Introduction

This marshmallow frosting is irresistibly light, fluffy, and sweet with a subtle vanilla flavor. It’s perfect for topping cupcakes, cakes, or any dessert that needs a cloud-like finish. With easy-to-follow steps, you’ll have a dreamy frosting ready in no time.

Marshmallow Frosting Recipe - Recipe Image

Ingredients

¾ cup salted butter, slightly softened
1 ½ cups powdered sugar, sifted
1 teaspoon pure vanilla extract
7 ounces marshmallow fluff (Jet-Puffed brand recommended)

Instructions

Step 1: In the bowl of your stand mixer fitted with a wire whisk, or in a medium mixing bowl using a handheld mixer on high speed, beat the slightly softened butter until fluffy and pale yellow, about 3 minutes. Scrape down the sides of the bowl as needed.
Step 2: Lower the mixer speed to low. Gradually add the sifted powdered sugar, ½ cup at a time, beating well after each addition and scraping down the bowl to avoid lumps. Once all sugar is added, increase speed to high and mix until well combined and fluffy, about 2½ to 3 minutes.
Step 3: Lower the mixer speed to medium and add the vanilla extract. Mix just until the vanilla is fully incorporated and no streaks remain.
Step 4: Add all of the marshmallow fluff, scraping the container to get it all. Mix on medium speed until just combined. Increase speed to high and beat for an additional 3–4 minutes until the frosting is light, fluffy, and no longer sticky.
Step 5: Store the frosting covered in the refrigerator until ready to use. Bring to room temperature before piping onto cupcakes. To freeze, keep in an airtight container for up to 3 months. Thaw overnight in the refrigerator, then whip again on high speed to restore fluffiness before using.

Tips & Variations

Use slightly softened butter for a fluffier frosting rather than room temperature butter.
Sifting powdered sugar prevents lumps and ensures smooth texture.
Adjust sweetness by adding a pinch of salt if preferred less sweet.
Try adding a tablespoon of cocoa powder for a chocolate twist to the frosting.

Storage

Keep leftover frosting covered in an airtight container in the refrigerator for up to one week. Before using refrigerated frosting, let it sit at room temperature for about 20 minutes and re-whip to restore its light, fluffy texture. The frosting can be frozen for up to 3 months; thaw it overnight in the fridge and whip again before use.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use this frosting for cake layers as well as cupcakes?

Yes, this marshmallow frosting works beautifully for both cupcakes and cake layers. Its fluffy texture spreads easily and adds a sweet, light finish.

What is the best way to soften butter for this recipe?

To soften butter quickly, cut it into chunks and let it sit at room temperature for about 30 minutes. Avoid melting it; the butter should be soft but still hold its shape to achieve the ideal fluffy texture.

Marshmallow Frosting Recipe

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★★★★★

4.7 from 91 reviews

This light and fluffy Marshmallow Frosting is a sweet and creamy topping perfect for cupcakes and cakes. Made with salted butter, powdered sugar, pure vanilla extract, and marshmallow fluff, this frosting whips up easily to a smooth, airy consistency. It offers a delightful marshmallow flavor with a luscious texture that holds its shape beautifully for decorating.

Author: Elias
Prep Time: 10 minutes
Cook Time: 0 minutes
Total Time: 10 minutes
Yield: Enough to frost 12 medium cupcakes
Category: Dessert Frosting
Method: Blending
Cuisine: American
Diet: Vegetarian

Ingredients

Scale

Frosting Ingredients

¾ cup salted butter, slightly softened
1 ½ cups powdered sugar, sifted
1 teaspoon pure vanilla extract
7 ounces marshmallow fluff (Jet-Puffed brand preferred, 198g)

Instructions

Beat the butter: In the bowl of your stand mixer fitted with a wire whisk, or in a medium (2-3 quarts) mixing bowl with a handheld mixer, beat the slightly softened butter on high speed until fluffy and pale yellow, about 3 minutes. Scrape down the sides of the bowl as needed to ensure even mixing.
Add powdered sugar: Lower the mixer speed to low. Add the sifted powdered sugar ½ cup at a time, beating well after each addition. Scrape down the sides of the bowl after each addition. Once all powdered sugar is added, increase speed to high and mix for another 2½ to 3 minutes until the mixture is fluffy and well combined.
Mix in vanilla: Reduce mixer speed to medium and add the pure vanilla extract. Mix just until no visible streaks of vanilla remain.
Incorporate marshmallow fluff: Add all of the marshmallow fluff, scraping out as much as possible from the container. Mix on medium speed until just combined. Then increase speed to high and whip for an additional 3 to 4 minutes until the frosting is no longer sticky, and is light and fluffy.
Store and use: Store the frosting covered in the refrigerator until ready to frost cupcakes or cakes. Let it sit at room temperature for a few minutes before transferring to a piping bag to decorate. The frosting can be frozen for up to 3 months; thaw overnight in the refrigerator and remix on high speed to restore fluffiness before using.

Notes

Use slightly softened butter (not room temperature) for the fluffiest texture.
Sifting powdered sugar prevents lumps and makes frosting smooth.
Carefully scrape down the bowl sides after each ingredient addition to ensure even mixing.
The frosting can be frozen; thaw completely and remix to re-inflate.
The frosting works well for cupcakes, cakes, and other desserts that need a light, marshmallow-flavored topping.

Keywords: Marshmallow frosting, fluff frosting, marshmallow fluff frosting, cupcake frosting, fluffy frosting, easy frosting recipe