Name: Marshmallow Frosting
Prep time: 10 min
Total time: 10 min
Ingredients: 1/2 cup salted butter ((softened)); 1 to 1 1/2 cups powdered sugar; 7 ounce jar marshmallow creme; 1 teaspoon vanilla extract

Rich and fluffy marshmallow frosting made with just 4 simple ingredients! Tastes delicious frosted on top of cookies, cupcakes, cakes and more.

I first tried this frosting when I made homemade oatmeal cream pies for Christmas a few years ago. After the first bite, I was hooked! It has the perfect consistency and amazing marshmallow flavor. I could seriously just eat it with a spoon!

This marshmallow frosting takes your classic buttercream up a notch. The added marshmallow cream does wonders to the consistency and makes it super fluffy and delicious. It’s perfectly sweet and rich and makes a great compliment to so many desserts. Trust me, this stuff would taste good on just about anything!

4 simple ingredients

Butter: Softened salted butter works best. If using unsalted, add 1/4 teaspoon salt for every stick of butter.
Powdered sugar: This helps make it sweet and creamy. Add more or less powdered sugar depending on the type of consistency you want.
Marshmallow creme: Also known as marshmallow fluff. You’ll need 1 jar.
Vanilla extract: For an extra boost of flavor.

How to make marshmallow frosting

COMBINE. To get started, add all of the ingredients to the bottom of a large mixing bowl.
MIX. Using an electric mixer, mix until the consistency is smooth and creamy.
STORE. Cover the frosting and place in the fridge until ready to use.

Helpful tips

To thin it out a little, mix in 1-2 Tablespoons of milk or heavy cream. Add more powdered sugar to thicken the frosting if needed.
If frosting cupcakes, you want the consistency to be thick enough to hold a point. If frosting cookies, I prefer it a bit thinner so that it can easily spread on top.
This recipe makes enough frosting for 12-15 cupcakes if using a piping tip. It will frost about 24 cupcakes if you spread it on with a knife.
If adding on any extra toppings, make sure to do it immediately after you frost your dessert so that it sticks.

More recipes to use it on: