Marshmallow Buttercream Frosting

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 marshmallow buttercream frosting 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

Making frosting with marshmallow cream is a cinch! Follow these basic instructions:

1. Combine all the ingredients and beat for about 5 minutes.
2. Then, put it in your piping bag fitted with a coupler and something like a round 1A piping tip and go to town.
3. 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

Storage Instructions

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. 

Tips For the Best Marshmallow Frosting

The marshmallow fluff icing 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.

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4.55 from 62 votes

Marshmallow Buttercream Frosting

By Averie Sunshine

A decadent frosting recipe made with just 5 ingredients! Perfect for piping onto your favorite cakes, cupcakes, brownies, and more!

Prep Time: 5 minutes minutes

Total Time: 5 minutes minutes

Servings: 4 cups

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Ingredients  

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• ▢ 7 cups confectioners' sugar*
• ▢ 4 sticks, 2 cups unsalted butter, room temp
• ▢ 3 cups Marshmallow Fluff or Marshmallow Creme
• ▢ 3 teaspoons vanilla extract
• ▢ ¼ teaspoon fine salt, or to taste

Cook ModePrevent your screen from going dark

Instructions 

• 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
  high.
• 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.

Notes

*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.

Nutrition

Serving: 4cups, Calories: 1094kcal, Carbohydrates: 252g, Protein: 1g, Fat: 12g, Saturated Fat: 7g, Polyunsaturated Fat: 4g, Cholesterol: 31mg, Sodium: 286mg, Sugar: 231g

Nutrition information is automatically calculated, so should only be used as an approximation.

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