Marshmallow Fluff Frosting is light, silky, and utterly tempting. This cloud-like frosting blends creamy butter with gooey marshmallow creme to produce a fluffy topping perfect for cakes, cupcakes, cookies—or even enjoying straight from the bowl.
This recipe calls for simple, pantry-friendly ingredients: butter, powdered sugar, heavy cream, vanilla, and marshmallow creme (fluff). It’s straightforward to prepare and yields a large batch—enough to frost a layered cake or more than 30 cupcakes.
Because it makes so much, you can be generous. The frosting spreads and pipes beautifully, and it’s also excellent scooped on with an ice cream scoop for a casual presentation.
Making Marshmallow Fluff Frosting
Start by creaming the butter. In a large bowl or stand mixer, beat softened salted butter on medium-high for 2–3 minutes until light and fluffy.
In a small bowl, whisk together the heavy cream and vanilla extract.
With the mixer on low, add the powdered sugar and the cream mixture in alternating batches, beginning and ending with the powdered sugar. Once combined, increase the speed to medium-high and beat until very fluffy.
If you plan to pipe the frosting and want extra structure, add meringue powder now. Otherwise, skip it—this frosting is perfectly soft and spreadable without it.
Finally, gently fold in the marshmallow creme and mix just until combined. Avoid overmixing so the frosting retains its light, airy texture.
For a simple finishing touch, grate chocolate over the top or use an ice cream scoop to add generous mounds to cupcakes—both give a lovely, approachable look and taste.
Where to use this frosting
This versatile frosting works on everything sweet: layered cakes, cupcakes, sandwich cookies, and cheesecakes. It’s also delicious as a dip for fruit, a swirl in a bowl of ice cream, or a fluffy topping for pancakes and waffles.
If you enjoy soft, marshmallow-forward frosting, this large-batch recipe will become a go-to for celebrations and everyday treats alike. It’s quick to make, adaptable, and delightfully indulgent.
Frequently Asked Questions
Can I color this frosting?
Yes. Add a few drops of gel food coloring after the ingredients are combined and beat until the color is uniform.
Does this frosting crust or stay soft?
It stays soft and silky, giving you that creamy marshmallow texture rather than a crusted buttercream finish.
If you make and love this frosting, please leave a rating on the recipe card—thank you!
Ingredients
- 2 cups salted butter, softened
- 2 Tbsp. heavy whipping cream
- 1 Tbsp. vanilla extract
- 5 cups powdered sugar
- OPTIONAL: 1 Tbsp. Wilton’s meringue powder (see notes)
- 13 oz. jar marshmallow creme (or 2 — 7 oz. jars)
Instructions
- In a large bowl, beat the butter until light and fluffy. In a small bowl, combine 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, and scrape the sides as needed.
- Stir in the marshmallow creme just until combined. Serve and enjoy.
Notes
Use meringue powder if you plan to pipe the frosting; it stabilizes the texture. This is optional.
For a casual look, use an ice cream scoop to top cupcakes.
Try grating chocolate directly over the frosting for an easy, elegant finish.
Nutrition (per serving)
| Carbohydrates: 31 g
| Protein: 0.2 g
| Fat: 13 g
| Sugar: 27 g
Share your results and photos if you like—it’s always a joy to see how you use this frosting.
Marshmallow Fluff Frosting
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Wishing you a sweet and blessed day.
