Marshmallow Frosting Recipe is a fun spin on buttercream with marshmallow creme, making a simple, sticky, and sweet Marshmallow Frosting. Perfect your favorite cupcakes.
Marshmallow Frosting
I have another tasty recipe coming your way today! But first, I just have to be honest and tell you how this recipe actually came to be…
These were supposed to be Cadbury Egg Cupcakes. You know, like the ones plastered all over Pinterest. That, however, was an epic Pinterest fail. I really should’ve taken pictures to send in to one of those Pinterest fail posts. The egg was melted and just a hard, gooey blob in the bottom of the cupcake. So I will definitely need to re-think that recipe and try again! (Maybe I’ll have it right by next Easter!)
Thankfully, I still had a really delicious WIN from that experience and that’s what I’m sharing today. A fabulous Marshmallow Frosting Recipe! Everybody gets so excited about the Peeps during Easter-time (my kids included!), so I thought it would be fun to make a marshmallow frosting to top your non-Pinterest-fail cupcakes with! Something you could put a Peep on top of and it would be pretty, festive, and most importantly delicious. This marshmallow frosting recipe is essentially a buttercream mixed with marshmallow creme.
Just a quick note about the flavoring: I tested out both almond and vanilla extract. The almond extract was fabulous, but I think the vanilla extract made it taste more marshmallow-y. Your marshmallow frosting will be delicious either way, but I just wanted to throw that out there for you!
Marshmallow Frosting Recipe
- 2 sticks 1 cup butter, room temperature
- 1 13 ounce jar marshmallow fluff or creme
- 4 cups powdered sugar
- 1/2 teaspoon almond or vanilla extract
- In a large mixing bowl, beat together butter and extract.
- Add powdered sugar, and continue beating on medium speed until the mixture resembles a frosting.
- When your mixture is creamy, beat in the marshmallow creme. Fair warning: this is going to get a bit sticky.
- If you feel your marshmallow frosting is too thick, you can add a tablespoon of milk or cream to thin it out a bit. Likewise, if you think it's too thin, go ahead and add a little more powdered sugar, a quarter cup at a time.
- Pipe or spread on top of your favorite cupcakes, and enjoy!
Did you like this Marshmallow Frosting Recipe? Find more on my Cakes & Cupcakes and Desserts boards on Pinterest!
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Whew, you are batting a thousand on the cupcakes today… seriously… so delicious!! I think I’m going to have to make some more cupcakes 😉 Thank you for sharing with the Friday Favorites Link Party, we love having you! 🙂
Looks delicious pinning it!
Hi there! Stopping by from the Kitchen Fun and Crafty Friday link party. Yum, this frosting sounds delicious and looks so fluffy! Thank you so much for sharing the recipe! Pinned!
I LOVE! More importantly my kiddo is going to go nuts! I am going to make this and put on top of chocolate graham cracker cupcakes… and what do you have???? Thats Right Smores!
Thanks for sharing!
That’s an awesome idea!
That sounds so good! Thanks for sharing!
This recipe sounds amazing. Me and the kids both love marshmallows so this would be a win at our house. Thanks for the recipe. Stopping by from R & R Wednesday’s
These cupcakes look amazing! The frosting sounds so good, and I love the little bunnies on top – so cute! Happy Easter!
Oh yum! These look so good with the marshmallow frosting! i wonder if the marshmallow fluff has gluten or wheat in it? If not, I’m making this frosting this weekend! Thanks for sharing!
I know that Kraft Jet-Puffed is gluten free. It’s made from corn syrup. This is their ingredient list: Corn Syrup , Sugar , Water , Eggs Whites , Cream of Tartar , Flavors Artificial , Flavors Natural , Xanthan Gum , Blue 1
Congratulations!! I selected your post as one of my favorites and will be featured tonight on Friday Favorites 🙂
Oh I’ve never tried marshmallow frosting! Cool! Thanks for sharing in the Thursday Favorite Things link party! 🙂
Erika
Never tried a marshmallow buttercream. I’m gonna have to try it! Looks delicious, btw.
