This is the best marshmallow fluff buttercream frosting recipe! It super easy to make, requiring just 5 ingredients and results in a smooth and creamy texture that's perfect on cupcakes, cakes, or even brownies. Not only does it take just 5 minutes to make, but it's delicious anytime of the year.
Why You'll Love This Frosting Recipe
- Quick & easy to make. There is no cook time when making American buttercream and everything gets whipped up in a stand mixer bowl. Just 5 simple ingredients and 5 minutes to make too.
- Sweet marshmallow flavor. A whole 7 ounce container of marshmallow fluff is used in the frosting. It's the perfect flavor on these hot cocoa cupcakes or even on moist homemade pumpkin cupcakes.
- Smooth & creamy. You can easily pipe this marshmallow frosting onto your favorite cupcakes or it's easy to spread over the top of this one layer pumpkin cake.
- Less powdered sugar is used. Since marshmallow fluff is already sweet, I used half of the amount of powdered sugar I normally use in most of my easy frosting recipes.
Jump to:
I've been making this marshmallow buttercream for 6+ years now and as a home baker I've learned a trick: you must use marshmallow fluff, not actual marshmallows.
The texture is not the same with actual marshmallows. The marshmallow fluff (also called marshmallow creme) helps the buttercream have that marshmallow flavor while also having a smooth texture.
Some of my other favorite and unique buttercream frosting recipes are easy maple frosting and coffee buttercream frosting.
Ingredients For Marshmallow Fluff Frosting
- Butter: I used unsalted butter.
- Marshmallow Fluff: You should be able to find this in the baking aisle at your local grocery store.
- Heavy Whipping Cream: Helps the frosting to be smooth and creamy.
See the recipe card for the full ingredients list and the exact amounts.
How To Make The Best Marshmallow Buttercream Frosting
Step 1: In the bowl of an electric stand mixer using the paddle attachment, beat the butter on high speed until smooth and creamy.
Step 2: Add the powdered sugar, marshmallow fluff, heavy whipping cream, and vanilla extract and mix on low speed until combined.
Step 3: Then increase the speed to high and beat for another 1-2 minutes.
Step 4: Use it to frost your favorite cupcakes and cake recipes!
Storing & Freezing
If you plan on using this frosting within 24 hours, you can keep it stored in an airtight container at room temperature. If not, keep it stored in the refrigerator for up to 1 week.
Just pull it out at least 30-60 minutes before you want to use it so it's not cold.
To freeze, place it in an airtight container. You can keep it in the freezer for up to 1 month. When ready to use, thaw in the refrigerator over night. Then rewhip it to help stabilize it again.
Professional Home Baking Tips
- Room Temperature: The butter needs to be at room temperature in order to create the perfect consistency of buttercream frosting. If you start with cold butter, you'll have a difficult time getting the frosting to come together.
- Marshmallow Fluff: Don't use actual marshmallows, just marshmallow fluff.
- Baked Desserts: Make sure any dessert you use this frosting on is completely cooled before frosting. If not, the frosting will melt right off.
Ways To Use Marshmallow Buttercream
This recipe makes enough frosting to perfectly frost 12 cupcakes, like these easy s'mores cupcakes.
If you want to layer a cake with it, I recommend 2x the recipe for any 2 or 3 layered cake. If making a pumpkin sheet cake, there's no need to make extra!
Recipe FAQs
Absolutely. Just swap the unsalted butter for salted butter.
If your frosting is too thin, add 1 tablespoon of powdered sugar at a time until you've reached your desire thickness.
📖 Recipe
The Best Marshmallow Fluff Buttercream Frosting
Equipment
- Electric Stand Mixer
- Piping Bag
Ingredients:
- 1 cup unsalted butter, room temperature
- 1 ½ cups powdered sugar
- 7 ounces marshmallow fluff
- 1 tablespoon heavy whipping cream
- 1 teaspoon vanilla extract
Instructions:
- In the bowl of an electric stand mixer using the paddle attachment, beat the butter on high speed until smooth and creamy (about 1-2 minutes).
- Add the powdered sugar, marshmallow fluff, heavy whipping cream, and vanilla extract and mix on low speed until combined (about 30 seconds).
- Then increase the speed to high and beat for another 1-2 minutes (frosting should be light and creamy).
- Use it to frost your favorite cupcakes and cake recipes!
This frosting is seriously so good on top of chocolate cupcakes, vanilla, and even pumpkin!