Marshmallow buttercream frosting is an easy-to-prepare creamy frosting with a fluffy texture that is perfect for all your cakes and cupcakes. Marshmallow frosting only needs a few ingredients and the result is a luxurious and indulgent topping on your confectionery treats.
Next time, try these rhubarb scones, so easy.
Starting with butter and powdered sugar like a basic buttercream recipe, marshmallow creme is added to make it extra creamy and ideal for piping stars or swirls.
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❤️ Why You'll Love It
- An easy frosting that holds its shape.
- Frosting that is perfect for piping.
- Control how stiff it is by adding more confectioner sugar.
- Only a few pantry ingredients needed.
Marshmallow buttercream frosting is an easy and versatile frosting to always have the ability to make homemade frosting for your child's school cupcakes or a cake for holiday gatherings. This basic marshmallow frosting can be made into chocolate buttercream or a slight nutty flavor with almond extract instead of vanilla extract to match the cake flavor you're making.
📝 Ingredients
Note: This is an overview of the ingredients. You'll find the full measurements and instructions in the recipe card (printable) at the bottom of the page.
📋 Ingredient Notes
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- Butter: a must for buttercream frosting, I like to use unsalted butter.
- Shortening: using shortening makes the frosting stiffer for using in a pastry bag and holding its shape.
- Powdered sugar
- Marshmallow creme: any store-bought brand works.
🥄 Instructions
Note: This is an overview of the instructions. The detailed instructions are in the recipe card below.
- In your mixer bowl or a large mixing bowl using a hand mixer, cream room temperature butter and shortening with an electric mixer on medium until fluffy.
- Gradually add the powdered sugar, about ½ cup at a time.
- Add vanilla extract and mix.
- Fold the marshmallow creme into the frosting until incorporated. Fill your piping bag and start decorating.
💡 Expert Tips
- You can use butter instead of shortening, but shortening makes it firm to be used in decorating.
- I've started with a 7 oz jar of marshmallow cream, taste it and then kept adding it until I was satisfied with the taste.
- You can use almond extract in place of the vanilla.
💬 FAQs
Yes, so be sure to keep any unused in an airtight container or use it right away for any cake items.
Marshmallow buttercream frosting does not have to be put in the refrigerator right away. If you're planning on using it within a day or two, it can be kept room temperature in an air-tight container.
⌛ Make Ahead
This frosting is perfect for make ahead . Once made, store in an air-tight container in the refrigerator until ready to use or up to a week. Let it soften and come to room temperature before using.
👩🍳 Variations
- Make mocha marshmallow frosting by adding unsweetened cocoa powder and a bit of espresso powder when mixing in the confectioners sugar.
- Switch out the vanilla extract for almond for an amazing flavor or if you love it, use a little bit of both.
🧺 Storage
Leftover marshmallow frosting can be stored in the refrigerator for up to a week or frozen for up to three months. Be sure to let it come to room temperature before piping onto your cupcakes or cake.
📣 Related Recipes
- Try this perfect yet so simple Chantilly cream for your next cake recipe.
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Marshmallow Buttercream frosting
Equipment
- electric mixer
- Bowl
Ingredients
- ½ cup butter softened
- ½ cup shortening or butter
- ¾-1 cup powdered sugar
- 1 (13oz) jar marshmallow Fluff AKA Marshmallow Cream
- 1 ½ teaspoon vanilla extract
Instructions
- Cream butter and shortening , if using, with an electric mixer on medium until fluffy.
- Gradually add the powdered sugar, about ½ cup at a time.
- Add vanilla extract and mix.
- Fold the marshmallow fluff into the frosting until incorporated.
- Scoop into piping bag and pipe onto cupcakes and cakes.
Notes
- You can use butter instead of shortening, but shortening makes it more firm to be used in decorating.
- Use up to 2 cups powdered sugar to make this frosting even stiffer so you can make flowers with details or stand out petals.
- Makes enough to generously frost 24 cupcakes.
- Make mocha marshmallow frosting by adding unsweetened cocoa powder and a bit of espresso powder when mixing in the confectioners sugar.
- Switch out the vanilla extract for almond for an amazing flavor or if you love it, use a little bit of both.
- Add softened cream cheese for a marshmallow cream cheese frosting.
- Leftover marshmallow frosting can be stored in the refrigerator for up to a week or frozen for up to three months. Be sure to let it come to room temperature before piping onto your cupcakes or cake.
Nutrition
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First published Mar 19, 2018 . Last updated January 8, 2023 with important tips, clear step by step instructions and readability.
peppie
Can i put this in chocolate swiss roll
Amira
Peppie, for filling the roll you mean? I do not see why not.
Mela C
Ummm...what's marshmallow cream. I've never heard of it or seen it. I don't think it's available here (Australia). Is there any way to make regular marshmallow a more creamy consistency?
Mary J Burger
It’s marshmallow fluff if you have that available there.
Katy King
Marshmallow cream is sold in the baking aisle at the grocery, very inexpensive