Marshmallow Cream Buttercream (Fluffy, Light, and Perfect for Piping)

Forget Everything You Know About Frosting: This is The One

Hey friends, Jackson from Food Meld here. Let’s have a real talk about frosting for a second. We’ve all been there: you spend hours baking the most perfect, moist, tender layer cake. It’s a masterpiece. Then you slather on a frosting that’s too sweet, too gritty, or just… meh. It’s a total kitchen heartbreak, and I’m here to make sure it never happens to you again.

What if I told you there’s a frosting out there that’s so fluffy, so cloud-like, and so impossibly smooth that it practically pipes itself? A frosting that holds a razor-sharp swirl on a cupcake but melts on your tongue like a sweet dream? Friends, meet your new baking best friend: Marshmallow Cream Buttercream.

This isn’t your standard butter-and-sugar situation. This is next-level. By whipping marshmallow fluff into softened butter, we create a base that’s already light, airy, and less cloyingly sweet than traditional American buttercream. Then, we just sweeten it to perfection. The result is a frosting that’s stunningly white, incredibly light, and absolutely perfect for piping those gorgeous high swirls, rosettes, and borders we all love. It’s bold in its simplicity, comforting in its sweetness, and has that creative twist I’m always chasing. So, grab your stand mixer and let’s whip up something unforgettable together.

The Marshmallow Fluff Memory Lane

This recipe takes me right back to my grandma’s linoleum-floored kitchen in South Carolina. She wasn’t a fancy baker, but she was a powerhouse of love and comfort food. Her signature move was a “Fluffernutter” sandwich that was less of a snack and more of an event. She’d take soft white bread, slather on a thick layer of peanut butter, and then, with a serious look of concentration, she’d dive into the jar of marshmallow fluff with a butter knife.

She never just spread it. She’d *whip* it onto the bread, creating these little peaks and waves that looked like a white-capped ocean. To my seven-year-old eyes, it was magic. That jar of fluffy, sticky-sweet goodness represented pure, uncomplicated joy. This buttercream is my grown-up, slightly more sophisticated homage to that memory. It captures that same magical, airy texture but transforms it into something elegant enough for a celebration cake. It’s my Southern roots and my “what if we tried this?” energy, all in one mixing bowl.

Gathering Your Fluffy Cloud Ingredients

This recipe is beautifully simple, which means the quality of your ingredients really shines through. Here’s what you’ll need to make a batch that will frost about 24-30 cupcakes or one gorgeous two-layer cake.

• 13–14 oz Marshmallow Fluff or Marshmallow Cream: This is the star of the show! It gives the frosting its signature airy texture and iconic flavor. Pro tip: To get every last bit out of the jar easily, spray your measuring cup or spoon with a little non-stick spray first. It’s a total game-changer.
• 1 lb Unsalted Butter, softened: I always use unsalted so I can control the salt level myself. And “softened” is key here! It should be at a cool room temperature—you should be able to press your finger into it easily and leave an indent, but it shouldn’t be melty or greasy. If it’s too cold, your frosting will be lumpy. Too warm, and it’ll be a soupy mess.
• 1 tbsp Vanilla Extract: Don’t be shy! A full tablespoon of good-quality vanilla adds a deep, warm flavor that cuts through the sweetness perfectly. This is where you can really make it taste “bakery-style.”
• 6–8 cups Powdered Sugar: Also called confectioners’ sugar or icing sugar. We’ll add this gradually. You might only need 6 cups for a softer, creamier spreadable frosting, or the full 8 cups if you’re planning on doing serious piping work and need those swirls to stand tall and proud.

Step-by-Step: Whipping Up Magic

This process is less about hard technique and more about patience and paying attention. Let’s walk through it together.

Step 1: The Fluff & Butter Fluff-Up
Grab your stand mixer fitted with the paddle attachment (a hand mixer works great too, just be prepared for a arm workout!). Toss in your perfectly softened butter and the entire jar of marshmallow fluff. Start on low speed to avoid a powdered sugar explosion, then crank it up to medium-high. Now, walk away for a solid 3-4 minutes. I’m serious! Let that mixer do its thing. You’re not just mixing; you’re aerating. You want the mixture to become incredibly pale, smooth, and noticeably fluffier. This is the foundation of your entire frosting, so don’t rush it.

Step 2: Vanilla Vibes
Stop the mixer and scrape down the sides and bottom of the bowl with a rubber spatula. This is a crucial habit to get into—it ensures everything gets evenly mixed. Now, add that glorious tablespoon of vanilla extract (and any other extracts you’re using). Mix on medium just until it’s fully incorporated, about 30 seconds.

Step 3: The Sweetening Slow-Drip
Here’s the most important step for nailing the texture. With your mixer on LOW speed, gradually add the powdered sugar, one cup at a time. Let each cup fully incorporate before adding the next. Once you’ve added about 4 cups, you can safely increase the speed to medium. After about 6 cups, stop the mixer and check your consistency. Dip a spatula in and pull it up. Does the frosting form a soft peak that gently curls over? That’s perfect for spreading. If you want stiffer peaks for piping, keep adding sugar, ½ cup at a time, until you get a peak that stands up straight.

