Name: Marshmallow Frosting
Prep time: 15 min
Total time: 15 min
Ingredients: ¾ cup salted butter, (slightly softened (this will give a much fluffy texture than using room temperature butter)); 1 ½ cups powdered sugar, (sifted (this will help ensure no lumps in the frosting)); 1 teaspoon pure vanilla extract; 7 ounces marshmallow fluff, (we used Jet-Puffed brand (198g))

Close-up of chocolate cupcake decorated with rose swirl marshmallow frosting

Marshmallow Frosting is a quick and easy recipe that adds a fluffy, sweet topping to your desserts. With just a few ingredients and 15 minutes, it’s perfect for cupcakes, cakes, and more.

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Prep Time15

Total Time15

Servings

If you’re looking for a frosting that’s light, fluffy, and just the right amount of sweet—this four ingredient marshmallow frosting is the one. It’s softer and airier than traditional buttercream, but sturdier than whipped cream. Perfect for cupcakes, layer cakes or cookies. Best of all, it’s ready in 15 minutes,

Chocolate cupcakes topped with marshmallow frosting swirled into roses

We’ve tested this recipe multiple times in the Spaceships Kitchen and can confidently say: it pipes beautifully, holds its shape, and has that nostalgic marshmallow sweetness everyone loves. Let’s walk you through everything you need to know to nail it at home.

Ingredients You’ll Need for Marshmallow Fluff Frosting

Ingredients for marshmallow frosting including marshmallow fluff, butter, powdered sugar, and vanilla

Ingredient Notes

Marshmallow Fluff: Use it at room temperature (or just a touch warmer). Cold fluff is harder to blend smoothly into the butter and sugar, but room-temp fluff folds right in and helps the frosting whip up light and airy.

Butter: Make sure it’s softened enough to leave a dent when pressed but not so soft that it looks greasy or melted. This “slightly softened” state is what traps air when whipped, giving your frosting that fluffy, cloud-like texture.

Powdered Sugar: Always sift! It might seem like an extra step, but it prevents clumps and gives you a silky, lump-free frosting that pipes beautifully

Ingredient prep guide showing marshmallow fluff, softened butter, and powdered sugar for frosting

Expert Tips Based On Our Method

Use the right tool for the job. A stand mixer is easiest, but if you’re using a handheld mixer, give yourself extra mixing time—closer to 10 minutes—to match the power of a stand mixer.

Whip the butter long enough. The 3 minutes at the start is not optional—it’s what sets up the fluffy texture. Under-whipped butter won’t incorporate the sugar and marshmallow properly, and the frosting will feel dense.

Add powdered sugar gradually. Mixing in ½ cup at a time avoids clumps and ensures each addition is fully blended before the next. Rushing this step can leave you with streaks of sugar or grainy texture.

Scrape the bowl constantly. Frosting sticks to the sides and bottom, so scraping down guarantees the butter, sugar, vanilla, and fluff are fully combined.

Mixer bowl with marshmallow fluff and frosting being whipped to incorporate air for fluffy texture

Don’t panic if it feels sticky. This frosting often seems tacky right after adding the marshmallow fluff. Keep mixing on high speed for up to four minutes. That time transforms it into a stable, pipe-able texture.

Whip, don’t over-sweeten. If the frosting feels too loose, resist the urge to dump in more sugar (which only makes it cloying). Trust the method and let the mixer do the work—it’s the air, not extra sugar, that creates the right consistency.

Signs marshmallow frosting is ready with soft peaks, glossy finish, and cloud-like texture — Your frosting is ready when it reaches a pale white color with a cloud-like, glossy texture that isn’t heavy or greasy, and it can hold its shape without any dripping or drooping.

How To Use Marshmallow Icing

Classic Cupcakes: Top your favorite cupcakes (like these S’mores Cupcakes) with a generous swirl of marshmallow icing.

