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Marshmallow Frosting Recipe

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★★★★★

4.5 from 113 reviews

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.

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 recommended, 198g)

Instructions

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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

Find it online: https://dishedbydana.com/marshmallow-frosting-recipe/