Marshmallow Frosting

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Soft, glossy, cloud-like marshmallow frosting can make a simple cake feel bakery-worthy in minutes. It has that sweet vanilla marshmallow flavor people love, but it spreads like frosting and pipes beautifully over cupcakes, sheet cakes, layer cakes, brownies, cookies, and even hot chocolate bars.

This marshmallow frosting is light, fluffy, and smooth without feeling heavy or greasy. It is the kind of topping that works when buttercream feels too rich, whipped cream feels too delicate, and you want something playful, pretty, and sweet enough to make dessert feel extra special.

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Why You’ll Love This Marshmallow Frosting

This marshmallow frosting has a soft, billowy texture that looks beautiful on nearly any dessert. It gives cupcakes tall, fluffy swirls, adds a dreamy finish to chocolate cake, and turns simple cookies into something that feels homemade in the best way.

You’ll also love how versatile it is. The flavor is sweet and vanilla-forward, so it pairs well with chocolate, lemon, pumpkin, red velvet, coconut, strawberry, peanut butter, and classic yellow cake. It can be spread casually with a spatula or piped into elegant peaks depending on the look you want.

Another reason this frosting is a favorite is that it feels lighter than traditional buttercream. It does not rely on a lot of butter, so every bite tastes airy instead of dense. It is perfect for birthdays, bake sales, holiday cupcakes, party cakes, and quick dessert ideas when you want something that feels fun but still polished.

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What Makes Marshmallow Frosting So Fluffy?

The magic comes from whipping air into a glossy, sweet base until it becomes light, stable, and cloud-like. Marshmallow frosting usually gets its signature texture from marshmallow creme or a warm sugar and egg white mixture, depending on the style you choose.

This version keeps things approachable by using marshmallow creme, butter, powdered sugar, vanilla, and a small pinch of salt. The marshmallow creme gives the frosting that stretchy, fluffy body, while the butter helps it spread smoothly. Powdered sugar adds structure, and vanilla rounds out the flavor.

For the best texture, the ingredients should be at room temperature before mixing. Soft butter blends more easily, marshmallow creme incorporates better, and the frosting becomes smoother with less effort. A few extra minutes of beating at the end makes the frosting noticeably lighter and more pipeable.

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Ingredients for the Marshmallow Frosting

Each ingredient plays a simple but important role in creating a frosting that is fluffy, sweet, spreadable, and stable enough for decorating.

Marshmallow creme: This is the heart of the frosting. It gives the frosting its marshmallow flavor, airy body, and soft glossy texture. Use a fresh jar for the smoothest result.

Unsalted butter: Butter adds richness and helps the frosting hold its shape. Using unsalted butter gives you better control over the final flavor.

Powdered sugar: Powdered sugar thickens the frosting and gives it structure. It also helps create a smooth texture that spreads easily across cakes and cupcakes.

Vanilla extract: Vanilla brings warmth and depth to the marshmallow flavor. A good vanilla extract makes the frosting taste more homemade and less one-note sweet.

Salt: A small amount of salt balances the sweetness. It does not make the frosting salty, but it keeps the flavor from tasting flat.

Heavy cream or milk: A splash of cream or milk helps adjust the texture. Use it only as needed to make the frosting softer, smoother, or easier to pipe.

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How To Make the Marshmallow Frosting

This marshmallow frosting comes together with simple mixing steps. The key is to start with softened butter, beat the base until smooth, and give the frosting enough time to become light and fluffy.

Step 1: Soften the Butter

Let the butter sit at room temperature until it is soft enough to press gently with your finger but not melted. Properly softened butter blends smoothly into the marshmallow creme and prevents lumps in the finished frosting.

If the butter is too cold, the frosting may look uneven. If it is too warm, the frosting can turn loose and greasy. Aim for soft, cool butter that still holds its shape.

Step 2: Beat the Butter Until Smooth

Add the butter to a mixing bowl and beat it until creamy. This step builds the base for a smooth frosting. Scrape down the sides of the bowl so no firm pieces of butter remain.

A stand mixer with a paddle attachment works well, but a handheld mixer can also do the job. Beat until the butter looks pale and silky.

Step 3: Add the Marshmallow Creme

Scoop in the marshmallow creme and beat it with the butter until the mixture looks fluffy and evenly combined. At first, it may look sticky, but it will smooth out as you continue mixing.

Pause once or twice to scrape the bowl, especially near the bottom. Marshmallow creme likes to cling to the sides, and scraping helps the frosting stay consistent from the first spoonful to the last.

Step 4: Mix in the Powdered Sugar

Add the powdered sugar gradually. Mixing it in portions keeps the frosting from puffing sugar all over the counter and helps you control the final thickness.

Start on low speed, then increase to medium once the sugar begins to disappear into the frosting. The mixture should become thicker, smoother, and more frosting-like with each addition.

Step 5: Add Vanilla and Salt

Pour in the vanilla extract and add the salt. Beat again until the flavor is evenly mixed throughout the frosting.

This small step makes a big difference. Vanilla softens the sweetness, while salt gives the frosting a more balanced dessert-shop flavor.

Step 6: Adjust the Texture

If the frosting feels too thick, add a little heavy cream or milk and beat again. Add only a small amount at a time because marshmallow frosting can loosen quickly.

