5 Minute Fluffy Marshmallow Frosting
This post might have affiliate links, please check out my full disclosure policy.
This Marshmallow Buttercream Frosting recipe is so fluffy and super easy to make, it only takes 5 minutes! It is made with marshmallow fluff and is the perfect for topping cupcakes, frosting cakes, or using on your favorite desserts. It’s sweet and creamy and delicious any time of year!
This marshmallow buttercream frosting is made with just a few simple ingredients like marshmallow fluff, butter, and powdered sugar. It’s light and fluffy and perfect for any occasion. Plus it whips up in just 5 minutes or less!
This is the frosting I use on top of my hot chocolate cupcakes for a cozy winter dessert! It would also be delicious on top of this super tender chocolate cake or these marshmallow brownies.
Before you make it, an important pastry chef tip for this recipe is that you cannot use regular marshmallows to make this frosting. You must use marshmallow cream, also known as marshmallow fluff.
Marshmallow fluff is a spreadable cream that is made with sugar, water, corn syrup, and vanilla extract. You can find it in the baking aisle of most grocery stores or online.
All you’ll need to do is add everything to a stand mixer, and whip it up until creamy and fluffy! If you like you trying different frostings, check out strawberry buttercream, lemon buttercream, raspberry buttercream, or my most popular coffee buttercream to top your favorite desserts!
This is a thick spreadable frosting, and really is foolproof. If you do run into an issue you can always learn how to thicken frosting quickly with these tips.
Why you’ll love this recipe
- The entire batch is made from start to finish in just 5 minutes.
- It’s light, fluffy, and has the perfect marshmallow flavor!
- We love this recipe on any chocolate cake or cupcake!
Ingredients Needed
- Unsalted Butter – This makes up the base of the frosting and gives it a rich flavor. If you forgot to leave your butter out, learn how to soften butter quickly.
- Vanilla Extract – This adds a touch of light vanilla flavor to the base of the frosting.
- Powdered Sugar – Used to sweeten up the frosting, powdered sugar blends in easily with the rest of the ingredients.
- Marshmallow Fluff – Gives this frosting its marshmallow flavor and adds a thick and rich texture. I use classic Marshmallow fluff brand for this recipe but you can use jet puff cream too.
- Milk – Used to help thin out the frosting to a proper consistency while still keeping it creamy.
- Salt – Helps to balance out the sweet flavor in the frosting.
How to make Fluffy Marshmallow Frosting
Add butter and sugar to stand mixer: In the bowl of a hand or stand mixer, add the softened butter and confectioners sugar. Assemble the paddle attachment.
Mix the icing base: Mix the butter and sugar at low speed moving up to medium as the mixture comes together. Mix for one minute, then scrape down the sides of the bowl with a rubber spatula.
Add in the marshmallow fluff: To the mixed butter and sugar, add in the marshmallow cream and mix on medium-high speed for 1 minute until combined.
Mix in the wet ingredients: To the bowl slowly add in the vanilla, milk, and salt and mix again for at least one minute until the mixture is fully combined and fluffy.
Chill and store: Use right away if frosting onto a cooled cake. To pipe and use for cupcakes or smaller desserts, chill the frosting for 30 minutes before piping so the shape will hold.
Tips for Recipe Success
- Powdered sugar is key to getting a smooth consistency. You can sift it before adding it to the mixture to ensure there are no lumps.
- If you want a lighter frosting, add more milk until you reach the desired consistency.
- For a stiffer frosting, add less milk or add in more powdered sugar.
- If the frosting is too sweet for your taste, add a pinch of salt to balance out the sweetness.
- This recipe makes enough to frost 12 cupcakes or fill and frost a 2 layer 8-9” cake.
Storage
Storing: Store the marshmallow buttercream frosting in an airtight container for up to one week in the fridge or on the counter. You can also store this at room temp but if you want to pipe it, put it in the fridge for 30 minutes to let it firm up before using.
Freezing: This icing will not freeze well because the marshmallow fluff may separate when thawed. I don’t recommend freezing!
Recipe FAQ
Can I use regular marshmallows for this recipe? No, you need marshmallow fluff to make the buttercream. Regular marshmallows wouldn’t melt and mix as well.
Is Marshmallow fluff the same as melted marshmallows? No, although they sound the same, marshmallow fluff has eggs in it and will have a different texture than melted marshmallows when used.
Does this need to be refrigerated? Technically no you do not need to refrigerate it. If you find it hard to pipe into certain shapes then you can chill it in the fridge for a few minutes to make it easier.
Will marshmallow frosting harden? Yes it will start to harden and form a light crust.
Ways To Enjoy
This frosting has a great flavor that complements many types of desserts. Try using marshmallow buttercream with these dessert recipes!
- The Best Hot Chocolate Cupcakes
- One Bowl Brownies
- Chocolate filled cupcakes
- Vanilla Cupcakes with Oil
- Espresso Cupcakes
- Funfetti Cookie Sandwiches
5 Minute Fluffy Marshmallow Frosting
Ingredients
- 1 cup unsalted butter, softened to room temp (226 g)
- 3 cups powdered sugar, (340g)
- 7 oz marshmallow cream, (200g)
- 1 tsp vanilla extract
- 1 tsp milk
- 1 pinch salt
Instructions
- In the bowl of a hand or stand mixer fitted with the paddle attachment, add the softened butter and confectioners sugar.