Step 4: Final Whip & Get Ready
Once you’ve reached your desired consistency, give it one last blast on medium-high for about 60 seconds. This will make it extra light and whip in a bit more air. And that’s it! Your frosting is ready to use immediately. If you need to store it, pop it in an airtight container in the fridge. Just remember to let it come back to room temperature and give it a quick re-whip before you try to use it again.

How to Serve This Fluffy Masterpiece

This buttercream is the ultimate team player. It’s incredibly versatile!

For cupcakes, fit a piping bag with your favorite tip (I’m a sucker for a large open star tip for those classic bakery swirls) and go to town. It holds its shape so beautifully, you’ll feel like a professional pastry chef.

For a layer cake, it spreads like an absolute dream. If you’re doing a crumb coat, you can use a slightly softer consistency (less sugar). For the final coat, use the stiffer version for sharp, clean edges.

Don’t forget cookies! It’s a fantastic filling for whoopie pies or a luxurious frosting to spread on top of sugar cookies. You can even thin a small amount out with a tiny bit of milk to make a delicious dip for fruit like strawberries or pretzels!

Get Creative: Let’s Mix It Up!

The basic recipe is a perfect canvas for your creativity. Here are a few of my favorite twists:

• Bakery-Style Almond: Replace the 1 tbsp vanilla with 2 tsp vanilla and ½ tsp almond extract. It adds a complex, nostalgic flavor that makes it taste like it came from a fancy bakery.
• Marshmallow Fudge Twist: For a chocolatey version, sift in ⅔ cup of high-quality cocoa powder (dark or Dutch-process works great) along with your powdered sugar. You’ve just made a fluffy, chocolate marshmallow frosting that’s out of this world.
• “S’mores” Feel: Fold in ½ to ¾ cup of finely crushed graham crackers at the very end. Use it to frost a chocolate cake for the ultimate s’mores experience!
• Fruity Swirl: After frosting is made, gently swirl in a few tablespoons of a thick fruit jam or puree (like raspberry or strawberry) for a pretty marbled effect and a burst of fruity flavor.
• Espresso Kick: Dissolve 1-2 tablespoons of instant espresso powder in the vanilla extract before adding it. It creates a incredible mocha flavor that balances the sweetness perfectly.

Jackson’s Chef Notes & Kitchen Stories

This recipe has become my go-to for birthdays, bake sales, and any time I need a guaranteed crowd-pleaser. It’s evolved from a simple experiment into a Food Meld staple. One time, I was filming a video for the blog and I got so excited talking about the Fluffernutter memory that I accidentally turned the mixer on too high without the guard. Let’s just say my kitchen, my dog, and I were all wearing a fine dusting of powdered sugar. It was a mess, but we got a good laugh out of it—a perfect reminder that cooking should be fun and a little messy!

The beauty of this frosting is its reliability. As long as your butter is the right temperature, it’s practically foolproof. It’s the recipe I give to friends who are nervous about frosting cakes because it’s so forgiving and easy to work with.

FAQs: Your Questions, Answered

Q: My frosting is too runny! What did I do wrong?
A: The most common culprit is butter that was too warm. Pop the entire bowl of frosting into the refrigerator for 20-30 minutes to let the butter firm up, then re-whip it. You can also add a bit more powdered sugar to help stiffen it up.

Q: My frosting is too thick and stiff. How can I fix it?
A> No worries! A thick frosting is easier to fix than a thin one. Simply add a tiny bit of liquid. Start with 1 tablespoon of heavy cream or milk, whip it in, and check the consistency. Repeat only if necessary. You can also use a tiny bit of extra vanilla extract.

Q: Can I make this ahead of time?
A: Absolutely! Store it in an airtight container in the refrigerator for up to one week, or in the freezer for up to 3 months. When you’re ready to use it, let it thaw completely (if frozen) and come to room temperature. Then, give it a good re-whip in your mixer for a few minutes to bring back its light, fluffy texture.

Q: Is marshmallow fluff the same as melted marshmallows?
A: Great question, and no, it’s not. While you could technically melt marshmallows, it’s a much stickier, more difficult process and the final texture won’t be as light and stable. For this recipe, jarred marshmallow fluff or cream is definitely the way to go for guaranteed results.

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Nutritional Info (Because We’re All Curious!)

Let’s be real, this is a frosting—it’s a treat! This info is an estimate per 2-tablespoon serving (and let’s be honest, my servings are usually a *little* bigger). This recipe makes about 5½ to 6 cups total.

• Calories: ~180 kcal
• Fat: 10g
• Carbohydrates: 23g
• Sugar: 22g
• Protein: <1g

The key is that a little goes a long way because the flavor is so rich and satisfying. You can enjoy it without overdoing it!

Your New Go-To Frosting Awaits

And there you have it! My secret weapon for desserts that always get those “you’ve gotta try this” reactions. This Marshmallow Cream Buttercream is more than just a recipe; it’s a tool for creating your own fun, messy, and unforgettable kitchen moments. It’s approachable enough for a beginner but impressive enough for a seasoned baker.

I hope this recipe gives you the confidence to pipe that sky-high cupcake swirl or frost that picture-perfect cake. Most importantly, I hope it brings a little bit of that sweet, fluffy joy to your table. Now, I’d love to hear from you! Did you try a twist? Did it turn out perfectly? Tag me on social @FoodMeld with your creations!

Until next time, let’s keep cooking something awesome together.

– Jackson