Marshmallow Buttercream Frosting – Easy & Fluffy Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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
