This creamy, delicious marshmallow frosting recipe is perfect for cakes, cupcakes, and bars! It only has 4 ingredients, is loaded with marshmallow creme/marshmallow fluff and only takes a few minutes to whip up.
This frosting is light and fluffy from the marshmallow creme and butter being whipped. I like to use salted butter to balance out the sweetness and homemade vanilla extract to give it a nice vanilla marshmallow flavor.
This Easy Marshmallow Frosting would taste amazing on this Doctored Chocolate Cake Mix Recipe, Malted Milk Cookies, and definitely these S’mores Cupcakes
Ingredients
- Salted Butter – It’s important to make sure your butter is at room temperature. You can use unsalted butter as well and add about 1/4 teaspoon to 1/2 teaspoon salt.
- Marshmallow Fluff – You can use homemade marshmallow fluff or store-bought fluff. Any marshmallow creme will work.
- Vanilla Extract – For a whiter marshmallow frosting, use clear vanilla like I have pictured above. If you don’t mind the color being tinted, use regular vanilla extract. I like to make my own extract or use this one!
- Powdered Sugar – If your powdered sugar is lumpy, I recommend sifting it. It’s hard to get out the lumps once they’re incorporated.
How to Make Easy Marshmallow Frosting
Step 1: Add the softened butter, marshmallow fluff/creme, and vanilla extract to a large mixing bowl. Beat until light and fluffy, about 1 to 2 minutes.
Step 2: Add in the powdered sugar and beat until combined. Scrape down the sides of the bowl and beat in any remaining remnants.
Step 3: Beat on high speed for an additional 1 to 2 minutes until whipped.
How to Store and Freeze
This marshmallow frosting can be stored at room temperature for up to 3 days and up to a week in the refrigerator.
You can freeze this frosting for later use by placing it in a freezer-safe container and into the freezer. It will stay fresh for up to 3 months. Thaw it in the fridge overnight. Place it in a large mixing bowl and beat on high for 1 to 2 minutes until it’s light and fluffy again.
Recipe FAQs
No, unfortunately I wouldn’t recommend it. Since this isn’t a meringue frosting it won’t toast up like other marshmallow frostings without melting first.
If your butter was really soft, that could be the issue. I would place it in the refrigerator to firm up some and then continue mixing it.
If it’s still runny, I would recommend adding more powdered sugar to the frosting. Start by adding 1/4 cup to 1/2 cup and mixing it.
More Frosting Recipes
- Cream Cheese Frosting
- Coffee Frosting
- Chocolate Frosting
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Marshmallow Frosting Recipe
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Ingredients
- 1 cup salted butter room temperature
- 2 cups marshmallow fluff marshmallow crème works as well
- 1 teaspoon vanilla extract clear or regular
- 4 cups powdered sugar
Instructions
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In large mixing bowl, add the butter, marshmallow fluff and vanilla extract. Using a hand mixer, beat on medium speed until light and fluffy.
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Gradually add in powdered sugar and beat until well combined. If the frosting consistency is too thick, you can add 1 tablespoon of milk at a time to reach your desired piping consistency.
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Spread the frosting or place in a disposable piping bag fitted with a large tip to pipe on a cake/cupcake/bar/cookie.
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Store in an airtight container at room temperature for up to 3 days or in the fridge for up a week.
Notes
Freezing: Place the frosting in a freezer-safe container and freeze for up to 3 months. Thaw in the frigerator overnight. Place it back in a large mixing bowl and beat on high speed until light and fluffy.
Nutrition
(Nutrition facts are an estimate and not guaranteed to be accurate. Please see a registered dietitian for special diet advice.)