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.
This is very good frosting to put on a coconut cake !
Could cupcakes with this frosting be frozen for a couple of weeks?
Hi Jolyn! I wouldn’t freeze the cupcakes with the frosting on. I would freeze the cupcakes, but then defrost the cupcakes and frost them when you are ready to serve.
Do you think you could torch the icing and it would brown like a marshmallow or would it just melt?
Hi Rhi! I think it would just melt, because this icing is a butter cream base.
I’m just so glad I happened 2 run into your post about the marshmallow frosting. I love marshmallows and will definitely be trying it.
I hope you love it!
omg, this was the best frosting ever.
I did make a couple changes- because I was frosting almond flavored cupcakes for a friend. I added almond extract instead of vanilla and about 2 tablespoons sour cream, which cut the super sugary sweet-ness of the frosting a bit.
Beautiful frosting. great texture. And beating the butter for 10 minutes totally made the difference as well.
HI, did you use the whip attachment or the paddle?
Can you make smooth sides with this icing? I need to have smooth sides and then a drip from the top. Will this work?
Hi Suzy! This icing will smooth out just like a regular buttercream!
This frosting is delicious! But how will it stand up to the heat? Taking cupcakes to a picnic.
Hi Karen! It will stand up somewhat…because it is a buttercream frosting, it will get soft if it’s too warm.
I was so excited to try this but I don’t know how anyone was able to make this with just 2 cups of powdered sugar I had to use about 5 and once I added all that I couldn’t tell much of a difference in just regular butter cream :'(
I’m making a three tier dark chocolate cake for my daughters 50th birthday (10”, 8”, 6”). I want to have a raspberry marshmallow buttercream filling. Could I use puréed fresh raspberries in this recipe? If not, what do you suggest?
I will dirty ice the cakes with a regular buttercream and cover with fondant.
Hi Diane! I think you could absolutely add fresh pureed raspberries to this recipe. But the extra liquid may make the frosting more soft (maybe runny), so you may have to add more icing sugar or marshmallow.
I know I’m almost a year late in my reply, but I’ve seen raspberry frostings made by grinding freeze dried raspberries into a powder and sifting out the seeds.