The Ultimate 5-Minute Fluffy Marshmallow Buttercream Frosting Recipe
Welcome to the easiest and most delectable Marshmallow Buttercream Frosting recipe you’ll ever encounter! This truly remarkable frosting is exceptionally fluffy, wonderfully sweet, and incredibly simple to prepare, taking only 5 minutes from start to finish. Crafted with the key ingredient of marshmallow fluff, it offers a distinct, airy texture and delightful flavor that makes it absolutely perfect for topping cupcakes, generously frosting cakes, or enhancing any of your favorite desserts. Its creamy consistency and balanced sweetness ensure it’s a delicious treat to enjoy any time of year.
This irresistible marshmallow buttercream frosting requires just a few basic ingredients: premium unsalted butter, fine powdered sugar, and, of course, the star of the show, marshmallow fluff. It’s designed to be light, airy, and versatile enough for any celebratory occasion or a simple sweet craving. The best part? It whips up in an astonishingly quick 5 minutes or less!
I frequently use this delightful frosting to crown my festive hot chocolate cupcakes, transforming them into a cozy winter wonderland dessert. But its versatility doesn’t stop there. Imagine it generously spread over a super tender chocolate cake for an elevated classic, or dolloped onto chewy marshmallow brownies to enhance their texture and flavor. This frosting truly complements a wide array of baked goods.
As a professionally trained baker, I can’t stress enough one crucial tip for this recipe: you must use marshmallow cream, often referred to as marshmallow fluff. Regular marshmallows, even when melted, simply do not possess the same stable, smooth, and airy texture required to achieve the perfect consistency for this buttercream. Marshmallow fluff is uniquely formulated to provide that signature pillowy softness and delightful stretch that makes this frosting so special.
The process couldn’t be simpler. All you need to do is gather your ingredients, add them to a stand mixer, and whip them until they transform into a creamy, dreamy, fluffy masterpiece. This frosting is not only thick and spreadable but also remarkably foolproof, making it a beloved favorite among F&F readers for its ease and delicious outcome.
Why You’ll Fall in Love with This Marshmallow Frosting
There are countless reasons why this 5-minute marshmallow buttercream frosting will become a staple in your kitchen. Beyond its lightning-fast preparation, it delivers on taste and texture in a way few other frostings can. Here’s what makes it so irresistible:
- Unbeatable Fluffiness: Thanks to the marshmallow fluff and proper whipping, this frosting achieves a light, airy, almost cloud-like texture that melts in your mouth.
- Incredibly Easy and Fast: Say goodbye to complicated, multi-step frosting recipes. With only 5 minutes of active prep, you can have a decadent frosting ready in no time.
- Versatile for All Desserts: From delicate cupcakes to robust layer cakes, fudgy brownies, or even as a unique topping for cookies, this frosting adapts beautifully to various sweet treats.
- Perfectly Balanced Sweetness: It’s sweet without being cloying, allowing the subtle vanilla and marshmallow flavors to shine through. The pinch of salt helps to expertly balance the sugar.
- Foolproof for Beginners: Even if you’re new to baking, this recipe is designed for success. The steps are straightforward, and the results are consistently impressive.
- Irresistible Marshmallow Flavor: It captures that nostalgic, cozy taste of marshmallows in a creamy, spreadable form, making it a hit with both kids and adults.
Essential Ingredients for Your Fluffy Marshmallow Frosting
Crafting this incredible frosting relies on a handful of simple yet specific ingredients. Each plays a crucial role in achieving that perfect fluffy texture and balanced taste.
- Unsalted Butter: This forms the luxurious base of our buttercream, contributing a rich, creamy flavor. It’s absolutely essential that your butter is softened to room temperature. If you find yourself in a pinch and forgot to take it out, you can learn how to soften butter quickly to save time. Room temperature butter creams smoothly with sugar, creating an emulsified base that holds air for a fluffy texture.
- Vanilla Extract: A touch of pure vanilla extract enhances the overall sweetness and adds a warm, aromatic depth that complements the marshmallow flavor beautifully. Don’t skimp on quality here; good vanilla makes a noticeable difference.
- Powdered Sugar (Confectioners’ Sugar): This fine sugar is vital for the smooth, lump-free consistency of buttercream. Its delicate texture dissolves easily into the butter, creating a silky frosting. Sifting is recommended to prevent any grainy bits.
