There’s something magical about a perfectly whipped marshmallow buttercream frosting that transforms an ordinary dessert into something extraordinary. I’ve spent years perfecting this recipe, and I’m thrilled to finally share my secret for the most ethereal, cloud-like marshmallow butter icing you’ll ever taste. The combination of sweet, pillowy marshmallow cream with rich, smooth butter creates a frosting that’s both sophisticated and nostalgic. The texture is unbelievably light yet stable enough to pipe beautiful decorations that hold their shape. Keep reading to discover how this marshmallow frosting for cupcakes will become your new go-to recipe for everything from birthday celebrations to afternoon tea treats.
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Why You’ll Love This Marshmallow Buttercream Recipe
If you’ve struggled with frostings that are too sweet, too heavy, or simply too complicated, this marshmallow fluff buttercream frosting will be your saving grace. I remember the first time I served cupcakes topped with this frosting at my daughter’s birthday party. Even the adults were sneaking into the kitchen to swipe extra dollops when they thought no one was looking!
What makes this marshmallow frosting special is its incredible versatility. It pairs beautifully with chocolate, vanilla, or fruity cake bases. You can keep it classic and pure white, or tint it any color for themed celebrations. It spreads like a dream but also holds intricate piped designs without wilting. Whether you’re a beginner baker or experienced pastry enthusiast, this recipe strikes the perfect balance between impressive results and foolproof technique.
Now, let’s dive into what you’ll need to create this cloud of sweetness in your own kitchen.
Ingredients for Perfect Marshmallow Buttercream
Base Ingredients
- 1 cup (226g) unsalted butter, softened – The foundation of any great buttercream. Always use unsalted to control the salt level precisely. The butter should be soft enough to press a finger into but not melting or greasy.
- 2 cups (400g) marshmallow fluff – This is what gives our marshmallow buttercream its signature texture and flavor. You can use store-bought or homemade marshmallow cream.
- 3 cups (360g) powdered sugar, sifted – The structure of our frosting. Sifting prevents lumps and creates that silky-smooth finish.
- 1 teaspoon pure vanilla extract – Enhances the marshmallow flavor beautifully. Use clear vanilla if you want to maintain a bright white color.
- 2 tablespoons heavy cream – Adds richness and helps achieve the perfect consistency. You can substitute with milk, but heavy cream creates a more luxurious texture.
- ¼ teaspoon salt – Balances the sweetness and brings out the flavor complexity.
Optional Add-ins
- 1 teaspoon flavoring extract – Consider almond, lemon, or coconut for variations.
- Food coloring – Gel colors work best as they don’t thin the marshmallow frosting consistency.
- 2 tablespoons cocoa powder – For a chocolate marshmallow buttercream variation.
- Sprinkles or crushed cookies – Fold in gently at the end for texture contrast.
For those with dietary restrictions, this recipe can be adapted using plant-based butter alternatives and vegan marshmallow fluff. While the texture might vary slightly, the result is still delightfully close to the original marshmallow butter icing.
How to Make Marshmallow Buttercream Frosting
Creating this dreamy marshmallow buttercream requires attention to temperature and technique, but I promise it’s worth every minute. Follow these steps for perfect results every time:
Step 1: Prepare Your Butter
- Begin with butter that’s been sitting at room temperature for about 30 minutes. It should be soft enough to easily press with your finger but still hold its shape.
- Cut the butter into tablespoon-sized pieces and place in a large mixing bowl. This helps it cream more evenly.
- Beat the butter on medium-high speed for 3-5 minutes until it becomes noticeably lighter in both color and texture. You’ll know it’s ready when it looks almost white and has increased in volume. This step is crucial for that cloud-like marshmallow buttercream texture we’re aiming for.
Step 2: Incorporate the Marshmallow Fluff
- Add marshmallow fluff to the whipped butter. The fluff can be sticky, so spray your measuring cup with non-stick spray first for easier handling.
- Beat on medium speed for 2-3 minutes until completely incorporated. Stop and scrape down the sides of the bowl halfway through to ensure everything mixes evenly. The mixture should look smooth and glossy at this point.
Step 3: Add Remaining Ingredients
- Gradually add the sifted powdered sugar, about ½ cup at a time, beating on low speed after each addition. This prevents the sugar cloud that can happen when you add too much at once!
- Add the vanilla extract and salt after you’ve incorporated about half the sugar.
- Continue adding the remaining sugar, then increase the speed to medium-high and beat for 2 minutes until light and fluffy.
- Add the heavy cream one tablespoon at a time until you reach your desired consistency. For piping, you’ll want a slightly firmer marshmallow frosting for cupcakes. For spreading, a softer consistency works better.
Step 4: Final Whipping
- Once all ingredients are incorporated, increase the mixer speed to high and beat for an additional 3-4 minutes. This creates that irresistible light, fluffy texture that marshmallow buttercream is famous for.
- The frosting should hold soft peaks and look cloud-like when it’s ready. If it seems too soft, refrigerate for 10-15 minutes before using.
This marshmallow buttercream can be used immediately or stored in an airtight container in the refrigerator for up to 5 days. Just bring it to room temperature and rewhip before using.
Delicious Variations of Marshmallow Buttercream
The beauty of this marshmallow butter icing base is how easily it can be customized. Here are some of my favorite variations:
Chocolate Marshmallow Buttercream
Add ¼ cup cocoa powder (sifted) during the final mixing stage. This creates a gorgeous light chocolate frosting with all the fluffiness of the original. Perfect for s’mores-inspired desserts!
Strawberry Marshmallow Cream Frosting
Fold in 3 tablespoons of freeze-dried strawberry powder at the end of mixing for natural color and flavor. The tangy berry note contrasts beautifully with the sweet marshmallow base.
