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Marshmallow Fluff Frosting

Creamy, fluffy and full of marshmallow flavor, this Marshmallow Fluff Frosting is perfect for cakes, cupcakes or to use as a filling. It’s so easy to mix up and sure to impress!

Marshmallow fluff frosting piped into a small glass jar and piped over chocolate cupcakes.

This Marshmallow Buttercream Frosting is the perfect mix of buttercream and marshmallow. It’s a little sticky, a little messy, and so deliciously sweet!

There is nothing like biting into a sticky, fluffy marshmallow, and this frosting allows you to get that same experience, combined with the flavor of whatever baked good you decide to put it on.

And there are so many choices for what baked treat to use this frosting on! Chocolate, peanut butter, strawberry, and vanilla all go perfectly with the subtle sweetness of marshmallow. 

This recipe is also incredibly easy to make. There is no heat, no egg whites, no fancy skills involved. Just whip together the butter, powdered sugar and marshmallow fluff, and you’ve got a flavorful frosting perfect for any occasion! 

What Do You Need to Make This Recipe

Ingredients

Ingredients shown are used to prepare marshmallow fluff frosting.
  1. Unsalted Butter: As always, for perfect frosting it’s important to start with room temperature butter. This is especially important in this recipe as anything too hot or cold will not blend well with the marshmallow fluff. Try to use butter between 68-72 degrees Fahrenheit. 
  2. Powdered Sugar: This gives the frosting some structure so it can be piped or spread
  3. Marshmallow Fluff: You can use any brand of marshmallow fluff. This recipe will not work if you substitute marshmallows. The brand of marshmallow creme or marshmallow fluff you use doesn’t really matter. Different brands may come in different sizes. You want about 14 ounces total. 

Tools

  1. Electric Hand Mixer

How to Make This Recipe

Step One: Cream the Butter

Cream the butter for 1-2 minutes on medium speed until it is light and fluffy. 

Step Two: Add the Marshmallow

Add 1 jar of marshmallow cream and mix to combine. On a slower speed, add 1.5 cups of powdered sugar. Mix until combined again. 

Step Three: Mix Until Fluffy

Creamy marshmallow fluff frosting in a mixing bowl.

Incorporate the remaining jar of marshmallow cream followed by another 1 ½ cups of powdered sugar. 

Continue to mix on high until a smooth, glossy frosting has formed. Pipe onto a cake or cupcakes and enjoy! 

Expert Tips

Bite taken out of a graham cracker chocolate cupcake topped with marshmallow fluff frosting that's been sprinkled with crushed graham crackers.
  • I can’t say it enough–let your butter soften before you begin making frosting or you will end up frustrated. To make it soften a bit faster, slice it into cubes and let it sit for about 30 minutes.
  • Use a rubber spatula to scrape down the sides and bottom of your mixing bowl often as you mix. 

Ways to Use Marshmallow Fluff Frosting

This frosting goes with so many things! You can use it as a replacement any time you would use vanilla frosting. It is excellent with chocolate, vanilla, strawberry, raspberry, pumpkin, or carrot cake. It would be delicious on these Applesauce Cookies.

This frosting is also fun to use as a filling in between two oatmeal or Chocolate Crack Cookies. It would also be great on graham crackers or any s’mores themed desserts, like my s’mores cupcakes!

FAQs

Marshmallow buttercream piped over a graham cracker and chocolate cupcake with graham crumbs sprinkled over the frosting and a small hershey's chocolate garnished on top.
How to Store Marshmallow Fluff Frosting

This frosting stays good at room temperature for up to three days. If you frost something with it, I recommend covering it so it doesn’t dry out. The challenge is that this frosting does not ever completely harden, so you need to be careful not to smoosh the frosting!

If it’s not on a baked good, this frosting can be stored in an airtight container in the refrigerator for up to one week. Let it thaw to room temperature and give it a good stir to fluff it up before using.

Can You Melt Marshmallows to Create Marshmallow Fluff?

Melted marshmallows are not the same as marshmallow fluff. Marshmallows contain gelatin which is what helps them hold their shape. When they melt that gelatin will still re-stabilize as it cools, ruining the texture of your frosting. 

You must use marshmallow fluff or marshmallow creme for this recipe. 

Why is my Marshmallow Frosting Runny?

If your frosting turns out a bit runny, it may just be a bit warm. If your butter gets too warm this can happen. 

I recommend putting your frosting in the refrigerator for about thirty minutes and then mixing again. 

As a last resort, you may instead need to add a bit more powdered sugar. Only add a few tablespoons at a time until it reaches the consistency you want.

Marshmallow fluff frosting piped into a small glass jar with a creamy thick texture.

Marshmallow Fluff Frosting

Creamy, fluffy and full of marshmallow flavor, this Marshmallow Fluff Frosting is perfect for cakes, cupcakes or to use as a filling. It’s so easy to mix up and sure to impress!
5 from 1 vote
Print Pin Rate
Course: Dessert
Cuisine: American
Keyword: marshmallow fluff frosting
Prep Time: 5 minutes
Cook Time: 0 minutes
Servings: 3 cups
Calories: 1417kcal

Equipment

  • Electric Hand Mixer

Ingredients

  • 1 cup unsalted butter, room temperature
  • 3 cups powdered sugar, up to 3 ½ cups
  • 14 oz marshmallow fluff, 2 – 7 oz jars

Instructions

  • Cream 1 cup butter for 1-2 minutes on medium speed until it is light and fluffy.
  • Add 1 jar of marshmallow cream and mix to combine. On a slower speed, add 1.5 cups of powdered sugar. Mix until combined again.
  • Incorporate the remaining jar of marshmallow cream followed by another 1 ½ cups of powdered sugar.
  • Continue to mix on high until a smooth, glossy frosting has formed. Pipe onto a cake or cupcakes and enjoy!

Notes

Recipe Copyright The Domestic Spoon. For educational or personal use only.
  • Unsalted Butter: As always, for perfect frosting it’s important to start with room temperature butter. This is especially important in this recipe as anything too hot or cold will not blend well with the marshmallow fluff. Try to use butter between 68-72 degrees Fahrenheit.
  • Powdered Sugar: This gives the frosting some structure so it can be piped or spread
  • Marshmallow Fluff: You can use any brand of marshmallow fluff. This recipe will not work if you substitute marshmallows. The brand of marshmallow creme or marshmallow fluff you use doesn’t really matter. Different brands may come in different sizes. You want about 14 ounces total.
  • I can’t say it enough–let your butter soften before you begin making frosting or you will end up frustrated. To make it soften a bit faster, slice it into cubes and let it sit for about 30 minutes.
  • Use a rubber spatula to scrape down the sides and bottom of your mixing bowl often as you mix.

Nutrition

Serving: 1serving | Calories: 1417kcal | Carbohydrates: 232g | Protein: 1g | Fat: 61g | Saturated Fat: 39g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 16g | Trans Fat: 2g | Cholesterol: 163mg | Sodium: 11mg | Potassium: 21mg | Sugar: 199g | Vitamin A: 1891IU | Calcium: 19mg | Iron: 0.1mg
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