Marshmallow Buttercream Frosting – Easy & Fluffy Recipe

Introduction

This Marshmallow Buttercream Frosting is a delightfully fluffy and easy-to-make topping perfect for cakes and cupcakes. With a light, glossy texture and a sweet, creamy flavor, it adds a special touch to any dessert. You’ll love how quickly it comes together with simple ingredients.

Ingredients

• 1 cup unsalted butter, room temperature (226 grams)
• 3 cups powdered sugar, sifted (360 grams)
• 1 cup marshmallow creme or 200 grams mini marshmallows
• 2 tablespoons heavy cream or whole milk
• 1 teaspoon pure vanilla extract
• Pinch of fine salt

Instructions

1. Step 1: Place the room temperature butter in a large mixing bowl. Beat on medium speed for 3 to 4 minutes until pale and creamy, scraping the bowl at least once. This creates a light, fluffy base for your frosting.
2. Step 2: Add powdered sugar in three additions. Start mixing on low speed to prevent sugar clouds, then increase to medium. Allow each addition to fully blend before adding more. The mixture will thicken during this step.
3. Step 3: If using marshmallow creme, add it directly. For mini marshmallows, melt and cool them until soft before adding. Beat on medium speed until the mixture is smooth and cohesive, creating a glossy, airy frosting.
4. Step 4: Pour in the heavy cream, vanilla extract, and a pinch of salt. Beat on medium-high speed for 2 to 3 minutes until the frosting lightens in texture and becomes fluffy.
5. Step 5: Check the consistency. If too thick, add cream one teaspoon at a time. If too soft, add powdered sugar two tablespoons at a time. Beat briefly until smooth. Avoid overmixing once desired texture is reached.

Tips & Variations

• Use room temperature butter for easier creaming and a smoother texture.
• Try substituting vanilla with other extracts like almond or peppermint for a flavor twist.
• If using marshmallows instead of marshmallow creme, melt them gently and let cool slightly before mixing to avoid deflating the frosting.
• Add a pinch of salt to balance the sweetness and enhance flavor complexity.

Storage

Store the frosting in an airtight container in the refrigerator for up to one week. Before using, bring it to room temperature and re-whip briefly to restore its fluffy texture. For longer storage, you can freeze the frosting for up to three months and thaw overnight in the refrigerator.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use marshmallow creme or do I need mini marshmallows?

You can use either marshmallow creme or mini marshmallows. Marshmallow creme is ready to mix, while mini marshmallows need to be melted and cooled before adding. Both give a smooth, fluffy result.

How do I fix frosting that is too runny or too stiff?

If your frosting is too runny, add sifted powdered sugar two tablespoons at a time until it firms up. If it’s too stiff, gradually add heavy cream or milk, one teaspoon at a time, beating after each addition until you reach the desired consistency.

Marshmallow Buttercream Frosting – Easy & Fluffy Recipe

Print Recipe

★★★★★

5 from 73 reviews

This Marshmallow Buttercream Frosting recipe creates a light, fluffy, and glossy frosting perfect for cakes and cupcakes. Combining creamy unsalted butter with sweet powdered sugar and sweet, gooey marshmallow creme, this easy-to-make buttercream offers a uniquely airy texture and a subtly sweet flavor that’s both delicious and visually appealing. With simple ingredients and straightforward steps, it’s an ideal frosting for both novice and experienced bakers looking to elevate their desserts.

• Author: Lisa
• Prep Time: 10 minutes
• Cook Time: 0 minutes
• Total Time: 10 minutes
• Yield: Enough to frost one 9-inch two-layer cake or 24 cupcakes
• Category: Frosting
• Method: Stovetop
• Cuisine: American

Ingredients

Scale 1x2x3x

Buttercream Base

• 1 cup unsalted butter, room temperature (226 grams)
• 3 cups powdered sugar, sifted (360 grams)

Marshmallow Mixture

• 1 cup marshmallow creme or 200 grams mini marshmallows

Additional Flavoring and Texture

• 2 tablespoons heavy cream or whole milk
• 1 teaspoon pure vanilla extract
• Pinch of fine salt

Instructions

1. Cream the Butter: Place the room temperature butter in a large mixing bowl. Beat it on medium speed for 3 to 4 minutes until it becomes pale and creamy. Scrape the bowl at least once during this process to ensure even creaming. This step builds the base structure for your marshmallow buttercream frosting, resulting in a lighter color and fluffy texture.
2. Add Powdered Sugar: Gradually add the powdered sugar in three additions. Start mixing on low speed to prevent sugar dust clouds, then increase to medium speed. Allow each addition to be fully incorporated before adding the next. At this stage, the mixture will look thick, which is normal and forms the body of your frosting.
3. Incorporate Marshmallows: If using marshmallow creme, add it directly to the bowl. If using mini marshmallows, melt them first and allow to cool until soft but still pliable. Beat on medium speed until the mixture becomes smooth, cohesive, and gains a glossy, airy finish—this is when the marshmallow transforms the buttercream.
4. Add Cream and Flavor: Pour in the heavy cream (or whole milk), vanilla extract, and a pinch of salt. Beat on medium-high speed for 2 to 3 minutes. This step lightens the texture further, creating the signature fluffy consistency that makes this frosting easy to spread and pipe.
5. Adjust Consistency: Check your frosting’s thickness. If it’s too thick, add cream one teaspoon at a time until it reaches your desired spreadability. If too soft, add powdered sugar in 2-tablespoon increments. Beat briefly after adjustments, being careful not to overmix. The frosting is now ready to use on cakes, cupcakes, or other desserts.

Notes

• Ensure butter is at room temperature for optimal creaming results.
• If melting mini marshmallows, do so gently over low heat or in short bursts in the microwave to avoid burning.
• Sift powdered sugar to prevent lumps and achieve a smoother frosting.
• For a dairy-free version, substitute butter with vegan butter and use a non-dairy milk alternative.
• Store leftover frosting in an airtight container in the refrigerator for up to 3 days; re-whip before using.

Keywords: marshmallow buttercream, frosting recipe, fluffy buttercream, marshmallow creme frosting, cake frosting, easy buttercream