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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.

Ingredients

Scale

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

Find it online: https://flavorsbymaya.com/marshmallow-frosting-recipe/