluffy and smooth, about 2 ½ to 3 minutes.
3. Step 3: Lower the speed to medium and mix in the vanilla extract until no streaks remain.
4. Step 4: Add all the marshmallow fluff, scraping it from the container. Mix on medium speed just until incorporated, then increase to high and beat for an additional 3–4 minutes until the frosting is no longer sticky and has a light, airy texture.
5. Step 5: Store the frosting covered in the refrigerator until ready to use. Let it come to room temperature before placing it in a piping bag and frosting your cupcakes. To freeze, keep in an airtight container for up to 3 months; thaw overnight in the refrigerator and re-whip on high speed before using.

Tips & Variations

• Use slightly softened butter rather than room temperature for a fluffier texture.
• Sift powdered sugar to prevent lumps and create a smoother frosting.
• For a chocolate twist, gently fold in 2 tablespoons of cocoa powder after adding the powdered sugar.
• If you prefer a less sweet frosting, reduce powdered sugar to 1 ¼ cups.

Storage

Keep the marshmallow frosting in a covered container in the refrigerator for up to 1 week. Before using, let it sit at room temperature for a few minutes and then gently whip to restore its creamy texture. For longer storage, freeze in an airtight container for up to 3 months. Thaw overnight in the fridge and re-whip before frosting.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this frosting without a stand mixer?

Yes, a handheld mixer works well to whip the butter and incorporate ingredients thoroughly. Just be patient and scrape the bowl often to ensure even mixing.

Will this frosting hold up in warm weather?

Marshmallow frosting is best served and stored in a cool environment. In warm conditions, it may soften too much, so keep it refrigerated until just before serving and consider using a stable cake crumb to support it.

Marshmallow Frosting Recipe

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4.4 from 127 reviews

This Marshmallow Frosting recipe is a delightfully fluffy and sweet topping perfect for cupcakes, cakes, and other desserts. Made with butter, powdered sugar, vanilla extract, and marshmallow fluff, it achieves a light, airy texture that isn’t overly sticky, bringing a creamy, marshmallow sweetness that pairs wonderfully with a variety of baked goods.

• Author: Maya
• Prep Time: 10 minutes
• Cook Time: 0 minutes
• Total Time: 10 minutes
• Yield: Enough to frost 12 cupcakes
• Category: Dessert Topping
• Method: Stovetop
• Cuisine: American

Ingredients

Scale 1x2x3x

Frosting Ingredients

• ¾ cup salted butter, slightly softened
• 1 ½ cups powdered sugar, sifted
• 1 teaspoon pure vanilla extract
• 7 ounces marshmallow fluff (Jet-Puffed brand recommended, about 198g)

Instructions

1. Beat Butter: In the bowl of your stand mixer fitted with a wire whisk, or using a handheld mixer in a medium bowl, beat the slightly softened butter on high speed until it becomes fluffy and pale yellow in color, approximately 3 minutes. Remember to scrape down the sides of the bowl to ensure even mixing.
2. Add Powdered Sugar: Lower mixer speed to low and gradually add the sifted powdered sugar, ½ cup at a time, mixing well after each addition. Scrape the bowl sides after each addition. Once all powdered sugar is incorporated, increase mixer speed to high and beat until the mixture is well combined and fluffy, about 2 ½ to 3 minutes.
3. Add Vanilla Extract: Lower mixer speed to medium, add the vanilla extract, and mix just until no streaks of vanilla remain visible.
4. Incorporate Marshmallow Fluff: Add all the marshmallow fluff, scraping the container thoroughly to get all of it in. Mix on medium speed until just incorporated, then increase to high speed and mix for an additional 3-4 minutes until the frosting is no longer sticky and becomes light and fluffy.
5. Store and Use: Store the frosting covered in the refrigerator until ready to use. Before frosting, let it sit at room temperature for a few minutes, then transfer it to a piping bag with your favorite tip to decorate cupcakes or desserts. For longer storage, freeze up to 3 months, thaw overnight in the refrigerator, and re-whip on high speed to re-fluff before using.

Notes

• Using slightly softened butter instead of room temperature helps achieve a fluffier texture.
• Sifting powdered sugar prevents lumps in the frosting for a smooth finish.
• Scraping down the bowl sides regularly ensures uniform mixing and an even texture.
• The frosting can be refrigerated but should be brought to room temperature and re-whipped before use for best texture.
• If freezing, ensure to thaw completely and re-whip to restore fluffiness.
• This frosting works wonderfully on cupcakes but can also be used to frost cakes or cookies for a marshmallow-flavored finish.

Keywords: Marshmallow frosting, fluffy frosting, marshmallow fluff, buttercream alternative, cupcake frosting