Marshmallow Buttercream Frosting
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Marshmallow Buttercream Frosting — A five-minute decadent frosting recipe made with just five ingredients! Rich, sweet, smooth, perfect for piping or just spreading on your favorite cake, cupcakes, brownies, and more! So EASY yet so good!
Marshmallow Buttercream Frosting Recipe
This buttercream is rich, sweet, smooth, and soft. It’s essential in my three-layer Smores Cake and is used between the layers, around the the cake, and helps the marshmallows I pile on top to adhere better.
It is a perfect piping frosting because it’s neither so dense you can’t spread it, nor so thin that it refuses to stay where you put it.
It’s wonderful on top of cupcakes, brownies, or just smear it between a couple of graham crackers when you’re craving a midnight snack.
Best of all, it’s a cinch to make and literally is a five-minute recipe made with just five ingredients — the best kind!
Ingredients In Marshmallow Buttercream
For this five-ingredient marshmallow fluff frosting, you’ll need the following ingredients:
- Butter: This is the base and structure of this buttercream frosting.
- Powdered sugar: This not only sweetens this frosting but it aids in the structure of it.
- Marshmallow Fluff or Marshmallow Creme: This is what will give the buttercream its marshmallow flavor.
- Vanilla Extract: Classic marshmallow flavor is made with vanilla so adding it to this buttercream will help enhance the flavor that the marshmallow fluff brings.
- Salt: As with everything else, salt brings out all of the flavors present and gives balance to prevent an overly sweet taste.
How to Make Marshmallow Frosting
This frosting is a total cinch to make. Simply combine all the ingredients and beat for about 5 minutes.
Alternatively, you can simply spread it on whatever cake you’re making if you’re wanting to keep things super simple.
Ways to Use Marshmallow Frosting
Apart from using it in my Smores Cake, it would be be perfect on a basic yet divine Chocolate Cake, in between the layers of my three-layer Triple Chocolate Cake, or to give almost a Twinkie-esque vibe to my Yellow Cake.
Even more desserts to pair with this homemade marshmallow buttercream frosting include:
- Fudgy Frosted Brownies
- White Chocolate Blondies
- Frosted Double Chocolate Cookies
- White Cake
- Cookies and Cream Cake
How to Store Marshmallow Frosting
Frosting may be stored airtight in the fridge for up to 1 month.
Can Marshmallow Frosting Be Frozen?
Yes, I imagine so. I think it’d deflate somewhat once frozen, so you may need to re-whip the frosting for a minute or two prior to serving it.
Can Regular Marshmallows Be Substituted?
No, you must make this recipe using marshmallow fluff or marshmallow creme. Using regular marshmallows that have been melted will result in stiff, gloopy frosting.
Can This Recipe Be Made From Scratch?
If you have a homemade marshmallow fluff recipe that’s tried and true, you’re welcome to use it here. However, I don’t have time to make every single ingredient from scratch all the time, so I don’t mind taking shortcuts now and again!
Can This Frosting Be Made in Advance?
Yes, the frosting will last up to 1 month in the fridge, so feel free to make a batch of it in advance of a party or get together.
Can I Flavor the Frosting?
I’ve only made this recipe as written, so I can’t speak to the best method for making a flavored marshmallow frosting. You’d need to play around with the ingredient ratios somewhat if making, say, chocolate marshmallow frosting using cocoa powder.
Can I Use a Sugar-Free Alternative?
I’ve only made this recipe using real powdered sugar, but I think a sugar-free powdered sugar alternative would not work well here at all.
Can This Recipe Be Made Vegan?
Possibly, but I’ve only tested the recipe as written so I can’t say for sure.
Tips For the Best Marshmallow Frosting
The marshmallow buttercream will come together long before the 4 minutes I call to beat the frosting in the recipe. However, I advise you to continue mixing because it allows the confectioners’ sugar to melt into the butter.
Additionally, it allows air to be whipped into the frosting which gives it a better consistency due to enhanced volume, making it more ideal for piping or frosting.
While a stand mixer is not essential for making buttercream frosting, if you have one, now is the time to put it to use. If not, use a hand mixer noting you may need to beat the frosting a bit longer.
- 7 cups confectioners' sugar*
- 4 sticks (2 cups) unsalted butter, room temp
- 3 cups Marshmallow Fluff or Marshmallow Creme
- 3 teaspoons vanilla extract
- 1/4 teaspoon fine salt, or to taste
- To the bowl of a stand mixer fitted with either the paddle or whisk attachment (or a handheld electric mixer**) add all the ingredients, begin mixing on low speed until the confectioners' sugar starts to combine.
- After about 1 minute of mixing, turn speed up to medium for 30 seconds and mix before turning it up to
- Allow the buttercream to mix on high speed for another 4 minutes.***
- After it's done whipping up, use to frost cake, cupcakes, brownies, etc. by either piping it, dolloping it on, or spreading it. Frosting may be stored airtight in the fridge for up to 1 month.
*If your confectioners' sugar is on the lumpy side, I recommend sifting it to ensure a smoother final result.
**While a stand mixer is not essential, if you have one now is the time to use it. If not, use a handheld electric mixer noting you may have to whip the frosting a bit longer than the indicated times.
***The marshmallow buttercream will come together long before the 4 minutes I call to beat the frosting in the recipe. However, I advise you to continue mixing because it allows the confectioners’ sugar to melt into the butter. Additionally, it allows air to be whipped into the frosting which gives it a better consistency due to enhanced volume, making it more ideal for piping or frosting.
****The nutrition info is for the ENTIRE BATCH of frosting.
Serving Size:4 cups
Amount Per Serving: Calories: 1094Total Fat: 12gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 31mgSodium: 286mgCarbohydrates: 252gFiber: 0gSugar: 231gProtein: 1g
The nutrition info is for the ENTIRE BATCH of frosting.
More Marshmallow Desserts:
Homemade Marshmallows – Easier than you think to make and the results are so WORTH IT! Chewy, sticky, bouncy, soft yet firm, and they blow store bought marshmallows away! Learn how to make marshmallows at home with my straightforward and simple recipe!
S’mores Cake – A three layer showstopping cake that everyone will ADORE! Moist and tender layers of chocolate cake along with crunchy graham cracker crusts, sweet marshmallow buttercream frosting, toasted marshmallows, and chocolate bars for a true s’mores experience!
Chocolate Chip Marshmallow Skillet Cookie — Bigger is better when it comes to cookies. Especially when they’re loaded with melted chocolate and gooey marshmallows!
Fluffernutter Cookies – Soft, supremely CHEWY cookies that are loaded with marshmallows, peanut butter chips, and crispy rice cereal!!
Soft and Chewy S’mores Cookies — Loaded with chocolate, marshmallows, and graham crackers!! The best s’mores you’ll ever eat and no campfire required!!
Gooey Chocolate Chip and Marshmallow Cookie Pie — The whole pie tastes like the soft, GOOEY, underbaked centers of fresh chocolate chip marshmallow cookies!! Between the melted chocolate, marshmallows, and big time gooey factor, this pie is PERFECT!!
S’mores Bars — SO EASY, NO-BAKE, just FOUR ingredients, and ready in FIVE minutes!! It doesn’t get any better than that and no campfire required! A hit with kids and adults at parties, potlucks, and picnics!!
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