BEST Fluffy Marshmallow Buttercream Frosting Recipe

Oh, friends, let me tell you about a little something that brings me back to childhood parties and fluffy white clouds of sweetness. There’s just something magical about marshmallows, isn’t there? And when you turn that dreamy, sticky goodness into a light, airy frosting? Pure heaven! Forget those dense, overly sweet buttercreams you might have struggled with. This marshmallow buttercream is so easy, so quick, and gives you that perfect fluffy texture that just melts in your mouth. It’s truly the best way to top off your favorite cakes, cupcakes, or even just eat it straight from the bowl (no judgment here!).

Why You’ll Love The BEST Marshmallow Buttercream

• Fast
• Easy
• Giftable
• Crowd-pleasing

Ingredients

Okay, gathering your ingredients for this dreamy frosting is super simple. You only need a few things, and chances are you might already have them in your pantry!

Let’s get them ready:

• 1 cup (2 sticks / 227 g) unsalted butter, softened: Make sure your butter is genuinely softened! Not melted, but soft enough that you can easily press a finger into it. This is key for getting a smooth, fluffy frosting.
• 4 cups (500 g) confectioners’ sugar: Also known as powdered sugar or icing sugar. We’ll be adding this gradually to avoid a sugar cloud explosion in your kitchen!
• ½ teaspoon almond extract: This adds a lovely little hint of something special that pairs beautifully with the marshmallow flavor. If you’re not an almond fan, vanilla extract works too!
• 2 jars (7 ounces each) marshmallow creme or fluff: The star of the show! Any brand you love will work just fine. Make sure you have two jars for maximum marshmallowy goodness. If you’re feeling ambitious, you could even try making your own homemade marshmallow fluff for an extra special touch!

How to Make The BEST Marshmallow Buttercream

Ready to whip up some magic? Grab your stand mixer or a large bowl and a hand mixer, and let’s do this!

Here are the simple steps:

First things first, get your softened butter into the bowl of your stand mixer. If you’re using a stand mixer, attach the paddle attachment. If you’re using a hand mixer, just grab your beaters. Turn the mixer on medium speed and let it go to town. You want to beat the butter until it’s light and fluffy, which usually takes about 2 minutes. Scrape down the sides of the bowl with a spatula if needed to make sure it’s all getting mixed evenly.

Next, add in that ½ teaspoon of almond extract (or vanilla!). Mix it in just until it’s combined, maybe 15-30 seconds.

Now for the sugar! This is where you need a little patience. Gradually beat in the confectioners’ sugar, about a ½ cup at a time. I usually turn the mixer to low while I add the sugar to prevent it from flying everywhere, then bump it back up slightly to incorporate. Keep adding and mixing until all 4 cups of sugar are fully combined. Once it’s all in, increase the speed to high and beat for another 2-3 minutes. This step is important because it helps get rid of that raw sugar taste and makes the frosting extra fluffy and smooth.

Okay, almost there! Once your butter and sugar mixture is looking smooth and creamy, it’s time for the marshmallow creme. Grab your two jars and a spatula. Gently fold the marshmallow creme into the frosting by hand. You don’t want to beat it in with the mixer, as this can deflate some of that lovely airiness we just created. Just use your spatula to gently scoop and fold the marshmallow creme into the buttercream until it’s fully incorporated and you have one glorious bowl of marshmallowy goodness. It will be soft and wonderfully fluffy!

That’s it! Your BEST Marshmallow Buttercream is ready to go. You can use it immediately to frost your favorite cakes, cupcakes, or even smear it on some cookies. It’s particularly fantastic on a banana bread cake or simple chocolate cupcakes.

Substitutions & Additions

Want to play around with this recipe? Here are a few ideas:

• Extract Swap: As mentioned, swap almond extract for vanilla extract. Or try a different extract like maple, coconut, or even a hint of peppermint for a festive twist!
• Chocolate Marshmallow: Melt about ½ cup of semi-sweet chocolate chips and let cool slightly. Gently fold it in with the marshmallow creme for a chocolate version.
• Add Color: Use gel food coloring to tint the frosting any color you like for parties or holidays.
• Spreads & Fillings: This isn’t just for frosting! Use it as a filling for cookies, a dip for fruit, or even a sweet spread on toast (seriously!).

Tips for Success

Making this frosting is pretty straightforward, but here are a couple of tips to make sure yours turns out perfectly:

• Softened Butter is Key: I really can’t stress this enough! If your butter is too cold, your frosting will be lumpy. If it’s melted, it will be greasy. Room temperature, softened butter is your friend.
• Scrape the Bowl: Throughout the mixing process, take a moment to scrape down the sides and bottom of the bowl with a rubber spatula. This ensures everything gets incorporated evenly and you don’t end up with streaks of unmixed butter or sugar.
• Don’t Overmix After Adding Creme: Once the marshmallow creme goes in, switch to folding by hand. Overmixing with the electric mixer can make the frosting lose some of its fluffy texture.
• Prep Ahead: You can definitely make this frosting ahead of time. Just be aware it will firm up in the fridge (see storage tips below). You’ll need to let it come to room temperature and give it a quick whip before using.

How to Store The BEST Marshmallow Buttercream

This frosting stores really well! If you’re not using it right away, or if you have leftovers (unlikely, but maybe!), here’s how to keep it fresh:

Pop the frosting into an airtight container. It will last in the refrigerator for up to a week. When you’re ready to use it after refrigerating, let it sit out at room temperature for an hour or two to soften. Then, give it a quick whip with your mixer (on medium-low speed) for about 30 seconds to bring back that fluffy texture.

You can also freeze this frosting! Store it in an airtight container or a freezer-safe zip-top bag for up to 3 months. Thaw it in the refrigerator overnight, then let it come to room temperature and re-whip before using.

FAQs

Here are a couple of common questions you might have:

Can I use homemade marshmallow creme?

Yes, absolutely! If you have a favorite homemade marshmallow creme recipe, feel free to use it instead of store-bought. The measurements should be about the same (around 14 ounces total).

Why is my frosting lumpy?

Most likely, your butter wasn’t soft enough to begin with, or you didn’t beat it long enough before adding the sugar. Make sure your butter is properly softened and beat it until it’s light and fluffy before gradually adding the powdered sugar.

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