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 have a hand mixer. How would i go about fluffing the butter?
I am making an ice cream cake fir my grandson’s birthday. His request is a white cake with cookie dough ice cream and frosting. Can I freeze this frosting after I have put it on the cake?
Hi Jody! I’m not too sure honestly. It’s a buttercream base so it could be quite hard to cut through. I wonder if a whipped frosting of some sort might work better…
This looks so good! It would be fun to try it on a graham cracker based cupcake!
Delicious idea!!
Thanks for sharing! Does it keep long?
Hi Vanessa! It will keep for a couple of days, but it’s best fresh!
I made this frosting for cupcakes last night. Everyone in my family loved it! My husband doesn’t usually like frosting and he said he loved that it wasn’t too sweet. I didn’t have the full 3/4’s c. of unsalted butter so I used 1/2 c. of unsalted and 1/4 c. salted butter and it still tasted delicious. It will definitely be my new go-to frosting!
Hi Mary! I’m so happy you enjoyed it!
Good stuff!
Can you pipe Rose’s and other flowers with this recipe?
Absolutely! If you find that the frosting is too thin, just add more powdered sugar until you get the consistency you want for piping.
I tried to find anything about this in previous comments but didn’t see it. Can this frosting be made in advance and frozen until ready to use?
Hi Becky! I’m not sure as I’ve never frozen it before, but I’m sure you can. I would store it in an airtight container in the freezer, then when you want to use it, let it come up to room temperature and remix.
can I use this frosting for macaron filling? how stable is it compared to a regular buttercream? thanks
Hi! It’s definitely as sturdy as buttercream.
Hello Jo-Anna , I have tried your recipe several times..I really loved it.but, what I want to ask is if you can use any other flavor extract? Because I want to make an orange cake and want to pair it with an orange frosting.
Hi! I’m so happy you love this recipe! And yes, absolutely you can add any flavour extract that you like!