If it becomes too soft, mix in a little more powdered sugar until it reaches your preferred consistency. For piping tall cupcake swirls, keep it slightly thicker. For spreading over a sheet cake, a softer texture works beautifully.

Step 7: Whip Until Fluffy

Beat the frosting for another couple of minutes until it looks light, smooth, and airy. This final whipping step gives the frosting its cloud-like finish.

Use it right away for the best texture. Spread it over cooled cakes, pipe it onto cupcakes, or spoon it over brownies for a sweet marshmallow topping.

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Sweet Ways to Serve Marshmallow Frosting

This batch of marshmallow frosting makes enough to frost about 18 to 24 cupcakes, one 9×13-inch sheet cake, or a two-layer 8-inch cake with a moderate amount of frosting. If you love tall swirls or extra filling between cake layers, making a little more is always a smart idea.

It is especially good with chocolate cake because the sweet marshmallow flavor tastes a little like a s’mores-inspired dessert. It also works beautifully on red velvet cupcakes, lemon cupcakes, pumpkin cake, vanilla cake, brownies, cookie sandwiches, and sandwich-style whoopie pies.

For a playful finish, sprinkle the frosting with crushed graham crackers, chocolate shavings, toasted coconut, mini chocolate chips, rainbow sprinkles, or a light dusting of cocoa powder. You can also lightly toast the frosting with a kitchen torch for a toasted marshmallow look, but do this carefully and only on desserts that can handle a little heat.

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How to Store Marshmallow Frosting

Marshmallow frosting is best used the day it is made because the texture is at its fluffiest and smoothest right after whipping. Once it sits for too long, it can firm up slightly or lose some of that freshly whipped lift.

If you need to make it ahead, place it in an airtight container and refrigerate it for up to 3 days. Before using, let it sit at room temperature until softened, then beat it again for a minute or two to bring back the fluffy texture.

Frosted cupcakes or cakes can be stored in an airtight container at room temperature for several hours if your kitchen is cool. For longer storage, refrigerate them, especially if the room is warm or humid. Let chilled desserts sit at room temperature before serving so the frosting softens again.

Freezing is not the best option for this frosting. The texture may become less smooth once thawed, and the marshmallow base can separate slightly. If you do freeze frosted desserts, wrap them well and thaw slowly in the refrigerator, then bring them to room temperature before serving.

Humidity can affect marshmallow frosting more than some other frostings. On hot or damp days, keep desserts chilled until closer to serving time. For outdoor parties, use this frosting only when the desserts can stay cool and shaded.

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Frequently Asked Questions

Can I pipe marshmallow frosting onto cupcakes?

Yes, this marshmallow frosting pipes nicely when it is thick enough. Use a large star tip or round tip for soft swirls. If the frosting feels too loose, beat in a little more powdered sugar until it holds its shape. Chilling the frosting for a few minutes can also help, but do not let it get too firm before piping.

Can I toast marshmallow frosting?

You can lightly toast it with a kitchen torch for a toasted marshmallow finish. Move the flame slowly and carefully over the frosting, and avoid holding it in one spot for too long. This works especially well on cupcakes, brownies, and chocolate cake. Do not place frosted desserts under a broiler because the frosting can melt quickly.

Why is my marshmallow frosting too runny?

Runny frosting usually happens when the butter is too warm, too much liquid was added, or the frosting was not thickened enough with powdered sugar. Beat in more powdered sugar a small amount at a time until the frosting thickens. If the kitchen is warm, chill the bowl briefly, then beat again.

Can I make marshmallow frosting without marshmallow creme?

Yes, but it becomes a different style of frosting. Traditional seven-minute frosting uses egg whites, sugar, and heat to create a marshmallow-like texture. This recipe is easier because marshmallow creme gives you that fluffy flavor without cooking a sugar syrup or using a double boiler.

What desserts go best with marshmallow frosting?

Chocolate cupcakes, vanilla cake, red velvet cupcakes, pumpkin cake, brownies, sandwich cookies, and s’mores-inspired desserts are all wonderful with marshmallow frosting. It also works as a sweet filling for whoopie pies or as a fluffy topping for a dessert dip board with graham crackers, fruit, and cookies.

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Want More Sweet Dessert Ideas?

If this marshmallow frosting has you thinking about soft cakes, cozy bakes, and creamy toppings, you’ll probably enjoy these other favorites:

• Browned Butter Frosting for a nutty, rich topping that adds deep flavor to cakes and cupcakes.

• Salted Caramel Cake when you want a soft cake with a sweet caramel finish.

• Red Velvet Cheesecake Brownies for a colorful dessert with a creamy swirl.

• Oreo Stuffed Cinnamon Rolls if you love playful, bakery-style treats with a sweet surprise inside.

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Save This Pin For Later

📌 Save this marshmallow frosting to your Pinterest dessert board so you can come back to it whenever cupcakes, cakes, brownies, or party treats need a fluffy finishing touch.

And let me know in the comments how yours turned out. Did you keep it classic vanilla, toast the top, or add sprinkles for a birthday-style frosting?

I love seeing how you make these sweet ideas your own. For more daily recipes and dessert inspiration, follow Life With Mira.

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