This looks delicious! Does this frosting hold its shape, if I were to pipe it with a 1M, swirls, onto cupcakes? Thanks!
Consistency-wise it’s a tad gooier than your average buttercream. For the pictures above I used a 2A tip, and it held pretty well. I imagine the 1M would work fine as well. Let me know how it goes it you try it!
Am planning to use this this weekend for some s’mores cupcakes. I wonder if either cutting back on the fluff a tad or adding more powdered sugar would resolve the goo-iness problem? I’m intending on piping them as well.
I would probably opt for a bit more powdered sugar if you’re worried. But as I said, I did actually pipe the frosting for the photos here, and it held pretty nicely.
I want to make Easter cupcakes on Sunday and I was thinking bunnies for half and maybe nests/ grass with Easter eggs for the other half. Do you think this frosting would hold up well with the grass tip? I think because it’s so gooey it probably won’t, but I don’t want to rule out this frosting just because I don’t think it will work.
I’m honestly not sure. If you try it, I’d love to hear how it goes!
This frosting was amazing! So sweet and yummy, went perfect with my chocolate cupcakes recipe. Thank you for sharing!
How long did they hold their shape? My daughter’s birthday is Saturday and I am looking for a fun, creamy frosting to do on her cupcakes. But I want to pipe the frosting and put a topper on them and then allow them to be out for the duration of the party until we do dessert and song… These look delicious!
I’m pretty certain they can hold that long. For my kids parties, I always just frost them the morning of, then refrigerate until party time, and they get to sit out the whole time and are totally fine.
Hi.. I know it’s an old post but I just came across it while looking for frosting ideas and I was wondering if you ever tried making this recipe using homemade marshmallow. Whenever I can I try to do things from scratch so I was just wondering… Thanks a ton!
I’ve never tried it, but I’d love to hear how it turns out if you do! Let me know!
Just so you know, there’s a huge Dove add over your recipe (Marshmallow Frosting Recipe) and I can’t close it. If tried everything. Was really interested in your recipe – but whoever your host is is kinda screwing you over with adds like that making content unviewable.
Can I ask what device you’re on? Mobile?
If you click to print it, you can read the directions
Thank you. I made this frosting for my grandson’s cupcakes. It’s very sweet but he loved it.
Glad he liked it!
We are not frosting lovers, but we do love marshmallows! Does this hold color? I was hoping to find in others posts if anyone has used paste food coloring…
Yes, it does. I use the same Wilton gel paste coloring that I use for basically everything except chocolate.
tried it, simple but i didn’t love the overpowering butter flavor and not so much the marshmallow flavor :/ but my daughter loved it!!
I know this is an old post, but this looks like a great recipe. Do the cupcakes need to be refrigerated long? I am making about 96 cupcakes for my daughters party which is on Sunday (it is Friday today), I wanted to at least make the cupcakes tomorrow but play with the frosting today because I want to get the colors right. If I refrigerate the frosting today, will I still be able to frost the cupcakes Sunday before the party? And how long is the frosting good for on the cupcakes if not refrigerated for the day of the party?
Would I be able to use a kitchen torch to brown the icing?
I’m not sure as I haven’t tried it. If you try it, let us know how it turns out!
Peggy have you tried torching this frosting? I would be interested for Smores cupcakes
No, I have not. I would love to hear how it turns out if you do though!
This sounds perfect! I want tonoutnitnin too of brownies that will be cut and wrapped individually. Does it become firm or will it stay pretty soft? Want to make sure it won’t all stick to packaging.
Thanks!
I believe it will stay pretty soft.
Hi there. I was wondering when you say recipe is for a dozen, is that when piped as high as you did in your pictures? I’m trying to determine if one batch is enough or if I’ll need to double it. Thanks!
Yes