Marshmallow Frosting Recipe
Introduction
This marshmallow frosting is delightfully light, fluffy, and sweet with a hint of vanilla. Perfect for cupcakes, cakes, or any dessert that needs a soft, cloud-like finish.
Ingredients
- ¾ cup salted butter, slightly softened
- 1 ½ cups powdered sugar, sifted
- 1 teaspoon pure vanilla extract
- 7 ounces marshmallow fluff (approximately 198g, Jet-Puffed brand recommended)
Instructions
- Step 1: In the bowl of a stand mixer fitted with a wire whisk, or in a medium 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.
- Step 2: 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 incorporated, increase speed to high and beat until the mixture is well combined and fluffy, about 2½ to 3 minutes.
- Step 3: Reduce mixer speed to medium and add the vanilla extract. Mix just until no streaks of vanilla remain.
- Step 4: Add all the marshmallow fluff, scraping it out of the container. Mix on medium speed until just combined. Then increase speed to high and beat for 3-4 minutes more, until the frosting is light, fluffy, and no longer sticky.
- Step 5: Use immediately to frost cupcakes or cakes. Alternatively, store the frosting covered in the refrigerator. Let it come to room temperature before piping. For longer storage, freeze for up to 3 months. Thaw overnight in the refrigerator and beat on high before using to restore fluffiness.
Tips & Variations
- Softening the butter slightly rather than using room temperature butter results in a fluffier frosting texture.
- Sifting the powdered sugar before adding helps prevent lumps and creates a smoother finish.
- Try adding a pinch of salt if using unsalted butter to balance the sweetness.
- To add a twist, fold in finely chopped toasted nuts or a spoonful of cocoa powder for a chocolate-marshmallow variation.
Storage
Keep the frosting covered in an airtight container and refrigerate for up to one week. Before using, allow it to sit at room temperature for several minutes to soften, then whip briefly to refresh its fluffy texture. For longer storage, the frosting can be frozen for up to 3 months. Thaw overnight in the refrigerator and re-whip before decorating.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use unsalted butter instead of salted butter?
Yes, you can substitute unsalted butter. Consider adding a small pinch of salt to balance the sweetness since unsalted butter lacks salt.
Will this frosting hold up in warm weather?
Marshmallow frosting is somewhat sensitive to heat due to its butter and marshmallow content. It’s best served at room temperature or chilled and not exposed to high temperatures for long periods to prevent melting.
PrintMarshmallow Frosting Recipe
This Marshmallow Frosting recipe creates a light, fluffy, and sweet topping perfect for cupcakes, cakes, and other desserts. Made with salted butter, powdered sugar, pure vanilla extract, and marshmallow fluff, it delivers a creamy texture and delightful marshmallow flavor that is easy to whip up with a stand or handheld mixer. The frosting can be refrigerated or frozen for convenience and is perfect for decorating with a piping bag.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Total Time: 10 minutes
- Yield: Enough to frost 12 cupcakes
- Category: Frosting
- Method: Blending
- Cuisine: American
Ingredients
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 recommended, 198g)
Instructions
- Beat Butter: In the bowl of a stand mixer fitted with a wire whisk attachment, or a medium mixing bowl with a handheld mixer, beat the slightly softened butter on high speed until it becomes fluffy and pale yellow, about 3 minutes. Scrape down the sides of the bowl as needed to ensure even mixing.
- Add Powdered Sugar: Reduce the mixer speed to low and add the sifted powdered sugar in ½ cup increments, beating well after each addition. Scrape down the sides of the mixing bowl after each addition. Once all the powdered sugar is incorporated, increase the mixer speed to high and beat for an additional 2½ to 3 minutes until fluffy and well combined.
- Mix in Vanilla: Lower the mixer speed to medium and add the pure vanilla extract. Mix just until the vanilla is evenly incorporated and no streaks remain.
- Add Marshmallow Fluff: Add all of the marshmallow fluff to the bowl, scraping out as much as possible from the container. Mix on medium speed just until the fluff is incorporated, then increase the speed to high and continue mixing for 3 to 4 minutes more. The frosting should become light, fluffy, and no longer sticky.
- Store and Use: Store the frosting covered in the refrigerator until ready to use. Let the frosting come to room temperature for a few minutes before placing it in a disposable piping bag fitted with your preferred decorating tip for frosting cupcakes. Frosting can also be frozen for up to 3 months. To thaw, refrigerate overnight then re-whip on high speed to restore fluffiness before decorating.
Notes
- Slightly softened butter is essential for achieving a fluffy texture; avoid using room temperature butter that is too soft.
- Sifting powdered sugar prevents lumps and ensures a smooth frosting.
- Scraping the bowl sides throughout mixing ensures consistent texture and incorporation.
- Use a high-quality marshmallow fluff such as Jet-Puffed for best flavor and consistency.
- Re-whipping the frosting after freezing is important to regain its light, airy texture.
Keywords: marshmallow frosting, fluffy frosting, cupcake frosting, easy frosting recipe, sweet buttercream
