Marshmallow Fluff Frosting is light, silky, and irresistible. This cloud-like topping blends smooth butter with gooey marshmallow creme to create a fluffy frosting perfect for cakes, cupcakes, cookies—or simply for enjoying straight from the bowl.
This large-batch recipe uses pantry-friendly ingredients: butter, powdered sugar, heavy cream, vanilla, and marshmallow creme (fluff). It’s quick to make and yields enough frosting for a layered cake or 30+ cupcakes.
Making Marshmallow Fluff Frosting
Start by creaming the butter. In a large bowl (a stand mixer is helpful), beat softened butter on medium-high for 2–3 minutes until light and airy.
In a small bowl, combine the heavy cream and vanilla extract.
With the mixer on low, add powdered sugar and the cream mixture in alternating batches, beginning and ending with powdered sugar. Once incorporated, increase to medium-high and beat until very fluffy.
If you plan to pipe detailed designs, add optional meringue powder now to give the frosting more structure. If you’re spreading or scooping the frosting, you can skip the meringue powder.
Finally, fold in the marshmallow creme just until combined—take care not to overmix so the frosting retains its airy texture.
This recipe makes plenty, so feel free to be generous. For a neat presentation, scoop the frosting onto cupcakes with an ice cream scoop. Grating fresh chocolate over the top adds a simple, elegant finish.
What can I use this frosting on?
This frosting is extremely versatile. Use it on multi-layered cakes and cupcakes, spread it between sandwich cookies, or serve a scoop alongside cheesecake. It also makes a fun dip for fruit, a decadent topping for ice cream, or a sweet finish for pancakes and waffles.
If you enjoy a soft, fluffy frosting with marshmallow charm, this large-batch Marshmallow Fluff Frosting will quickly become a go-to for special treats and everyday indulgences.
Frequently Asked Questions
Can I color this frosting?
Yes. After mixing, add a few drops of gel food coloring and beat until the color is even.
Does this frosting crust or stay soft?
This frosting stays soft and silky—more marshmallow-like than traditional buttercream—so it won’t form a crust.
If you tried and love this recipe, please leave a rating on the recipe card and consider leaving a comment. Thank you!
Marshmallow Fluff Frosting
15 mins
15 mins
Ingredients
- 2 cups salted butter, softened
- 5 cups powdered sugar
- 2 Tbsp. heavy whipping cream
- 1 Tbsp. vanilla extract
- 13 oz. jar marshmallow creme (or 2 × 7 oz. jars)
- Optional: 1 Tbsp. Wilton’s Meringue Powder (for piping)
Instructions
- In a large bowl, beat the butter until light and fluffy. In a small bowl, mix the heavy cream and vanilla.
- With the mixer on low, add the powdered sugar and cream mixture in alternating batches, starting and ending with powdered sugar. Once combined, beat on medium-high until very fluffy. Add meringue powder if using. Scrape the sides of the bowl as needed.
- Stir in the marshmallow creme just until combined. Do not overmix. Enjoy!
Notes
Try scooping the frosting onto cupcakes with an ice cream scoop for a quick, attractive finish.
Grate chocolate directly over the frosting for an easy garnish.
Nutrition
Marshmallow Fluff Frosting
If you enjoyed this recipe, please consider rating it or leaving a comment with your variations. Wishing you a sweet and blessed day.
