Marshmallow Vanilla Buttercream Frosting
Marshmallow Vanilla Buttercream Frosting
This Marshmallow Vanilla Buttercream Frosting is the perfect icing for many different cakes and cupcakes. Will ice 12 – 16 cupcakes (thickly), or 24 cupcakes if spread more thin.
If you’re looking for a soft, creamy and delicious frosting recipe, this Marshmallow Buttercream Frosting is it! This frosting is so fluffy and creamy and soft and vanilla-y and perfectly marshmallowy! Wonderful on cakes and cupcakes.
Marshmallow Buttercream = Delicious.
It seems to me that people are either icing on or icing off kind of people. Are you an icing person? I like icing, but I really just prefer cake and cupcakes naked. Unless there is some kind of marshmallow involved (or that white icing you get on cakes in the grocery store…I don’t know what it is about that kind of icing but I love it). But a marshmallow frosting? Sign me up.
Add Marshmallow Fluff!
On the weekend I made chocolate cupcakes and was trying to decide what kind of frosting to ice them with. As I pulled out the recipe card for my tried and true vanilla buttercream I wondered what it would taste like with marshmallow added. Marshmallow makes everything delicious don’t you think? Well it certainly made this frosting ah-mazing.
About this Marshmallow Buttercream Frosting.
It’s so fluffy and creamy and soft and vanilla-y and perfectly marshmallowy! This frosting will work on any cake or cupcake that you like. It’s a soft frosting.
Marshmallow Buttercream Recipe Tips
- How much frosting does this recipe make? This Marshmallow Vanilla Buttercream Frosting is the perfect icing for either chocolate or vanilla cupcakes! Will ice 12 – 16 cupcakes (thickly), or 24 cupcakes if spread more thin.
- The key is in the whipping! For the most fluffy, soft and creamy frosting, whip, whip, whip, making sure to scrape the sides of the bowl often!
- Marshmallow Fluff: This is also sometimes called Marshmallow Creme. You can find it in small plastic containers in the candy aisle (sometimes it’s also in the baking aisle). The containers are usually 198 g (7 oz) which is what I use.
- Butter: You can use salted or unsalted butter, at room temperature. If you use salted butter, you may not want to add any extra salt.
- Icing Sugar: Also called powdered or confectioners sugar.
- Flavour Tip: You can add 1/2 tsp vanilla to the frosting if you wish.
- What if my frosting is too soft/thin? Just add more powdered sugar, 1 tablespoon at a time.
- What if my frosting is too thick? Add more cream, 1 tsp at a time until it’s the consistency you want.
- Make Ahead: This frosting can be made ahead of time. Just store it in an airtight container in the fridge, then bring it up to room temperature before you use it.
- Storage: Keep any leftover frosting in an airtight container in the fridge.
- Do I need to keep my frosted cake/cupcakes in the fridge? This is a personal preference. I am comfortable leaving my frosted cakes/cupcakes out on the counter for up to 2 days. You can keep them in the fridge if you like.
- Will this frosting crust? It will crust like any other buttercream, if left uncovered, but honestly, I haven’t found this to be a problem.
- Can I add food colouring to the frosting? Absolutely. I like to add a bit of red to make pink cupcakes for Valentine’s Day.
- Frosting Tip: I used a Wilton 1M icing tip for the icing roses.
- Can I torch this frosting? NO. This is a buttercream base so it will just melt.
Make these cakes + cupcakes for the Marshmallow Buttercream
Marshmallow Vanilla Buttercream Frosting
Ingredients
- 3/4 cup unsalted butter
- 2 cups icing sugar confectioners sugar
- 1 – 3 tsp heavy cream
- 1 tsp vanilla
- 1 7 ounce container of Marshmallow Fluff
- salt to taste optional
Instructions
- Sift the icing sugar (confectioners sugar). Set aside.
- In a mixer, beat the butter until soft and fluffy. You’ll have to scrape the sides of the bowl several times. This process of getting fluffy butter takes at least 10 minutes.
- Add the sifted icing sugar, and mix until smooth.
- Add the vanilla and heavy cream and beat until smooth.
- Beat in the marshmallow fluff until smooth.
- Decorate your cupcakes and enjoy!
PIN IT to make later!
More Frosting Recipes
Chocolate, eggnog, cinnamon cream cheese, coconut pecan and more!
Have a delicious day!
This post was generously sponsored by Kendall-Jackson wines. But as always the voice, all content, the recipe and opinions are mine alone.
I never made frosting with marshmallow fluff before, what a great idea!
Thank you! I love marshmallow fluff so I knew it would be delicious in a frosting!
This is definitely on my must try list! Sounds like a yummy excuse to whip up a batch of cupcakes.
Any time is a good time for cupcakes! 🙂
That frosting looks perfect. Makes cupcakes shine for sure!!
Thank you Gloria!
Good morning is this buttercream good for crumb coat under fondant as well
Hi Vivian! I’m not sure as I’ve never used fondant before…but if you’ve used buttercream frostings in the past, then this would work just fine.
Ohmygosh, YUM! I love marshmallow frosting! Yours looks simply perfect! Good idea to toss it in at the last minute. Love it when that happens!
Thank you Amanda! Marshmallow makes almost everything taste better! 😉
What is marshmallow fluff pls?
Hi Joyce!
Here is a link to what Marshmallow Fluff is: http://www.kraftrecipes.com/products/jet-puffed-marshmallow-creme-13-830.aspx
You can find it in the candy aisle of the grocery store.
Hope that helps!
These look so professional! They are gorgeous!
It’s so important to build up a repertoire of pipable (is that a word?) frostings because you never know when you need to make an impromptu, spontaneous cake, and there’s no time for recipe testing in those moments. Anyways, this frosting is beautiful, as is your piping!
Thank you Janice! I have so much to learn about piping, but these were a good start!
Will it crust at all?
I was wondering the same thing..is this icing appropriate for icing an wedding cake?
Hi Kristy! The texture is just like any buttercream icing, so if that is what you’re looking for it would work. It’s a soft icing though.
Does the butter need to be room temp or cold?
Hi Jen! Room temp is always best for icings. Happy baking!
I was wondering if this recipe would be enough frosting for a 3 layer cake? Or should I double the recipe?
Thanks,
Lesa
Hi Lesa! I think it could be a little thinly spread…I would even consider doing 1 1/2 times the recipe.
Would this be enough for 2 dozen cupcakes?
This recipe will ice 12 – 16 cupcakes (thickly), or 24 cupcakes if spread more thin. If you want thick icing on each cupcake, I recommend doubling the recipe.
How would this hold up on a wedding cake? Is it overly sweet or a nice sweetness like a mccains cake. Those chocolate store bought delights, i’m not sure what the frosting is made of but i always feel it is a little marshmallowy!
I’m not really sure if it would make a good wedding cake frosting, as I don’t think it would hold up that well. I think it’s really better as a birthday cake frosting.
Just wondering if you could make the frosting a day in advance? And would you then refrigerate overnight then let come to room temperature before frosting the cupcakes? Thanks! Would like to try for my daughters bday this weekend.
Hi Jenn! I think it would be just fine if you made it in advance. As you mentioned, just bring it up to room temperature, and if it seems a bit thick, just stir in a little extra cream. Enjoy!