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Marshmallow Buttercream Frosting Recipe

Marshmallow Buttercream Frosting Recipe
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★★★★★

4.8 from 6 reviews

This Marshmallow Buttercream Frosting is a delightful, fluffy topping that pairs perfectly with cakes and cupcakes. The marshmallow fluff adds a unique sweetness, while the butter lends a rich, creamy texture. It’s a simple yet indulgent frosting that will elevate any baked treat.

Ingredients

Scale

For the Frosting:

  • 1 cup (2 sticks) unsalted, European-style butter, room temperature
  • 2–4 cups powdered sugar
  • ½ batch marshmallow fluff (or one 7oz jar store bought marshmallow cream)
  • ¼ teaspoon sea salt
  • ½ tablespoon vanilla extract (optional, enhances the marshmallow flavor)
  • 1–2 tablespoons heavy whipping cream, or as needed (I omitted for this recipe due to the heat)

Instructions

  1. If using homemade marshmallow fluff, make that first. You can immediately start on the buttercream once the fluff is done. In the bowl of your stand mixer fitted with the paddle attachment or in a large mixing bowl using your hand mixer, cream butter on high until smooth, about 1 minute. Scrape bowl with a rubber spatula then add in powdered sugar, 1 cup at a time. Blend on low then slowly increase speed to high and mix until smooth before adding more. After 2 cups, scrape the bowl then add in the marshmallow fluff. Mix on high until well-blended, about 30-60 seconds. Add salt and vanilla, if using, and blend until fully incorporated.
  2. At this point, taste to see if it needs more sugar. If it’s sweet enough but not holding its shape like in the photos, you can fix this with some refrigeration. If it’s too stiff or grainy, mix in heavy cream one splash at a time until smooth. Once taste and texture are to your liking, scrape the bowl then mix on high for 1 minute, until light and fluffy. Avoid mixing longer, as it can eventually turn gummy. If you need a truly white frosting, you can also add a teeny tiny quinoa-grain-sized drop of violet gel food coloring before whipping. After it’s fluffy and creamy, stir by hand with a wooden spoon or rubber spatula for 1 minute to release any large air bubbles that formed.
  3. Frost cake or cupcakes and enjoy! Frosting can be stored in the fridge in an airtight container for 1-2 weeks or in the freezer for 1-2 months. To use chilled frosting, let come to room temperature then whip for about a minute to fluff back up.

Notes

  • Adjust sugar to taste for desired sweetness.
  • For a fluffier texture, ensure butter is at room temperature.
  • Store any leftovers in the refrigerator or freezer for future use.

Nutrition

Keywords: Marshmallow Buttercream Frosting, Homemade Frosting, Cake Frosting, Cupcake Frosting, Marshmallow Fluff Recipe

Find it online: https://foodbylina.com/marshmallow-buttercream-frosting-recipe/