- Marshmallow Fluff (Marshmallow Cream): This is the true hero of the recipe! Marshmallow fluff is what gives this frosting its signature marshmallow flavor, unique elasticity, and adds that incredibly thick, rich, and airy texture. I personally use classic Marshmallow Fluff brand for consistently excellent results, but Jet-Puffed Marshmallow Creme also works perfectly. It’s crucial to understand that using regular marshmallows (even melted) will NOT work for this recipe. Their chemical composition and texture are different, leading to an unstable and sticky result rather than a smooth buttercream.
- Milk: A small amount of milk helps to achieve the desired consistency. You can adjust the quantity based on how stiff or loose you prefer your frosting. Any type of milk (dairy or non-dairy) can be used.
- Salt: Just a pinch of salt is a secret weapon in baking, especially in sweet recipes. It doesn’t make the frosting salty but rather enhances all the other flavors and expertly balances the sweetness, preventing it from being overpowering.
How to Make Perfectly Fluffy Marshmallow Frosting: A Step-by-Step Guide
Achieving this dreamy marshmallow frosting is surprisingly straightforward. Follow these steps for perfect results every time:
- Prepare Your Butter and Sugar: In the bowl of a heavy-duty stand mixer (or using a hand mixer), add your softened unsalted butter and confectioners’ sugar. Attach the paddle attachment to your stand mixer.
- Cream the Base: Begin mixing the butter and sugar on low speed to avoid a cloud of powdered sugar. Gradually increase the speed to medium as the mixture starts to combine. Continue mixing for approximately one minute until it becomes light and creamy.
- Scrape the Bowl: Pause the mixer and use a rubber spatula to scrape down the sides and bottom of the bowl. This ensures all ingredients are thoroughly incorporated and prevents any unmixed butter or sugar pockets.
- Add the Marshmallow Fluff: To the creamed butter and sugar mixture, add the entire amount of marshmallow cream. Mix on medium-high speed for another minute. During this step, the frosting will start to incorporate the fluff’s unique texture, becoming more airy and elastic.
- Incorporate Wet Ingredients: With the mixer still running on medium speed, slowly add the vanilla extract, milk, and salt to the bowl. Mix again for at least one minute. Continue until the mixture is fully combined, visibly lightens in color, and achieves a wonderfully fluffy and smooth consistency.
- Chill for Piping or Use Immediately: If you’re planning to spread the frosting onto a cooled cake, you can use it right away. However, if you intend to pipe it onto cupcakes or for more intricate designs, chilling the frosting for about 30 minutes in the refrigerator will help it firm up slightly and hold its shape better for cleaner piping.
Pro Baker Tips for Recipe Success
To ensure your marshmallow buttercream is nothing short of perfection, keep these expert tips in mind:
- Sift Your Powdered Sugar: Powdered sugar is key to getting a smooth consistency. Even if it looks fine, sifting it before adding it to the mixture is a quick step that guarantees there are no pesky lumps, leading to a truly silky smooth frosting.
- Room Temperature Butter is Non-Negotiable: I cannot emphasize this enough. Cold butter won’t cream properly, resulting in a lumpy, dense frosting. Butter that’s too soft (borderline melted) will also create a greasy, runny mess. Aim for butter that yields slightly when pressed but still holds its shape.
- Adjusting for Lighter Frosting: If you desire a thinner, more spreadable frosting – perhaps for a light glaze or delicate drip – add more milk, one teaspoon at a time, until it reaches your preferred consistency. Mix briefly after each addition.
- Achieving a Stiffer Frosting: For piping intricate designs or creating stable cupcake swirls, you might prefer a stiffer frosting. Achieve this by adding slightly less milk, or by gradually incorporating an extra tablespoon or two of powdered sugar until the desired firmness is met.
- The Salt Factor: If you find the frosting too sweet for your taste, that small pinch of salt works wonders. It helps to cut through the richness and enhance the other flavors, creating a more balanced and sophisticated profile. Don’t skip it!
- Don’t Overmix (After Marshmallow Fluff): While creaming butter and sugar benefits from good mixing, once the marshmallow fluff and other liquids are in, avoid excessive mixing. Overmixing can incorporate too much air, which can sometimes lead to a slightly greasy or less stable frosting. Mix just until combined and fluffy.
- Yield Information: This recipe is perfectly portioned to generously frost approximately 12 standard-sized cupcakes or provide enough to fill and beautifully frost a 2-layer 8-9 inch cake.
