How to Make Marshmallow Frosting: Simple, Silky & No-Fail! Recipe
This simple and silky marshmallow frosting recipe creates a light, fluffy, and cloud-like topping perfect for cupcakes, cakes, and cookies. Made with softened butter, powdered sugar, marshmallow fluff, vanilla extract, and a pinch of salt, this no-fail frosting can be easily adjusted for texture and sweetness. It can be piped, spread, or toasted with a kitchen torch for a caramelized finish.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Total Time: 10 minutes
- Yield: Enough frosting for 12 cupcakes or one 8-inch cake
- Category: Dessert Topping
- Method: Blending
- Cuisine: American
- Diet: Vegetarian
Ingredients
Frosting Ingredients
- 1/2 cup (1 stick) unsalted butter, softened to room temperature
- 1 cup powdered sugar
- 7 ounces marshmallow fluff (also called marshmallow creme)
- 1 teaspoon pure vanilla extract
- Pinch of salt (optional but recommended)
- 1-2 tablespoons milk or heavy cream (optional, for adjusting consistency)
Instructions
- Prepare Your Butter and Sugar Base: Place softened butter in a large mixing bowl. Beat on low speed for 30 seconds after adding powdered sugar to avoid sugar clouds, then increase to medium speed and beat for 2-3 minutes until smooth, fluffy, and lump-free. Scrape down bowl sides evenly with a rubber spatula.
- Add the Marshmallow Fluff: Add 7 ounces of marshmallow fluff to the butter mixture. Fold it in with a spatula to prevent splatter, then beat on low speed for 1-2 minutes until fully incorporated and the mixture becomes light and fluffy.
- Mix in Vanilla and Salt: Add vanilla extract and optional pinch of salt. Beat on medium speed for 1 minute until smooth, glossy, and combined. Taste and adjust sweetness with extra powdered sugar if desired.
- Check Consistency and Adjust: The frosting should hold soft peaks. For thicker frosting suitable for piping, add powdered sugar gradually if too runny; for spreading consistency, thin with 1 tablespoon milk at a time if too stiff.
- Frost Your Desserts: Transfer frosting to a piping bag or use a knife/offset spatula to spread onto cooled cupcakes, cakes, or cookies. Optionally, use a kitchen torch on high heat to lightly toast the frosting for a caramelized exterior, moving quickly to avoid melting.
Notes
- Ensure butter is softened but not melted for best texture.
- Add milk gradually to avoid overly thin frosting.
- Use a kitchen torch carefully to toast frosting without melting it.
- Frosting sets slightly over time, so work quickly when piping.
- Adjust powdered sugar for desired sweetness and thickness.
