I stumbled upon this marshmallow frosting recipe years ago when trying to recreate my grandmother’s famous fluffernutter cake. The silky, cloud-like texture combined with that nostalgic marshmallow flavor transforms ordinary cakes into something truly special.
Growing up, my kitchen adventures often centered around recreating the magical desserts from my childhood memories. I remember watching my grandmother fold marshmallow cream into her frosting with such delicate precision, creating swirls that looked like they belonged in a bakery window. When I finally perfected this marshmallow frosting recipe, it brought me right back to those Sunday afternoons in her kitchen.
What makes this recipe so special is its incredible versatility and that perfect balance between sweetness and fluffiness. I’ve used it on everything from chocolate cupcakes to graham cracker sandwiches, and it never fails to elevate whatever it touches. The marshmallow fluff creates this dreamy, pillow-soft texture that holds its shape beautifully while still melting in your mouth with each bite.
Ready to create some frosting magic in your own kitchen? Let’s get started!
Why You’ll Love This Cloud-Like Marshmallow Frosting
I’ve been making this marshmallow frosting for nearly every special occasion in our house for the past decade. What started as an experiment to recreate my grandmother’s recipe has become our family’s signature topping that everyone requests by name.
- Perfectly balanced sweetness that doesn’t overwhelm your taste buds like some store-bought frostings can
- Incredibly smooth texture that spreads like a dream and creates those beautiful bakery-style swirls on cakes and cupcakes
- More stable than meringue frostings, making it perfect for parties since it holds its shape at room temperature
- Takes just 10 minutes to whip up with ingredients you probably already have in your pantry
- Versatile enough to pair with chocolate, vanilla, strawberry, or even lemon cakes
- Creates that nostalgic flavor that reminds you of childhood birthday parties and special celebrations
My husband, who normally scrapes frosting off his cake to avoid the overwhelming sweetness, actually asks for extra when I make this marshmallow version!
Ingredient Notes
Unsalted Butter: I always start with room temperature butter for the smoothest results—I’ve found that letting it sit out for at least an hour creates that perfect, easily-whippable consistency.
Powdered Sugar: The fine texture dissolves completely into the frosting, creating that silky-smooth finish that pipes beautifully onto cakes and cupcakes.
Marshmallow Fluff: This magical ingredient is what transforms ordinary buttercream into something special—I prefer the name-brand version since I’ve found it has the most consistent texture and flavor.
Vanilla Extract: I splurge on pure vanilla extract rather than imitation for this recipe because it makes such a difference in the final taste, adding warm depth to the marshmallow sweetness.
Heavy Cream: The fat content in heavy cream creates a more stable frosting that holds its shape beautifully—in a pinch, whole milk works too, but the texture won’t be quite as luxurious.
Salt: Just a tiny pinch balances all that sweetness and makes the marshmallow flavor really pop—I learned this trick from my grandmother who always said salt was the secret ingredient in successful desserts.
How to Make Perfect Marshmallow Frosting
Step 1. I always start by making sure my butter is truly at room temperature—pressing a finger into it should leave an easy indentation without the butter feeling greasy or melty.
Step 2. I’ve found that beating the butter alone for a full 2-3 minutes is THE secret to ultra-fluffy frosting—my grandmother always said patience at this stage makes all the difference.
Step 3. When adding the powdered sugar, I cover my mixer with a clean kitchen towel for the first 30 seconds to prevent a sugar cloud from forming in my kitchen (a lesson learned the hard way!).
Step 4. My daughter’s favorite part is adding the marshmallow fluff—I use a silicone spatula that’s been lightly sprayed with cooking oil to get every last bit out of the measuring cup without it sticking everywhere.
Step 5. The pinch of salt might seem strange in something sweet, but I never skip this ingredient—it cuts through the sweetness and makes the marshmallow flavor more pronounced.
Step 6. I usually add the heavy cream one tablespoon at a time, beating well after each addition until I reach that perfect, dreamy consistency that holds a soft peak on the beater.