- Mix on low speed moving up to medium as the mixture combines. Continue mixing for 1 minute.
- Stop and scrape down the mixer with a rubber spatula.
- Add in the 7 oz marshmallow cream andmix on medium high speed for 1 minute.
- Add in the vanilla, milk, and salt and mix again for 1 minute.
- Frost on cooled cake or refrigerate for 30 minutes to pipe onto cupcakes.
This recipe gets a five star rating. It’s light and delicious. Thank you for sharing.
Thank you Connie! I am so glad you loved this recipe! I saw your question come in about 7 minute frosting. Unfortunately I havent tested or made that kind of frosting so I don’t have any tips for it but it could come down to humidity or that there is too much liquid in the recipe you are trying.
I modified this recipe a bit and wanted to share my results.
First, I don’t add milk because I want it to be nonperishable. So, I add as much vanilla as necessary for the texture I need (I use alcohol free imitation vanilla but if you’re using a boozy flavoring just use water for the liquid component.). Then, I preferred only two cups of sugar…1 cup for every stick of butter. And finally, I whipped it way longer than suggested. O Wanted fluffy marshmallowy consistency. It was too dense and grainy for my liking with that amount of sugar and only whipping it for a minute beyond combining.
Thanks for letting me know! The milk helps to break down the sugar when its mixed in so that could be why it was grainy. You can also still leave this on the counter with the milk in it. Im glad the recipe worked for you either way!!
Yummm! Thanks for the quick save!!!
Thanks for your 5 star review and comment Cece, so glad you love it!
Can you cut this recipe in half only have 18 cupcakes
Sure go for it!
Does this recipe crust or stay soft?
This frosting stays more on the softer side.
In the recipe you note 7oz of fluff and it’s not clear if that is weight measurement or liquid measurement.
Its weight 🙂
Googled Marshmallow frosting yesterday and got very lucky when this recipe showed up. I followed the recipe exactly as written and it is delicious! So easy to make and it turned out perfectly wonderful. It’s a keeper! Thanks so much.
SO happy to hear this Kathleen! Thank you so much for making this recipe and coming back to leave a 5 star rating and review!!! So very much appreciated! Enjoy!
I just want to say I love this recipe it’s on one of my top requested cupcakes. Thank you
Awww YAY! That makes me so happy! Thank you so much for letting me know!!
Will this recipe melt in the summer sun at the park?
Hi Savannah, it depends on how hot and humid it is. I would keep it in the shade for sure. Since its made with butter and not shortening it’s not ideal to keep it in the sun. Hope that helps!
Can I make this a day in advance or is it best to make it the day I plan to use it?
Sure you can!
Do you think it would work to use brown sugar in place of powered? I’m trying to make a brown sugar marshmallow frosting, but I’m afraid it will be grainy.
Hi Giovanna, no I dont recommend using brown sugar to replace the powdered, because powdered sugar dissolves and is much more fine, you can never substitute it for regular or brown sugar. Instead why dont you try this brown sugar buttercream
Can this frosting be toasted?
Hey Monica, I havent tried toasting it but you can try doing it lightly.
How long will this frosting hold it’s shape if piped on mini cupcakes & kept indoors. I need to make some for a Christmas party & wanted to know if I can frost them the day before. They would be kept at room temperature. Thank you.
Hi Cindy! If you pipe them the day before it would be best to keep them in the fridge to keep their shape, or pipe them before serving. Happy holidays!
I am making this right now, (cupcakes), but would like to know if I added merengue powder would that help them hold up with piping? I will send a pic and rate as soon as they are decorated. Making this for my work party tomorrow night.
Hi! Since I havent tested it I cant day for sure but let me know how it goes!
This frosting is very loose and you definitely have to refrigerate it to get it stiff enough to work with. I also found that 1.5 sticks of butter is way plenty.
Needs more work…
No this recipe does not need more work, I clearly stated in the post if you want it to be stiff it needs to be refrigerated.
I love this recipe! Thank you so much for your clear explanation of the recipe & ingredients. Worked out perfect for me & I plan on using it for my two dozen Easter cupcakes. It’s also easy-friendly to add color. Thanks! You’re the best!!!
YAY Theresa! That sounds like so much fun. Thank you so much for letting me know how much you love this recipe! ♥️
Is this sturdy enough to hold coconut on the sides?
I think so! You can add the coconut and then put the cupcakes in the fridge to make sure.
It was ok but not what I wanted. It was too buttery and too sugary for what I needed. I am sure it was great for other purposes.
Thanks for trying it anyways!
Delicious! The hardest part was getting the marshmallow cream out of the jar! Will definitely be making again!
Thanks for the recipe..
I live for frosting so of course it was good, but it was waaaay to sweet, I added 4oz of cream cheese to balance it out.
Ohh what a good idea! Yes this is a sweet recipe, but adding cream cheese sounds like a great idea
Question-Can this receipe be bruled or torched like a toasted marshmallow? I want to make a frosting for a smores cupcake for my daughters baby shower this weekend.
Hi Marilyn, I havent tried it but I dont see why not! Congrats on the baby!