Serving Suggestions and Delicious Pairings
This versatile marshmallow buttercream is not just delicious; it’s a showstopper that can elevate a variety of desserts. Here are some of my favorite ways to enjoy it:
- Hot Chocolate Cupcakes: As mentioned, this is my go-to frosting for hot chocolate cupcakes. The marshmallow flavor perfectly mimics the classic hot cocoa and marshmallow combination.
- Chocolate Cake: A rich, moist chocolate cake becomes an extraordinary dessert when paired with this light and airy marshmallow frosting. The contrast in textures and flavors is simply divine.
- Brownies: Spread a thick layer over warm or cooled marshmallow brownies for an extra layer of sweetness and a chewy, fluffy topping.
- Red Velvet Creations: The subtle tang of red velvet cake or cupcakes is beautifully complemented by the sweet, smooth marshmallow frosting.
- S’mores Inspired Desserts: Use it on graham cracker cupcakes or a chocolate cake layered with a graham cracker crust for an indoor s’mores experience. You can even torch the top lightly for an authentic toasted marshmallow effect!
- Sugar Cookies: A simple sugar cookie gets an upgrade with a dollop of this fluffy frosting.
- Hot Cocoa Topper: Forget plain whipped cream! A spoonful of this marshmallow buttercream melted slightly on top of a hot mug of cocoa is a luxurious treat.
- Fruit Dip: For a lighter dessert, serve it alongside fresh berries or sliced fruit as a sweet, creamy dip.
Storage and Make-Ahead Tips
Proper storage is key to enjoying your delicious marshmallow buttercream frosting for as long as possible. While it’s fantastic freshly made, it also stores quite well with the right approach.
- Storing: You can store this marshmallow buttercream frosting in an airtight container. It will keep well for up to one week in the refrigerator. Alternatively, if your kitchen isn’t excessively warm, it can also be stored at room temperature for a few days, making it convenient for short-term use. However, if you plan to pipe the frosting and want it to hold intricate shapes, I recommend placing it in the fridge for about 30 minutes before piping to allow it to firm up slightly.
- Re-whipping After Chilling: If the frosting has been refrigerated, it will firm up considerably. Before using, allow it to come closer to room temperature for about 15-30 minutes. Then, give it a good whip with your stand mixer or hand mixer on medium speed for 1-2 minutes until it becomes smooth and fluffy again. You might need to add a tiny splash of milk (1/2 teaspoon) if it seems too stiff.
- Freezing: Unfortunately, this particular icing will not freeze well. The marshmallow fluff component tends to separate and lose its smooth, stable texture upon thawing, resulting in a less desirable consistency. Therefore, I strongly advise against freezing this recipe.
Common Questions & Troubleshooting
Here are answers to some frequently asked questions about this marshmallow buttercream frosting:
- Can I use regular marshmallows instead of marshmallow fluff?
No, absolutely not for this recipe! Regular marshmallows, even when melted, have a different chemical structure and consistency. They will likely result in a sticky, unstable, and unmanageable frosting that doesn’t hold its shape or fluffy texture. Marshmallow fluff (or marshmallow cream) is specifically formulated to integrate smoothly into buttercream. - My frosting is too thin/runny, what should I do?
If your frosting is too thin, it likely needs more powdered sugar. Add powdered sugar, one tablespoon at a time, mixing well after each addition until it reaches your desired stiffness. Ensure your butter wasn’t too soft to begin with. - My frosting is too thick, how can I fix it?
If your frosting is too thick, you can easily thin it out by adding milk (or cream), 1/2 teaspoon at a time, mixing thoroughly until you achieve the perfect, spreadable consistency. - How long does this marshmallow frosting last?
When stored in an airtight container, it will last for up to one week in the refrigerator or for 2-3 days at cool room temperature. - Can I make this chocolate marshmallow frosting?
Yes! You can adapt this recipe to create a delicious chocolate marshmallow frosting. Simply add 1/4 to 1/2 cup of unsweetened cocoa powder along with the powdered sugar in the initial creaming step. You might need to adjust the milk slightly to achieve the desired consistency. - Can I make this dairy-free?
Absolutely! You can substitute unsalted dairy butter with a high-quality plant-based butter alternative (ensure it’s designed for baking) and use a non-dairy milk (like almond milk or oat milk) in place of regular milk. The texture should remain quite similar.
5 Minute Fluffy Marshmallow Frosting
Pin
Review
SaveSaved!
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 and mix 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
I love using this versatile recipe on my festive hot chocolate cupcakes! It’s the perfect complement.