Marshmallow Frosting

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Homemade Marshmallow Frosting is just 4 ingredients, easy to make and whips up fluffy and so smooth! It’s a beautiful and delicious topping to cakes and cupcakes!

Swirl this frosting on a chocolate cupcake or on our delicious oreo cheesecake bites! You’ll love the flavor and texture!

Chocolate cupcakes with marshmallow frosting.
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Why This Recipe is Best

Making your own frosting at home couldn’t be easier, and the taste is WAY better than what you can buy in a container.

We love homemade frostings, from cream cheese frosting to rich and decadent chocolate frosting, there’s something for everyone.

And this Marshmallow Frosting recipe is luxuriously smooth, creamy and so light and airy! It’s a great cupcake and cake topping!

  • Just 4 ingredients to make this frosting!
  • Whips up in under 10 minutes!
  • Super versatile! You can use this frosting for so many different flavored cakes and cupcakes.

Love this frosting? It’s delicious in our oatmeal cream pies and fluffernutter cookies as the filling! Or topped on our pumpkin cupcakes for a tasty fall treat.

Only Four Ingredients

Ingredients needed to make marshmallow fluff frosting.
  • Marshmallow Fluff – Also called marshmallow creme, this helps give the frosting its soft, smooth texture. You can make homemade marshmallow fluff if you don’t want to buy it at the store. You’ll need a 1/2 batch.
  • Butter – Choose unsalted butter for best results. And be sure to let it soften at room temperature so it whips up better in the frosting.
  • Vanilla – Always use REAL vanilla extract, not the imitation flavoring. You can even make your own vanilla extract at home for the best flavor.
  • Powdered Sugar – Also referred to as confectioner’s sugar, depending on the brand.

Easy Instructions

Marshmallow frosting in a clear mixing bowl.

It couldn’t be easier to make this homemade marshmallow fluff frosting. In fact, it’s just TWO steps!

STEP 1. Beat the marshmallow fluff with the butter and vanilla until well combined.

STEP 2. Add in the powdered sugar and continue to beat until the frosting is light and fluffy.

Done and done! You are ready to frost and pipe onto cupcakes.

Tips and Tricks

  • If you need to thicken the frosting, add an additional 1/4 cup of powdered sugar.
  • Or if you need to thin the frosting, add a splash of milk and blend well.
  • This frosting DOES NOT caramelize when heated with a kitchen torch. Keep that in mind!
  • This recipe makes enough frosting to frost about 12 cupcakes or a single layer cake. Feel free to double this recipe if you need more.
  • Want to use homemade marshmallow fluff? You definitely can! You’ll need 1/2 batch for using to make this frosting. (Or again, you could make double the amount of frosting!)
Unwrapped chocolate cupcake with a swirl of marshmallow frosting.

Recipe FAQs

What is the texture of Marshmallow Frosting?

This frosting is smoother and a little more airy than a traditional buttercream frosting. After frosting a cake or piping on cupcakes, the frosting will develop a slightly firm coating, but not as firm as a traditional buttercream.

Can I toast marshmallow frosting?

No. We tried this and it just didn’t work. Add a marshmallow on top of frosting if you want something toasted.

How do I store the frosting?

The frosting can be stored in an airtight container in the refrigerator for up to 1 week.

Can I freeze this frosting?

Yes, marshmallow frosting freezes well! You can keep it stored in an airtight container for up to 3 months in the freezer.

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Marshmallow Frosting

4.75 from 4 votes
By: Aimee
Homemade Marshmallow Frosting is just 4 ingredients, easy to make and whips up fluffy and so smooth! It’s a beautiful and delicious topping to cakes and cupcakes!
Prep Time: 15 minutes
Total Time: 15 minutes
Servings: 12 cupcakes


  • 1 jar Marshmallow Fluff (see notes) 7 ounce
  • ½ cup unsalted butter softened
  • 1 teaspoon vanilla extract
  • 2 cups powdered sugar
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  • In a large mixing bowl, beat marshmallow cream with butter and vanilla until well combined,
  • Add in powdered sugar and beat until fluffy and smooth.
  • Spread on cake or cupcakes.


  • Frosting can be made in advance and stored in refrigerator (in airtight container) for up to 1 week.
  • Texture of marshmallow frosting is smoother than traditional buttercream.
  • To thicken: Add 1/4 cup of powdered sugar
  • To thin: add a splash of milk and blend well.
  • After frosting a cake or piping on cupcakes, frosting will develop a slightly firm coating, but not as firm as a traditional buttercream.
  • Use our homemade marshmallow fluff for today’s frosting. You’ll need 1/2 a batch!
  • We attempted to “toast” the frosting, but it did not work. So don’t try it, haha!
  • See blog post for more recipe tips and tricks.


Calories: 201kcal, Carbohydrates: 35g, Protein: 0.1g, Fat: 8g, Saturated Fat: 5g, Polyunsaturated Fat: 0.3g, Monounsaturated Fat: 2g, Trans Fat: 0.3g, Cholesterol: 20mg, Sodium: 1mg, Potassium: 3mg, Sugar: 30g, Vitamin A: 236IU, Calcium: 3mg, Iron: 0.01mg
Course: Basics
Cuisine: American
Did you make this recipe?Mention @shugarysweets or tag #shugarysweets!
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About Aimee

Aimee is a dessert lover (specifically rice krispie treats), workout enthusiast, self-taught foodie, and recipe creator.

Learn more about Aimee.

Affiliate Disclosure:**There may be affiliate links in this post! By clicking on them, or purchasing recommended items I may receive a small compensation. However, I only recommend products I love! Thank you for supporting Shugary Sweets! See my disclosure policy for more info**

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Posted on August 3, 2023

4.75 from 4 votes (4 ratings without comment)

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