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Marshmallow Frosting
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
mins
Total Time
15
minutes
mins
Course:
Basics
Cuisine:
American
Keyword:
marshmallow frosting
Servings:
12
cupcakes
Author:
Aimee
Ingredients
1
jar
Marshmallow Fluff (see notes)
7 ounce
½
cup
unsalted butter
softened
1
teaspoon
vanilla extract
2
cups
powdered sugar
Instructions
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.
Notes
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.
Nutrition
Calories:
201
kcal
|
Carbohydrates:
35
g
|
Protein:
0.1
g
|
Fat:
8
g
|
Saturated Fat:
5
g
|
Polyunsaturated Fat:
0.3
g
|
Monounsaturated Fat:
2
g
|
Trans Fat:
0.3
g
|
Cholesterol:
20
mg
|
Sodium:
1
mg
|
Potassium:
3
mg
|
Sugar:
30
g
|
Vitamin A:
236
IU
|
Calcium:
3
mg
|
Iron:
0.01
mg