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.
Does this icing crust? Can I use it to ice a cake smooth? Would it hold up and not melt off the cake? Thank you!
Hi! It does crust like regular buttercream icing. And I haven’t had any problems with it melting off the cake, just as long as you wait for the cake to cool completely before icing it. Enjoy
Ok those look amazing ?
Thank you Aarti!
What is the conversion of the 198g of the marshmallow fluff , in cups or like 7 1,2 oz
A small container of Kraft Jet-Puffed is 7 oz. or 198g. I’m making german chocolate cupcakes today and will be using this recipe. I can’t wait to taste them!
Hi what is marshmallow fluff please
Hi Elaine! Here is a link to what Marshmallow Fluff is: http://www.kraftrecipes.com/products/jet-puffed-marshmallow-creme-13-830.aspx
Hope that helps!
Would you be able to use food colouring with this?
Yes, I don’t see why not! 🙂
would this work for sugar cookies?
Hi Denise! I’m not sure…this is quite a soft frosting. It may be too soft.
Do you think I could make it Chocolate by adding Cocoa powder?
Hi Rebecca! I think it would work just fine! I would start with 2 – 3 tbsp of cocoa powder, then add more if you feel it needs it!
Omg I tried this today to frost a b-day cake. The frosting came out perfect, the butter just melted and it isn’t too sweet. Thank you for my new go to recipe!
Oh that is wonderful to hear! It’s my go-to recipe as well…SO delicious!
Hi I was just curious how long this frosting will last like what’s the shelf life. And also does it have to be refrigerated after you Frost the cupcakes or can they stay in a sealed container on the counter
Hi Karen! Sorry I missed your message! I think this frosting would last at least a week in the fridge. For the frosted cupcakes, I always leave mine on the counter for a day or so. Any longer and I would put them in the fridge.
I am wondering if I can just melt my marshmallow since I have so many bags . And used it will have the same consistence or will change it.
Hi Patricia! I’m not sure. I thought about doing this as well, and I think it likely would be fine as long as you didn’t completely melt the marshmallows. Just melt them slightly… just enough to make the consistency the same as marshmallow fluff. If you try it, let me know how it turns out!
I tried this and heated the lage campfire marshmallows for 30 seconds mixed then let cool for about 8 minutes before incorporating into the recipe. I had to add double the powdered sugar to get the desired stiffness. (I have not made this recipe before to know what it typically looks like, will have to try the other way next time.) Plan to put it on GF cupcakes that I am making tomorrow. Thanks for the recipe. Tastes good!