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’ve never attempted a marshmallow frosting before…ive done the standard buttercream to death!! I now have found my one and only go to frosting!!! This is amazing and so easy!!! I had some left over and I was dipping everything in this frosting!! Thank you so much for such a wonderful recipe!! 🙂 🙂
Can this icing be used if you want a smooth look? Does the cake need to be refrigerated after its iced?
The icing will only be as smooth as a buttercream icing can be…it’s not smooth like a fondant though. I don’t usually refrigerate my cakes, but you certainly can…
Can you use this to decorate with the Russian piping tips, or is it to soft?
Hi Kristi! This is a pretty soft buttercream frosting, so I’m not sure it’s stiff enough for the Russian piping tips.
Where can you buy the marshmallow fluff, I have never seen it in the stores
I wanted to know can you add food colouring,as rainbow colours in the wilton 3 coupler turns out fantastic
Hi Marie! I buy my marshmallow fluff in the grocery store, down the candy aisle…sometimes it’s in the baking aisle. And yes, you absolutely can add food colouring to it!
I made this frosting and got rave reviews on the flavor, but my frosting fell flat after 5-10 minutes at room temp. Any tips to help it keep its shape? I’m adding 1.5 tsp of heavy cream and the second time I made this, I added an extra 1/3 cup of powdered sugar. I hope to use this on the s’mores cupcakes for my son’s birthday this month! Thanks!
I rarely leave comments on food blogs, but this frosting is awesome! I used it to pipe rosettes on a pumpkin bundt cake & the vanilla-y, marshmallow-y flavor was delicious, as well as the texture being so light & fluffy! I can’t wait to use this on other flavors of cake! Thanks so much for a fabulous recipe!
I’m so happy to hear that Stephanie! I think I need to try it on pumpkin cake too…sounds delicious!
I made this and it’s so good in my smores cupcakes but how do I’ll make it not runny..mine came out so runny they were good but messy
Hi Kristen! I’m not sure why it would be runny, but you could always add more icing sugar (confectioners sugar) to make it a little thicker.
Made halloween cupcakes and I think I ate more than I frosted….. haha just worried about having them overnight for tomorrow. Hope they are still fresh. Not sure if I should put them in the fridge or not.
This is my new favorite frosting! I used it inside of chocolate sandwich cookies for christmas and it is perfect. holds shape perfectly and is the perfect amount of sweetness with the cookies. I cant wait to try it on cupcakes. thank you!
This icing was way too sweet (and I have a major sweet tooth) and I only used 1.5 cups of sugar. I even added extra butter to cut the sweetness but it didn’t help much. I would try again but add the sugar 1/2 cup at a time AFTER the fluff.
To each their own I suppose!