Chocolate cupcakes topped with marshmallow frosting showing piping styles using Wilton 1M open star tip and Wilton 2A large round tip

Layer Cakes: Use homemade marshmallow fluff frosting between the layers of a simple vanilla or chocolate cake. The light and airy texture of the frosting helps balance out richer cake recipes.

Cookies: Sandwich Marshmallow Frosting between two soft cookies for a homemade treat that rivals any bakery. Chocolate chip, snickerdoodle, or sugar cookies work particularly well with this frosting.

Brownies: Spread a layer of Marshmallow Frosting over a batch of cooled brownies. For an added crunch, sprinkle some chopped nuts or mini chocolate chips on top.

Fruit Dip: Serve Marshmallow Frosting as a dip for fresh fruits like strawberries, apple slices, or banana chunks.

Storage & Freezer Instructions

Fridge: Store marshmallow cream frosting covered up to one week. Bring to room temperature and re-whip before using.

Freezer: Freeze up to three months. Thaw overnight in the fridge.

Storage Hack: After chilling or freezing, your frosting will firm up and lose air. A quick whip on high speed brings it back to life and makes it fluffy again.

Large bowl of fluffy marshmallow frosting with chocolate cupcakes cooling on rack in background

More Frosting Recipes

Marshmallow Frosting

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Marshmallow Frosting is a quick and easy recipe that adds a fluffy, sweet topping to your desserts. With just a few ingredients and 15 minutes, it’s perfect for cupcakes, cakes, and more.

Prep Time 15

Total Time 15

Servings

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Ingredients

¾ cup salted butter, slightly softened (this will give a much fluffy texture than using room temperature butter)
1 ½ cups powdered sugar, sifted (this will help ensure no lumps in the frosting)
1 teaspoon pure vanilla extract
7 ounces marshmallow fluff, we used Jet-Puffed brand (198g)

Instructions

In the bowl of your stand mixer fitted with a wire whisk, or a medium (2-3 quarts) mixing bowl and a handheld mixer on high speed, beat the slightly softened butter until fluffy and pale yellow in color, about 3 minutes. Be sure to scrape down the sides of the mixing bowl.
Lower the mixer speed to low, add the sifted powdered sugar ½ cup at a time, beating well after each addition. Make sure to scrape down the sides of the mixing bowl after each addition of powdered sugar. Once all of the powdered sugar has been added, increase the mixer speed to high. Continue to mix until the butter and powdered sugar is well combined and fluffy, this will take about 2 ½ – 3 minutes.
Lower the mixer speed to medium and add the vanilla extract. Mix just until there are no streaks of vanilla visible.
Add all of the marshmallow fluff, being sure to scrape as much out of the inside of the container as possible. Mix on medium speed just until the marshmallow fluff is just incorporated. Increase the mixer speed to high. Continue to mix for another 3-4 minutes, until the mixture is no longer sticky and is light and fluffy.
You can store the frosting covered in the refrigerator until ready to frost your cupcakes. Allow the frosting to sit at room temperature for a few minutes before adding the frosting to a disposable piping bag with your choice of decorators tip and frosting your cupcakes. You can freeze the frosting for up to 3 months. Allow the frosting to thaw overnight in the refrigerator, before adding the frosting back into the mixing bowl and mixing on high speed to re-inflate the frosting.

Notes

Take your time and make sure the butter is well whipped, as this will make the foundation for the texture of your frosting.
If the frosting is too sticky, we don’t recommend adding more powdered sugar. Instead, try to mix for a few more minutes instead. It should become fluffy.

Nutrition

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Proudly Prepared by the Spaceships Kitchen

This recipe was developed, tested, cooked and photographed by the Spaceships Kitchen. From our dinner table to yours, we hope you think it's out of this world!

Stephanie Keeping Publisher
Layne Kangas Marketing
Lexus Monroe Editorial Assistant
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Sian Cox Photographer

4 Ingredient Fluffy Marshmallow Frosting