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.
Do you have to use the heavy cream? I’ve seen recipes without and I have a husband with dairy issues!
Hi Ariel! I don’t see why you couldn’t try a substitute that works for you!
I just tested this recipe for my son’s 3rd birthday cake in march… wow! So good and easy! It almost tastes like a Swiss buttercream, but without all the extra work of cooking the egg whites and sugar! Totally the winner for the cake!
Hi, I am looking for a new frosting for my coconut cakes. I normally make the 7 minute frosting…..egg whites, sugar. corn syrup, water,,,,etc,, but it does not lost long, 3 days max, before it starts ‘breaking down’. Do you think this would be a good substitute? I really think I should give it a try.
Hi, this recipe sounds wonderful! I want to make a square cake with fondant on sides and piped frosting on top. Do you think I can use this frosting to attach fondant with/seal the cake with? Or would the marshmellow fluff melt the fondant! Now the other issue us if I can find fluff here in Copenhagen!
Could you make this frosting without the marshmallow fluff?
Hi Nicole! Well this is a Marshmallow frosting, but it sounds like maybe what you’re looking for is a vanilla buttercream recipe?
Hello! I was wondering if the actual fluff brand would make it taste different from the cream? I tried it with fluff and couldn’t taste the marshmallow.
Hi Katie! Maybe? Some brands do taste more marshmallowy than others.
You can get marshmallow flavoring to add with the vanilla.
Hi! I am pretty sure this is exactly what I am looking for. I have a couple questions tho. I want to make a three layer birthday cake. The cake won’t last long past the happy birthday song and blowing out candles. Do you think this would work or would the layers slide? Does the outside harden at all?
Thanks,
Cheryl
Hi Cheryl! This frosting is quite thick, so it should be fine, with no sliding. It’s like a regular buttercream, so after some time in the air it will harden a bit…you could lightly wrap it with saran wrap to keep it moist.
How do you think this would taste on a lemon cupcake with raspberry filling?
hi! i want to make a 1/2 birthday cake (6 months) so i am going to make a 9 inch round cake and then cut it in half and stack those two halves. so i am going to need to fill between the layers and then cover the tops and sides. do you think one recipe would be enough or should i double?
Hi Emma! I think you may need more than just the single batch recipe…even doing the recipe half more might work!
Do you have any tips on an easy way to get the frosting inside a pastry bag? I seem to make such a mess every time and ending up wasting a lot of frosting.
put your bag in a tall cup, and fold over =) best. tip.ever.