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 2 votes

Print Pin

Course: Dessert

Cuisine: American

Prep Time: 5

Cook Time: 0

Total Time: 5

Servings: cups

Calories: 1417kcal

Author: Alexandria Ulmer

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