Step 7. For the silkiest texture, I beat the finished frosting on medium-high speed for an additional minute—my husband says this makes it taste like eating a marshmallow cloud!
How to Store & Reheat
I typically store this marshmallow frosting in an airtight container in the refrigerator where it stays fresh for up to 5 days. The butter will firm up when chilled, so I always plan ahead and let it come back to room temperature for about 30 minutes before using.
If you’ve already frosted your cake or cupcakes, I’ve found they can sit at room temperature for up to 2 days if kept under a cake dome or in a container—the marshmallow fluff helps preserve the frosting better than traditional buttercream.
For make-ahead convenience, I sometimes prepare this frosting up to 3 days before a special event. When ready to use, I let it warm up slightly, then re-whip it with the mixer for about a minute to restore that fluffy, cloud-like texture—it’s like having freshly made frosting without the last-minute rush!
What to Serve with Marshmallow Frosting
Chocolate Cake: The light, fluffy sweetness of marshmallow frosting creates THE perfect contrast with rich chocolate cake—my family requests this combination for every birthday celebration.
Graham Crackers: I often set aside a small bowl of this frosting with some graham crackers for dipping—it’s like a deconstructed s’more that my kids go crazy for.
Fresh Berries: When I’m serving this at summer gatherings, I arrange fresh strawberries or raspberries around the frosted cake for a pop of color and bright flavor that cuts through the sweetness.
Hot Chocolate: During winter months, I’ve been known to dollop a spoonful on top of hot chocolate instead of traditional marshmallows—it melts into the most luxurious creamy layer that’s absolutely divine.
Brownie Base: The combination of fudgy brownies topped with this cloud-like frosting creates a textural contrast that’s better than any bakery dessert I’ve ever had.
FAQs
Can I pipe this frosting onto cupcakes?
Absolutely! I chill the frosting for about 15 minutes before piping to help it hold those beautiful swirls and peaks even better.
How do I fix frosting that’s too sweet?
I add an extra pinch of salt and a few drops of lemon juice—it won’t change the flavor but magically cuts through excessive sweetness.
Can I use this frosting for a layer cake?
Yes! I’ve used this between cake layers many times, though I make it slightly stiffer by adding an extra 1/4 cup of powdered sugar when it needs to support weight.
Will this frosting hold up outdoors?
In my experience, it does better than meringue-based frostings in heat, but I still avoid direct sunlight and temperatures above 80°F when possible.
Can I substitute homemade marshmallow cream?
I’ve tried this with homemade marshmallow cream, and while it works, the texture is less consistent—store-bought marshmallow fluff gives the most reliable results.
How far in advance can I frost cupcakes with this?
I’ve successfully frosted cupcakes up to 36 hours before serving, keeping them in a cool room under a cake dome to maintain that perfect texture.
Marshmallow Frosting
Equipment
- mixing bowl
- electric mixer
- Spatula
Ingredients
- 1 cup Unsalted butter Softened, for a creamy base.
- 4 cups Powdered sugar Adds sweetness and structure to the frosting.
- 1/2 cup Marshmallow fluff Provides the marshmallow flavor and fluffy texture.
- 1 teaspoon Vanilla extract Enhances the flavor of the frosting.
- 2-4 tablespoons Heavy cream or milk Used to adjust the consistency of the frosting.
- 1 pinch Salt Balances the sweetness.
Instructions
- In a large mixing bowl, beat the softened butter with an electric mixer on medium speed until creamy and smooth, about 2-3 minutes.
- Gradually add the powdered sugar, mixing on low speed until combined. Once incorporated, increase the speed to medium and beat until fluffy.
- Add the marshmallow fluff, vanilla extract, and a pinch of salt to the butter mixture. Beat on medium speed until well combined and fluffy, about 2-3 minutes.
- If the frosting is too thick, add heavy cream or milk, one tablespoon at a time, beating until you reach your desired consistency.
- Once the frosting is ready, use it immediately to frost your favorite cake, cupcakes, or cookies.
