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!

A close up of a bowl with marshmallow frosting swirled inside

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

Ingredients for marshmallow frosting
  • 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.
Marshmallow frosting in a bowl on a gray surface.

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!

A chocolate cupcake covered with marshmallow frosting

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!

A close up of a bowl with marshmallow frosting swirled inside
5 stars (19 ratings)

5 Minute Fluffy Marshmallow Frosting

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!

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.

Notes

Slather this on to any cake or cupcake right away. If you want to pipe it and have it hold its shape you will need to chill it for 30 mins first. 
I use this recipe on my hot chocolate cupcakes!
Serving: 1portion, Calories: 304kcal, Carbohydrates: 44g, Protein: 1g, Fat: 15g, Saturated Fat: 10g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 4g, Trans Fat: 1g, Cholesterol: 41mg, Sodium: 6mg, Potassium: 6mg, Sugar: 40g, Vitamin A: 473IU, Calcium: 5mg, Iron: 1mg
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