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.

Prep Time15

Total Time15

Course: Frosting

Cuisine: American

Keyword: Marshmallow Frosting Recipe

Servings:

Calories: 212kcal

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.

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