Toasted Marshmallow Buttercream
Spread store-bought marshmallows on a baking sheet and broil until golden brown. Cool completely, then fold these toasted pieces into the finished marshmallow fluff buttercream frosting for authentic campfire flavor.
Lemon Marshmallow Frosting
Add 1 tablespoon fresh lemon zest and 1 teaspoon lemon extract to the base recipe. The citrus cuts through the sweetness and creates a bright, refreshing profile that pairs beautifully with berry-filled cakes.
Peanut Butter Marshmallow Frosting
Add ⅓ cup smooth peanut butter during the butter-whipping stage. This creates a nostalgic flavor combination reminiscent of fluffernutter sandwiches that kids and adults alike will adore.
Holiday Peppermint Marshmallow Buttercream
Add ½ teaspoon peppermint extract and fold in crushed candy canes for a festive holiday variation. The cooling mint elevates the marshmallow flavor beautifully.
Marshmallow Buttercream
Equipment
- Stand mixer or hand mixer
- Large mixing bowl
- Rubber spatula
- Measuring cups and spoons
- Sifter
Ingredients
- 1 cup 226g unsalted butter, softened
- 2 cups 400g marshmallow fluff
- 3 cups 360g powdered sugar, sifted
- 1 teaspoon pure vanilla extract
- 2 tablespoons heavy cream
- ¼ teaspoon salt
Optional Add-ins:
- 1 teaspoon flavoring extract almond, lemon, or coconut
- Food coloring gel preferred
- 2 tablespoons cocoa powder for chocolate variation
- Sprinkles or crushed cookies for texture
Instructions
Cream the Butter:
- Beat softened butter on medium-high speed for 3-5 minutes until light, fluffy, and pale in color.
Add Marshmallow Fluff:
- Add the marshmallow fluff and beat for 2-3 minutes until fully incorporated and glossy.
Incorporate Dry Ingredients:
- Gradually add sifted powdered sugar, beating on low after each addition. Add vanilla extract and salt halfway through.
Adjust Consistency:
- Add heavy cream, 1 tablespoon at a time, until desired consistency is reached. Beat on medium-high for 2 minutes until fluffy.
Final Whip:
- Increase mixer speed to high and beat for 3-4 more minutes for the ultimate fluffy texture.
Optional Variations:
- Add cocoa powder for chocolate buttercream.
- Add freeze-dried fruit powder for fruity variations.
- Add lemon zest and extract for citrus buttercream.
Storage:
- Store in an airtight container in the refrigerator for up to 5 days. Rewhip before using.
Notes
To make less sweet, add an extra pinch of salt or a dash of lemon juice.
This frosting holds up well at room temperature for up to 8 hours (in moderate climate).
Nutrition
Frequently Asked Questions About Marshmallow Buttercream
How should I store marshmallow buttercream frosting?
This marshmallow frosting can be stored in an airtight container in the refrigerator for up to 5 days or frozen for up to 3 months. To use after refrigeration, allow it to come to room temperature naturally (about 1-2 hours) and then rewhip for 2-3 minutes to restore its fluffy texture. For frozen frosting, thaw overnight in the refrigerator before bringing to room temperature and rewhipping.
Can I make marshmallow buttercream in advance?
Absolutely! This is one of the reasons I love this recipe. You can prepare it up to 3 days before you need it. Store in the refrigerator in an airtight container, then bring to room temperature and rewhip before using. This can be a huge time-saver when preparing for parties or large events.
Why did my marshmallow buttercream become grainy?
Graininess usually happens when the powdered sugar isn’t fully incorporated or when the butter is too cold. Make sure to sift your powdered sugar and ensure your butter is properly softened before beginning. If you do notice graininess, continue beating on medium-high speed for a few more minutes, and it should smooth out.
Can I use this marshmallow frosting for cupcakes that will be sitting out at room temperature?
Yes, this marshmallow butter icing is stable at room temperature for up to 8 hours. The high sugar content helps preserve it. However, if your event is outdoors in hot weather, I recommend adding 1-2 tablespoons of meringue powder to increase stability.
How can I make my marshmallow buttercream less sweet?
If you find the frosting too sweet, increase the salt to ½ teaspoon total and add 1 tablespoon of fresh lemon juice. The acid and salt will balance the sweetness without changing the texture. You can also substitute up to ½ cup of the powdered sugar with cornstarch to maintain structure with less sweetness.
Can I use homemade marshmallow fluff instead of store-bought?
Definitely! Homemade marshmallow cream works beautifully in this recipe and often creates an even more luxurious texture. Just make sure it’s completely cooled before incorporating it into your butter mixture.
A Sweet Finale
Every time I pipe swirls of this marshmallow frosting onto cupcakes or spread it between cake layers, I’m transported back to childhood summers of toasted marshmallows and simple joys. This marshmallow fluff buttercream frosting has become my signature recipe, the one friends always request for special occasions and the one that consistently earns those “this is too pretty to eat” comments (though everyone always dives in anyway!).
What I cherish most about sharing this marshmallow buttercream recipe is watching how others make it their own. My neighbor adds a hint of cardamom for an unexpected sophisticated twist, while my sister-in-law uses it as the filling for her famous French macarons. The recipe honors traditional American buttercream techniques while incorporating the nostalgic whimsy of marshmallow.
As you create this cloud-like confection in your kitchen, I hope the aroma of sweet vanilla and the silky texture of this marshmallow frosting bring you as much joy as they’ve brought to my family over the years. Whether piped onto birthday cupcakes or sandwiched between chocolate cookies, this is more than just a frosting—it’s a way to make everyday moments a little more special.
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