Marshmallow Buttercream frosting

4.31 from 66 votes

Marshmallow Buttercream frosting

An easy marshmallow frosting easy marshmallow frosting to frost your next birthday layer cake or for some delicious cupcakes. Sweet and creamy yet not overly sweet frosting for your desserts.

Prep Time15 mins

Total Time15 mins

Course: Dessert

Cuisine: American

Diet: Halal

Servings: cups

Calories: 1548.1kcal

Author: Amira

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.

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.
Add softened cream cheese for a marshmallow cream cheese frosting.

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.

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