Marshmallow Buttercream Frosting
This marshmallow buttercream frosting recipe is easy to make and is perfect for piping onto cakes, cupcakes, cookies, and whoopie pies. The frosting has a delicious vanilla marshmallow taste and a creamy texture.
Ingredients for Marshmallow Buttercream Frosting
- Unsalted butter – Room temperature.
- Powdered sugar – Confectioners’ sugar/icing sugar.
- Marshmallow fluff – Also known as marshmallow cream or marshmallow creme. This gives the buttercream that classic marshmallow flavor.
- Vanilla extract – Pure vanilla extract adds great vanilla flavor to the frosting.
- Salt – A pinch of salt helps contrast the sweetness.
- Heavy cream – Heavy cream helps the frosting become smooth and creamy.
Tools & Supplies
How to Make Marshmallow Buttercream Frosting
- Cream the butter: In the bowl of a stand mixer fitted with a paddle attachment or with an electric hand mixer, whip the butter for about 5 minutes until it is light, pale, and creamy.
- Add the remaining ingredients: Add in the marshmallow fluff and mix until combined. Add in the powdered sugar, vanilla extract, and salt and mix well. While mixing, slowly drizzle in the heavy cream. Scrape the sides and bottom of the bowl frequently.
- Whip the buttercream: Turn the mixer to medium and whip the frosting for about 2 to 3 minutes until it is smooth and creamy.
Recipe Tips
- Check out my baking tips post on 10 Tips for Making Perfect Buttercream to learn simple tips and tricks to make the best marshmallow buttercream frosting.
- Learn how to make super smooth and creamy buttercream with my baking tutorial on How to Make Smooth Buttercream Frosting.
Frequently Asked Questions
How should I store the frosting?
- Store the buttercream in an airtight container at room temperature for 1 day, in the refrigerator for up to 2 weeks, or in the freezer up to 3 months.
- To use, bring the buttercream to room temperature and rewhip for several minutes until it is smooth and creamy.
How much buttercream does this recipe make?
- This recipe makes enough buttercream to frost 2 to 3 dozen cupcakes (depending on how much frosting you like) or to frost a 3-layer 7-inch round layer cake.
What cakes or cupcakes would this marshmallow frosting work with?
- This marshmallow buttercream is very versatile and pairs well with many flavors. My personal favorite is chocolate cake, chocolate cupcakes, or funfetti or chocolate whoopie pies. You could also pair it with vanilla cupcakes, hot chocolate cupcakes, or your other favorite layer cake recipes!
Other Buttercream Recipes You’ll Love
- Vanilla buttercream frosting
- Swiss meringue buttercream frosting
- Shortcut Swiss meringue buttercream frosting
- Ermine buttercream frosting
- Cream cheese frosting
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Marshmallow Buttercream Frosting
Yield: 5 cups
This marshmallow buttercream frosting recipe is easy to make and is perfect for piping onto cakes, cupcakes, cookies, and whoopie pies. The frosting has a delicious vanilla marshmallow taste and a creamy texture.
Equipment
Ingredients
- 2 cups (454 g) unsalted butter room temperature
- 4 cups (508 g) marshmallow fluff
- 3 cups (360 g) powdered sugar
- 1 tbsp (15 ml) vanilla extract
- 1 tsp (1 tsp) salt
- ¼ cup (60 ml) heavy cream
Instructions
- In the bowl of a stand mixer fitted with a paddle attachment or in a large mixing bowl with an electric hand mixer, cream the unsalted butter for 5 minutes until light, pale, and creamy.
- Add the marshmallow fluff and mix on low speed until it is fully combined with the butter. Add the powdered sugar, vanilla extract, and salt and mix on low speed until fully incorporated. Drizzle in the heavy cream.
- Turn the mixer to medium speed and whip the buttercream for about 2 to 3 minutes until it is smooth and creamy.
Notes
- Store the buttercream in an airtight container in the refrigerator for 2 weeks or in the freezer for 3 months.
- To use, bring the buttercream to room temperature and rewhip until it is smooth and creamy.
Made This Recipe?
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Categories:
Birthday, Christmas, Easter, Fall, Fourth of July, Frosting, Halloween, Spring, St. Patrick's Day, Summer, Thanksgiving, Valentine's Day, Vanilla, Winter,
About Courtney
Baker | 80s Lover | Cookbook Author
Courtney is a self-taught home baker and cookbook author of “Girls Just Wanna Bake Cupcakes”. She loves to create new and unique recipes while simultaneously listening to 80s music.
Can I frost a cake and put it in the fridge overnight?
Hi Samantha! Yes, you should be able to do that without a problem. Buttercream cakes can be stored in the refrigerator for a few days.
Is this frosting stiff enough to pipe roses? I’d think the marshmallow fluff would help it be stiff enough. I’m going to try it.
Hi Karen! I haven’t tried it specifically for roses, but it does pipe well and maintain shape so it should work well!
Hello,
I noticed that this marshmallow icing is different from the Marshmallow icing in the oatmeal pies. Would either work for the oatmeal pies? Is the one with whipping cream more suitable for cake frosting?
Thanks
Hi Dana! You could use either one based on your preference. The marshmallow cream filling in the oatmeal cream pies has a bit more marshmallow in it to mimic a classic oatmeal cream pie, but either would work fine!
Hi, can I use melted marshmallows?
Hi Mary! I didn’t test this recipe using melted marshmallows so I can’t say for sure how it would turn out. The main thing I would be concerned about is the heat of the melted marshmallows melting the butter. If you decided to do a little recipe testing, please let me know how it turns out!
Can this butter cream be out of the fridge for how long?
Hi! It can remain at room temperature for a day or two. Any longer than that, I would recommend refrigerating.
Can I color this buttercream?
Hi Sheila! Yes, you can! I recommend gel food coloring!